CELEBRATE SUMMER’S BOUNTY WITH MIELE

Success guaranteed when you match this recipe – specially created by Miele’s New Zealand cooking ambassador, Michael Meredith – with Miele’s range of cooking appliances.

RECIPE METHOD

Courgettes

1. Preheat the oven on Fan Plus at 200°C. 2. Slice courgettes in half lengthwise, then use a sharp knife to score the courgettes in a criss-cross pattern. 3. Brush with oil and season with salt and pepper on the cut side.

4. Preheat a griddle plate on high heat, Induction setting 8.

5. Place the courgettes onto the griddle plate, scored-side down. Cook for 2 minutes until lightly caramelised. Transfer to a baking tray. 6. Place courgettes into the oven, on shelf position 2, for 6 minutes to finish cooking.

Anchovy paste

1. Mix together the anchovies, olives, chopped oregano and the garlic. Add enough oil to make a paste.

Pickled shallots

1. Place the vinegar in a small saucepan and bring to the boil on high heat, Induction setting 9. 2. Remove vinegar from the heat and add the shallots. Place to the side and allow to cool to room temperature.

To serve

1. Spoon anchovy paste on top of the courgettes, scored side up, top with a few pickled shallots and some fresh dill. Recipe by Michael Meredith.

Master this recipe with a Miele induction cooktop. Unlike gas, heat is generated only where it is needed – in the bottom of the pan – meaning it is not only more efficient, it’s also safer and allows you to be more precise when cooking. If you’re looking for a new cooktop consider the Miele Twoinone induction cooktop with an integrated extractor. This is the perfect solution for the home entertainer, allowing unobstructed views by removing the need for a ceiling rangehood. The intuitive technology allows the cooktop and the extractor to ‘talk’ to one another, so as your cooking level increases, so does the speed of the extraction. You don’t even need to remember to turn off the extractor once you’re finished, it does it all for you.

COOK’S TIP The anchovy paste and pickled shallots can be made 2 days ahead and stored in the refrigerator.