A list of typical Irish food...?

Question

Daisy: Pizza IS Italian!!!

Answer 1

Black pudding-you can buy in the store, dont think you can make it yourself.

White pudding-same as above

potato and leek soup-ingredients=2lbs of boiling potatoes(skinned),1lb of leeks, 1 onion,1 celery, 5 cups of chicken stock, 2.5 cups of milk, 4tbs of butter, 1 bay leaf, 2tbs of chopped parsley, half a cup of sour cream, quarter of a cup of chopped chives, salt+pepper

To cook:  Melt the butter over medium heat in a large saucepan.

Add the vegetables, cover, and cook for 5 to 7 minutes, stirring freguently. Add the stock or broth, 1/2 cup of milk, the bay leaf, parsley, salt and pepper.

Reduce heat to low, cover, and cook until the vegetables are tender- around 25 to 30 minutes. Throw out the bay leaf, and let the soup cool for 10 - 15 minutes.

Add to a blender and liquidise. Pour into a saucepan and warm over medium heat. Stir in the remaining 2 cups of milk.

Serve the soup in bowls and swirl in 1 tablespoon soured cream into each serving. Sprinkle with the chives.

Dublin Lawyer- 1125g (2½lb) fresh lobster

150ml (¼ pint) cream

4 tbsp Irish Whiskey

3 tbsp Irish butter

Salt and black pepper

To cook: Cut the lobster in two down the centre. Remove all the meat, including the claws, retain the shell for serving. Cut the meat into chunks.

Warm the butter over medium heat until foaming and sauté the lobster chunks until just cooked and still pale. Warm the whiskey slightly, pour over the lobster and set fire to it. Add the cream, mix with the pan juices, and taste for seasoning.

Serve hot in the half shells.

Irish Pancakes:4oz flour

1 egg

1 pinch of salt

1/2 pint milk

Golden syrup

To cook: Sieve flour and salt into a bowl. Make a well and drop in eg. Slowly beat in milk, mixing with a fork to a smooth consistency. Stand at room temperature for a couple of hours before cooking.

Mix again thoroughly before before cooking.

To cook pour a small amount of batter into a hot buttered pan. Fry until golden brown on both sides. Serve rolled up and topped with golden syrup.

Hope I helped.

(",)

Answer 2

Yeah alot has alredy been mentioned here but try coddle.Its a creamy stew like dish with rashers and sausages in it i dont think you can get it in a restraunt we just make it at home.Look up recipe and buy in supermarket

Answer 3

Tripe and Drisheen: It's the stomach lining of  a sheep and sheeps blood sausage.......sounds disgusting I know but actually quite tasty. Its cooked in a saucepan with a mix of milk, water, onion and black pepper (optional)

Answer 4

Anything but cornbeef and cabbage, it is as much Irish as Pizza  is Italian.  My mom was born in Belfast, she could cook, she said she ate a lot of cabbage with ham, never had cornbeef till she came to America.When in 1944 America she heard talk of pizza and thought they were saying "Beets a pie".  

As you know the Irish make many dishes from potatoes ands (Colcannon, boxy) my favorite is Mashed Turnup.

Answer 5

Really isnt too much more than you have described.

Answer 6

Potato Bread

Paris Buns

Soda Farls

Black Pudding

White Pudding

Vegetable Roll

Gravy Rings

Answer 7

Duck eggs

Tripe

Clonakilty sausages

Clonakilty black and white puddding

Corned bodice

Corned crubeens - pigs trotters

Pork tails

Pork spare ribs

Ham hocks

Dublin Bay prawns

Oysters

Mussels

Here is the video: http://www.bimbaso.com/videos/219/tradit...

Answer 8

Bacon and cabbage...

Potatoes

Stew

Soda bread

Answer 9

They eat a lot of Leprechauns!

Answer 10

the only one you seemed to have missed is good oul Dublin Coddle

500g pork sausages

250g streaky rashers of bacon

300ml stock or water

6 medium potatoes

2 medium onions

salt and pepper

(serves four)

Cut the bacon into 3cm squares. Bring the stock to the boil in a medium saucepan which has a well-fitting lid, add the sausages and the bacon and simmer for about 5 minutes. Remove the sausages and bacon and save the liquid. Cut each sausage into four or five pieces. Peel the potatoes and cut into thick slices. Skin the onions and slice them. Assemble a layer of potatoes in the saucepan, followed by a layer of onions and then half the sausages and bacon. Repeat the process once more and then finish off with a layer of potatoes. Pour the reserved stock over and season lightly to taste. Cover and simmer gently for about an hour. Adjust the seasoning and serve piping hot.

Serve with brown sauce and a big thick slice of bread and butter!  Ah the memories. LOL

Answer 11

don't know if theres a special name for it, but don't they eat a lot of bacon & cabbage?

Answer 12

em irish people like to eat bacon and cabbage - you boil the bacon (or ham) in water then when cooked you take it out and boil the cabbage in it to give the cabbage more flavour.

You eat this with potatoes and maybe some parsley sauce (you can buy packets but its  basically just a simple white sauce with parsley in it)

theres champ - quite like colcannon but uses scallions (spring onions but no cabbage.

Coddle is another - its sausages, rashers, potatoes and onions cooked in stock

potato cakes eaten with a full irish breakfst are great - left over mashed potato, beaten egg, dash milk, and flour- mix together an fry on a pan with a little oil

i'll ask my granny if any more and i'll get back to you. Hope these help