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!
