Destinations Magazine

Miele Steam Event at The Sisters with Chef Jak O’Donnell

By Emma @glasgowfoodie

Miele showcased their steam oven at The Sisters restaurant tonight with the lovely Jak O’Donnell showing how versatile, quick and easy food is to prepare.This was a pop up restaurant experience with a difference.

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The Sisters, Kelvingrove
Glasgow

Where else could you dine on delicious fine food and know that you had burnt it off before leaving the restaurant?

Not every night out starts with exercise but this did.  As my balance isn’t the best ( read pants!) I wibbled my way through stretches, abs, core and some Pilates!

 

Miele steam the sisters Glasgow Jak O'Donnell

Chef Jak O’Donnell

 

Thankfully Chef Jak O’Donnell decided that we’d had enough and it was time to see what the Miele ovens could do.

 

Miele steam the sisters Glasgow Jak O'Donnell

Steamed purple broccoli with cured salmon and almonds

Steamed purple broccoli with cured salmon and almonds – 90 kcal

Crunchy broccoli with a fresh smell surrounded by cubed cured salmon, delicious.

 

Miele steam the sisters Glasgow Jak O'Donnell

Steamed Beetroot with rocket and puy lentils

Steamed Beetroot with broad beans and puy lentils – 80 kcal

slightly pickled tasting Beetroot on top of lentils.  Light and not soggy at all.

 

Miele steam the sisters Glasgow Jak O'Donnell

Wild Highland venison loin with Scotch bramblesWild highland venison loin with Scottish Brambles – 85 kcalWild highland venison loin with Scottish Brambles – 85 kcal

Wild highland venison loin with Scottish Brambles – 85 kcal

Perfectly moist and pink venison with a tart sauce.

Miele steam the sisters Glasgow Jak O'Donnell

Prawn stuffed lemon sole with herb butter sauce

 

Prawn stuffed lemon sole with herb butter sauce – 135 kcal

The roulade held it’s shape and taste, moist and light tasting, Each leaf of the accompanying spinach could be lifted, none of that over wilted stuff here.

 

Miele steam the sisters Glasgow Jak O'Donnell

Steam rhubarb and pineapple with coconut ice cream

Steamed rhubarb and pineapple with coconut ice cream – 95 kcal

the rhubarb and pineapple both held their shape well and withstood a blast from the blow torch for some caramelisation.

 

If you are lucky enough to go to the second night, you are in for a treat.  Check out here for info on the Edinburgh date.

 

I was very impressed with the Miele steam oven.  Certainly never thought about steaming meat and after tonight I will!  It seemed easy to use, as well as to clean afterwards.

 

Thank you to Chef Jak O’Donnell for the delicious food and cooking tips and to Miele for the experience.

Miele steam the sisters Glasgow Jak O'Donnell

 

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https://m.youtube.com/watch?v=abuxPgRxZBo


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