Ireland’s cuisine is a unique blend of traditional, European and international influences. It focuses on high quality, local ingredients and has a reputation for deliciously hearty comfort foods.
It also is known for its artisanal produce, such as award-winning cheeses and rich, creamy butters. There’s also an influx of chefs from abroad, which has brought a new level of sophistication to the country’s food culture.
Pasties are handheld little pies filled with beef, potato and rutabaga. They’re a popular comfort food and are a staple on the Irish menu.
Originally created by Cornish miners in Great Britain, they became a regional favorite throughout the Upper Peninsula of Michigan. While they originated as a miner’s midday meal, today they are easily available at VFW halls, gas stations and bakeries.
The Cornish pasty is a hand-held meat pie made with diced beef, potatoes and rutabaga. It is crimped on the side and can be wrapped in foil.
According to Yvonne, the crimping method is important to her, and they are very particular about the pastry that encases the filling. They also stamp initials on the crust, so that they can identify each pasty.
Some people use catsup or gravy to cover their pasties; others prefer a pat of butter. There are regional variations on what goes on top of the pasty, and some don’t put rutabagas in theirs.
Champ is a classic Irish potato dish made with potatoes, milk and scallions (aka spring onions). It is often served as a side to a main meal or as a breakfast item.
The recipe is very easy and can be adapted to suit your tastes. You can use different types of potato and add other ingredients such as leeks or dulse leaves.
It’s best to use a floury potato such as Russet rather than waxy gold. This will result in a more fluffier and creamier champ.
You can also make it vegan by using dairy free butter. This is an excellent side to serve with a Guinness braised beef or baked corned beef on St. Patrick’s Day!
Like Colcannon, champ is a popular side dish in Ireland. It’s served with a knob of butter and can be eaten alone or alongside other dishes such as fish cakes, cod and parsley sauce, lamb chops or pork sausages.
Coddle is a classic Dublin dish that gets its name from the gentle simmering or ‘coddling’ of ingredients in a one-pot stew. It’s made with a mix of pork sausages, bacon rashers, potatoes and onions.
It’s a hearty dish that has been used as a basis for many Irish cookbooks and has appeared in several references to Dublin including James Joyce’s “Ulysses”. The recipe is a working class Dublin treat that’s traditionally served with a pint of Guinness and plenty of soda bread to soak up the juices.
The recipe is simple and easy to make using a few wholesome ingredients which will provide you with the ultimate comfort food when you’re stuck at home over the winter or are on a diet. It’s also perfect for the whole family!
Potatoes are a huge part of Irish cuisine. They can be used for a variety of dishes, including cakes and thickeners in stews.
The potato is also one of the main ingredients in a traditional Irish breakfast. It is often served with bacon, sausages and mushrooms alongside eggs.
Another classic in Ireland is cabbage soup. This simple but hearty dish is delicious, comforting and easy to make.
There are many different spins on this recipe. Some use smoked salmon, while others have bacon added.
Colcannon is a similar dish, but it uses kale instead of cabbage. It has become popular in recent years. It is also a must-have on Halloween and Saint Patrick’s Day, as it is believed that a girl who eats it will get married.