Bord BIA have teamed up with Mark Moriarty, 2015 young world chef of the year, to bring you some festive recipe inspirations all using the beautiful potato at its heart! Christmas is all about a little indulgence and this video illustrates how to rustle up some fantastic treats to delight the palates of your friends and family!
Learn how to create an irresistible potato and parmesan croquette which ties together beautiful flavours within a smooth and creamy consistency whilst maintaining that golden crispy outer shell. Elsewhere, Mark demonstrates how to create potato dauphinoise (which some would consider to be the ultimate indulgence!) and an innovative Mushroom Gratin. Mark shows how easy it is to deliver impressive results with these fantastic, informed methods. Watch Mark in action below in this Christmas Potato Indulgence recipe video:
If that wasn’t enough, Mark’s also provided us with an absolutely stunning recipe for you to experiment with over the Christmas period. This recipe pairs the cake-like consistency of the potato rosti with the rich flavours of smoked salmon. Watch the recipe in full below. As you can see it’s an ideal dish for a delicious Christmas Day or St Stephens Day breakfast!
Hitting the perfect spot between fries and roast potatoes, wedges are a great accompanying dish to a main meal but also works on its own as a fulfilling portion of taste and spud satisfaction. The key notes to hit when cooking up wedges is a good standard of softness and crispiness at the same time. Achieve this with the following hints and tips on spud greatness!