"This is something I have been woking on for a while," says Moriarty of this new bread recipe. "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."
"Usually, in the restaurant I finish it with some powder made from the roasted baked potato skins, some chives and some salt on top. It looks a bit like a baked potato, beautiful, moorish texture and has that lovely sourness and savouriness of baked potato with sour cream and butter on it."
Discover more from Moriarty in new series: The Secrets of Sauces.