New menu launch 16/06

How to keep our costumers and followers happy?

We designed a new menu which includ some French classics and Japanese influence. Small French plates, simple, elegant and well done.

A friend called it “Bistronomique” a fusion between Bistro and Gastronomique. To be honest, I like it. 

We want to be casual dining, affordable, and fun. It’s all about sharing. Of course you don’t have to.

There is few dishes I won’t share

Why don’t you have a look at some of the picture. And let us know which one you will share or not

Melted Camembert with garlic bread

Soy and butter glazed calamari 

Fig Mille Feuilles 

Crisp asparagus, fennel and radish salad

Re-visited Spring Lamb Navarin 

Sweet corn and squash fritters, Avocado Crema


Burrata with heritage tomato and basil

Hope to see you all enjoying those beautiful dishes and let us know which one you like 

More to come…

Burrata di Puglia

My favourite spring starter, simple and colourful 

Basil dressing

1 bunch of basil

100ml extra virgin rapeseed oil

1/2 lemon juice and zeste

Seasoning

Blanch the basil in boiling water and cool down in ice water

In blender, put the squeeze blanch basil, the oil and blitz it, till smooth

Add lemon, zest and seasoning

To keep your tomato full of flavour, avoid to put them in the fridge, cut them the shape and size u wish and add a pinch of sugar

Ox cheeks Bourguignon 

One of My favourite dishes to cook as a chef. 

1) marinade: 800gr of ox cheeks, or  braising steak, 2 bay leaves, 1 onion roughly chop, 3 carrots roughly chop, 1/2 head of garlic, 2 spring thyme and rosemary, 1 bottle of red wine. All ingredients in a bowl, cling film and leave in the fridge overnight.

2) remove meat out the marinade, drain the wine out of vegetables but keep the vegetables and the wine.

Into a large saucepan, fry the meat till light brown. 

Into a pot, fry the vegetables until start to colour, add 2 tbsp flour and stir for few minutes, add 1 tbsp tomato purée and stir for a minute. Add the cheeks, and the wine. Bring to the boil and simmer. Skim if necessary. Cover and put in the oven for 2 hours at 150degree, 30minutes before check the meat as ox cheeks tend to cook faster.

3) remove the beef from the sauce, drain the cooking jus from vegetables into a saucepan, check seasoning. 

4) prep garnish: button mushroom, baby onion, roasted carrot and mash potato. Chopped fresh parsley if you have.


Classic never fails! 

You can enjoy my version @theCuckooN1 @mireysrestaurant from the 5th January 2017.

Food Hours

Thursday 6-10pm

Friday 6-10pm

Saturday 11am-4pm and 6pm-10pm

Sundays 11am-4pm

Address & Booking

The Cuckoo N1

115 Hemingford Road

Islington, Londonm

N1 1BZ

+44 020 7697 4488
http://www.thecuckoon1.co.uk

Dingley dell pork belly, celeriac mash, apple sauce

Dingley Dell pork is from Suffolk, using the correct breeds, rear and grow stress free and healthy diet to maximize taste and tenderness.

One of my favourite dish, it’s a long process however the result is “fantastique”

serve 4

1kg Dingley dell pork belly, bone in, rind on

Cornish sea salt

cracked pepper

1 lemon

  • With a sharp knife, score the skin in straight lines all across the skin and as close as possible of each others. Season well and rub with lemon juice. Put in the fridge for 20 minutes.
  • Meanwhile, pre-heat the oven @240degree
  • Place the pork belly into a roasting tray, and in the oven for 45 minutes.

1 large white onion, quartered

2 carrot roughly cut

1/2 celery roughly cut

2 bramley apple cut in halves

  • Reduce the heat to 150 degree, add the vegetables around the belly. Cook slowly for 4 hours at this temperature.
  • After 4 hours, pour a bottle of Aspall cyder on top of the belly and cook for another 45 minutes.
  • In meantine, peel and dice 1 celeriac and 1 bramley’s apple. Put into a saucepan, add cold water and salt. Cook till tender, and mash roughly with a potato masher or a fork. Check seasoning.
  • Peel and small dice 500gr of Bramley’s apple, 1/2 lemon juice, 60gr caster sugar, 50gr butter. Into a saucepan and cook slowly till apples are tender, remove from the heat to rest.
  • Remove the pork belly from the roasting tray, remove bones and cartilages.
  • cool down and place in the fridge for the meat to rest, once cold portion the belly into 4 equals portions, it is important to cut a cooked pork belly cold otherwise you break apart the crackling to the meat or worse.
  • make a jus with vegatable from roasting tray, by deglacing with more Aspall cyder, bring to the boil, skim the fat out, check seasoning, and taste till you are happy.
  • into a hot pan with vegetable oil, put the pork belly skin first, cook till skin start to puff, then turn on each side and place in the oven for 10-15minutes, reheat your celeriac and apple sauce and dress the way you like it.

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London.food

// Instagram: @london.food

Inspiration of our tables

One thing I look forward to the most for the supper club is setting the tables. There is nothing more exciting than paring the table decorations with the theme of the evening. Of course that involves the theme, then the menu, then the small items.

I find that a few simple items make a quite bold statement. For our French meets Japan, I thought of a traditional Christmas theme where people get together around the table to do a Xmas dinner, rather than going bold with Japanese theme! 

I started off with a few Christmas necessity such as twigs and red plants then added apples and cranberries and candles. 

The results are quite simple and elegant, yet bold in its statement.

Find out more on what guests thought of our evening on The Martini Diary blog.

And our kitchen residency will be starting in two weeks! Check this out for more info! What’s on?

French meets Japan supper club at Mirey’s Restaurant

THE MARTINI DIARY

My friends Gerry and Ko have set up a popup restaurant in south London, showcasing their creative talent and delicious food.


The event took place in the London Cooking Project, a community-run culinary initiative in Battersea aimed at fostering budding catering talent in the area.


We signed up and were provided with this tantalising menu.


During a fairly manic pre-Christmas week it was lovely to get a chance to relax and enjoy someone else’s cooking – especially given its sophistication. What a treat!


On arrival guests were provided with a glass of French cider blended with a fruit syrup.


Otherwise it was BYOB, although Ko and Gerry brought back a case of sake from a recent trip to Japan and I was highly intent on trying some.


I chose a dry sake from Hokkaido (where Ko comes from) which went very well with our first course: generously sliced tuna…

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Pan fried squid in butter soy sauce

4 pieces of frozen squid

1 red, 1 green and 1 yellow pepper

80 g snap peas

3 tbsp. vegetable oil

Salt and freshly ground pepper

6 tbsp. sake or white wine

4 tbsp. Kikkoman naturally brewed Tamari gluten-free soy sauce

40 g unsalted butter
Preparation

Preparation time: 30 mins 

Thaw the squid and drain well. Cut the legs into approx. 4-5 cm long pieces. Wash and trim the peppers and mangetout and cut them into fine strips.
Heat up the oil in a frying pan, put the vegetables in, sauté them, season lightly with salt and pepper and keep warm. Fry the body for approx. 1 minute with the lid on. Turn the squid over, add the other pieces of squid and continue cooking for another 5 minutes with the lid on. Remove the pan from the heat and leave the squid to marinate for a while.
Add the sake, soy sauce and butter and glaze the squid with the sauce. Cut the top part of the squid into rings and arrange on a platter with the other pieces. Add the fried vegetables, pour the rest of the sauce over the squid and serve with toasted baguette slices.

Why not join our Japan meets French Bistro Mirey supper club on 14th December? Email us at info@mireysrestaurant.com