Thursday 19 September 2019

Four courses of savoury and sweet delights from Chef Marius Mohor of Bellagio, Terenure


Beetroot Carpaccio
Beetroot Carpaccio
Linguine di Mare
Chef Marius Mohor

Chef Marius Mohor of Bellagio, Terenure, creates savoury and sweet delights that are magically moreish.

Beetroot Carpaccio

Yellow and red beetroot combine in a beautiful riot of colour that is designed to tempt the taste buds - as well  as adding oodles of aesthetic appeal to  your plate.

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Serves 2


60g red beetroot, washed and leaves trimmed to 2-3cm, leaving the root intact

60g yellow beetroot, washed and trimmed, as above

50g rocket

50g goat's cheese

30g walnuts, roughly chopped

20ml extra-virgin olive oil

10g Maldon salt

Chives, to garnish


1. Place the red and yellow beetroot into two separate medium-sized saucepans of salted, boiling water in order to prevent discolouration.

2. Simmer, covered, for 20 minutes before submerging in iced water for 20 minutes to cool down. Peel and cut into very thin slices.

3. Arrange the rocket leaves in the middle of the plate. Roll the sliced beetroot, arranging each colour on either side of the rocket.

4. Crumble the goat's cheese and add it with the walnuts over the rocket.

5. Season with extra-virgin olive oil and Maldon salt. Garnish with some chopped fresh chives.


Linguine Di Mare

Linguine di Mare

Pasta and seafood combine in a quick and tasty dish for lunch or dinner.

Serves 2


200g linguine pasta

20ml extra-virgin olive oil

10g fresh garlic, peeled and finely chopped

100g fresh mussels

100g fresh clams

100g fresh prawns

100g fresh squid

50ml white wine

80g cherry tomatoes

20g Maldon salt

20g parsley, chopped


1. Add linguine to boiling water and cook for approx. 10 minutes (depending on the brand). Drain and set aside.

2. Heat oil in a large pan over medium heat and add the garlic and seafood. Cook, lightly stirring, for 2 minutes before adding white wine, cherry tomatoes and salt. Cook for a further 5 minutes before adding the linguine and chopped parsley. Cook for another 2 minutes, to heat the pasta, and serve.

Chef Marius Mohor


Fillet of Beef

Beef paired with a classic peppercorn sauce.

Serves 2


10ml extra-virgin olive oil

2 x 250g fillet of beef

100g mushrooms, sliced

100g onions, sliced into rings

10g Maldon salt

20g parsley, finely chopped

20g baby mixed leaf salad

Chives, to garnish


1. Heat a frying pan with some olive oil until the oil is simmering but not smoking.

2. Add the steak to the pan and sear each side until cooked as desired (4-6 minutes each side for medium, depending on thickness).

3. Remove from the heat; rest at room temperature.

4. Heat another pan with a drizzle of oil and add the sliced mushrooms and onions.

5. Sprinkle the Maldon salt on top and sauté for 10 minutes until the liquid has evaporated.

6. Remove the mixture from the heat, stir in the parsley and add additional salt if needed.

7. Serve steak with the sautéed mushrooms and the mixed leaf salad. Sprinkle with chives to garnish.


For the peppercorn sauce

20g whole green peppercorns

30g shallots, chopped

10ml brandy

30g demi-glace sauce

50ml water

80ml fresh cream


1. Heat a pan with some olive oil until simmering.

2. Add the peppercorns and chopped shallots and cook for 5 minutes.

3. Take off the heat, pour in the brandy and flambé using a long kitchen match. After the flame dies down, return to the heat and stir.

4. Dilute the demi-glace in 50ml water and add to the pan. Cook everything for 2 minutes, stirring continuously.

5. Add the fresh cream and leave it to cook for 15 minutes on low heat.




A gluten-free treat for dessert.

Serves 4


200g unsalted butter

200g dark chocolate drops (70pc cocoa content)

200g caster sugar

4 medium eggs

120g gluten-free flour

Icing sugar, to dust

Blended boiled strawberry, to decorate

Vanilla ice cream, to serve


1. Chop the butter into chunks and place in a heatproof bowl with the chocolate drops.

2. Create a bain-marie by adding a small amount of boiling water to a saucepan and bringing it to a simmer over a low heat.

3. Put the bowl containing the chocolate on top, making sure the base isn't touching the water.

4. Gently simmer until most of the chocolate is melted, stirring a couple of times with a rubber spatula.

5. Turn the heat off and allow the last of the chocolate to melt in the residual heat. It can take up to 20 minutes for the mixture to completely melt.

6. In a separate bowl, mix the caster sugar with the whole eggs and add to the melted chocolate.

7. Add the flour and stir to combine.

8. Leave the mixture to chill in the fridge for 20 minutes.

9. Remove from the fridge and pour the mixture evenly into four metal cups. Place on a baking tray and cook for 11 minutes in an oven heated to 200°C. Test with a skewer to make sure it is cooked through.

10. Allow to cool to room temperature.

11. Dust the cakes with icing sugar, decorate the plate with the strawberry sauce using a squeezy bottle and serve with a scoop of vanilla ice cream on the side.


Photography by Kyle Tunney

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