Cuisine of Ireland

Initially, Ireland was timberland and therefore the population was dependent mainly on the native mammals, birds, fishes and vegetation for food. When the land was cleared and cultivation began, domestic animals were introduced which provided a new source of food. In the present times, Ireland has a vibrant agricultural economy.

By the 17^th century AD, a diverse culinary tradition had developed in Ireland. It depended on the social stature of the people. The peasantry class relished dairy products and oats for their nourishment, while the rich savor meats and alcoholic beverages. The cuisine of the wealthy became more varied with French influence by the 18^th century AD. As the 19th Century approached, the potato was the main staple of the majority of the population.

In the latter part of the 20^th century, the variety of food improved remarkably in Ireland. A new generation of chefs came up who developed the culinary art of Ireland that was creative and established themselves in the world their marvelous preparation and presentation of food. Today, the cuisine in Ireland is synonymous with fresh, inventive and tasteful servings. Fresh seafood such as, salmon, trout and shellfish are locally caught and prepared fresh to the table along with a bountiful supply of fresh locally produced vegetables and meats.

The cuisine of Ireland can be classified into two categories, namely, traditional and modern. Many traditional Irish dishes are prepared using potatoes. Colcannon is a dish made of potato and one of wild garlic, cabbage or curly kale. Champ is preparation of mashed potato mixed with chopped scallions (spring onions). Irish stew (bacon and cabbage boiled together in water) and Boxty (a type of potato pancake) are some of the traditional Irish dishes. A dish most common in Dublin is Coddle prepared with boiled pork sausages. Traditional Irish breads include soda bread, wheaten bread, soda farls and blaa (a doughy white bread roll particular to Waterford).

While seafood has always been popular among Irish people, shellfish dishes have increased in popularity over the years. This is probably due to the high quality of shellfish available from coastline Ireland.  Dublin Bay Prawns, Oysters, Crustaceans, Salmon and Cod are perhaps the most common types of fish used.

A full Irish Breakfast is very hearty and delicious, capable of sustaining you throughout the day. It generally consists of eggs, rashers (bacon), bangers (sausage), baked fresh tomatoes, fresh mushrooms, white pudding, black pudding, fresh fruit, brown bread, toast or scones, with a bit of butter and marmalade accompanied with fresh juice or a pot of tea or freshly brewed coffee with cream and a bit of brown sugar. In Northern Ireland, the fully cooked breakfast is called an 'Ulster Fry' and includes the addition of a fried potato farl.

Irish prefer soups and sandwiches for lunch. The soups are generally a puree of sorts or a broth, served steaming hot. In the coastal regions, seaweeds were included. Many hotels and restaurants offer a Carvery lunch that is hot meal served cafeteria style. It usually includes hot potatoes, vegetables, a couple of choices of meats with gravy, a selection of breads and deserts.

The mid day meal is also an integral part of Irish cuisine culture. In rural Ireland, it is generally the largest meal of the day. However, in the cities, people have a usual 9 to 5 routine in which dinner becomes the most essential meal.

Dining in Ireland can be an epicurean delight as the food is fresh in all respects. Naturally raised lamb is a prime ingredient in many recipes from Irish Stew to Roast Leg of Lamb. Beef is the traditional Sunday roast and is still prepared in many homes on Sunday. Potatoes continue to be a primary part of the Irish diet.

GOWEALTHY.COM © 2006

For comments: editor@gowealthy.com