Gareth Mullins

speaker

632 appearances 8 recordings 1 series first heard Jun 2026 last heard 3d ago

Gareth Mullins’s voice in public audio — every appearance, attributed to the second.

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recordings per month · last 12 months

Recordings per month over the last 12 months — 8 in all, peaking in Aug 2026 with 4.

Appearances

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The Pat Kenny Show · Back-to-school dinners with Gareth Mullins · 5 Sep 2026 podcast

So if you have a rice cooker or I I've said how to make rice loads of times, 250 grams of rice, five hundred mils of chicken stock, a little bit of turmeric. matched

Into a dish, pop it into a preheated oven at 180 degrees, and for twenty minutes covered and you'll get perfect fluffy rice every time. matched

And full details available on your inventory. matched

say uh Gar Mullins, you'll get all of the details up on on there as always. matched

So matched

The Pat Kenny Show · French bistro inspired recipes with Gareth Mullins · 29 Aug 2026 podcast

No, and I was really, really surprised actually to to read this.

I thought I was gonna be doing uh American style ribs.

Burgers and burgers or all of that stuff, but I y you you know this about me already, but French classical cookery is something that I hold very close to my heart, and when I heard this about this chef that was on and I had a little bit of a look, two recipes jumped out in the little bit of research that was done.

So Coco Van, which is that famous uh chicken.

And beef bourguignon and you'll see a lot of simia similarities here with these two recipes.

But I'll start off with the coca van, and apparently these were firm favourites of what the chef used to cook.

Okay.

So what you're gonna need is uh you're gonna need a tablespoon of flour, one two kilo chicken, so quite a large chicken.

So this this recipe would have originated where they would have used a cock, so it was a a cockerel like an older chicken, right?

So um so we're using all the bits.

All the bits, a bigger chicken uh and I would say if you're going out to the butcher or the supermarket, pick a bigger chicken for this.

And then if you're not comfortable to do this, a butcher will do it for we call it chicken for salt.

So you basically break the chicken up into the legs and toes, the wings, you're gonna split the breasts in two, and you can actually keep the breastbone and saute that off or the backbone and saute that off and add it into the sauce because it adds flavour.

You need 150 grams of butter, 100 grams of that as for the mash, and 50 grams to fry things off, which I'll tell you about in a minute.

Couple of white onions that you're gonna peel and dice, 220 grams of a smoked streaky battery.

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