Ireland - Traditional Irish Cuisine
The first recorded Irish cuisine was based on meat and dairy products, supplemented with seafood in coastal regions and the odd vegetable gathered from the wild. This diet remained the same until the arrival of the Normans in the 8th century after which the Irish no longer had free reign to hunt wherever they pleased.
Households began growing their own vegetables with this practice the standard of living improved and the wealth of new dishes increased greatly. Livestock was the main currency of the times and in general the Irish dined well on meat and vegetables. In fact some claim that only in the last 50 years the quality of the Irish diet has ...view middle of the document...
Ireland is famous for the Irish breakfast which is usually a fried or grilled meal comprised of bacon, egg, sausage, black and white pudding, fried tomato and may also include fried potatoes.
Irish people have always consumed seafood. In recent times shellfish dishes have increased in popularity due to the high quality of shellfish available from Ireland’s coastline. There are many oyster festivals held annually around the coast where oysters are served with Guinness. The most notable one is held in Galway every September. An example of a shellfish dish is Dublin Lawyer which is lobster cooked in whiskey and cream. Salmon and cod are two of the most common types of fish used.
Appetizers: Cheddar Ale Pub Spread a cheese ball made of cheddar cheese, cream cheese, strong ale or beer and served with soda bread, crackers, or apple slices, Guinness Battered Onion Rings, Irish Potato and Apple cake consisting of dough made of flour and potatoes, on which are spread apples and then fried.
Soups: Broccoli and Parsnip Soup using stock, milk and cream, Carrot and Cardamom Soup with chicken stock and lentils, Green Soup with leeks, vegetable stock and potatoes, Guinness and Cheese Soup with Guinness stout and cheese spread, Irish Mulligatawny with lamb and vegetables, and Irish Nettle Soup with nettles and oatmeal, Pea and Ham Soup with dried or split peas and pieces of cooked ham or ham bone.
Meat dishes: Chicken and Leek Pie with chopped chicken, ham, stock and double cream baked in a pastry, County Cork Irish Stew with lamb, potatoes, cabbage, peas, celery and onions, Gammon with Whiskey Sauce with ham steaks in a whiskey sauce, Ham and Cabbage Hash with chopped ham, potatoes, cabbage and carrots, Irish Roast Pork with Potato Stuffing with pork tenderloin or pork chops and a stuffing made of mashed potatoes and cooking apples, Irish Shepherd’s Pie with minced beef and vegetables and topped with mashed potatoes, Traditional Irish Bacon and Cabbage with a slab of bacon, green and white cabbage and potatoes, Beef in Guinness shin of beef, onions, carrots with dry cider and Guinness, Dublin Coddle sausages, streaky bacon, stock, potatoes and onions, Sausage and Potato Hotpot Galtee sausages, potatoes and vintage Irish cheddar, Ballymaloe Irish stew lamb chops, baby carrots, baby onions and potatoes.
Fish dishes: Baked Salmon fresh salmon baked with dry cider and double cream, Cod Cobbler skinless cod fillets baked with a cheese sauce which is covered by scone rounds (biscuits made from dough), Ballymaloe Hot Buttered Lobster steamed lobster removed from shells. The meat cut into chunks along with green tomalley (liver) tossed in melted butter and replaced in the shells, Cod Baked with Cream and Bay Leaves with Dutchess Potatoes cod fillets, simmered in light cream flavored with salt, fresh ground pepper and bay leaves, Baked Fish with Cheese crust fresh or smoked haddock baked covered with a crust made of cheddar cheese and ale, Salmon with...