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

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?

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

Taberna da Rua das Flores – great eat!

After third attempt, we finally made it to this little bistro on the rua das Flores in Baixia-Chiado area. The food excellent, waiting staff attentive and knowledgeable and ambience bohemian, the experience there was truly delightful. 

Rua das Flores, 103, 1200-194 Lisbon, Portugal, Chiado