Ireland food?

Question

whats the biggest meal people eat in ireland and how do you make it?

Answer 1

Mulligan Stew.....is a classic Irish recipe

Ingredients

3 lb. cubed beef (or lamb)

4 peeled and cubed potatoes

2 medium onions cut into 1/8

3 large carrots, scraped and sliced into ½ inch slices

4 stalks of celery, washed and sliced into ½ inch slices

2 tablespoons of flour

4 tablespoons of butter and 1 tablespoon of oil

water to cover

1 tablespoon of Gravy Master or other browning sauce

salt, to taste

white pepper, to taste

Prepare the meat and vegetables ahead of time. Melt the butter/oil in a large, heavy pot over medium high heat being careful not to burn the butter. Dredge meat in the flour. Brown the meat a few pieces at a time in the melted butter/oil. When each batch of meat is lightly browned, remove from the pot with a slotted spoon and continue to brown the rest of the meat. When all the meat is browned, add the onions, celery, and carrots to the pot and sauté lightly. When the onions are wilted, add back in the meat, cover the lot with water and stir well. Bring to a boil, stir, cover, and simmer gently for 1 to 1-1/2 hours, stirring occasionally. When the meat is nearly done, bring back up to a slow boil and add the potatoes, the Gravy Master, and seasoning. The stew is ready when the meat is tender and the potatoes cooked through. Serves 6 to 8.

Answer 2

anything with potatoes

Answer 3

Sweet Potato and Wild Mushroom Irish Lamb Stew Recipe

  

Olive oil

3 pounds lamb shoulder, cut into 2-inch pieces

1 onion, diced

2 tablespoons garlic, minced

Salt

Freshly ground black pepper

1/2 cup flour

4 ounces unsalted butter

1 cup red wine

3 cups veal stock

1 tablespoon dijon mustard

2 cups wild mushrooms, sliced

1 pound sweet potatoes, peeled and cut into 2-inch pieces

1/2 pound Yukon Gold potatoes, peeled and cut into 2-inch pieces

2 tablespoon fresh thyme

1/2 cup pumpkin seeds, toasted

In a large, heavy bottomed pot, heat oil. Add the lamb and saute until browned on all sides, about 5 minutes. Remove lamb to a plate. Add the onion and saute until soft. Add the garlic and saute for 2 more minutes. Season with salt and pepper. Add the butter and melt. Add the flour to make a roux. Lower the heat and cook the roux until it is brown, about 15 minutes. Whisk in the wine and stock and raise the heat to medium high. Add in the reserved lamb. Add the mustard. Bring to a boil and reduce the heat to low. Cook over low heat for about 30 minutes, or until liquid is slightly reduced and thick. In a separate saute pan, saute the mushrooms until wilted. Add the mushrooms to the stew. Add the potatoes and simmer another 30 minutes, or until potatoes are tender. Add the thyme. Season with salt and pepper. Garnish with toasted pumpkin seeds.

Answer 4

Irish cuisine can be divided into two main categories – traditional, mainly simple dishes, and more modern dishes, as served in restaurants and hotels.

Colcannon is a good dish made of potato and one of wild garlic (the earliest form), cabbage or curly kale, (compare bubble and squeak). Champ consists of mashed potato into which chopped scallions (spring onions) are mixed.

Other examples of simple Irish meals are Irish stew, and also bacon and cabbage (boiled together in water). Boxty, a type of potato pancake, is another traditional dish. A dish mostly particular to Dublin is coddle, which involves boiled pork sausages. Ireland is famous for the Irish breakfast, a fried (or grilled) meal generally comprising bacon, egg, sausage, black and white pudding, fried tomato and which may also include fried potato farls or fried potato slices.

While seafood has always been consumed by Irish people, shellfish dishes have increased in popularity in recent times, especially due to the high quality of shellfish available from Ireland's coastline, e.g. Dublin Bay Prawns, Oysters (many oyster festivals are held annually around the coast where oysters are often served with Guinness, the most notable being held in Galway every September ) as well as other crustaceans. Salmon and cod are perhaps the two most common types of fish used.

Traditional Irish breads include soda bread, wheaten bread, soda farls, and blaa, a doughy white bread roll particular to Waterford.

Colcannon

Ingredients

1 1/4 lbs kale, washed with stems removed (can also use cabbage)

2 cups water

1 tablespoon olive oil

1 1/4 lbs potato, peeled and cut into quarters

1 cup leek, cleaned chopped (white part only)

1 cup milk

1 pinch mace, ground

salt & pepper

1/2 cup butter, melted

Directions

1In a large pot, simmer the kale along with oil and 2 cups water for 10 minutes.

2Drain kale and let cool a bit before chopping it finely, then set aside and cover to keep it warm.

3In a small pot, bring potatoes and water to a boil and simmer until tender.

4In another small pot, simmer leeks in milk for 10 minutes, then turn off heat and cover to keep warm.

5Drain the potatoes and puree them into the large pot. Add leeks with the milk, and cooked kale. Beat with a spoon or whisk until fluffy, then season with mace, salt and pepper.

6Top with melted butter and garnish with parsley if desired.

7Yields 6 servings

Champ

Green Onion Mashed Potatoes)

Champ is traditionally served with a well in the middle that has a dab of butter melting in it. The potatoes are usually eaten from "outside" to "inside," dipping each bite into the butter. From the Tinakilly Country House & Restaurant in Rathnew, Ireland.This recipe was created to accompany Beef Tenderloin with Spring Vegetables.

Ingredients:

2 pounds russet potatoes, peeled, cut into 1-inch pieces

1/2 cup whipping cream

1/4 cup (1/2 stick) butter

1 bunch green onions, sliced (about 1 1/3 cups)

Cook potatoes in pot of boiling salted water until very tender, about 15 minutes.

Meanwhile, bring cream and butter to simmer in heavy small saucepan over medium heat, stirring often. Mix in green onions. Remove from heat. Cover and let steep while potatoes cook.

Drain potatoes thoroughly. Return potatoes to same pot and mash. Add cream mixture and stir until blended. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring often.)

Servings: Serves 4.