The culinary history of Ireland divided into conditional “before” and “after” the product that influenced the food addictions of many European peoples, – potatoes. The latter reached this Western European island in the 1590s, and after a century became the main dish of Irish cuisine. However, the love of local residents for meat and milk, he never replaced.
In general, Irish cuisine is quite simple. Respect for everything environmentally friendly, characteristic of living on the “Emerald Island”, in cooking is expressed in the selection for recipes of fresh (not canned, pickled, etc.) the ingredients, their minimum heat treatment. The mixing of poorly combined in terms of product digestibility is also rare.
Abundant rains make Irish pastures with complete juicy grass, which affects the quality of milk of cows feeding on it. The result is excellent cream, oil, cheese. For the same reason, meat dishes that Irish national cuisine are richly represented are distinguished by special taste characteristics and environmental purity. Irish Stew is especially popular – lamb stew, which the Irish sometimes prepare with their equally famous beer. The meat is cut into pieces with 3-5-cm sides, salt, pitch, fried. Frown onions are added to a meat basis, filling these components with beer. When it boils, eggplant, carrots and (for greater density) flour are placed in the pan.
Potatoes, the appearance of which on the island made a gastronomic “revolution”, diversified the recipes of Irish cuisine with all kinds of variations of puree. For example, Kolkannon, in which he is combined with cabbage (not only white), onions and seasonings, belongs to the most popular side dishes. The Chump is equally common – a dish with almost a similar recipe, but more simple and fast in terms of cooking. For the preparation of champs, potatoes are not brought to a state of mashed potatoes, but is, rather, a chopped mass. Boiled, from connecting with green onions, chopped by Bulgarian pepper, is tucked with butter in milk. Interesting is the side – the Irish version of potato lines.
Irish cuisine is rich in fish delicacies (salmon, trout, perch, eel, pikes, cod, flounders) and seafood (shrimp, lobsters, mussels). They get for culinary purposes and special – red – seaweed. The latter are often added to the potato champ.
On March 17, on the day of St. Patrick, who is worshiped by the Irish, it is customary to prepare a special pastries. There are a lot of fans at soda bread – dishes of Irish cuisine, in which a groin is added in order to give an unusual sour taste, in the farms – buns with hercups, as well as fruit bread marriage marriage.
The second after beer is a cult drink for the Irish – coffee. Its classical recipe involves the addition of Irish whiskey, brown lipstick and cream. It is interesting that the islanders themselves prefer not to mix the ingredients placed in a special glass.