Irish cuisine historically featured potatoes, beer, cabbage, beer, kale, beer, stews, heavy breads, and other hearty foods to complement Ireland's northern climate. But cooks in Ireland now fuse traditional cuisine with contemporary cooking styles.
Barm brack or Brack: A fruited, spiced bread; barm brack is made with yeast, while tea brack is made with baking powder. Brack derives from breac, meaning "speckled" and refers to the bits of raisins and dried fruits studded throughout the dough. Served traditionally at Halloween, when it's baked with a lucky charm inside.
Boxty Bread: A flat round variety of soda bread made from mashed potatoes, flour and buttermilk. Boxty pancakes use similar dough fried in bacon fat rather than baked.
Champ: Potatoes mashed with green onions, cream, and butter. Also called poundies.
Coddle or Dublin Coddle: Pork sausages, bacon, onions and potatoes, stewed together. Traditionally served on Saturday night to the master of the house, often after a night of imbibing.
Colcannon: Potatoes mashed with cabbage or kale, flavored with milk or cream, onions and butter.
Corned Beef: Brined beef (brisket or round), simmered slowly and often served with cabbage cooked in the simmering broth. The name comes from the brine's grains of salt, which are known as "corns."
Irish Stew or Irish Lamb Stew: Ireland's national dish, this simple stew simmers lamb or mutton, potatoes, onions, and frequently cabbage, carrots and other vegetables together.
Soda Bread: A bread made from baking soda instead of yeast, and buttermilk. Often studded with raisins and caraway seeds.
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This page modified January 2007
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