Apple Potato Cake is a version of fadge particularly popular in north-eastern Ireland around Hallowe’en. You take the potato mixture that you are about to make your fadge with, and divide it in half. Press one-half out flat to make a bottom layer, arrange on it some slices of raw apple, then cover with the…
Ardrahan cheese has a thin, crusty rind with a salty, nutty-taste. Inside the cheese is butter-coloured, with a texture something like camembert. As the cheese ages, it takes on a smokey, tangy flavour.
A large, round cooking apple with firm white flesh that is dry and slightly tart. Popular in Northern Ireland, especially Londonderry. Cooking Tips Good for applesauce, cooks to a smooth purée. Storage Hints Sweetens up in storage. History Notes First documented in 1802.
Ballyvaughan Seedling Apple
A large, round but uneven apple with light yellowish-green skin with a red blush. The flesh is crisp and firm. The flavour is sharply tart, but sweetness lingers on the tongue after the tartness. Easy to propagate — you just put a cutting in the ground and it takes root. Ripens in November. Cooking Tips…
Barm Brack is an Irish bread with dried fruit in it. Traditionally it was risen with yeast, but for some time now many recipes have called for baking powder or self-rising flour. Barm Brack is baked in a round shape, rather than a loaf shape. Some recipes have you soak the fruit overnight in tea…
A boiled dinner takes tougher cuts of meat, or stewing chickens, and simmers them in a pot of water with vegetables (so really, it ought to be called a “simmered dinner.”)A boiled dinner differs from a stew in two ways. In a stew, all the pieces are cut down into bite-sized pieces that will fit…
Boxty: Irish potato pancakes
Boxty is an Irish version of potato pancakes. It’s made from equal amounts of raw, cooked and mashed potatoes, along with some salt and flour. You grate the raw potato, (Many people say to wash the potatoes, but not to peel them before grating them, because the peel adds a great deal to the flavour.)…
Buttered Eggs (Cork)
Buttered eggs are a specialty in Cork, Ireland. Absolutely freshly-laid eggs straight from the nest are rolled in melted butter. The melted butter forms a protective seal over the shell, extending the storage life of the eggs in the absence of refrigeration, or even if they are refrigerated. The butter also permeates through the shell…
Carrageen Mould is an Irish milk pudding thickened with seaweed. It ends up something like a blancmange. It is made from milk, dried Carrageen (aka the seaweed known as Irish Moss), and sugar. Some versions add egg; some add flavouring such as lemon rind or rum. To make, you wash the seaweed well, then rehydrate…
Carrigaline Cheese is a semi-firm farmhouse cheese with a spongey-texture from the many small holes in it. It has a mellow, almost sweet taste. It is made in County Cork, Ireland.
Cashel Blue Cheese
Cashel Blue Cheese is an Irish farmhouse blue cheese made from the pasteurized milk of Holstein-Friesian cows. It is thick and creamy, the colour of butter.
Champ © Denzil Green Champ is an Irish-style mashed potato dish. While the peeled potatoes are boiling, some greens or onions are simmered in milk. The potatoes are mashed, then the hot milk and veg mixture is stirred in. It’s served in hot mounds on plates with a well on top in which you put…
Coolea is an Irish Gouda-style cheese made from milk from Holstein and Freisian cows. It is sold in yellow-wax coated wheels.
Dulse is edible seaweed. In general, dulse has flat, tough and leathery, purple or deep-red broad leaves (called “blades”) with jagged edges. The blades grow up to about 50 cm long (24 inches) and 20 cm wide (8 inches), depending on the variety. Dulse is an acquired taste, having a salty, strong seashore flavour, as…
Durrus is an Irish, semi-soft cheese with a washed, yellowish-grey rind made from raw cow’s milk.
“Farmhouse” refers to cheese produced small-scale on farms, often with much manual work or intervention, using milk that was produced on that farm.
Guinness Stout © Denzil Green Guinness is a Stout. In your glass it will appear black, with a thick, creamy, foamy head on top. The two layers (the dark beer and the foamy head on top) are sometimes said to be “as dark as Cromwell’s heart and as white as snow.” Guinness, however, says that…
Irish Bacon is an American term, because in Ireland, there’s no such thing as “one kind” of bacon. There’s turkey bacon (smoked and unsmoked,) smoked bacon, hickory smoked bacon, maple flavoured bacon, streaky bacon — in short, practically every range of bacon that might be available in the UK, North America, Australia and New Zealand….
It’s important not to let images of the Irish potato famine cloud your picture of Irish food, as useful as it is still for beating the British over the head with. The fact is, Ireland is a land of plenty and abundance. Even at the time of the great potato crop failures, it actually produced…
Irish Porter Cheese
Irish Porter Cheese is a firm white cheddar cheese with porter from Guinness added to it. The cheese is mottled white and brown inside, with a coating of brown wax outside.
Irish Spiced Beef
Irish Spiced Beef is not the same as corned beef. It is an Irish dish made from a cut of beef which is spiced and aged a bit, then cooked by simmering. Despite all the cooking, the inside comes out pink. It is often served with boiled potatoes or other root vegetables. The cut of…
Of all the stews in the world, made all throughout time, why should Irish Stew become the most famous one? Perhaps it was something to do with the nostalgia of Irish immigrants in America, the most self-mythologizing country since Rome; maybe it has something to do with the Irish gift of packaging their history in…
Kerry Pippin Apple
Kerry Pippins are small to medium-sized apples that are a bit flattened at the bottom. The orangey-yellow skin has a dull red blush on it, as well as some white dots and some russeting. The pale to golden yellow flesh is crisp and crunchy, firm and very fragrant. The taste is somewhat spicy. The tree…
Kill Apples are medium-sized apples that try to be round, but are often uneven, having 5 ribs. The dull, pale-yellow skin is waxy, with a flush of light red and a bit of russetting. The white flesh is firm and crisp. The flavour is very good and full, with just a slight amount of tartness….