Recipes
Grilled tiger prawns, pickled onion sauce vierge and beetroot hummus
1 hour Preparation time
1 hour 30 minutes, plus soaking overnight Cooking time
6 serves Serves
Ingredients
Beetroot hummus
200 g dried chickpeas, covered with
water and soaked overnight
4 large purple beetroots, peeled and
cut into quarters
4 garlic cloves, roughly chopped
1 tbsp salt flakes
125 ml lemon juice
155 g tahini
1 tsp cumin
Sauce vierge
1 red onion
100 ml lemon juice
4 large ripe tomatoes
¼ bunch parsley, leaves picked and
chopped
150 ml olive oil
1 tsp sugar
2 tsp salt
½ tsp pepper
Grilled tiger prawns
18 tiger prawns, shelled and butterflied
Olive oil
Salt and pepper, to taste
1 punnet snow pea tendrils
Method
Beetroot hummus
- Drain the chickpeas and place into a deep unperforated steam container. Cover with water, place into the steam oven and Steam at 100°C for 30 minutes.
- Place the beetroots into a perforated steam container. After the chickpeas have been steaming for 30 minutes, add the beetroots into the steam oven with an unperforated steam container underneath and steam for 20 minutes, along with the chickpeas.
- Remove the beetroots and chickpeas from the steam oven. Allow the beetroots to cool and drain the chickpeas.
- Place the garlic, salt and lemon juice into a food processor and blend to a puree.
- Add the tahini and pulse to combine. Process until the mixture is smooth. Add the beetroots, chickpeas and cumin, blending while scraping down the sides until the mixture is smooth and the ingredients are combined.
- Use cold water to adjust the consistency if too thick. Season with salt flakes and additional fresh lemon juice if desired.
Sauce vierge
- Slice the red onions lengthwise and place into a bowl. Add the lemon juice and leave to pickle for 2-3 hours.
- Cut the tomatoes into quarters and remove the seeds. Finely dice the tomatoes and place into a bowl.
- Add the chopped parsley, pickled onions (with the lemon juice), olive oil, sugar, salt, and pepper. Stir gently to combine.
- Allow the sauce to rest for at least 15 minutes so the flavours can meld before serving..
Grilled tiger prawns
- Preheat the griddle plate on medium heat, induction setting 5 for 5 minutes before increasing to high heat, induction setting 8.
- Toss the tiger prawns in olive oil and season with salt and pepper.
- Place the prawns on the griddle plate and cook for 3-4 minutes on each side until opaque and slightly charred.
To serve
1. Spread the beetroot hummus evenly on each plate and top with snow pea tendrils. Place the prawns on top and spoon the sauce vierge over the prawns. Top with the remaining snow pea tendrils
Hints and Tips
- Store leftover beetroot hummus in an airtight container in the fridge for up to 3 days.
- The dried chickpeas can be steamed using Rapid steam on 100°C with 300W for 40 minutes for a faster result.
- 200 g of canned chickpeas can be used in replace of dried chickpeas.
- If you don’t have a steam oven, the chickpeas can be simmered on medium-low heat, induction setting 4, for 50 minutes.
Applicance Functions
Miele
At Miele, we take pride in creating more than premium appliances, our dedicated team of Culinary Experts develop every recipe with the same commitment to quality and precision that defines our appliances. Guided by innovative cooking technology and meticulous engineering, we craft dishes that highlight the full potential of our cooking appliances, helping you achieve perfect results every time. We see our recipes not just as instructions, but as an invitation to explore cooking with confidence, where every step is tested and refined to deliver an outstanding culinary experience.