Recipes

Our Executive Head Chef Gareth Mullins, makes frequent appearances on TV and radio including The Six O’Clock Show and The Pat Kenny Show with previous appearances on Late Lunch Live, Operation Transformation, Radio Nova and has also been featured in the Irish Times, Sunday Business Post, Food & Wine and Yes Chef Magazine. 

Click on the links below to reveal some of the recipes Gareth has cooked on both National TV and radio!

Lamb 

Spring Wicklow Lamb with Cauliflower, Capers, Grapes and Tarragon

Beef

Guinness pie with minted greens and champ mashed potatoes

Meatballs with parmesan, oregano and fresh tomato sauce 

Irish Fillet of Beef with Wild Mushroom and Tarragon Fricassee, Champ Mashed Potatoes 

Irish Sirloin Steak with Tomato and Celery Saland with Chimichurri Sauce 

Fish

Crab claws with tomato, chilli, garlic and lime

Beer battered cod with chunky chips, minted peas and tartar sauce

Chermoula king prawns, lime yoghurt with blood orange, fennel, rocket salad   

Steamed Fillet of Sea Bass with Spring Onion Broth

Roast Black Sole served with Garlic, Spinach, Almonds, and Lemon and Parsley Butter

Gin and Tonic Salmon

Organic Irish Salmon with Champagne Poached Dublin Bay Prawns

Steamed Fillet of Sea Bass with Ginger and Spring Onion 

Pepper Seared Tuna Steak, Heirloom Tomato and Basil Salad, Guacamole 

Irish Salmon, Crawfish,Crawfish, Samphire and Country Butter 

Pan Fried Fillets of Sea Bream, Parsnips Purée, Baby Beetroot, Caper and Lemon Dressing

Jumbo Prawns with Ginger, Lemon and Turmeric, Green Fried Rice

Pork

Autumnal Minestrone with Smoked Bacon and Butterbeans 

Slow Cooked Pork Cheek  

Pork Chop, Colcannon Mash, Roasted Apple and Mustard Sauce

Chicken

Chipotle Spiced Chicken Wings, Crozier Blue Cheese Crème Fraiche, Pomegranate, Lime and Coriander  - great for sharing! 

Za’atar Chicken Breast, Sweetcorn and Chorizo, Confit Tomatoes and Provençal Dressing   

Indian Butter Chicken with Cherry Tomatoes, Coriander and Basmati Rice  

Venison

Roasted Venison Sausages 

Duck

Roast Duck Breast with Asian Salad and Hoisin Dressing  

Roast Duck Breast with Colcannon Mash, Blackberry, Capers and Tarragon

Rabbit

Rabbit, Tomato and Rosemary Casserole with Parmesan Polenta

Goose

Roast Goose, Roast Potatoes and Cherry Sauce served with a Chestnut, Apricot and Sage Stuffing

Vegetarian

Leek and Crozier Blue Cheese Pithivier with Cranberry Puree, Candied Pecan, Pear and Watercress Salad

Soup

Tuscan Bean Soup with Fennel Sausage  

Spiced Chicken, Lentil and Leek Soup with Coriander 

Desserts

American Style Pancakes with Smoked Bacon, Maple Syrup, and Cinnamon Butter

Strawberry Fool with Almond Tuilles

Blueberry and Banana Muffin with Rhubarb Lemonade 

Banana, Raspberry and White Chocolate Muffins with Strawberry Lemonade 

Chocolate brownies with blackberries, vanilla cream

Equilibrium

Paleo Balls

Avocado Coconut and Lime Cake

Paleo Salad with Chicken, Avocado, Orange, Watercress, Coconut, Cashew and Lime Dressing

Steamed Fillet of Sea Bass with Sweet Potato and Coconut Sweetcorn Succotash

Whipped Ardsallagh Goats Cheese with Blood Orange, Rocket and Candied Pecan Salad

Seasonal Recipes  

Honey Glazed Ham with Apricot and Sage Stuffing and Gravy

Christmas Pudding Baked Alaska 

Christmas Baking Essentials - Gingerbread and Mincemeat 

The Marker Hot Chocolate