Serves 4
INGREDIENTS
For the roast chicken
1.2kg free range chicken
Rapeseed oil
Salt and pepper
For the black garlic tapenade
100g pitted black olives
1 head black garlic, peeled
1 garlic clove, peeled
100ml olive oil
Salt and pepper
For the roasted tomatoes
4 tomatoes, deseeded and quartered
Olive oil
For the fennel salad
50g watercress
25g lambs lettuce
Micro salad leaves
1/2 fennel, shaved with a mandolin
For the roast chicken, rub the chicken with oil and season well all around. Place on the Universal Tray with the anti-splash guard and put in the Miele Oven. Select Moisture Plus, 215 °C with three time - controlled bursts of steam to come in at equal intervals during the cooking. Follow the on-screen instructions for taking up the water. Cook the chicken for one hour. When ready, remove the chicken from the oven, cover with foil and allow to rest for at least 30 minutes.
For the black garlic tapenade, mix all the ingredients together in a hand blander and pulse until it reaches a coarse consistency. Keep aside.
For the tomatoes, drizzle some olive oil over the tomatoes and roast in the oven on Fan plus 120°C for one hour. Cover with olive oil and keep in the fridge until needed.
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