Cookbook:Cuisine of Ireland

Cookbook | Recipes | Cuisines | European cuisines

Irish stew is still fairly popular. It is made with mutton or lamb, potatoes and onions; in the south carrots are included too. The liquid may be water or stock, and is sometimes thickened with barley.

Tripe and Drisheen is a classic Cork (south county) recipe for the more adventurous as are Crubíns (Pigs Feet). A pig's foot may be used to thicken a stew.

Boiled cabbage and bacon, boiled in the same pot. Soak the bacon in water for a night before to make it less salty, and boil it with new water. Smoked bacon is preferred.

Many excellent wild game dishes which are not common enough but can include Guinea Fowl, Pheasant, Snipe, Venison and such like.

Ulster Fry - cooked breakfast dish. Many variations but standard fry consists of: Soda bread, potato bread, pancake, sausages (one pork, one beef), bacon rashers, mushrooms, fried egg(s), tomato, vegetable roll, black pudding, white pudding (some versions include a slice of steak) and a cup of tea. Heavy on cholesterol, carbohydrates and HBV proteins, some of the meat based ingredients can be substituted with beans, potato waffles or hash browns. For a healthier version, grill the meats, omit the puddings and vegetable roll and poach the eggs.

Rashers (bacon) and sausages and fried eggs. Mostly for breakfast or for lunch, but along with white pudding and black pudding they can be eaten in a roll or a sandwich. Many cafes provide "all-day breakfasts" due to the demand. Hash browns, baked beans or potato waffles might also be included (but not in a bread roll.)

Tea and Toast. Irish people especially like teas from Sri Lanka, often still named as Ceylon teas. English Breakfast and Darjeeling are popular. Toast is typically made in a dedicated pop-up toaster.

Ham and cheese sandwiches, toasted if possible. Ideally use real cheese and real ham, but cut the fat off the ham.

Chips, curried chips or Burgers and Chips are popular, especially after a night of drinking.