World Library  
Flag as Inappropriate
Email this Article

List of Irish dishes

Article Id: WHEBN0036514852
Reproduction Date:

Title: List of Irish dishes  
Author: World Heritage Encyclopedia
Language: English
Subject: Irish cuisine, Bacon and cabbage, Lists of prepared foods, Barmbrack, Full breakfast
Collection:
Publisher: World Heritage Encyclopedia
Publication
Date:
 

List of Irish dishes

This is a list of dishes found in Irish cuisine. Irish cuisine is a style of cooking originating from Ireland or developed by Irish people. It evolved from centuries of social and political change. The cuisine takes its influence from the crops grown and animals farmed in its temperate climate. The introduction of the potato in the second half of the 16th century heavily influenced Ireland's cuisine thereafter and, as a result, is often closely associated with Ireland. Representative Irish dishes include Irish stew, bacon and cabbage, potato, boxty, coddle, and colcannon.

Irish dishes

Name Image Description
Bacon and cabbage Unsliced back bacon boiled together with cabbage and potatoes.[1]
Barmbrack A leavened bread with sultanas and raisins.
Battered sausage A deep-fried, battered pork sausage, normally served with chips.
Black pudding Sausage made from cooked pig's blood, pork fat, pork rind, pork shoulder, pork liver, oats, onion, rusk (wheat starch, salt), water, salt, pimento, and seasoning (rusk, spices). Picture shows slices of black pudding (dark) and white pudding (light).
Boxty Finely grated raw potato and mashed potato mixed together with flour, baking soda, buttermilk and occasionally egg, then cooked like a pancake on a griddle pan.
Breakfast roll A bread roll filled with elements of a traditional fry-up, designed to be eaten on the way to school or work. It can be purchased at a wide variety of petrol stations, local newsagents, supermarkets, and eateries throughout Ireland and the United Kingdom.
Champ Mashed potatoes and chopped scallions (spring onions) with butter and milk.
Coddle Layers of roughly sliced pork sausages bacon, usually thinly sliced, somewhat fatty back bacon, with sliced potatoes, and onions.
Colcannon Mashed potatoes with kale or cabbage.
Corned beef sandwich A sandwich prepared with corned beef. It is traditionally served with mustard and a pickle,.
Cottage pie Cottage pie is a beef and vegetable mixture with a delicate beef sauce topped with creamy mash potato, which has been gratinated. Not to be confused with shepherds pie which has minced lamb in it.
Crubeens Boiled pigs' feet.
Drisheen A type of black pudding.
Farl A traditional quick bread or cake, roughly triangular in shape.
Fried bread Bread fried in bacon fat.
Full breakfast Bacon, sausages and eggs, often served with a variety of side dishes.
Goody A dessert dish made by boiling bread in milk with sugar and spices.
Gur cake A pastry confection associated with Dublin.
Irish stew A traditional stew of lamb, or mutton, potatoes, carrots, onions, and parsley.
Limerick Ham A particular method of preparing a joint of bacon within the cuisine of Ireland. The method was originally developed in County Limerick, Ireland.
Mashed potato Prepared by mashing freshly boiled potatoes with a potato masher, fork, ricer,or food mill, or whipping them with a hand beater. Butter and milk are sometimes added.
Pastie A round, battered pie of minced pork, onion, potato and seasoning.
Skirts and kidneys A stew made from pork meat, including the kidneys.
Soda bread A variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate (otherwise known as baking soda) is used as a leavening agent instead of the more common yeast. The ingredients of traditional soda bread are flour, bread soda, salt, and buttermilk.
Spiced beef A cured and salted joint of rump steak or silverside beef, which is traditionally served at Christmas or the New Year.
White pudding Very similar to black pudding, but containing no blood. Contains pork meat and fat, suet, bread, and oatmeal formed into a large sausage shape. Picture shows slices of white pudding (light) and black pudding (dark).

See also

References

  1. ^ Sheehan, Seán; Levy, Pat (2003). Dublin (2nd ed.). Footprint Travel Guides. p. 134.  
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and USA.gov, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for USA.gov and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
 
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
 
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.
 



Copyright © World Library Foundation. All rights reserved. eBooks from World eBook Library are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.