Today’s Lunch Club launch round up
Today saw the launch of our new lunch time specials and the response was positively sucessful.
From here on in we will be serving something special at Lunch Club
Monday to Friday 12 -3pm.
You can eat in or takeaway but rememeber, we also have free Wi Fi making it the perfect opportunity to work away from the desk for a couple of hours.
We think lunch deserves to be this exciting everyday!
Vegan Carrot Muffin served with wholefood salad
Gluten Free Polenta Pizza served with root vegetable slaw
Lunch Club – eat food you can trust.
Join our lunch club – eat your way to a happier day!
Our new lunch time specials menu is packed full of wholesome, hearty, seasonally inspired food.
We like to keep things fresh and that’s why we will be mixing things up regulary.
Follow @milgi for menu updates.
Sit in or Takeaway – we guarantee it won’t take long.
(Available from 11th April)
Mexican Easter
Tired of the same old Milgi Nut Roast?
Well, hopefully not but we’ve decided to make a few changes for Easter Weekend anyway. A friend of mine recently brought me some lovely cans, bottles and packets of Mexican sauces and spices from L.A so I’ve use them as a starting point for tomorrow’s Sunday lunch. So we have a black bean and peanut loaf, smokey, spiced roast potatoes, carrots with lime and cumin, greens with toasted quinoa and a Tijuana Puding (aka a cornbread muffin). We’ll be listening to Charles Mingus’ Tijuana Moods record in the kitchen and hoping the music and tropical spices blast away the winter chills.
If you go down to the woods today….
It might not feel like spring out there, but the wild garlic doesn’t seem to care about the cold.
Up in the beautiful beech woods in Morganstown there’s virtually a carpet of the stuff. The leaves are fully formed but still quite small and very tender. Perfect for picking, in fact. As well as its abundance and ease of identification. the beauty of wild garlic for a novice forager like me is the fact that it is so easy to use in the kitchen. The flavour has all the heady, aromatic power of garlic cloves with none of the harsh astringency. Just shred it into salads, wilt it gently with a little oil as a side dish, or grind it up with walnuts and oil to make a pungent pesto.
Tomorrow for Sunday lunch at Milgi the fruits of my foraging are going to be tossed into a dish of Puy lentils cooked in herb stock which is being served alongside a leek and chestnut loaf, paprika roast Blaencamel potatoes and carrots braised with cumin.
