For a long time, Irish food used to be seen as an endless procession of stew, cabbage, and potatoes. Actually, Irish menus can be quite amazing and a unique experience. So “when you’re in Rome …” or rather when you’re in Ireland, do what the Irish do. And when it comes to food and drink, the tourist should try to savor at least the local specialties. You can have steaks, hamburgers, and chicken wings any day at home, right? But have you ever had a real bite, Ulster fry, or Guinness oysters?
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Irish stew
Good Irish stew was a typical peasant dish, but current prices in Irish restaurants might put it more within the culinary sphere of the nobility. Basically a thick casserole containing lamb or (rarely today) lamb, onion, parsley, and a generous helping of potatoes. The meat can be diced or minced, the peas and carrots can liven up the dish a bit. Depending on the cook, the stew can also be almost like a soup. Today, beef and pork casseroles are almost the norm… times are changing.
If you want to try it yourself, try Angie’s Irish Stew recipe.
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The Complete Irishman
Also known as ‘fried breakfast’ or locally as ‘Ulster fingerlings’, the full Irish breakfast will combine any or all of the following: eggs (fried or scrambled), sausage, bacon, black and white puddings (a type of sausage), mushrooms, baked beans, grilled tomato, potato farls, and croutons. All accompanied by toast, jam, marmalade, sauces and large amounts of tea or coffee. Basically a day’s calorie intake in one sitting. Also known as a “heart attack on a tray,” but extremely enjoyable.
For those on the go, the Breakfast Roll praised in song and immortalized in economics could be an alternative.
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Fresh salmon
Considered a delicacy in other countries, salmon was one of the most common fish in Ireland and a staple of Irish cuisine. The usual way of preparation is poached in fish broth, which is then served with peas and potatoes. Fried salmon is also popular. Exotic dishes like pasta with salmon are slowly catching on.
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Smoked salmon
The most popular way to enjoy salmon is simply smoked, whether it’s on bread, with scrambled egg, or just just with a salad. Farmed salmon can be rather pedestrian – wild salmon tends to taste better. Unfortunately, the price of wild salmon tends to be significantly higher as well.
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oysters
Only widely available outside of the main tourist season, these were once food for the poor. Oysters were plentiful and free on the Irish coast before becoming a delicacy and an aphrodisiac in ‘better circles’. It is usually served on ice with a serving of seaweed, a simple food. The traditional garnish would be a pint (or several) of Guinness. This combination can be ordered for a moderate price, especially around Galway.
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Cooked ham
Definitely not a poor man’s dish, traditional Irish ham was topped with sugar and garnished with a few cloves, then baked until crisp on the outside, tender on the inside. It is usually served with lots of boiled cabbage and boiled or fried potatoes. This is quite a festive meal and not every day, not even for the well-to-do. However, bargains can be had at some pub caveries.
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mutton
Even though suicide lambs and sheep can give you a bit of frisson on Irish roads, their meat is quite expensive. The best parts are thin chops or a traditional rack of lamb. Both are accompanied by, you guessed it, potatoes and are sometimes served with a mint sauce or jelly. Again, this is not an everyday dish, and keep in mind that the taste of lamb may be an acquired taste.
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Dublin Coddle
This is the common dish for Dubliners on a Saturday night before ‘hitting the tiles’ (going out). It’s a good staple consisting of minced sausages and cooked bacon alongside onions and the ubiquitous potatoes in beef broth. Filling, satisfying, and guaranteed to provide a good base for the drinks to follow. It is also easy to make in batches and can be reheated the next day.
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Partner
The typical Irish vernacular for a sandwich, ranging from the factory-wrapped plastic emergency rations available almost everywhere to freshly made dishes at O’Brien’s. All kinds of weird and wonderful ingredients make up the filling, from the old favorite “ham and cheese” to “stuffing and coleslaw.”
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Soup of the day
Advertised almost everywhere, usually served with bread and butter and a very good value snack at lunchtime. In typical Irish fashion, the question “What’s the soup of the day?” In nine out of ten cases, they will respond with a shrug of the shoulders and a “vegetable.”
