Does Ireland have a National Dish?!
Answers: I am just looking for a particular recipe they are known for, something we might like to try.
I would say Corned Beef and Cabbage, Irish Stew, and colcannon.
COLCANNON:
* 2 pounds russet potatoes
* 4 slices bacon
* 1 Tbsp. olive oil
* 1 leek, rinsed and chopped
* 1 onion, chopped
* 2 cloves garlic, minced
* 2 cups shredded green cabbage
* 1/3 cup butter
* 1 cup hot milk
* 1/2 tsp. salt
* 1/8 tsp. white pepper
Preparation:
Peel potatoes and cube. Place in saucepan and cover with cold water. Place on high heat and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until potatoes are tender when pierced with a fork.
Meanwhile, cook bacon in large saucepan until crisp and browned, turning often while cooking. Remove bacon to paper towels to drain; crumble. To drippings remaining in saucepan, add olive oil. Cook onion, garlic, and leeks until crisp tender, about 3-5 minutes. Then add cabbage, cover, and cook for 6-10 minutes until cabbage is tender.
When potatoes are cooked, drain and return potatoes to hot pot; shake over low heat for a few minutes to dry. Add butter and mash. Add milk and salt and pepper; beat until combined. Stir in bacon and cabbage mixture. Serve immediately, or place in serving dish and keep warm in 200 degrees F oven for 1 hour. Serves 6-8
CORNED BEEF AND CABBAGE:
*5 pounds corned brisket of beef
*6 peppercorns, or packaged pickling spices
*3 carrots, peeled and quartered
*3 onions, peeled and quartered
*1 medium-sized green cabbage, quartered or cut in wedges
*Melted butter (about 4 tablespoons)
Preparation
Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter. Serve with boiled parsley potatoes, cooked separately. (The stock can be saved to add to a pot roast or stew instead of other liquid.)
IRISH STEW:
8 young lamb chops, thawed
salt and pepper
1 tablespoon olive oil
fresh sprigs parsley
fresh sprigs thyme
fresh sprigs rosemary
2 bay leaves
6 peppercorns
4 potatoes, quartered
4 carrots, sliced into 8 ths
2 cups cabbage, finely shredded
2 large onions, chopped
2 leeks, the white end washed good to remove sand thinly sliced
2 stalks celery, diced
1 1/2 cups frozen peas
chopped fresh flat leaf parsley
1. Season chops with salt and pepper.
2. Heat oil in saucepan and brown on both sides.
3. Spoon off any melted fat and add enough water to cover chops.
4. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth.
5. Lower heat and simmer.
6. Adding potatoes, carrots, cabbage, onions, leeks, and celery to chops and liquid.
7. Simmer 20 minutes then add peas.
8. Add a little more water if needed during cooking.
9. Simmer 10 minutes more or until potatoes are tender.
10. Adjust seasoning.
11. Garnish with parsley and serve.
potatoes
Stew
potatoes
Corned beef
and boiled cabbage
Ireland – Irish Stew, Colcannon
By region:
Co. Galway - Stout and raw oysters;
Co. Cork - Smoked Salmon on pumpernickel bread.
Corned beef boiled with potatoes and cabbage until the whole thing is a gooey yummy mess.
Not really.
Ireland is credited with more meals elsewhere than are actually made there.
In fact, most of the food is rather bland.
You could give this one a try:
http://www.irishabroad.com/Culture/Kitch...
Mum used to make it for us, with colcannon.
traditional irish stew
4 potatoes, thinly sliced
4 medium onions, thinly sliced
6 carrots, sliced
1 pound Canadian bacon, chopped
3 pounds lamb chops, 1-inch thick, trimmed, and cut into small pieces
Salt and pepper to taste
2? cups water
4 potatoes, halved
Fresh parsley, finely chopped
Mulligan Stew is a classic.
iRish sTew..
:)