Irish food ideas are always a great way to celebrate a holiday or special occasion. There are many different recipes to choose from so you will never be stuck for something to make!
Potatoes are a staple in Irish cooking and a must on most menus. They are a key ingredient in comfort foods like Colcannon and Champ, both of which are delicious mashed potatoes flavoured with spring onions and butter or cream.
Mashed Potatoes with Kale
Colcannon, or cal ceannann in Irish gaelic, is traditionally made with mashed potatoes mixed with cabbage or kale. It is a very popular side dish in Ireland and can be found everywhere!
The key to making the best mashed potatoes is cooking the potatoes in cold water, which ensures that they cook evenly. Also, pulsing the sauteed kale and onions helps them to break down so that they have a smoother consistency when mashed.
Make sure that you use a good quality butter and milk. A higher fat content will produce a richer, creamier consistency.
The classic irish dish of roast lamb is an excellent choice for your next dinner party or family dinner. This easy-to-make meal combines all of the flavors of a traditional Irish pub menu with a deliciously tender and juicy cut of meat.
The secret to achieving a juicy and tasty roast is to cook it low and slow at lower temperatures. This helps render all of the fat and bathe it in its own juices, which will help to create a tender and moist interior.
Cooking times will vary depending on many factors, so it’s best to use a thermometer and check the meat’s internal temperature after one hour. This should allow you to remove the lamb from the oven when it’s about 5-10 degrees shy of your desired doneness, which will ensure that it’s fully cooked through.
Drisheen is a type of blood pudding made with cow’s, pig’s or sheep’s blood mixed with milk, salt and fat. It has a gelatinous consistency and is usually cooked with the main intestine of a pig or sheep.
It is mentioned in James Joyce’s Ulysses, Finnegans Wake and A Portrait of the Artist as a Young Man, as well as being described in celebrated travel writer H. V. Morton’s 1930 book In Search of Ireland.
In Cork and Limerick it is a staple dish, particularly in the restaurants of the Irish cities, often served with tripe. This combination is referred to as packet and tripe in the city of Limerick, where it is a speciality.
Soda Bread Farls
Soda bread farls are an irish food idea that are a staple of the traditional Ulster fry. They are made with flour, baking soda, and buttermilk and are a quick version of the popular Irish griddle bread.
To make these farls, preheat a skillet or griddle over medium heat. Dust the griddle with flour, and once it has a good color on one side (around 2 minutes), place the farls in the pan.
Cook for 5-10 minutes, until golden brown on the surface and firm to the touch. The farls will rise into triangular pillows on the griddle. Test by pressing the middle, if it holds an indent of your finger, it is cooked through.
When you’re ready to eat them, cut the farls open and spread them with butter or marmalade. They are also great dipped into a bowl of soup or stew.
Breakfast is often considered to be the most important meal of the day. This is because it breaks the overnight fasting period and replenishes the stores of energy and nutrients in the body.
A traditional full Irish breakfast includes toast, bacon or sausages, eggs, soda bread or farls (Irish potato bread), tomatoes, mushrooms, black pudding and white pudding.
The main ingredients are cooked together in a frying pan and served with a helping of homemade bread, butter and jam at the side and a cup of tea or orange juice.
The full Irish breakfast is a staple in most Irish homes and is served at hotel buffet breakfasts. Vegetarians and vegans can also enjoy alternatives to the full version, including smoked salmon, kippers or mackerel on Vagabond or Driftwood Tours.