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 returned to what it was at the start of the eighth century.
The introduction of the potato from the “New World” marked a big change for the Irish and it quickly became a staple food. Even today no Irish meal is considered complete without potatoes.
Today Irish chefs are noted for their ability to turn simple local produce into hearty flavoursome dishes. The Irish countryside supplies some of the world’s best lamb, the clear oceans south of Ireland supply an abundance of seafood, and the southern counties of Cork and Limerick provide the country with everything from grains to strawberries, and some of the most creamy dairy products you will ever have the pleasure of tasting.
The Southwest of Ireland is gaining a reputation for a distinctive style of Irish cooking – a blend of French cooking and traditional Irish dishes made with local products. Some of the finest Irish cooking: crusty soda breads, fresh oysters, succulent lamb, and delectable cheeses can be found in the fine country houses that serve up a hearty fare that is not to be missed.
The Term Paper on Prepare, Cook And Finish Food: Vegetable Dishes
A. Description of the characteristics of different vegetables There are different types of vegetables which differ season to season. Vegetables provide nutrients in the body which needs to survive. Different Types of Vegetables:Root Vegetables| Description| Carrot| Carrots have a horn-like shape and its color is orange. Its texture is crisp when fresh; it can be eaten in several ways. Carrots have ...
Irish Cuisine
The cuisine of Ireland can be dividend into two categories – traditional and modern. Modern are the dishes which are served in restaurants and hotels.
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.
The Essay on The Great Potato Famine
The Great Potato Famine Introduction The great Irish Potato Hunger or the Great Potato Famine (is also known as An Drochshaol or An Gorta Mor) occurred between 1845 and 1849. As far as we know from various historical sources, potato was the main daily product for Irish families. No wonder that when the potato crop was merely lost in result of a potato blight (phytophthora infestans), Irish people ...
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 Bacon and Cabbage salmon fillets, baked with cabbage, Irish traditional bacon and some red wine.
Meatless dishes: Boxty Irish potato pancakes, Colcannon with diced potatoes and shredded cabbage, Lentil Shepherd’s Pie with green lentils, peas, potatoes and cheddar cheese, Baked Pasta with Cheese and Stout the sauce is made with Guinness, heavy cream and three cheeses – Irish Swiss, vintage cheddar and Dubliner.
Salads: Irish Potato Salad, Apple and Bacon Salad with cooked apples and bacon, Beef and Blue Cheese Salad golden raisins soaked in whiskey, a dressing of mayonnaise and buttermilk, blue cheese, lettuce and beef, Cheese Fritters with Garden Greens fried cheese balls, tossed greens with vinaigrette dressing sprinkled with cranberries and walnuts, Irish Cabbage and Potato Slaw potatoes, cabbage, carrots with a dressing made of buttermilk, Irish Pub Salad with pickled beets, cucumber, dice tomatoes, chopped celery, shredded cabbage and onion, lettuce and dressing with cheese garnish, white fish Salad white fish fillet with a yogurt dressing.
County Cork Irish Stew
The Essay on Irish Potato Famine Lived In England
In the early 1800 s life in Ireland wasn't easy, Irish citizens got by day to day by farming and relying on the potato. The potato was their main source of food and money. With out the potato the Irish would have nothing. No one was prepared for what was about to happen in 1845, the beginning of the Great Irish Potato Famine. The Irish Potato Famine was the worst tragedy in the history of Ireland. ...
Ingredients
1 lb potatoes, peeled and cut into quarters
2 cups cabbage, shredded
1 1/2 cup Peas
1 1/2 cup celery, diced
1 tablespoon vegetable oil
12 white onions
8 Lamb chops
1 leek, sliced
some herbs (parsley, bay leaf, peppercorns, thyme and rosemary)
seasoning
Directions
Season Lamb chops with salt and pepper. In a large saucepan, heat oil and brown the chops on both sides. Remove any melted fat that may accumulate. When all the Lamb chops are brown, add water to cover them. Bring to a boil. Add small amounts of parsley, bay leaf, peppercorns, thyme and rosemary in cheesecloth. Reduce heat and simmer. Add potatoes, cabbage, Onion, leek, white onions and celery. Simmer for 20 minutes. Add the Peas. If needed, add more water. Simmer for 10 minutes more or until the potatoes are soft. Add seasoning according to your desired taste. Garnish with freshly cut parsley. Serve hot.
Irish Shepherd’s Pie
Ingredients
450 g minced Beef
1 tablespoon olive oil
2 medium onions, chopped
75 g carrots, chopped
1 teaspoon thyme
1 tablespoon parsley, chopped
1 tablespoon flour
275 ml beef stock
1 tablespoon tomato puree
salt and pepper to taste
900 g potatoes, peeled
50 g butter
Directions
In a frying pan, heat oil and fry onions for 5 minutes. Add carrots. Fry for another 5 minutes. Remove vegetables from pan. In the same pan, fry and cook the Beef. Add salt and pepper. Put vegetables back in pan. Add thyme and parsley. Add flour and stir. Gradually add beef stock to the mixture. Add Potato puree and reduce heat to low. Let mixture cook for 30 minutes. In a saucepan, boil potatoes for 25 minutes. Sprinkle with salt. When potatoes are cooked, drain water. Add butter and mash potatoes. In a baking pan, pour meat and vegetable mixture. Spread mashed Potato on top. Bake for 25 minutes until golden on top.
Irish Pub Salad
Ingredients
1/2 cup Mayonnaise (regular or low-fat)
2 tablespoons malt vinegar or white wine vinegar
2 teaspoons fresh tarragon, chopped (or 3/4 teaspoon dried)
1 teaspoon whole grain Dijon mustard
The Essay on Irish Potato Famine Potatoes Were First Introduced To Ireland
Ireland in the 1500's was a very unstable country. The country's English rulers fought with the local Irish civilians and the Irish nobles. The Irish nobles also fought among themselves. The English landlords owned the land that the peasants lived and farmed on. As a result of this continual fighting, it was hard for the peasants to grow enough food to feed themselves. The British passed laws to ...
2 teaspoons water
4 cups Boston or Bibb lettuce, torn
4 cups salad bar ingredients (sliced pickled beets, cucumber, diced tomatoes, chopped celery, shredded cabbage, sliced onions)
2 hard-boiled eggs, peeled and sliced
4 oz Cheddar and/or blue Cheese, cut into wedges
Directions
In a bowl whisk to blend mayonnaise, vinegar, tarragon and Dijon mustard. Add enough water to make dressing thin enough to pour. Season with salt and pepper. Arrange lettuce on a platter. Arrange salad bar ingredients over the lettuce. Place sliced hard-boiled eggs on top of the salad bar ingredients. Drizzle dressing over salad. Arrange Cheese wedges around the edge of platter and serve.
When you think of Irish food, you may not get beyond the legendary potato famine before you start drifting into boredom. If other things come to mind, it will likely be fish and chips and the ever-present pint of Guinness. But even if you are not a serious foodie, you will be pleased to know that Irish food has come a long way since the days of the potato famine, and these days Irish cuisine does not have to be an oxymoron.
Food in Ireland comes in two general forms – traditional and modern. The traditional Irish food is what we most often think of, and it is the stuff you are likely to find on pub menus and simpler restaurants. Slightly dressed-up versions of simple dishes (with the accompanying higher prices) are also easily found in touristy eateries. Traditional Irish dishes include:
Irish Stew – usually made with lamb or mutton and vegetables
Colcannon – a mixture of mashed potatoes, kale or cabbage, and seasonings
Champ – a mixture of mashed potatoes and spring onions
Irish Breakfast – large breakfast usually consisting of fried eggs, bacon, sausage, tomato and black pudding (blood sausage) and white pudding (pork and oatmeal sausage)
Soda Bread – a quick bread using baking soda instead of yeast
Seafood is also common in Irish cooking – Ireland is an island, after all. Salmon and cod are used quite frequently, and some shellfish are also becoming popular. Prawns are popular in Dublin, and Galway has an oyster festival each year.
Modern Irish cuisine is making a name for itself more recently, as young Irish chefs are taking old Irish ingredients and presenting them in new ways. Even hard-core foodies will find a restaurant or two worth raving about (especially in Dublin).
The Business plan on Fast Food and Traditional Filipino Way
Statement of the Problem Both Franchise offer almost have the same product. McDonalds Philippines, an American fast food company they offer burgers, spaghetti, fries and fried chicken. they also have deserts Mcflurry, sundae, vanilla ice cream on a cone, apple pie, and coke float. Jollibee deserts are mango pie, sundae, vanilla cone twirl, chocolate krunch ice cream, and coke float. Almost the ...
The only problem is that the prices on these more modern restaurants are much higher than their traditional counterparts – in fact, prices tend to be higher than the prices in similar restaurants in other European capitals. So if you are intent on having at least one nice meal in a modern Irish restaurant, be sure to save a little extra to pay for it.
County Cork, and in particular the town of Kinsale, is gaining a reputation these days as the culinary capital of Ireland. Serious foodies should head directly for Kinsale – do not pass go, do not collect $200.
There are lots of food-related festivals throughout Ireland, and if you find yourself in the area during a festival it is a great way to spend your time. From the Galway oyster festival to the fabulous Kinsale food festival, celebrating what is on the menu in Ireland is always fun.
Irish Drinks
Irish food is not the only thing on the menu in Irish restaurants, and many people would argue it is the stuff in the glass that is more important. We are talking, of course, about Ireland’s famous beverages.
Guinness is known the world over for its impenetrable blackness, and this Dublin-brewed beverage is certainly something worth trying when you are in Ireland – but it is not the only stout in the country. Other brands you will see are Murphy’s and Beamish, both of which are brewed in Cork. Stout is so popular in Ireland that there are also small micro-breweries which turn out small quantities of the stuff.
In addition to stout, you will also find ales and ciders on tap at most Irish pubs, including Smithwick’s Ale and Bulmer’s Cider. If you are unfamiliar with Irish beers, be sure to ask your bartender what is recommended.
Irish whiskey is also popular throughout Ireland, and comes in many forms – including single malt, single grain and blended whiskey. True whiskey connoisseurs can make whiskey the focus of a trip to Ireland, visiting distillery after distillery and making their own whiskey trail.
Irish cuisine is a style of cooking originating from Ireland or developed by Irish people. It evolved from centuries of social and political change. The cuisine takes its influence from the crops grown and animals farmed in its temperate climate. The introduction of the potato in the second half of the 16th century heavily influenced cuisine thereafter. Irish beef is exported worldwide and renowned for its high quality. Representative Irish dishes are Irish stew, bacon and cabbage, boxty, coddle, and colcannon.Contents [hide]
The Essay on The Rise of Irish Nationalism in the Nineteenth Century
Ireland at this time was a deeply divided society. Catholic’s and Presbyterians made up eighty five percent of the population, yet they had no power what so ever and were very ill treated. That power belonged to the Church of Ireland. It was they who held all the parliamentary and government jobs. But this was a time in Irish history that was about to see a change. For too long had the lower class ...
1 History
1.1 Modern era
2 Ingredients
3 Traditional foods
4 Beverages
5 Notes
6 References
History
There are many references to food and drink in early Irish literature. Honey seems to have been widely eaten and used in the making of mead. The old stories also contain many references to banquets, although these may well be greatly exaggerated and provide little insight into everyday diets. There are also many references to fulacht fiadh. These were sites for cooking deer, and consisted of holes in the ground which were filled with water. The meat was placed in the water and cooked by the introduction of hot stones. Many fulacht fiadh sites have been identified across the island of Ireland, and some of them appear to have been in use up to the 17th century.
Excavations at the Viking settlement in the Wood Quay area of Dublin have produced a significant amount of information on the diet of the inhabitants of the town. The main meats eaten were beef, mutton and pork. Domestic poultry and geese as well as fish and shellfish were also common, as was a wide range of native berries and nuts, especially hazel. The seeds of knotgrass and goosefoot were widely present and may have been used to make a porridge.
From the Middle Ages, until the arrival of the potato in the 16th century, the dominant feature of the rural economy was the herding of cattle. The meat produced was mostly the preserve of the gentry and nobility. The poor generally made do with milk, butter, cheese, and offal, supplemented with oats and barley. The practice of bleeding cattle and mixing the blood with milk and butter (similar to the practice of the Maasai) was not uncommon. Black pudding is made from blood, grain, (usually barley) and seasoning, and remains a breakfast staple in Ireland.
Potatoes form the basis for many traditional Irish dishes. The potato was introduced into Ireland in the second half of the 16th century, initially as a garden crop. It eventually came to be the main food crop of the poor. As a food source, the potato is extremely valuable in terms of the amount of energy produced per unit area of crop. The potato is also a good source of many vitamins and minerals, particularly vitamin C (especially when fresh).
Potatoes were cultivated by much of the populace at a subsistence level and the diet of this period consisted mainly of potatoes supplemented with buttermilk. Potatoes were also used as a food for pigs that were fattened-up and slaughtered at the approach of the cold winter months. Much of the slaughtered pork would have been cured to provide ham and bacon that could be stored over the winter.
Fresh meat was generally considered a luxury except for the most affluent until the late 19th century and chickens were not raised on a large scale until the emergence of town grocers in the 1880s allowed people to exchange surplus goods, like eggs, and for the first time purchase a variety food items to diversify their diet.
The adoption of the potato as the core of Irish cuisine should not be seen as a voluntary choice. As a result of the Penal Laws (Ireland), the large Irish Catholic majority were denied the right to buy land or to pass it on as they wished to descendants. Consequently farms became smaller and smaller into the early 19th century as the population of Ireland grew hugely (8 million in 1840 compared to 20 million for England, Scotland and Wales combined at the time).
Many “farms” were less than a quarter of an acre and this was supposed to feed a family of as many as 8 people for a year. The only way to avoid starvation was to intensively cultivate a single crop, the potato. Uniquely, the potato (including the skin) is able to provide all the basic nutrition required by growing children and manual labourers, and so became the only “choice” available to the rural Catholic poor, who formed the vast bulk of the population.
The reliance on potatoes as a staple crop meant that the people of Ireland were vulnerable to poor potato harvests. Consequently several famines occurred throughout the 16th and 17th centuries. The first Great Famine of 1739 was the result of extreme cold weather but the famine of 1845 to 1849 (see Great Irish Famine) was caused by potato blight which easily spread throughout the Irish crop which was heavily dependent on a single variety, the Lumper. Nearly 1,000,000 people died and another 2,000,000 emigrated, and some 3,000,000 people were left destitute.
Traditional foods such as stews are sometimes disparagingly referred to as “famine food” – suitable for basic sustenance only.
Modern era
Life in Ireland
Culture[show]
Economy
General[show]
Society[show]
Politics[show]
Policies[show
In the 21st century the usual modern selection of foods common to Western culture has been adopted in Ireland. Europe’s dishes have influenced the country, along with other world dishes introduced in a similar fashion to the rest of the western world. Common meals include pizza, curry, Chinese food, and lately, some West African dishes and East European (especially Polish) dishes have been making an appearance. Supermarket shelves now contain ingredients for traditional, European, American (Mexican/Tex-Mex), Indian, Chinese and other dishes.
In tandem with these developments, the last quarter of the 20th century saw the emergence of a new Irish cuisine based on traditional ingredients handled in new ways. This cuisine is based on fresh vegetables, fish (especially salmon and trout), oysters, mussels and other shellfish, traditional soda bread, the wide range of hand-made cheeses that are now being made across the country, and, of course, the potato. Traditional dishes, such as Irish stew, coddle, the Irish breakfast, and potato bread have enjoyed a resurgence in popularity. Schools like the Ballymaloe Cookery School have emerged to cater for the associated increased interest in cooking.
Fish and chips are popular from take-away outlets. The first fish and chips were sold in Dublin in the 1880s by an Italian immigrant from San Donato Val di Comino, Giuseppe Cervi. His wife Palma would ask customers “Uno di questa, uno di quella?” This phrase (meaning “one of this, one of the other”) entered the vernacular in Dublin as “one and one”, which is still a common way of referring to fish and chips in the city.[1]
The proliferation of fast food has led to increasing public health problems including obesity, and one of the highest rates of heart disease in the world[citation needed]. Government efforts to combat this have included television advertising campaigns and education programmes in schools[citation needed].
Ingredients
Grains; wheat, oats, barley
Vegetables; potatoes, tomatoes, cabbage, curly kale
Dairy; milk, butter, buttermilk, cheese (Gubbeen Cheese, Ardrahan, Corleggy, Durrus, Cashel Blue, Cooleeney)[2]
Meat; beef, lamb, mutton, chicken, offal, geese
Seafood; fish, shellfish, smoked salmon, prawn, lobster
Traditional foods
Irish stew
Examples of Irish cuisine are Irish stew, and bacon and cabbage (boiled together in water).
Boxty, a type of potato pancake, is another traditional dish. A dish mostly particular to Dublin is coddle, which involves boiled pork sausages. Ireland is famous for the Irish breakfast,[3][4] a fried (or grilled) meal generally comprising bacon, egg, sausage, black and white pudding, fried tomato and which may also include fried potato farls or fried potato slices.
Colcannon is a dish made traditionally of potato and curly kale, or sometimes cabbage. Champ consists of mashed potato into which chopped scallions (spring onions) are mixed.
While seafood has always been consumed by Irish people, shellfish dishes have increased in popularity in recent times, especially due to the high quality of shellfish available from Ireland’s coastline, e.g. Dublin Bay Prawns, Oysters (many oyster festivals are held annually around the coast where oysters are often served with Guinness, the most notable being held in Galway every September ) as well as other crustaceans. A good example of an Irish dish for shellfish is Dublin Lawyer – Lobster cooked in whiskey and cream. Salmon and cod are perhaps the two most common types of fish used.
