Moriarty represents the new generation of Irish food professionals – talented, confident and accomplished. He is part of a new movement in modern Irish cuisine that is helping to redefine the country’s culinary identity, and establishing a newfound sense-of-self after centuries of colonialism and subsequent food poverty. We caught up with Moriarty to put a few questions to him for St Patrick’s Day
“St Patricks Day is the day the world turns green, and it's honestly a great source of pride to see people embracing Ireland all around the world. It’s a national holiday here which usually has a party atmosphere, but obviously this year will be a bit more subdued. I’ll celebrate with some tasty food and a few beverages at home.”
"I hope these recipes are a nod to traditional Irish ingredients, but modernised to reflect the growing reputation of Irish food, restaurants and chefs on the world stage. Don’t get me wrong, they’re still designed to be easily made at home, and it’s hard-to-beat slow-cooked ox cheek you can eat with a spoon. The ingredients are also easy to source and you’ll probably be using most of them already."
When cooking the stew, I make sure I get as much colour as possible on the meat and vegetables, it makes such a difference to the final dish. The orange juice is a handy trick to balance the bitterness from the reduced stout.
To make the barley sweeter, I make a caramel to cut the barley and stout infused cream. This sweetens the mix, but doesn’t mask the beautiful malty, roasted-nut flavours in the cream. I don’t like deserts too sweet, sugar can mask flavour.
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