Cod and Chorizo
 
 

Welcome to Leviathan

We are deeply passionate about food and how it connects us. Here you will find recipes developed to excite and inspire. All posts include recipe cards with steps and ingredients.

 

The Dining Club

Long-table dinners & bespoke pop-up food events hosted at a historic Irish estate, with cooking by Leviathan’s James Gabriel Martin.

A unique experience that encourages community, drawing guests together in an intimate, convivial atmosphere while showcasing our passion for food and hospitality.

With a focus on seasonality, heritage and story-telling. Each one is unique, designed around a theme, with changing menus, entertainment, and table settings. Whitestown House Estate, nestled near

The Naul in North County Dublin, is set on 125 acres of farm and parkland. The historic demesne has remained intact since the 1600s and has a long and storied history of hospitality, marking it as the perfect venue for our events.

Explore the home page below or access the entire recipe feed in quick view. Browse categories in the dropdown menu (scroll down after the page reloads), or find inspiration for your next meal by entering ingredients or recipe keywords in the search bar.

Side Dishes, Vegetarian & Vegan James Gabriel Martin Side Dishes, Vegetarian & Vegan James Gabriel Martin

Miso-glazed Aubergines with Tempura Pepper

This miso-glazed aubergine dish is vegan, simple and delicious. The crispy tempura that tops it is light and crispy and very satisfying. I spent quite some time trying different methods while developing the recipe, trying to create a tempura that is crisp and tasty and easy to make. The flavours come together nicely. Be sure to check out my tempura guide in the recipe cards.

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Simple Dishes, Vegetarian & Vegan James Gabriel Martin Simple Dishes, Vegetarian & Vegan James Gabriel Martin

Butternut Squash Conchiglie with Crisp Sage

In making this butternut squash conchiglie with crisp sage I set myself a challenge. Keep things as simple as possible. The results were fantastic. Roasting the squash gives it a lot of depth. The chilli and lemon balances the sweetness well. It’s an easy recipe that packs in a lot of flavour and can be done in no time. It’s very easy to keep it vegan by leaving the parmesan out.

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Desserts & Baking, Vegetarian & Vegan James Gabriel Martin Desserts & Baking, Vegetarian & Vegan James Gabriel Martin

Irish Barmbrack

Barmbrack, Irish tea brack or in Gaelic, bairín breac (meaning speckled loaf) is a traditional sweetened bread commonly made around the Halloween season in Ireland. Many of the older traditional recipes use yeast, and are lighter in colour and texture than the bracks most people come across today. For this recipe I referenced many different sources, including my mother’s copy of All In The Cooking, first published in 1946 and famous Irish flour makers Odlums well established directions.

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Side Dishes, Vegetarian & Vegan James Gabriel Martin Side Dishes, Vegetarian & Vegan James Gabriel Martin

Six Seed Crackers with Whipped Goat’s Cheese & Candied Orange Peel

I’ve been working on this recipe for some time. I wanted to get the crackers as light as possible and worked on different baking times and temperatures. I also wanted the goat’s cheese mouse to be nice and airy. This is a great one for entertaining, as everything can be made in advance and assembled later.

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Mains, Vegetarian & Vegan James Gabriel Martin Mains, Vegetarian & Vegan James Gabriel Martin

Tortilla de Patatas con Alioli de Trufa

Whether you’re having it on a piece of bread as a tapa or cutting off a gigantic slice for dinner, Tortilla de Patatas always hits the spot. You can expand on the basic recipe and add whatever you like in the way of meat or vegetables, but here we have kept it quite simple. Truffle oil adds a very suitable earthy richness to the dish that we feel works very well.

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Mains, Simple Dishes James Gabriel Martin Mains, Simple Dishes James Gabriel Martin

Migas

Migas is a wonderful dish enjoed in many different parts of Spain and Portugal, and can be prepared with either breadcrumbs or flour. It is said to have been introduced by shepherds as a way to use up whatever rations they had along with some remaining stale bread or flour while on the move. While not as well-known as paella, the dish is just as delicious and works very well when feeding a group.

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Preserves & Garnishes, Vegetarian & Vegan James Gabriel Martin Preserves & Garnishes, Vegetarian & Vegan James Gabriel Martin

Preserved Magnolia Flowers

The pink and white flowers of the Magnolia Soulangeana are a forager’s dream. They can be pickled or turned into syrup, and have a distinct floral, gingery cardamom taste. Beautiful with cakes or with noodles, they are a versatile treat. They are best found fresh, and the flowers can be scooped up off the ground at Spring. The buds can also be used. Here’s two ways to make them last.

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Simple Dishes, Vegetarian & Vegan James Gabriel Martin Simple Dishes, Vegetarian & Vegan James Gabriel Martin

Spinach Dip

This spinach dish is simple but delicious, and packs a serious flavour punch. It’s tangy, refreshing, and addictive, and is perfect for barbecues or as a starter or side with crisps, chips and bread. It never goes to waste. You can hollow out a large bread loaf and place it inside for extra presentation points. This recipe makes a large shareable bowl.

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Preserves & Garnishes, Vegetarian & Vegan James Gabriel Martin Preserves & Garnishes, Vegetarian & Vegan James Gabriel Martin

Obsidian Oil

This oil is based on the Japanese practice of adding an aromatic element to a dish, something that plays on your sense of smell as well as your sense of taste. The mayu - a burnt garlic oil - goes against everything you know about cooking, and yet it’s incredible, akin to the taste of black truffle. Coupled with the citrus fruits, this oil is complex and full of surprises.

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