Irish chef Mark Moriarty, former winner of the S.Pellegrino Young Chef competition and star chef in our new series The Secrets of Sauces, shares a trio of modern Irish recipes to celebrate this St.Patrck'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” says the Dublin based chef.
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.
Mark Moriarty's St.Patrick's Day Menu
Below, Moriarty shares a trio of recipes: for an unmissable and easy new baked potato bread recipe; for fall-apart beef cheeks braised in stout; and a toasty dessert of stout and roasted barley caramel custard tart, where Guinness is king.
"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" says Moriarty.
See the recipes below:
Mark Moriarty's recipe for baked potato bread
Moriarty shares his delicious new potato bread recipe based on French brioche with an Irish twist. It's the perfect way to celebrate St.Patrick's Day. "This is something I have been woking on for a while," says Moriarty. "Trying to make a really delicious bread based on the classic French brioche but with that Irish twist. So this is done with the addition of baked potato pulp. It’s a kind of a hybrid between potato farls, classic Irish, with French brioche and Italian focaccia. All topped with some beautiful Irish sour cream and finished with brown butter so it’s soaking in the best of Irish dairy."