Irish Cuisine

Ingredients

• The staple food of Ireland has traditionally been the potato. Most commonly steamed, there are other methods of preparation as well, such as boiling and mashing. Mash potato (with butter, salt, and sometimes milk) can been enhanced with other vegetables (also boiled), as in the dishes colcannon and
• The other main ingredients were pork, beef and mutton. In general, only one pig would be kept by a family per year, and until late in the 20th century, the ordinary farmer referred to this animal as "the gentleman who paid the rent" - indicating that it was just as common for families to sell their
• Food started to become more varied in the 19th century, when people started to buy and sell ingredients domestically. It became more popular to rear chickens. Ireland also became a major exporter of butter and wheat during this time.
• Artisan domestic produce such as honey has become more widely available to consumers during the past century. Local varieties of honey become available in the spring and summer, and hold for a very long time. Honey was also used to make mead, but this is not as widely drunk as it was in the medieval
• The south-east of Ireland has a suitable climate for fruit-growing, and strawberries, raspberries, and blueberries are grown and harvested there, mostly famously in County Wexford. Ireland has many orchards, in which apples and pears are the most common fruit-trees. Cherry-trees, plum-trees, bilberr
• Native nuts include hazelnuts, chestnuts, cobnuts and filberts, while walnuts can flourish in some sheltered areas. All are eaten except chestnuts, although these too are edible when roasted.
• Traditional Irish breads like sodabread or buttermilk loaves, are made without yeast. Local varieties of bread in Ireland do have yeast, especially in the eastern and southern provinces. For example, Waterford blaa is a soft bread usually presented in the form of small circular roll.
• Dairy is a hugely important industry to Ireland's culture and economy, with many local cheeses being produced, from the milk of cattle, sheep, and goats.
• Fast food in Ireland has traditionally centred around fish and chips, often from restaurants owned by Italian families: famous chippers in Ireland include Burdock's, Macari's and Sorrento (Dublin), Luigi's and Enzo's (Limerick), and Dino's (Cork). These originate in the emigration of Italians to the
• Nowadays, Irish cuisine is becoming more diverse and healthier. There is increased influence from continental European modes of life and increased availability of foreign produce: the improvement in the choice of fresh vegetables in the last 15 years is especially notable. Traditional Irish vegetabl
• The most popular hot drink is still black tea with milk, although other kinds, such as green tea, have become much more widely available. The Irish drink more tea per capita than any other country. Traditionally, coffee drinking was a feature of only urban or middle class rural families, but coffee
• Traditional Irish drinks include stout (dark heavy beer), ale and lager as in England and the Low Countries, and cider, usualy made from apples but sometimes from pears. Local brews include stronger pale ales and red ales. Most famously, Ireland and Scotland are the original whiskey-producing nation

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 36 of 58 ingredients. The other 22 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 36 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Beef	100g cooked	250
Pork	100g cooked	242
Salmon	100g cooked	208
Chicken	100g cooked	165
Potato	1 medium (173g) baked	161
Milk	1 cup (244ml) whole	149
Chickpea	1/2 cup canned (120g) drained	134
Vegetable	1 tbsp (14g)	120
Cheese	1 oz (28g) cheddar	113
Butter	1 tbsp (14g)	102
Pear	1 medium (178g)	101
Yogurt	170g plain Greek	100
Shrimp	100g cooked	99
Apple	1 medium (182g)	95
Blueberry	1 cup (148g)	84
Oyster	6 medium (84g)	81
Bread	1 slice (30g) white	79
Honey	1 tbsp (21g)	64
Raspberry	1 cup (123g)	64
Blackberry	1 cup (144g)	62
Broccoli	1 cup chopped (156g)	55
Parsnip	1/2 cup (78g)	55
Strawberry	1 cup (152g)	49
Onion	1 medium (110g)	44
Beer	1/4 cup (60ml) for cooking	43
Turnip	1 medium (122g)	34
Bell Pepper	1 medium (119g)	31
Walnut	1 walnut half (4g)	26
Carrot	1 medium (61g)	25
Tomato	1 medium (123g)	22
Cucumber	1/2 cup sliced (52g)	16
Mushroom	1/2 cup sliced (35g)	15
Celery	1 stalk (40g)	6
Garlic	1 clove (3g)	4
Salt	1 tsp (6g)	0
Mutton	not in our table	0
Animal	not in our table	0
Meat	not in our table	0
Rabbit	not in our table	0
Wheat	not in our table	0
Black Currant	not in our table	0
Red Currant	not in our table	0
Gooseberry	not in our table	0
Rhubarb	not in our table	0
Fruit	not in our table	0
Hazelnut	not in our table	0
Chestnut	not in our table	0
Filbert	not in our table	0
Dairy	not in our table	0
Sheep	not in our table	0
Beetroot	not in our table	0
Black Tea	not in our table	0
Green Tea	not in our table	0
Tea	not in our table	0
Coffee	not in our table	0
Cider	not in our table	0
Spirit	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.