Recipes

Roast French Quail with Orange Salad with Deep-fried Blue Cheese and Seaweed Soup
Roast French Quail with Orange Salad with Deep-fried Blue Cheese and Seaweed Soup
Roast French Quail with Orange Salad

Method:

1. Sprinkle salt and pepper over the quail’s skin and in its inner cavity, and drizzle the quail with olive oil.

2. Roast in the Miele steam combination oven* and set aside.

3. Peel the orange and cut into 3 or 4 crosswise slices.

4. Toss orange in ginger juice and extra virgin olive oil. Arrange on plate. Drizzle with sesame seeds.

5. Serve with French quail.

*SETTING: Combination mode / Fan plus 180°C 30% moisture 25 minutes
 
Deep-fried Blue Cheese

Method:

1. Cut 200g of blue cheese into cubes.

2. Sprinkle with salt and chili powder.

3. Deep-fry a few sage leaves and cheese cubes in a pot of oil at 180°C for 1 minute.

4. Serve immediately


Seaweed Soup

Method:

1. Prepare the soup base by boiling chicken bones, turnip, carrot and fennel in a pot of water for about 20mins.

2. Season with salt. Strain the soup. Stir in the dried deep-fried bean curd and dried mozuku.

3. Serve hot.

 
Prepared by


Miele DGC 6800 XL 48L Steam Combination Oven
3 in 1 functionality:
The steam combination oven can be utilized as a fully-fledged conventional oven, a fully-fledged steam oven, or a fully-fledged combination (steam-roasting) of both to achieve any number of cooking possibilities.
 
 
 
Close
Welcome
super e Member

Enter your membership information

Check Out as Guest
Member must login to obtain loyalty points. Learn more at Terms & Conditions and FAQ.
City Super Limited will not accept any claim of missing points after transaction.
 
Address Book Reminder
Welcome! To enhance your overall shopping experience, we recommend setting a default delivery address at the address book.
 
 
Oops!