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Mirey's Restaurant – http://mireysrestaurant.com

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Mirey's Restaurant – http://mireysrestaurant.com | mireyskitchen.com Reviews
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2 mirey's restaurant
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4 ox cheeks bourguignon
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7 sundays 11am 4pm
8 address and booking
9 the cuckoo n1
10 115 hemingford road
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Mirey's Restaurant – http://mireysrestaurant.com | mireyskitchen.com Reviews

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1

food – Mirey's Restaurant

https://mireyskitchen.com/category/food

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. Saturday 11am-4pm and 6pm-10pm. 44 020 7697 4488.

2

Pan fried squid in butter soy sauce – Mirey's Restaurant

https://mireyskitchen.com/2016/12/04/pan-fried-squid-in-butter-soy-sauce

December 4, 2016. 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 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. Leave a Reply Cancel reply.

3

british – Mirey's Restaurant

https://mireyskitchen.com/category/british

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”. 1kg Dingley dell pork belly, bone in, rind on. 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. Cool down and plac...

4

Dingley dell pork belly, celeriac mash, apple sauce – Mirey's Restaurant

https://mireyskitchen.com/2016/12/17/dingley-dell-pork-belly-celeriac-mash-apple-sauce

December 17, 2016. December 17, 2016. 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”. 1kg Dingley dell pork belly, bone in, rind on. 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.

5

fusion – Mirey's Restaurant

https://mireyskitchen.com/category/fusion

Remake of the Escabeche. Marinate your mackerel fillet in a warm rice vinegar, thinly sliced shallot, sliced carrot, caster sugar, peppercorn broth. Make a watercress purée. Thinly slice the radish, put in ice cold water. Horseradish cream ( grated fresh horseradish with double cream, bring to the boil and leave to infused before passing through the strain), place in a small squeezy bottle. 20 Minutes top job. Delicious, fresh and an awesome way to use mackerel. Share on Facebook (Opens in new window).

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Mirey's Restaurant – http://mireysrestaurant.com

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. Saturday 11am-4pm and 6pm-10pm. 44 020 7697 4488.

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HOMEPAGE

Established in October 2016, Mirey's Restaurant is a culinary partnership between Gerald Mirey and Ko Ito. Our plan is to introduce as many people as possible to our culinary experience through a number of supper clubs and kitchen residencies in and around London, with a view to eventually open our own small restaurant in 2017. Gerald has been working for The Boisdale (a traditional Scottish restaurant), The Garrison (a gastro pub), and most recently at The Narrow (Gordon Ramsay restaurant). We hope you ...

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