See how to prepare delicious and traditional dishes of Irish culture
The day of San Patrizio, celebrated on March 17, is one of the most important holidays in Ireland. By bringing together music, dances, fashion shows and, of course, a rich and traditional cuisine. Irish gastronomy reflects the history and culture of the country, with dishes that appreciate the ingredients such as potatoes, meat, dairy products and fresh herbs, with consequent robust and comforting flavors.
During the celebrations, the tables are full of domestic dishes prepared with past generation techniques. Many of these foods have roots in the rural life of Ireland, where the use of local ingredients has always been essential. In addition, typical drinks, such as beers and alcohol, complete the culinary experience, making meals even more festive.
See under 4 typical recipes in Ireland to celebrate San Patrizio’s day!
Colcannon
Ingredients
- 1 kg of potato peeled and bite
- 4 tablespoons of butter
- 1/2 cup of milk tea
- 2 cups of chopped cabbage tea
- 1 cup of chopped chives
- Rooms and black pepper ground to taste
- Cooking water
- Butter cubes to be served
Methods of preparation
In a large pan, over medium heat, cook the potatoes in salted water until they are very soft. While the potatoes cook, melt 2 tablespoons of butter in a pan and brown the cabbage over medium heat until it is soft. Add the chives and mix. Drain the potatoes and knead well until a smooth puree is obtained. Add the milk and mix. Mix the cabbage and the chives with potatoes of potatoes, seasoning with salt and black pepper. Serve in a bowl with a butter cube at the top.
Meat -stew with beer
Ingredients
- 1 kg of agreement cubes
- 2 tablespoons of vegetable oil
- 2 tablespoons of wheat flour
- 2 sliced carrots
- 2 diced potatoes
- 1 chopped onion
- 2 wedges of chopped garlic
- 500 ml of dark beer
- 2 cups of meat broth tea
- 2 tablespoons of tomato extract
- 1 teaspoon of dry thyme
- 1 bay leaf
- 1 teaspoon of English sauce
- Rooms and black pepper ground to taste
- Chopped parsley to decorate
Methods of preparation
In a bowl, season the meat cubes with salt and black pepper. In a large pan, heat the vegetable oil over medium heat and select the meat until golden brown. Reserve. In the same pan, add the onion and garlic, jumping until it is soft. Add the flour and mix well to absorb the broth.
Put beer, broth, tomato extract and English sauce. Mix well to dissolve. It brings the meat back to the pan and add the thyme and bay leaf. Cover and cook over low heat. After 1 hour of cooking, add the carrots and potatoes. Cook for another 30-40 minutes, until the vegetables are soft. Season with salt and black pepper, remove the blond sheet and finish with chopped parsley. Serve later.
Berbrack
Ingredients
- 150 g of ray of grapes
- 150 g of blueberry
- 250 ml of hot black tea
- 100 g of brown sugar
- 1 egg
- 1 teaspoon of vanilla essence
- 250 g of wheat flour
- 1 teaspoon of chemical yeast
- 1 teaspoon of cinnamon powder
- 1/2 teaspoon of nutmeg nutmeg
- 1 pinch of salt
- 50 g of melted butter
- Burro fat
Methods of preparation
Put the raisins and blueberry in a bowl and pour the hot black tea. Leave to rest for at least 2 hours or at night. In a large bowl, mix brown sugar, egg, vanilla and butter. Add hydrated fruit with tea. Sift flour, yeast, cinnamon, nutmeg and salt. Incorporate into the liquid mixture and mix until smooth. Put the dough in a shape of buttered bread. Bake in a preheated oven at 180 ° C for 50-60 minutes or until a toothpick inserted in the clean center. Leave to cool before cutting. Serve with butter.
Coddle
Ingredients
- 6 pig sausages
- 200 g of bacon cut into pieces
- 4 peeled potatoes and cut into thick slices
- 2 sliced onions
- 2 wedges of chopped garlic
- 500 ml of meat broth
- 1 cup of tea beer dark
- 1 bay leaf
- 1/2 teaspoon of dry thyme
- Oil, salt and black pepper ground to taste
- Chopted fresh parsley to decorate
Methods of preparation
In a large pan, heat some oil over low heat and brown the sausages. Reserve. In the same pan, fry the bacon until it is slightly crunchy. In the same pan, it creates layers with onion, bacon, potatoes and sausages. Add the garlic, bay leaf and thyme. Add the beef and beer broth to cover the ingredients. Season with salt and black pepper. Cover the pan and cook over low heat for 1h30 to 2 hours, until the potatoes are soft and flavors mix well. Remove the bay leaf and regulates La Spezia. Sprinkle the fresh parsley and serve then.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
