One evening reading tweets, I had seen Glasgow diners tweeting about “a steam dinner” courtesy of Miele and their steam oven. The food looked amazing and if the tweets were true, then the meal was calorie neutral.
I sent an email to Miele asking if there was to be a similar event in Edinburgh. The reply was yes — on the 24th of November — a lunch or a dinner – result — lunch would suit me .
I received an email on Friday to check I was still able to attend and to tell me that there would be a short fitness class before we would eat.
Mark Greenaway was allowing Miele to use his restaurant as he is closed on a Monday– we did get to sit on his new chairs, which had just been unwrapped. Our chef for this event would be the wonderful Jacqueline O’Donnell.
Once the other diners had arrived, Jacqueline told us the plan for the day. The short fitness class was to use up the calories we were going to eat. Thankfully I had leggings on; we did a mixture or pilates, yoga and body-balance exercises. We then headed through to enjoy our lunch.
We started with steamed purple broccoli with cured salmon and almonds. Then followed another small plate of: steamed beetroot with broad beans and puy lentils.
This consisted of prawn stuffed lemon sole, served with herb butter sauce on a bed of cooked spinach.
This was wild Highland venison with brambles, served on a bed of shredded spinach.
This was steamed rhubarb and pineapple, served with coconut ice cream.
There was no added salt or pepper and all the flavour came from the food. My favourite course was the fish, with the venison a close second.
Miele steam ovens are perhaps not cheap but I will be adding one to my wish list, they make amazing food and I also loved the warming drawer.