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Irish Dishes

The Irish have created some amazing yet delicious dishes from simple ingredients such as the potato and other vegetables including carrots, turnips and cabbage.

These dishes can be easily recreated all over the world. In this section we have included a selection of different recipes for delicious Irish Dishes including: Irish Lamb Stew, Corned Beef and Cabbage, Colcannon, Bacon and Cabbage, Gluten Free Irish Dishes, Irish Coffee, Desert Liqueur.

Read a selection of facts about the history of Irish cooking, we have also included a photograph of a 19th century fireplace including authentic cooking pots used.

English: Irish Food Dishes
Irish: Bia gaelach

Ireland - Food

Visit the Full Ireland Website for more information and pictures about  Irish Dishes

Irish Dishes - History
In the 19th century, the potato featured in many Irish dishes. Oats were also popular as were home grown produce such as carrots, turnips, onions and cabbage. Many people kept pigs and chickens. Eggs and pork were also featured in many Irish dishes.

During the 20th century processed food and imports from other countries meant the Irish had much more choice in their diet. 

Ireland is surrounded by amazing coastline and its waters produce a huge variety of fish making seafood a popular choice for both locals and tourists. Amazing seafood restaurants appeared featuring lobster, crab, monkfish, salmon as well as freshwater fish such as trout.

Irish Dishes  - Gluten Free Irish Dishes
Unfortunately many traditional Irish dishes are not gluten free but they can be adapted to suit those on a gluten free diet. Soda Bread can be made with gluten free flour and other dishes such as soups and stews can be made gluten free. It is important to check the labels of any additives added to food as well, many thickening agents also contain gluten.

Gluten-free flour can be made from almonds, rice or corn for example. Gram flour is also a suitable alternative to normal flour which is made from wheat which contains gluten.  Corn starch or eggs are ideal additives to soda bread, they act as a rising agent and give the bread its fluffy texture.

Potatoes are gluten free, this is particularly good news as the potato features in many Irish dishes! Potato Starch is a great example of a gluten free additive and is particularly useful for home made soups.



Irish Dishes - Irish Lamb Stew Recipe
Irish stew is a great dish to serve on a cold winters evening! Try cooking the lamb in a slow cooker, simply add the ingredients in the morning and it will be cooked to perfection when you return from work, delicious! Serve with warm homemade wheaten bread with lots of Irish butter, perfection!

Irish Dishes - Lamb Stew - Ingredients
1lb lean cubed lamb
1lb carrots
1lb onions
1lb potatoes
salt & pepper
pinch of mixed herbs

Irish Dishes - Lamb Stew - Method
Put the lamb in a large saucepan

Sprinkle the mixed spice over the lamb

Fill the pan with enough cold water to cover the lamb

Bring slowly to the boil

Simmer for an hour

Add peeled and chopped potatoes, carrots and onions

Season with salt and pepper

Continue cooking until meat and vegetable are soft

Serve with warm home made wheaten bread or cabbage

Irish Stew is also made with Mutton. Mutton is meat from a sheep that is over a year old. It has a stronger flavour than Lamb, some feel it is also fattier than using Lamb.

Irish Dishes - Colcannon
Colcannon is a fantastic accompaniment to any meal. It goes well with both meat and fish dishes. Traditionally this great Irish dish was served with even more butter but as there is already a lot of butter in this dish it its not really the most healthy choice!

Traditionally, a little hole was made in the centre of the potatoes and a knob of butter was added, each spoonful of mashed colcannon could then be dipped in the butter.

Irish Dishes - Colcannon - Ingredients
1.5 kg potatoes
150g butter
210g sliced bacon (chopped)
1 Savoy cabbage or curly kale (shredded)
225 ml double cream
100mls Milk

Irish Dishes - Colcannon - Method
Peel the potatoes and cut in half
Place potatoes in a large saucepan of water and boil for 20 minutes
Melt 55g of the butter in a saucepan
Add the bacon and half of the Savoy cabbage or Curly Kale to the butter and cook for approx 6 minutes
Turn off the heat and put the pan to one side
Drain potatoes
Add the milk and mash potatoes until they are smooth
In a separate saucepan heat the cream (do not boil)
Add the warm cream to the potato and mix well
Add the bacon and cabbage mixture
Season with salt and pepper
Garnish with chopped parsley if required


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