Irish cuisine

Old Irish literature periodically described food and drink.

Excavations at the Viking settlement in the forest, near the Dublin embankment, yielded a significant amount of information about the diet of city residents. The diet consisted of cattle meat, sheep, pigs, as well as wild birds, fish and shellfish. From plant foods, berries and hazelnuts were consumed. Marie seeds went to cook porridge.

The national cuisine of Ireland is hearty and somewhat rude. The set of dishes in Ireland is quite simple, consisting mainly of meat, cheese, seafood and potatoes.

But we must pay tribute to the traditional cuisine of Ireland. Despite the apparent simplicity, she is very loved, first of all, by the Irish themselves. When visiting your city with a friend (or colleague) from Ireland, be prepared for the fact that he will be preoccupied with finding the Irish pub in which he will prefer to eat.

In the Middle Ages , before the advent of potatoes, livestock was the dominant feature of agriculture. Only rich sections of the population could afford meat. The poor fed on milk, butter, cheese, barley and oats . Often used milk mixed with cattle blood and butter ^[1] (milk with blood is also popular with the Masai African people).

The appearance of potatoes in the second half of the XVI century greatly influenced the cuisine of this country. Potatoes were originally grown as an ornamental crop. As food was distributed mainly among the poor.

In the XX century, Irish cuisine began to experience competition due to the widespread distribution of Italian, Indian, Chinese cuisines. From Irish cuisine, a surge of popularity fell on Irish stew (stewed lamb with carrots and onions), Coddle (sausages and bacon stewed with potatoes and onions), Irish breakfast , Boxties .

• Cabbage and Bacon - Braised Bacon with Cabbage (Irish Cuisine) .
• Barmbrack - bread with fresh grapes and raisins.
• Beamish stout - beer ( stout ).
• Black and Tan is a beer cocktail prepared by layering light beer (usually pale spruce) and dark beer (usually stout).
• Blaa - Waterford County Buns
• Boxty - potato pancakes.
• Carrageen moss pudding - milk pudding.
• Champ - mashed potatoes mixed with green onions, butter and milk.
• Coddle - sausages and bacon stewed with potatoes and onions.
• Colcannon - mashed potatoes mixed with cabbage and butter.
• Crubeens - boiled salted pork leg.
• Mairteoil ar Guinness - Beef with vegetables stewed in Guinness beer.
• Dulse is a dark red alga Palmaria palmata . It is used in dried form.
• Drisheen is a type of black pudding .
• Goody - Pudding made from wheat bread , milk, sugar and spices.
• Guinness - beer ( stout ).
• Full Irish breakfast - the same as a full English breakfast , they are also called "fry".
• Irish coffee - a cocktail of hot coffee, Irish whiskey , sugar, covered with whipped cream.
• Baileys Irish cream - a liquor from Irish whiskey, coffee, cream and other components.
• Irish Mist - a liquor from Irish whiskey, heather , clover, honey and aromatic herbs.
• Irish stew - lamb stew with potatoes and onions.
• Skirts and kidneys is an Irish stew made from pork and pork kidneys.
• Soda bread - yeast-free bread, which is used in the preparation of soda and buttermilk .
• Poitín - moonshine made from malt or potatoes.

• Full Irish Breakfast

• Mitchell, Frank and Ryan, Michael. Reading the Irish landscape (1998). ISBN 1-86059-055-1
• National Museum of Ireland. Viking and Medieval Dublin: National Museum Excavations, 1962-1973 . (1973)