To read the "Nightline: Platelist" profile of Seamus Mullen, click HERE.
All recipes courtesy Seamus Mullen
1 cup of chopped green cabbage
6 large Yukon gold potatoes, cut into 1-inch pieces
1/4 pound of fresh pork belly, cut into cubes
2 cloves of garlic
2 apples, diced into 1/2-inch pieces
1 TBSP extra virgin olive oil
2 TBSP plus 1 tsp butter
Salt and pepper
Combine pork belly, potatoes, garlic and cabbage in a medium sized pot and cover with enough cold water to cover. Season with salt, cover, and bring to a simmer and gently cook for about 45 minutes, until the potatoes are cooked through and the cabbage is thoroughly braised. Strain and reserve the water.
Heat 1 tsp of butter over medium high heat in a large saute pan and saute the apples for about 1 minute, the add the cabbage/porkbelly/apple mixture and mash together with a fork, increasing the heat to get a little color on the potatoes. If it's too dry, add a little of the cooking liquid. Cook together for about 5 minutes or until the mixture all comes together. Add in the remaining butter and olive oil and adjust the seasoning with salt and pepper.
2 cups of Steel cut oats
2 TBSP olive oil
1 sprig of thyme
1 shallot, finely minced
1 cup of wild mushrooms, chopped
1 clove of garlic, finely minced
6 cups of chicken stock
1/4 cup of dry white wine
1/2 cup grated Irish Cheddar cheese
2 TBSP Irish sweetcream butter
For the eggs:
2 cups of olive oil
4 farm fresh eggs
In a small saute pan, heat 2 cups of olive oil to 130 degrees and hold at that temperature. slip the eggs into the oil, one at a time and gently cook until the whites and the yolks are evenly set, about four minutes, set aside in a warm place.
For the oats:
Heat 2 TBSP olive oil over medium high heat in a medium sauce pot. Add the mushrooms and saute for 2 minutes. Add the shallots and garlic and cook for another minute. Add the oats and gently toast them in the pan with the shallots and garlic for about 45 seconds. Add the white wine and cook for 2 minutes until the alcohol has evaporated. Add in the chicken stock a little at a time and stir to incorporate. As the oats absorb the stock, add more and continue cooking until creamy and cooked through, about fifteen minutes. Add in the cheese and stir to incorporate. Remove from heat and stir in the butter. Adjust the seasoning with salt and pepper and divide amongst four bowls. Top each bowl with an egg poached in olive oil and serve.
3 1/2 cups flour (either cake flour or all-purpose)
1 teaspoon salt
1 teaspoon baking soda
8-10 fluid ounces buttermilk
Sift together dry ingredients, make a well in a large mixing bowl and mix in buttermilk to incorporate. Turn onto a floured work surface and gently knead. Roll into a round flat loaf, cut into four triangles and "bake" on a lightly greased griddle, about 15 minutes per side.
For sheep's milk cheese:
2 cups fresh sheep's milk cheese (can substitute goat cheese)
1 clove of garlic, finely grated.
1/4 cup of minced mixed herbs (chives, fresh oregano, basil, thyme)
Juice and zest of 1 lemon
1 TBSP extra virgin olive oil
Mix all ingredients in the bowl of a mixer fitted with a paddle, whip together for 1 minute until smooth and evenly incorporated.