Irish cuisine - how much do we know about the culinary preferences of the inhabitants of this country? Typically, Ireland is associated with coffee, Irish stew and potatoes. Of course, beer is traditional for Irish cuisine. The country is among the leaders in terms of consumption of the foamy drink - thousands of liters of the drink are drunk every year in pubs and at themed festivals in Ireland. If you are going on a trip to Ireland, it would be a good idea to understand the culinary traditions of the country and make a list of national Irish dishes.
Culinary traditions of Irish cuisine
One of the main national traditions in Irish cuisine is the love of meat, vegetables and bread. Dishes made from potatoes and cabbage are especially revered; these vegetables are the basis of many Irish dishes.
Interesting fact! In the most difficult and hungry years, local residents were saved by quinoa, and the traditional drink was Mead, which resembled mead. It was prepared by fermenting a honey solution.
The national cuisine of Ireland is far from such concepts as refined and sophisticated. The main requirement is that the food must be satisfying, this is due to the difficult climatic conditions, in which it is necessary to survive. That is why Irish cuisine is dominated by dishes made from meat and fatty fish. As for the side dish, potatoes are most often used.
Interesting fact! To the list of Irish national dishes includes butter, the product is of impeccable quality and excellent taste.
Typical Irish breakfast
Black pudding The main feature of Irish cuisine is its high calorie content. This also applies to breakfast. The traditional set of products is several meat dishes - sausage, bacon, nipples, they are served with scrambled eggs, toast, and in some cases beans are added.
A typical breakfast dish is black pudding, which tastes like black pudding, with the addition of oats, barley and animal blood.
Good to know! IN different times black pudding was processed in different ways - boiled, fried, eaten raw.
This national Irish dish causes mixed feelings among some tourists, but it is still part of breakfast today. Today at national cuisine There is a wide variety of puddings - with the addition of turmeric, cheese or herbs.
If you are a vegetarian, for breakfast choose eggs, potato pancakes with fried tomatoes and, of course, mushrooms. By the way, mushrooms are on the menu of any cafe and restaurant in Ireland.
Fish and seafood
For a long time, the main source of protein in Ireland was fish and seafood. Considering geographical location Ireland and access to Atlantic Ocean and the Irish Sea, for many centuries local residents we ate seafood that residents of other European countries could only dream of - lobsters, shrimp, oysters.
The restaurants serve an original national dish - Dublin Lawyer, made from lobster stewed in cream. One of the themed festivals is dedicated to oysters. During the holiday, hundreds of liters of foamy drink are drunk along with seafood. When it comes to fish, the Irish are not particularly picky and eat what they can catch.
Meat
In the past in the country meat dishes appeared only on the tables of wealthy people. The peasants ate offal, and on holidays they managed to cook poultry and game. The traditional way to process game is on a fire, after covering it with clay. If large prey was caught, it was cooked on a spit.
The famous national dish of Ireland is coddle made from sausage, bacon, potatoes, and other vegetables. Previously, when potatoes were not yet grown in the country, barley was used instead.
When it comes to Ireland, it is impossible not to think of Irish stew. There is no single technology; many families have their own way of preparing treats.
Good to know! A variety of recipes for the dish are mentioned in the immortal work “Three in a Boat, Not Counting a Dog.” The stew in the book included meat, salmon, pudding, potatoes, peas, cabbage, bacon and eggs.
The simplest stew recipe is lamb (can be replaced with lamb), potatoes, carrots, onions, and herbs. It is traditionally stewed in winter to keep warm.
Lamb Traditional Irish cuisine is characterized by practicality - different parts of the carcass are often used - tails, kidneys, ears, tripe. Of course, working with such original products required certain skills. Today, local chefs masterfully handle any part of the carcass, and the best example of this is krubins - a beer snack made from pork legs.
Potato dishes
In the 16th century, potatoes began to be grown in the country; since then, not only the way of life of local residents, but also the national dishes of Ireland have changed dramatically. Since these times, the tuber has become the basis of the diet of peasant families. Each potato crop failure led to widespread famine and even a sharp decline in the country's population. The worst famine in Ireland was recorded between 1845 and 1849, when the entire crop was destroyed by late blight.
The Irish came up with a huge number of recipes using the hearty tuber. Most Popular:
Boxty - Boxty – translated as “poor man’s bread”, the dish looks like potato pancakes, the main ingredients are mashed potatoes, butter, flour and soda. It is prepared in two ways - boiled or fried. In the first case, boxties are similar to pancakes, and the cakes are fried mainly for Halloween and served along with fried sausages.
- Champ – puree, whipped with milk, seasoned with green onions.
- Colcannon - the main component is potatoes, however, translated the name means “white cabbage”, in accordance with the technology, cabbage is added to the puree.
Interesting fact! Potatoes are rightfully considered the national dish of Ireland. According to statistics, this is a popular lunch among office workers. Most often they buy an assortment of different potatoes - boiled, fried, baked.
"Fish and Chips" If you need to quickly satisfy your hunger, they prefer the Fish and Chips dish - fish and chips. Many believe that this is traditional fast food from Britain, but the birthplace of the treat is Dublin, where immigrants from Italy offered tasty treats in family restaurants. The dish was conveniently packaged so that it was impossible to purchase fish or potatoes separately.
Snacks
The list of national dishes of Ireland includes a variety of snacks. Dulce is a product that can be purchased at health food stores. These are algae rich in microelements, vitamins and proteins. They are dried in the sun, then ground and added to first courses to highlight their taste. Seaweed is also fried or baked with cheese sauce, and sometimes eaten without any processing.
Dulce The cuisine of Ireland is colorful and original, but there is a place for fast food in it, although it is unusual. A traditional dish is krubins - boiled pork legs, which are traditionally served with beer. Locals also eat legs with soda bread.
Bakery products
Goody The country has a special attitude towards bread. For baking, they do not use yeast or leaven, but add soda to the dough. Most likely, this is due to the fact that soft wheat with a low gluten content is grown in Ireland. Yeast dough is prepared only for baking rich white buns called blaa. Bread with raisins is a barmbrack; it cannot be called dessert because it is less sweet. Previously, it was customary to add surprises to bread - peas, coins, rings.
Interesting fact! Be sure to try the sweet Irish dessert - Goodies - these are sweet pieces of stale white bread, which are first fried until golden brown, then covered in milk with sugar and spices, then baked in the oven. Served with chocolate or ice cream.
Porter cake While traveling around Ireland, try the famous cupcake made with dark Porter beer. The dessert is called porter cake. History is silent about who and when came up with the idea of using an alcoholic drink instead of molasses. As for cooking technology, in Ireland there are a huge number of baking options, and anyone who tells you a recipe will definitely clarify that his version is the original and most correct.
All cupcake recipes have several facts in common: the dessert is prepared with only one type of beer - Porter; a lot of dried fruits, candied fruits and nuts are added to the dough. The finished dessert does not have a beer taste, since it disappears during the baking process. The beer gives the cake a nice color, moist texture and flavor. Here are some interesting options for cupcake recipes:
- The porter is whipped with cream;
- The beer base is mixed with orange juice and whiskey;
- Porter is mixed with whiskey.
The finished dessert can be stored for a very long time. Immediately after baking, it is wrapped in parchment and kept for a week, only then eaten.
Beverages
We figured out what they eat in Ireland, now we find out what the locals prefer to drink. An ancient drink - Mead. They prepared a treat from a honey solution. Mead was prepared according to a similar recipe in Rus'.
There is a mysterious fact in the history of Ireland and national alcoholic beverages, for which historians still cannot find an explanation. About 4 thousand have been discovered in the country strange structures– a well next to a reservoir, and fuel and stones are located nearby. According to one version of historians, this is what the first breweries looked like, but there is another version - game was baked in these wells. The operation of the furnace was as follows: hot stones were added to the well, thus preparing beer or meat.
Of course, since the use of such stoves, the skills of Irish craftsmen in preparing alcoholic beverages have only developed and improved. Already in the 5th century, the distillation process was mastered here, and since then specialists have been developing exclusive whiskey recipes. In addition to traditional whiskeys, the Emerald Island offers tourists a unique, pure drink made from barley and malt.
A popular alcoholic drink is Guinness beer, it is called a symbol of celebrations in honor of St. Patrick. The Irish say that real Guinness beer is very dark, through it you can only see the ray of the sun, as well as the light that reflects the diamond. Beer was first produced in the 18th century. Today, the variety closest to the original drink is Guinness Original. Local residents prepare many cocktails based on it.
Irish coffee
Traditional Irish coffee is more reminiscent of a two-component cocktail of traditional black coffee and whiskey, Irish, of course, with brown sugar and whipped cream added for a special, original taste.
Irish mist Local chefs use the culinary combination of coffee and whiskey to prepare various liqueurs, for example, Baileys, Carolans. Another popular liqueur in Ireland is Irish Mist - made from whiskey, herbs, and wild honey. The recipe was used until the 17th century, then the recipe was undeservedly forgotten, and was remembered only in the middle of the 20th century.
Today, traditional Irish dishes are famous for their naturalness and environmental friendliness. Irish cuisine is experiencing a Renaissance - many ancient recipes are being revived, but in their original, updated form.
Related posts:
On St. Patrick's Day, we remember the world's best chowders, Irish stews, potato soups, pancakes and mashed potatoes. And all this - with a glass of Guinness. And with rhubarb pie for dessert, it’s worth trying at least 3-4 types of irish coffee.
Irish stews
Stewed lamb with vegetables. In the simplest version - carrots, onions, potatoes and/or cabbage. Such stews are simmered over low heat, boiling meat and vegetables in aromatic broth, tomato paste (in season) or a glass of dark beer.
Fish chowders
Modern chowder is a chowder made from clams, fried bacon, vegetables (onion, celery, garlic), potatoes and thickened cream. In a simpler folk version - what kind of fish can be found, boiled in broth with milk, thickened with flour and seasoned with aromatic herbs. Served with traditional gray unleavened soda bread.
Boxty
Potato pancakes, popular in the northern counties. These pancakes are fried from grated raw potatoes or boiled mashed potatoes, baked in the form of pancakes, or served for breakfast as one large thin pancake with fillings, often meat. The easiest option you can try is to cook at home:
Ingredients
2 potatoes
¼ cup milk
1/3 cup flour
2 eggs
2 tablespoons homemade heavy cream or sour cream
salt
freshly ground pepper
green onions
butter for frying
Preparation
Boil or bake potatoes. Mash into a puree, adding a little milk. Cool, pour in the remaining milk, add cream, flour, salt, pepper, chopped green onions and yolks. To stir thoroughly. Beat the whites separately, you can add a few drops of water and salt and/or lemon juice. Gently fold the mixture into the potato dough. Fry over medium heat in butter until golden brown. Serve with sour cream.
Potato soup
This easy homemade potato soup recipe is very Irish. There really are a lot of potatoes in the kitchen. Chop some onion and garlic and fry in butter for 10 minutes until softened. Boil potatoes in salted water or broth until tender. Mix everything with cream and beat with a blender until pureed. Boil. Serve hot.
Champ
The same version of soup or boxty, just prepared a little differently, champ is classic mashed potatoes mixed with green onions, butter and milk. Served with sausages or pork. An equally popular side dish is colcannon, mashed potatoes mixed with cabbage and butter.
Traditional Irish breakfast
Without any special frills, it is large, dense, high in calories and... very tasty. The story recalls times of famine, when oatmeal, eggs and potatoes were not “traditional local products”, but the only food available. Now “English breakfast” or, more correctly, “Irish breakfast” is an established term. Most often it consists of eggs (fried eggs, less often scrambled eggs, restaurant serving may include poached eggs), bacon, sausages (in the traditional version - blood sausage), toasted tomatoes, mushrooms and toast bread. Everything is served with a cup of tea.
Rhubarb Pie
The dough is close to charlotte - eggs, butter, sugar and flour, but instead of the usual European apple filling - rhubarb. Pink, juicy and slightly sour.
Irish coffee
It is believed that the main component in Irish Coffee is whiskey, and only Irish whiskey (it is softer than Scotch scotch). They also say that at the time when Joe Sheridan* was preparing his innovative drink for frozen passengers, he used Jameson whiskey - hence the opinion that this particular whiskey is a classic for Irish coffee.
* Joe is a chef who worked at Foynes Airport in Limerick, Ireland, which has always been a hub for aircraft flying between Europe and America. In 1943, one of these flights to New York was forced to turn back after a 5-hour flight due to bad weather. Chilled passengers rushed to the restaurant for hot coffee. And then the savvy chef had a brilliant idea. To “warm up”, he decided to add his native Irish whiskey to the coffee, thereby creating a doubly warming drink (hot coffee + strong whiskey). To the question of one American: “Is this Brazilian coffee?” Joe Sheridan proudly replied: “This is IRISH Coffee!” Thus began the era of “Irish coffee,” which turned into an era of widespread combination of coffee with strong alcoholic drinks.
Stouts
Beer with a sweetish creamy chocolate flavor. There are six varieties in this category: dry, sweet, oatmeal, foreign extra, American and Russian imperial stouts. Or a little simpler - on such a day you can and should drink a glass of Guinness. We choose steaks for black beer, meat pies and oysters go with dry stouts, for sweet and oatmeal, choose spicy food like barbecue veal with smoked sauces, fatty cream cheeses. To go with a glass of imperial stout, choose the heartiest snacks and dishes - foie gras, duck or goose meat. For desserts, aged sweet cheeses such as Parmesan and Gouda, and chocolate truffles are good options.
Read us at
Telegram
Little is known about Irish cuisine in Russia. The main stereotypes about it are potatoes, Irish coffee and Irish stew, made famous by Jerome K. Jerome. And of course, there is a sea of various beers that are usually drunk in pubs. In Ireland they even joke that the only business that will be successful here is a pub.
Despite the remoteness of our countries, Russian and Irish cuisine are very similar. Perhaps this is due to the not very welcoming climate, or perhaps to a similar national character and the multiple difficulties that befell our peoples. The basis of both cuisines is bread, meat, and vegetables, among which the main role belongs to the ubiquitous potatoes and cabbage. 
In difficult years, both the Russians and the Irish were saved by mari (quinoa). The ancient kinship of our cultures can be seen especially clearly in the example of the traditional honey drink. In Ireland it was called Mead, prepared by fermenting a honey solution and had a strength of 8% to 18%. Mead could be dry, sweet, semi-sweet, even sparkling. Exactly the same honeys were brewed in Rus' before the spread of vodka.
There is another interesting moment in the history of Irish alcoholic drinks: Fulacht fiadh. The Celts built structures with this unreadable name long before our era. More than 4,000 of them have been found in Ireland. Fulacht fiadh is a shallow well dug near a river, near which there is fuel and many stones. Scientists are still not sure about the purpose of these structures, but are inclined to believe that these were the first breweries, although there is an opinion that game was cooked in pits with water. Judge for yourself: if you put hot stones on a fire in a pit of water, what can you cook - boiled meat or beer?
Since those distant times, the Irish's skill in making strong drinks has increased many times over. Having mastered the art of distillation back in the 5th century, the Irish developed their own unique whiskey recipes. In addition to single malt and single grain whiskey, Ireland produces a unique Pure Pot Still whiskey. This is a special variety that contains green barley and malt. This whiskey can only be tasted in Ireland.
The most famous drink of the Emerald Isle is, of course, Guinness beer, a symbol of fun and St. Patrick's Day. According to legend, the correct Guinness should be so dark that only a ray of sun or light reflected from a real diamond can penetrate it. Of course, the technology for producing this beer has changed a lot since the 18th century, but you can get an idea of the original drink of Arthur Guinness by trying “Guinness Original/Extra Stout” - the variety closest to that very porter. Based on their favorite beer, the Irish have created many killer cocktails: Black Velvet (Guinness and champagne), Black Velvet for the poor (Guinness and cider), Black Russian (Guinness and vodka), Velvet Pussy (Guinness and port) ). There is even a mixture of Guinness and milk called Hair of the Dog. Guinness is widely used in cooking: it is added to baked goods and stewed meat in it.
Even coffee in Ireland is prepared for a reason, but stronger. Irish coffee is actually a cocktail made with 1 part Irish whiskey and 2 parts black coffee. Brown sugar and cream are added for taste. This recipe is registered by the International Bartenders Association and is used in all decent establishments in the world.
The combination of whiskey and coffee is also used in another Irish invention - Irish cream liqueur. In Russia, only one of the delicate creamy liqueurs is widely known - Baileys, although connoisseurs prefer Carolans and Saint Brendan's. Irish cream is tasty enough to drink just like that, with ice, and is quite versatile for making cocktails: with Scotch whiskey, bourbon, coffee and caramel liqueurs.
Speaking of Irish liqueurs, one cannot fail to mention Irish Mist. It is made from whiskey with the addition of local herbs, clover and heather honey. According to the manufacturer, this is the same legendary heather honey, the recipe for which was forgotten in the 17th century and accidentally found in the 1940s.
The most unusual and ancient Irish drink is the so-called Irish moonshine - Poitín with a strength of 60-95%. Until 1997, the sale of this hellish potion was prohibited in Ireland, and in Northern Ireland the ban is still in effect. Potin is considered one of the strongest drinks in the world and is made from potatoes, sugar and yeast.
But enough about drinks, there is also something to be surprised about in Irish cuisine. The most interesting Irish dishes appeared in the “pre-potato” period. Then the basis of the Irish diet was barley, oats and root vegetables: beets, turnips, celery, carrots. Nuts were widely used Wild berries: raspberries, rowan, gooseberries, currants, strawberries; and herbs: nettle, quinoa, dandelion, sorrel, rosemary.
Ireland has always had a special relationship with bread. For some reason, yeast and sourdough are not favored here. Instead, baking soda is used. Perhaps because soft wheat predominates here, with a small amount of gluten. Adding potatoes, barley and oatmeal to bread also does not contribute to its fluffiness. Only soft white rolls with yeast are prepared with funny name Blaa and sweet bread with raisins - Barmbrack. The famous Irish dessert, Goody, is made from bread. Pieces of bread are boiled in milk with sugar and spices - nothing should go to waste on the farm.
Meat in Ireland until recently was the privilege of the rich. The poor were left with offal, blood, sometimes poultry and game: seals, badgers, hares. Small game and poultry were usually cooked over an open fire in clay, while larger prey and fish were roasted on an apple spit or put into soup. Meat dishes were rare, desirable, and their preparation was taken very seriously. Such, for example, is black pudding (blood sausage), which was prepared from barley, oats and fresh blood of cows, pigs, sheep and other domestic animals. (When they needed a quick meal, the Irish, like the Maasai warriors, bled a cow and drank it with milk.) Black pudding was fried, boiled and even eaten raw. This controversial dish is still considered part of the traditional Irish breakfast. In modern Ireland they love it so much that they prepare “advanced” versions: yellow pudding with turmeric and goat cheese and green pudding with herbs. These delicacies are usually served on children's 10th and 11th birthdays.
When there was not enough money for meat, the Irish did not lose heart, but prepared delicious dishes from cheap parts of the carcass: tails, ears, kidneys, tripe and all sorts of trimmings. This required skill, time and a complete lack of disgust. The most striking example is crubeens, a beer snack made from pork feet, a dish that is extremely long to prepare and difficult to eat, but surprisingly juicy and satisfying.
The opposite is true in Ireland now: consumption of fatty red meat and eggs has reached such levels that obesity has become a problem of national importance. A typical Irish breakfast consists of several meats and very high-calorie foods: bacon, sausage or sausages, black or white pudding, scrambled eggs, toast or potato bread, fried mushrooms or tomatoes, sometimes liver or beans are added for satiety.
For centuries, the main source of animal protein for the Irish was fish and other seafood: lobsters, oysters, crabs, shrimp, seaweed. In Irish restaurants you can try an interesting dish - Dublin Lawyer. This is lobster stewed in cream and whiskey. Ireland regularly hosts oyster festivals, where mountains of delicious seafood are eaten and barrels of beer are drunk. As for fish, despite the proximity of the sea, the Irish are unpretentious - they prefer salmon, cod, and herring.
You can still buy red seaweed called Dulse in Irish health food stores. This product is remarkable because it contains almost all the microelements, vitamins and even proteins that a person needs. Dulce is dried in the sun, ground and added to soups as a flavor enhancer. Some people fry the seaweed like chips, bake it with cheese, add it to dough or meat dishes, or eat it plain, even without drying it.
The appearance of potatoes in Ireland in the 16th century dramatically changed the entire way of life of the Irish. This unpretentious tuber became the basis of nutrition for peasants and their livestock. Gradually, the Irish became so dependent on potatoes that periodic crop failures caused widespread starvation. The invasion of late blight on potato fields in 1845-1849 led to the Great Famine, which reduced the country's population by a quarter.
Over the 4 centuries of acquaintance with potatoes, the Irish came up with many interesting ways to prepare them. For example, Boxty, which translates as “poor man's bread.” Boxty is half bread, half pancake made from grated and mashed potatoes, flour, butter and soda. This dish can be fried, baked or boiled. In any of the options, it has a soft, delicate consistency.
Simple mashed potatoes are too boring for a real Irish housewife, so she will happily prepare champ - soft, airy mashed potatoes, whipped with milk, butter and green onions, or colcannon - mashed cabbage. Potatoes, prepared according to various recipes, are the most common side dish in modern Ireland. Often office workers' lunch consists of boiled, fried, baked potatoes and mashed potatoes - all in one plate. When you need a quick snack, buy fish and chips - fried fish and French fries. By the way, this dish, which has gained fame as a typical British fast food, was born in Dublin, in a small restaurant of Italian immigrants who fried fish and potatoes so deliciously and packaged them so conveniently that it was impossible to buy fish or potatoes separately - just all together, Fish and Chips.
The rich Irish often had Coddle on their tables - stewed potatoes with vegetables, bacon and sausage. In memory of the ancient pre-potato times, barley was added to this dish. Simple, filling and cheap, coddle is still a favorite winter dish in many Irish households.
The traditional Irish dish of bacon and cabbage changed greatly with the advent of potatoes. If earlier it was a completely healthy food, since it consisted only of low-fat “black” bacon, cabbage, turnips, carrots and onions, then the addition of potatoes turned it into an overly heavy dish.
Without potatoes, you can't cook Ireland's most famous dish - Irish stew. There is no strict recipe for this legendary dish; each family prepares it differently, which was the reason for the immortal joke of Jerome K. Jerome. His Irish stew was made from leftover beef, pudding, salmon, bacon, unpeeled potatoes, cabbage, peas, and eggs. There could have been a water rat brought by the caring Montmorency, if not for the “lack of precedent.”
Irish cuisine and its desserts differ from traditional ideas about sweets. Many recipes use local sour berries: gooseberries, blueberries, currants. The role of filling for pies is often played by sour apples and rhubarb. Various butter creams and raisin buns made from chopped dough with a high butter content are very popular. A jelly is made from red Irish moss (Chondrus crispus) by boiling the moss in milk with added sugar and spices. It turns out almost like panna cotta or blancmange. And of course, the Irish would not be Irish if they had not invented a cupcake with dark beer - Porter Cake.
Now the Emerald Island is famous for its environmentally friendly products: cream, meat, vegetables. Where there have never been traditions of cheese making, interesting varieties of cheese appear that immediately receive the approval of gourmets. Irish cuisine is experiencing a real Renaissance: ancient dishes are being revived, and the experience of other cuisines is being adopted: Chinese, West African, East European. And thanks to Guinness and St. Patrick, Irish dishes are quickly spreading around the world.
I never thought that I was capable of such a “feat”: cooking meat in beer! My husband goes to the Irish Pub with his friends once a month (he tries to run away from his family!). His friends are a match for him: two of them he went to school with before the army, two of them he works with, and one of them stayed from the army; he, you see, “rode” in the same tank with him, a tank driver...! And they go to this pub to gossip (they wash their other halves’ bones!), shout about football, and hang out with bikers! And when they drink beer, they start dancing - that’s where the horror is! I can’t translate what their dances are called, but for dancing there are special shoes with such heels that if you hit them in the forehead, you’ll kill them! Our daddy comes from his “sessions” on staggering legs, but on his own; he smells like beer, not someone else's perfume, well, thanks for that! And it was he, my husband, who encouraged me to cook meat in beer; he, you see, wanted a holiday and the next morning... I cooked with beer for the first time, and I know for sure, it won’t be the last! It turned out delicious! Therefore, do not be strict with me!...
Irish cuisine is quite simple and very filling. It has absorbed the historical traditions of preparing many dishes. Until the time when potatoes appeared on Irish soil, meat, dairy and fish dishes with various seafood prevailed in Irish cuisine. The main cooking methods were stewing, boiling and frying.
Various cheeses, butter, and cottage cheese were prepared from the milk of domestic animals. They drank milk fresh and also made sweets from milk, honey and Irish moss. Irish moss is seaweed .
Interestingly, poultry and game were cooked without any processing. The carcasses were not even gutted - they were simply coated with clay and placed on the fire. Then the clay was removed along with the skin, so pre-treatment was not necessary.
Bread was made mainly from oats and barley. Wheat bakery in the form of pies with honey was present on tables only on major holidays.
With the discovery of the New World, potatoes were brought to Ireland. Since that time, it has become a staple food and takes pride of place in the kitchen. Traditional Irish dishes are dishes with potatoes , such as potato pancakes, potato bread or lamb breast with potatoes in onion gravy, and mashed potatoes with cabbage.
The love of mixing different foods has led to a wide variety of stews.
Fish and seafood (oysters, shrimp, crabs, seaweed) are also often used to prepare various dishes. From fish They prefer herring, salmon, trout and cod.
Soups have a rightful place on the Irish kitchen table. Fish soups are prepared from several types of fish. The soup with rolled oats and the famous rooster soup are also known.
Irish pies with meat and potatoes, as well as fruit, potato and soda bread are famous for their simplicity and extraordinary taste. Also known and loved are buns made from wheat flour with the addition of rolled oats and muffins with raisins.
People in Ireland love tea and drink it with pleasure and more than anyone else in the world.
Ireland is famous for its liqueurs, whiskey, beer and meads. Honey And beverages from it - the most ancient, many recipes have been preserved and are used even now. Irish cider is also famous throughout the world, it is made from 17 types of apples and drunk with ice.
We invite you to repeat several national Irish dishes.
Irish oatmeal soup
Ingredients:
- Hercules – 5 tbsp. spoons,
- Leeks (white part) – 2 pcs.,
- Cream – 200 ml,
- Vegetable broth (water) – 1 liter,
- Greens - to taste
- Spices.
Preparation:
Chop the leeks, place in a pan of boiling water and cook for 15 minutes. Pour oatmeal into the soup, cook for 5 minutes. Add cream, stir and bring almost to a boil. Serve with herbs to taste.
Irish lamb
Irish cuisine: traditions and recipes
Ingredients:
- Lamb (pulp) – 300 g,
- Potatoes (peeled) – 500 g,
- Onions (peeled) – 200 g,
- Parsley – 1 bunch,
- Bay leaf – 1 pc.,
- Salt pepper.
Preparation:
Cut the lamb pulp into cubes, add salt and pepper, and place in a saucepan. Chop the onion. Add half an onion to the meat. Pour water over the meat and onions until it completely covers the onions. Bring to a boil and simmer, covered, over low heat until the meat is tender.
