Delicious Gourmet Foods From Ireland

Gourmet Ireland.

The Great Irish Potatoe Famine

Great Famine, also known as The Irish Potatoe Famine, Great Irish Famine, or Famine of 1845-49, famine that occurred in Ireland in 1845-49 when the potato crop failed in successive years. The crop failures were caused by late blight, a disease that destroys both the leaves and the edible roots, or tubers, of the root plant. The causative agent of late blight is the water mold Phytophora infestans. The Irish famine was the worst in Europe in the 19the century.

About one million people died from starvation or from typhus and other famine related diseases. The number of Irish who emigrated during the famine may have reached two million. Ireland’s population continued to decline in the following decades because of overseas emigration and lower birth rates. By the time Ireland achieved independence in 1921, it’s population was barely half of what it had been in the early 1840s.

How to say Hello in Gaelic Irish.

Although English is spoken throughout Ireland, Gaelic Irish – simply called Irish in many parts of Ireland – is a Celtic language dating back hundreds of years. It’s still spoken by some Irish and still taught in some schools. A common way to say hello in Gaelic Irish is “Dia dhuit.” Loosely translated, it means “God to you” or “God be with you.”Different dialects translate into different pronunciations for
this Irish form of hello. Regardless of the pronunciation and slight variation in spelling, the meaning is the same.

The Grass Is Really Greener

Ireland is famous for being green, indeed in springtime it almost glows… and this all means lots of lush grass for Irish Farmers. The reliable rainfall and temperate climate make ideal farming conditions.
Add in the abundance of seafood produced on the coastlines and it’s easy to see why Ireland is a very important Agricultural centre & the exports are a major part of the Irish economy.
Ireland’s food industry has grown off the back of the high quality ingredients produced their, and their are countless specialist companies producing all sorts of wonderful local foods. Great taste three-star gold award winner, Ummera Smoked Products, provides just one example of this – a traditional Irish smokehouse now selling high-end produce online to a global market. This is, of course, just one example, but businesses like these show the extent to which Ireland, as a nation and a food culture, has developed a really quite refined palate.

Gourmet Ireland.

You might not think of Ireland as a Gourmet Destination, but the food their is world-class. Indeed, perhaps Gourmet is the wrong word. Ireland is not about Michalin Starred Restaurants (though it does have those). Ireland is about the highest quality local produce. Fresh mussels with a cream sauce served in a Traditional pub that’s in harbour the catch was landed in. Quality handmade local cheeses from the cows that surround that very creamery, and craft beers of all types and varieties from local grain grown for that brewery. Ireland excels in its craft food industry as well as the production of the base quality ingredients. It’s not only what you might think of as traditional Irish products, though we do make the best bacon (Rashers as we like to call them) and very fine potatoes too! There are great local chocolate makers for example, and a wealth of Irish coffee roasters too to tempt you to something new.

Top Foods To Try In Ireland.

Don’t leave Ireland without trying some of their truly delicious local products, from spring lamb to fish in summer, stews and soups in winter and, of course, Irelands famous potatoes at almost any time of the year, Irish food involves simple, hearty, family cooking that follows the seasons.

Irish Stew

One-pot cooking doesn’t get much simpler than Irish stew, traditionally made with mutton, onions and potatoes (the addition of carrots can be a divisive issue). To avoid the stew being watery (a childhood horror for many of us), some recipes recommend adding pearl barley, a spoonful of roux or sliced potatoes, while others reduce the liquid by leaving the stew to simmer. These days, you’re more likely to find Irish stew made with lamb (as the more flavourful mutton is harder to come by), with stock and herbs – such as thyme, parsley and bay leaves – adding depth of flavour.

Boxty

Potato dumpling, potato pancake and potato bread are all descriptors for boxty; some say the name originates from the Irish phrase arán bocht tí,meaning ‘poor-house bread’. The recipe calls for grated raw potato to be mixed with mashed potato and then either: mixed with flour and salt and boiled before being sliced and fried in butter (‘boxty dumplings’); added to a pancake-like batter before being fried (‘boxty on the pan’); or added to a pancake like batter before being baked in a loaf tin and then sliced and fried (‘boxty in the oven’). Whichever way you choose, your boxty can be teamed with just about anything. Try it alongside bacon and eggs or smoked salmon and crème fraîche.

Somked Samon and Shellfish

Smoked salmon is another must try the oak smoked salmon from the Burren Smokehouse, the beechwood-smoked salmon from the Connemara Smokehouse, and the unusual turf-smoked salmon from The Haven Smokehouse are all worth looking out for. Visit Ireland outside of summer and your chances of seeing the sun may be slim. On the plus side, you’ll be able to feast on the west coast’s plump native oysters (Ostrea edulis), which come into season in September, and pay a visit to the Galway Oyster Festival (27-29 September 2019). Shellfish abound in Irish cuisine, from clams in Connemara to Molly Malone’s famed cockles and mussels, and Dublin Bay prawns, which have their own festival held in Howth.

Coddle

With roots as a working-class Dublin dish, the name coddle comes from the slow simmering or ‘coddling’ of ingredients in a one-pot stew. The leftovers at the end of the week would be slowly stewed in the oven for hours, with slices of pork sausage packed in alongside bacon rashers or leftover boiled bacon and sliced potatoes and onions. To make a superior version, use top-quality pork sausages and bacon, and serve the coddle with slices of soda bread to mop up the juices.

Black and White Pudding

The Irish weren’t the only ones to discover the delights of black pudding (pork meat, fat and blood mixed with barley, suet and oatmeal in an intensely flavoured sausage). White pudding (similar, but minus the blood) may be less common around the globe, but no full Irish breakfast would be complete without a slice of each. Beyond breakfast, black pudding is just as likely to appear on the menu of smart Irish restaurants nowadays, served with sautéed scallops, in croquettes, under poached eggs, in salads and risottos and as a garnish to soups.

Irelands Famous Drinks.

Craft beers are abundant in Ireland. You have the world-famous drinks such as Guinness, Murphys & Bulmers, but why not branch out and try any of the countless craft breweries.

“Laughter is brightest where food is best.” – Irish Proverb

If you ever need any help or have any questions, feel free to leave them below and I will be more than happy to help you out.

Rebecca

www.luxurygourmetfoods.com

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