Mark Moriarty

Ireland

Contributor at Irish Times

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Articles

Masters menu: An Augusta-inspired feast to nicely tee-up the golf weekend spectacle

2 weeks ago | irishtimes.com | Mark Moriarty

For some readers this weekend is one of the biggest of the year. For others, it barely registers, only that it leads into Easter and the children being off school. It has nothing to do with food – this is sport of the highest billing. The Masters Tournament has taken place every year since 1934 (barring the three world war years between 1942 and 1945) at the Augusta National Golf Club in Georgia, USA.
Mark Moriarty: Barbecue slow-cooked pork buns

2 weeks ago | irishtimes.com | Mark Moriarty

We value your privacyWe and our 84 partners store and access personal data, like browsing data or unique identifiers, on your device. Selecting I ACCEPT enables tracking technologies to support the purposes shown under we and our partners process data to provide. If trackers are disabled, some content and ads you see may not be as relevant to you. You can resurface this menu to change your choices or withdraw consent at any time by clicking the Cookie Settings link on the bottom of the webpage .
Masters menu: Tropical fruit cookie and ice cream sandwich

2 weeks ago | irishtimes.com | Mark Moriarty

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Mark Moriarty: Spring has sprung, time to celebrate seasonal hero ingredients

3 weeks ago | irishtimes.com | Mark Moriarty

April is here, and spring is well and truly in the air. Always a period of promise with some of the year’s finest ingredients - April and May, along with October and November, are the easiest times to design menus. Nature guides you pretty easily. From now on, asparagus spears will start to appear (more on this later), along with forests full of spicy wild garlic and morel mushrooms. Peas are emerging in pods, while spring lamb is at its best, the meat sweet and delicate with flavoursome fat.
Asparagus and mushroom tart fine

3 weeks ago | irishtimes.com | Mark Moriarty

We value your privacyWe and our 84 partners store and access personal data, like browsing data or unique identifiers, on your device. Selecting I ACCEPT enables tracking technologies to support the purposes shown under we and our partners process data to provide. If trackers are disabled, some content and ads you see may not be as relevant to you. You can resurface this menu to change your choices or withdraw consent at any time by clicking the Cookie Settings link on the bottom of the webpage .
Poached rhubarb with white chocolate mousse

3 weeks ago | irishtimes.com | Mark Moriarty

100g good quality white chocolate1 tsp sunflower oil, for greasing moulds2 egg yolks25g caster sugar260ml double cream½tsp powdered gelatine25ml warm water3 large rhubarb sticks200ml water200ml blackcurrant cordial1 tbsp vanilla bean pasteMint leaves, for garnish Chop the white chocolate into small pieces and place in a mixing bowl, set aside. Grease four small dariole moulds/ramekins very lightly with oil, wiping out excess oil with kitchen paper.
Mark Moriarty: Two fresh tuna dishes packed with flavour and goodness

1 month ago | irishtimes.com | Mark Moriarty

This week I’m turning my attention to tuna, an ingredient I’ve been using a lot lately and one you’ll find on many restaurant menus around the country. It’s available to buy in any decent fishmonger but isn’t something too many of us consider cooking at home. For the most part, it is packed with flavour, simple to prepare and cook, high in protein and completely lean. Tuna cannot be caught and landed in Irish water, bar a very small by-catch quota.
Mark Moriarty: Spicy tuna tostadas

1 month ago | irishtimes.com | Mark Moriarty

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Mark Moriarty: Salad Niçoise with charred tuna steak

1 month ago | irishtimes.com | Mark Moriarty

Serves: 2 Course: Dinner Cooking Time: 10 mins Prep Time: 20 mins 3tbs extra virgin olive oil 1 tbsp white wine vinegar ½tbs Dijon mustard Sea salt and black pepper 2 eggs 150g green beans 1tbs vegetable oil 250g fresh tuna steak 100g sun-dried tomatoes 100g Kalamata olives, pitted, and sliced in half lengthways 8-10 cherry tomatoes, sliced in half 1tbs capers 1tbs dill fronds, chopped, plus extra for garnish 1tbs mint leaves, chopped, plus extra for garnish 1tbs parsley leaves, plus extra...
Mark Moriarty: Two restaurant-inspired pasta dishes to make at home

1 month ago | irishtimes.com | Mark Moriarty

One of the simplest and most enjoyable elements of my job is eating. As a chef, the best way to improve and develop your palate is to constantly eat and taste, ideally in places that are cooking at a higher level than you are. When it comes to columns, cookbooks and TV series, it’s important to be out and about, tasting and trying, note-taking and photographing. Luckily, my work regularly brings me around the world, offering a rare chance to grow my repertoire beyond the confines of this island.