We decided to embrace the Year of the Horse and smash our way into 2014 with a fucking amazing new Nutritional Menu. BBRRRAAAPPP!!!! Please find below some notes from our Head Chef’s journal on the development of our latest specials…….
When Julian and Lauren announced the Nutritional Menu we discussed general themes, genres, cuisines andnutrition. At M1lk we try to offer some thing special, accessible, interesting but overall tasty. The challenge was to come up with something delicious but healthy, packed with vibrant, intesnse flavours withouth the traditional (less healthy) things that carry them: animal fats, sugars, salts…Hence the name ALL KILLER NO FILLER.
1. Those that like ramen/noodle broths will know of the hypnotic depths of the dashi based broth, the heart of all Japanese cooking is dashi, a clear liquid made with by infusing kombu (kelp) and katsuobushi (fermented, dried and smoked skipjack tuna).
I remember (back in the day) visiting Tsukiji fish market in Tokyo, I was told to be on my best behavior as we were there as sightseers, the aroma of katsuobushi takes me back there, seeing the solid wood-like bars being shaved on what looked like old wooden spinning wheels, as ever in Japan, one of the most advanced nations in the world the old ways, traditions methods still prevail.
Back to our broth, (The Aunt Sally’s Cousin), We have managed to get loads of flavour in without the addition of fat & sugar (calories) There’s the dashi, our own hickory smoked Sussex chicken, smoked and grilled aubergine, whole wheat ramen & napa cabbage, then on top we put some shredded nori, shaved katsuobushi & some amazing shiso cress, yum.
2. We had Bao on a couple of times as specials & for our last family meal, we love them, I love making them too. When we first wanted to put them on we tried buying them (highly specialized Chinese product) but couldn’t find what we where looking for so we ended up making them, good. We’ve tweaked the recipe this time to include Spelt flour along with the organic Oxfordshire bread flour we normally use, so although they don’t cure cancer they will make you feel good.
Inside there’s seasonal leaves from Hildreth St Market, crispy tofu, pickled shitake & (shiso) cress, the tofu is marinated in a sweet light soy-mirin liquor, (mmmmmmm).
3. Everyone knows the one about carrots helping you to see in the dark, well it’s true, they contain (amongst other nutritional type good things) beta-carotene, a precursor to vitamin A. We had been getting in some lovely heirloom carrots from Hildreth St Market and dehydrating them for a couple of projects and we really wanted to use them on the menu. We slow roasted them with some English chervil root and tossed them through with herbs, labne and dehydrated blood orange. Dehydration is quite unique as a cooking method for, instead of taking nutrients out through blanching and heat and the usual techniques associated with cooking, we ‘trap’ and condense everything contained original ingredient… more nutrients, more taste: all killer no filler.
For the dressing we used virgin rape seed oil, England’s answer to the omniscient olive oil. Fat is often seen as deadly to the health concious but is a vital part of the diet, hence the term good fat/bad fat…rapeseed oil is super high in good fats it packed with Ω 3, 6 and 9, (boom).
Stuart. Head Chef, M1LK
Our Nutritional Menu is available now. #ALLKILLERNOFILLER
Merry Merry an all that jazzingtons!! Hooray!!!A few of may have notice that in connection with events we also exhibit art works inspired by all things magically joyful and foodiliicious. Our Like Lois posters are now available on-line and in-store to purchase. These beautiful art prints were made in celebration of our supper with Masterchef Winner Shelina Permaloo and are signed by both the artist Lauren Johns and Shelina herself. They are lovingly crafted A1 Giclee Prints on 100% Cotton Rag currently exhibited and displayed at M1LK with only 12 ever made! All come pre-packaged and can be taken home from our store in Balham or delivered straight to your door. The ideal present for art lovers on and obvs gaining some major brownie points on the pressie front 😉
Good news is BAO is coming to M1lk... Bad news is you'll have to wait until February.... With this in mind Jules and I hopped on down to Night Tales with our Head Chef Stuart to see how much Braised Pork Belly Bao three humans could possibly consume in one evening. Apparently quite a lot... It was bloody delicious. One of everything times about 20. Washed down with a few Warm Ciders and Bourbon we ended the evening watching a man squeeze himself through a christmas netting machine and try to sell himself for a fiver. Yes it was weird....
Bao will be landing at M1LK on 6th and 7th Feb. Keep an eye on our blog and twitter for updates.
Hooray it's christmas! And instead of celebrating this season with some dry ass Mince Pies which nobody likes anyway you can now order our delicious cakes whole. Be it strawberry m1lk cakeness, pistachio yuzu cheer or a big ol' batch of drumstick cookies we've got it sorted. Ask in-store or drop us an e-mail to firstname.lastname@example.org for details..... F*ck charades,PLAY WITH YOUR FOOD!! Note: Yo! All of our cakes are baked on-site so lead times may vary.