Cookbook:Cuisine of Ireland
Irish stew The stew 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.
Beef and Guinness Casserole This is one you have to try. Back when the Irish had nothing, drink was the main diet. It was food... they used to call the pint the 'liquid food'. Nowadays the 'liquid food' is used increasingly in cooking (keeping to our roots). It is a tasty addition to stews and casseroles, helping to tenderize the meat and imparting its distinctive malty flavor to any dish. This recipe makes a wonderful gusty stew which tastes even better a day or two after it is made
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 (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 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). Delis offer fresh pastries such as sausage rolls and jambons.