Ireland is famous for a wide range of delicious dishes that hark back to its rich and vibrant past.
According to a survey run by meal kit provider, Hello Fresh last year (Source: https://www.irishcentral.com/culture/food-drink/irelands-favorite-traditional-dishes), people from different counties across the island of Ireland have very clear preferences for Irish meals and foods according to their location.
Here are some of those findings from the survey, along with tips for making a delicious version at home to inspire your next trip to a Hidden Ireland property.
There are several more detailed recipes online if you want to try your hand at any of them.
Coddle (Counties Laois, Kildare, Louth and Offaly)
Coddle is an Irish stew that warms the very cockles of the heart – perfect for these cold winter months. There are, of course, variants to the recipe, but staple ingredients include sausages, bacon, potatoes and onions. It’s the ideal dish for St Patrick’s Day, not that far away now on 17 March. The dish is slow cooked in stout for added Irish flavor in the oven or on the stove. As well as the main ingredients, you can add extras, such as garlic, thyme, parsley, cayenne pepper and broth. Leave to cook on a low heat for two to three hours. When done, serve with a hearty slice of soda bread.
Colcannon (County Kerry)
This is another popular St Patrick’s Day recipe based on creamy mashed potatoes and cabbage, kale or leeks. It makes the perfect side dish to a bowl of colcannon or Irish stew on a cold winter’s day. Also known as boxty, it contains plenty of cream and milk and is formed into a round shape with a well in the middle for melted butter. You can also make variations by adding bacon, chives and other leafy greens. Boil potatoes and then mash them with onions and greens cooked in butter. Add milk and cream to taste and serve with the melted butter.
Irish breakfast (Counties Cork, Galway and Dublin)
Similar to an English fry-up, an Irish breakfast is a great way to set yourself up before a day of sightseeing in the Emerald Isle. It consists of a large plate of fried eggs, bacon, mushrooms, tomatoes, baked beans and lashings of soda bread and butter – or potato farls if you prefer. Adding white pudding makes it a truly authentic Irish breakfast and differentiates it from its English counterpart. The drink of choice is milky tea with lots of sugar, making this delicious breakfast a really fine example of Irish comfort food.
Potato Farls (County Cork)
Another Irish side dish, the name potato farls comes for the Gaelic word fardel, meaning ‘four parts.’ The potatoes are boiled, mashed and mixed with flour, melted butter and salt. They are flattened into a round dough, cut into quarters and cooked on a griddle until browned and crispy on the outside. Perfect to go with an Irish breakfast for the ultimate comfort food. Or they can be buttered and served like bread with sweet and savoury toppings ranging from honey or jam to smoked salmon and cream cheese. Yum!
Soda bread (Counties Clare, Sligo, Donegal and Wicklow)
This is a popular bread that is quick and easy to make and goes with anything. It is dense and soft with a crispy crust, made without yeast for an unleavened finish. Recipes are available online, however the basics involve whisking together buttermilk and egg in one bowl and flour, baking soda, sugar and salt in a second. Cut cold butter into the bowl of dry ingredients and then combine with the other bowl. Knead the dough and score with a knife to allow the centre to bake evenly. Bake until golden brown.
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