Creamy Peppercorn Sauce

Sometimes you just get weird cravings for stuff. I was never really into peppercorn sauce until recently, and the other day I just HAD to have some. I didn't have steak or anything on hand, but I had all the ingredients for peppercorn sauce, so I roasted some chicken and threw it on top.

The next time, I would serve this my absolute favourite way - potato bread on the bottom, sliced steak on top, sauce all over.

There's not really many pictures of this because it's just that easy. Put everything in a pot. Cook it for a bit. Pour it over food.

Potato Bread and Creamy Peppercorn Sauce

Next in the series of “tastes of home..” Of course, it's all carbohydrate-based.

I had this as the most delicious starter in a little restaurant back in Belfast, and I was blown away by the taste. The full starter also had strips of steak, which I recommend pairing with this! Steak is personal though, so I’m leaving it to your discretion as to how you like it cooked.

I love potato bread, it is simple to make and reminds me of home. Another quick to prepare Irish bready staple. Basically, it is full of carbohydrates and then fried, what isn’t to like (for a little treat!).

I’ve written the two methods out separately, but you can easily be making the sauce while the potatoes are boiling. I don’t mind darting from pan to pan and having a few things cooking at once, but if you don’t, make the sauce first, set aside, do the spuds, and reheat the sauce just before serving.

Assembly is simple: potato bread on the bottom, strips of steak on top, and drizzle the peppercorn sauce on top. Dinner done!