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How to Cook dishes from Ireland
Ireland
is known for its lush green lands, which are of course
excellent for the growing of crops and the grazing of livestock.
Traditional Irish food is hearty, wholesome, fare made from
local produce - recipes may be simple but they are both tasty and satisfying!
Potatoes are also a prominent feature of Irish cooking. They were introduced
in the late 17th century, and have become the staple crop of Ireland.
Oats and barley are also grown, and have been for many centuries.
Popular meats include lamb and pork.
Of course, with the island of Ireland
being surrounded by sea, fish and seafood is also popular.
Ireland is
particularly known for its langoustines (known as "Dublin Bay prawns")
and oysters, the latter often eaten with Guinness at the many
oyster festivals around the country each year. Popular types of fish
include
salmon and
cod.
Some popular traditional Irish recipes and dishes include:
- Bacon and cabbage - Irish Americans often make a similar dish from corned
beef and cabbage.
- Champ - Mashed potatoes with chopped spring onions, butter and milk.
- Coddle - Boiled pork sausages with
bacon, potatoes, onions and optionally barley.
The ingredients are cooked in the stock that comes from the sausages
and bacon. Salt, pepper, and parsley are added for flavor.
- Colcannon - Mashed potatoes with garlic, cabbage or kale (a type of cabbage closer to the plant's wild origins).
- Irish stew (Irish Gaelic: Stobhach Gaelach) -
A stew made from lamb or mutton, with potatoes, onions and parsley.
Barley, carrots, parsnips or turnips may also be added in some variants of
the recipes.
Irish communities in other countries (such as the
United States),
have adapted to use locally available meats (for example, substituting beef for lamb),
or by adding extra ingredients (such as Guinness or paprika) to create
new flavors.
Ireland
is also home to its own unique types of bread. These include:
- Blaa - A very soft white bread roll, covered in layers
of flour, that is unique to Waterford City.
- Barmbrack (Irish: Báirnín Breac) -
This is an Irish sweet bread made with sultanas and raisins embedded in it, and often
eaten toasted with butter. On
Halloween,
it traditionally contains various items
baked in the bread, which are used for a
fortune-telling game (what you get in your slice, tells your fortune).
- Irish potato bread (also known as "fadge", "potato cake", "potato farls", "slims" or "tatie bread") - Unleavened bread made from a combination of potatoes and wheat flour.
- Soda bread - A bread made using baking soda instead of yeast. Whole wheat
soda bread is known as "wheaten".
On this page, you will find a selection of Irish cookbooks.
Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.
By Bryan J. Bowers
Released: 2012-01-18
Kindle Edition
 | | Product Description:
Are you looking for authentic Irish recipes that will make your mouth water? Trying to find great tasting dishes for St. Patrick's Day? Look no further! The author's family immigrated from Portadown, Ireland in 1923 and brought generations of Irish recipes direct from the Emerald Isle.
You will learn how to prepare classics like Champs, Colcannon, Collops, Boxty, Farls, Brown Bread, Scones, Soda Bread, Blaas, Plum Pudding, Rhubarb Pie, Cockle Soup, Rustic Potato Soup, Cottage Pie, Coddle, Irish Stew, and lots more! You will receive more than 30 authentic Irish recipes in this book.
Pickup your copy today! |
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By Kay Shaw Nelson
Hippocrene Books
Hardcover (272 pages)
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From hearty, wholesome recipes for family dinners, to more sophisticated and exotic dishes for entertaining with flair, this book is the perfect source for dining the Celtic way! In this collection of 170 recipes of the best of Scottish and Irish pub fare and home cooking. In addition to the recipes each chapter begins with entertaining stories, legends and lore about Celtic peoples, their traditions and customs, and the history of their foods. |
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By Lev Well
Released: 2011-07-24
Kindle Edition (79 pages)
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This ebook contains 173 Recipes of the traditional Irish cuisine, such as Irish Lamb Stew, Irish Pot-roasted Chicken and more. There are step-by-step cooking instructions for all the recipes.
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By Colman Andrews
Chronicle Books
Hardcover (392 pages)
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In The Country Cooking of Ireland, internationally acclaimed food and travel writer Colman Andrews brings to life the people, countryside, and delicious food of Ireland. Fast emerging as one of the world's hottest culinary destinations, Ireland is a country of artisanal bakers, farmers, cheesemakers, and butteries, where farm-to-table dining has been practiced for centuries. Meticulously researched and reported, this sumptuous cookbook includes 250 recipes and more than 100 photographs of the pubs, the people, and the emerald Irish countryside taken by award-winning photographer Christopher Hirsheimer. Rich with stories of the food and people who make Ireland a wonderful place to eat, and laced with charming snippets of song, folklore, and poetry, The Country Cooking of Ireland ushers in a new understanding of Irish food. |
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By Margaret M. Johnson
Chronicle Books
Paperback (224 pages)
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Talk about the luck of the Irish! One of the most beloved of Irish institutions (there are more than one thousand in Dublin alone), the traditional pub has served generations as the venue for local gossip, sporting news, a ceilidh or two, literary soirees, real estate deals, political debates, revolutionary plots, and, lest we forget, for knocking back a pint of Guinness or a "ball of malt." The food's not bad eitheras The Irish Pub Cookbook so deliciously demonstrates. It's a celebration of over 70 pub classics: thick soups and stews; savory tarts and meaty pies; big bowls of salad (times change!); and desserts of the seconds-are-always-appropriate variety. There's shepherd's pie, fish and chips, seafood chowder, and whiskey bread pudding for those with a taste for the quintessential. Contemporary specialties such as Bacon, Blue Cheese, and Courgette Soup; Salmon Cakes with Dill and Wine Sauce; Braised Lambshanks with Red Currants; and White Chocolate Terrine spotlight modern Irish cooking's richly deserved acclaim. Complete with pub photos, history, and lore, nobody leaves hungry when The Irish Pub Cookbook is in the kitchen. |
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By Darina Allen
Kyle Books
Paperback (288 pages)
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More than 300 traditional dishes, each recipe is complemented by tips, tales, historical insights and common Irish customs, many of which have been passed down from one generation to the next through the greatest of oral traditions. |
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By Jessie Tirsch
Pelican Publishing
Released: 1998-04-30
Hardcover (280 pages)
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At McGuire's Irish Pub the mood is nothing if not fun. McGuire's boasts its own award-winning wine cellar and microbrewery in addition to its many specialty drinks A replica of a grand, turn-of-the-century saloon, McGuire's boasts more than 150,000 dollar bills, all donated by patrons, that cover its walls and ceilings. Giant moose heads adorn several walls, and visitors are encouraged to"kiss the moose" to celebrate special occasions, including first visits to the pub. Live Irish music enhances the dining experience. The real draw is the food. As anyone lucky enough to have dined at McGuire's will tell you, the food deserves to be served on a silver platter-or at least eaten with a golden spoon. For five consecutive years, the Pensacola pub has earned the coveted Golden Spoon Award, which denotes it as one of Florida's top restaurants. Another wonderful indication of the quality of the food is the neon signhanging in the kitchen. It simply reads Don't Serve It If You're Not Proud Of It. Now, you may proudly serve this award-winning cuisine, from the traditional Sheep Herder's Pie (in which mashed potatoes form the "crust") to the not-so-traditional Chicken and Roasted Vegetable Ziti (which "makes for a hearty family dinner"), in the comfort of your home. In addition to enjoying these entr es, you have your choice of appetizers, breads, soups, and more. You may even decide to try the almost sinful Chocolate Eclairs with Baileys Custard for dessert, or to top it all off with a Hot Limerick Toddy. After all, the menu is up to you. Jessie Tirsch, no stranger to cookbooks, coauthored Emeril's New New Orleans Cooking and wrote Paul Prudhomme's Seasoned America . She owns her own restaurant in New Orleans. McGuire and Molly Martin, who opened McGuire's Irish Pub in 1977, invite readers to sample a wee bit of McGuire's famous fare from this, their first cookbook. |
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By Rachel Allen
William Morrow Cookbooks
Released: 2010-03-09
Paperback (224 pages)
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In this beautifully illustrated cookbook, Rachel Allen offers the delicious, inspiring, and easy-to-follow recipes that have made her Ireland's most famous chef. Favorite Food at Home draws on international influences, classic regional Irish fare, and good old family favorites to provide creative options for every occasion, whether planning a simple family meal, hosting a festive dinner, cooking a romantic meal for two, or just relaxing on the sofa with your favorite comfort food. |
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By Darina Allen
Pelican Publishing
Released: 2002-05-31
Hardcover (640 pages)
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Ireland's most famous chef, Darina Allen, owns, manages, and teaches at the famous Ballymaloe Cookery School in County Cork. She is also presenter for the British television series Simply Delicious. |
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By Chefs Secret Vault
Chefs Secret Vault
Released: 2009-08-01
Kindle Edition (12 pages)
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Irish cooking brings a delicious surprise to your dining table. We have hand selected 20 Best of the Best top Irish recipes from the Chef's Secret Vault like Irish Spicy Cornbread, Irish Bannock, Irish Heritage Cabbage, Irish Boxty, Irish Breakfast, Irish Whiskey Cake, Irish Pumpkin Potage & many more. Your friends and family will think you've been taking lessons in gourmet cooking. So don't miss this chance to add some treasured recipes to your personal collection today!
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