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

Fusion of Cultures

One of the things that Japanese culture has, not only in food but also in the language and people’s way of living, is French influences.

You will be surprised how many Japanese buildings are named after French words, and how many patisserie and boulangerie are in existence in Japan. Thanks to the mixture of these two cultures, the Japanese foods have been being developed in ways unimaginable.

For instance, Japanese cuisine includes things like tartare, chopped raw meat; fondue, melted cheese dipping; and choux, crispy and soft buns filled with creams.

Now there appears to be a trend to bring the Japanese cultures into the French food. We are discovering new ingredients and new foods here in Japan for inspirations of Japan; Yuzu kosho, shiso leaves, miso, even rediscovering soy sauce and sake.

What else will we find today?img_4119

Casse-Croute

Casse-Croute

It is one of our favourite places to eat at In London. Little French bistro in London and always amazes us with its authenticity.

It’s so small that a reservation is strongly recommended even for a week day if you don’t want to be disappointed – but one thing for sure is that you will not be disappointed with the quality of the food there.

Casse Croute

+44 (0) 207 407 2140

London Bridge, Bermondsey street 

http://www.cassecroute.co.uk