What food do you think is Irish!

tacofries

Hey,

I have american friends coming over for dinner during the week and I want to cook them something pure Irish! What do ye consider to be Irish in the lines of vegetables, sauces, flavours nd food in general etc.

Thanks a lot folks!

p.s. I know how typical it is to cook Americans Irish food but sure why not!

The Hill Billy

Try having a look through the results of this search first...

tHB

ElleEm

Coddle and stew are quintessentially Irish to me.
Mashed spuds, cabbage, mince and onions, bacon etc. Those things always remind me of my childhood.
You could do a modern twist on any of the above instead of the plate of sloppy stew.
Brown bread is also a well known Irish thing, with a soup (potato and leek) could be a nice "Irishy" thing.

Lovely Bloke

Smoked Cod & Chips

The Hill Billy

Not uniquely Irish in fairness.

tiny timy

German bratwurst!

Merkin

Bacon & cabbage
Irish stew
Seafood chowder
Beef & Guinness pie

Seaneh

Merkin wrote: »

Bacon & cabbage
Irish stew
Seafood chowder*
Beef & Guinness pie**

*American
**Adaptation of English Beef and Ale pies.

Martyn1989

Instead of going for Irish recipes maybe just go for Irish ingredients, go to a craft butcher and get some good quality local beef/lamb, local seasonal veg and roast it all up. Just be sure to get the good stuff.

For dessert a seasonal berry crumble with cream.

Rosy Posy

Brown bread (made with Guinness for extra authenticity) and smoked salmon
leek and bacon and potato soup
boiled bacon
stew
coddle with coins hidden in it
rhubarb and apple tart
barmbrack or tea brack

Mellor

Rosy Posy wrote: »

coddle with coins hidden in it

I think you might be mixing up coddle and colcannon. Both good options to serve up.

Batigol309

Got asked this question a lot when I was traveling of what was an authentic/typical Irish food....always found it difficult to think of something uniquely Irish....maybe it is because I could be one of the only Irish lads who doesnt enjoy their Mammys food (boil/cook everything til it dies and comes back to life! and wouldnt touch any of those fancy spices...like pepper )

While talking to them I kind of realised that we usually take anything and put it in a sandwich (crisps,chips,banana) or add a good serving of carbs to everything. Lasagne and chips? Shepherds Pie ...and chips
Maybe a Tayto sandwich is the highlight of our culinary existence ???

I would def +1 on Brown Soda bread....maybe do something with black pudding which they wouldnt have a lot of in US.

bluecherry74

As some one already said, go to a quality craft butcher and get a good cut of beef or lamb or a free range chicken. Serve with roast Kerrs Pink potatoes and roast Irish grown veg.

If you're doing a starter, maybe some wild Irish smoked salmon and thinly sliced home made soda bread with real butter. Americans have a completely different idea of what Irish soda bread is!

Swiper the fox

What part of the country are you from OP? Wouldn't it be better to look for something which is traditional to your locality, there's something for everywhere. Failing that corned beef and cabbage while not uniquely Irish by any means is something easy with huge Irish associations to Americans, make up a whiskey or mustard sauce to go along with it

P. Breathnach

Corned beef and cabbage is an American take on Irish bacon and cabbage.

Salted ling poached in milk; sea bream grilled over the fire (modern version: barbequed); potato bread; boxty; baked salmon with butter melted onto it (whole fish or side of fish); roast mountain lamb with redcurrant sauce; griddled mackerel; floury potatoes; green cabbage chopped fine with melted butter and some white pepper.

I wouldn't eat all of those things.

Darkginger

Had a really nice starter in the UK last week, which struck me as being a bit Irish, really - it was 3 pan-fried scallops, with white pudding, on a parsnip purée garnished with grilled pancetta (OK, so the pancetta wasn't Irish!). I can't remember ever seeing white pudding on an English menu before, though.

I'd go for lamb as a main course - whether roast or stewed, 'cos we really do have great lamb, plus the Americans don't seem to eat it much at home, and then perhaps a Baileys pudding made with carrageen, or maybe a cheeseboard with Irish artisan cheeses on it?

tacofries

i like the sound of a parsnip puree with lamb,, the sweetness would be tempting,. thinking of doing a pudding and mash starter with a vinegarette! Keep the ideas comin folks!!

Mr_Spaceman

A few spuds with an amuse bouche of tayto crisps.

Alternatively, lamb, as suggested would be good. Served with champ, maybe? Champ would be a novel twist on spuds for Americans, no?

lemeister

Boxty?

paulbok

Boxty, same as potato cake except for it's made with raw potato instead of cooked ones.

applehunter

Bubble & Squeek.
Irish Stew
Nettle soup

hardCopy

My American cousins always cried out for bacon and cabbage whenever they stayed with my granny.

Emeraldy Pebbles

applehunter wrote: »

Bubble & Squeek.

This is British.

Brian?

Mr_Spaceman wrote: »

A few spuds with an amuse bouche of tayto crisps.

Alternatively, lamb, as suggested would be good. Served with champ, maybe? Champ would be a novel twist on spuds for Americans, no?

I wouldn't cook lamb at this time of year. I'd go with beef.

Beef and guineas pie with a few oysters on top of the meat but under the pastry. Roast spuds and cabbage.

P. Breathnach

We have overlooked the classic Irish snack food: hang sangwiches.

BailMeOut

I would just cook a meal with really good quality Irish ingredients. Kerry or Connemara lamb, local beef, Dublin bay prawns, Irish smoked salmon or other smoked fishes, Irish cheese, Irish seasonal veg, etc..... Your American friends will be blown away by how tasty our food is when sourced properly from artisan or smaller retailers and then cooked very well.

Rosy Posy

Mellor wrote: »

I think you might be mixing up coddle and colcannon. Both good options to serve up.

yes, I was totally thinking colcannon- creamy mashed potato with spring onions and curly kale? Yummy served with sausages and (when I was little anyway) the coins were to make sure you ate up all your greens in case there was a prize in the end. What even is coddle? Something involving seafood afair...

Rosy Posy

Rosy Posy wrote: »

yes, I was totally thinking colcannon- creamy mashed potato with spring onions and curly kale? Yummy served with sausages and (when I was little anyway) the coins were to make sure you ate up all your greens in case there was a prize in the end. What even is coddle? Something involving seafood afair...

just googled it...seems to be some kind of potato and pork casserole...hmm, boiled sausages and rashers, sounds...interesting....

Mellor

Coddle is a stew made with sausages and rashers. Comes from dublin and it's great stuff altogether

Martyn1989

Rosy Posy wrote: »

just googled it...seems to be some kind of potato and pork casserole...hmm, boiled sausages and rashers, sounds...interesting....

Mellor wrote: »

Coddle is a stew made with sausages and rashers. Comes from dublin and it's great stuff altogether

Yeh I think Coddle gets given a hard time, I know loads of people complain about it and say its a disgusting, fatty boiled mess. I think thats down to being brought up on it being cooked badly, in similar fashion I know people who won't touch roast chicken simply because they think of it as burnt dry meat because thats how they used to get it. We tend to be guilty as a nation for cooking too hot for too long.

I love it, I think the trick is to trim the bacon of all fat (and grill it for a sambo), use some nice herbs and be sure not to add any extra salt.

Mellor

Most people that I know that give it a hard time do so because they never tasted it and the white boiled sausages shock them.
Anybody I know that had it growing up liked it. But thats a short list of people.

rubadub

TheNinthGate wrote: »

Smoked Cod & Chips

The Hill Billy wrote: »

Not uniquely Irish in fairness.

Might not be considered Irish but he may also want to give them something they have never had before, and something which is popular here. I expect many americans have never had irish-italian chipper chips, only "french fries".

I would not attempt to cook it myself though, would just get a takeaway some other night. I hate smoked fish though, and know many who do, but the smoked cod fans would gladly eat non smoked cod.

amklo

Lots of good suggestions there. I do think that black pudding is a veryIrish food and I'm planning to try this myself this weekend;

http://www.boards.ie/vbulletin/showthread.php?t=2056142931

+1 on the brown bread too

Emeraldy Pebbles

Mellor wrote: »

Coddle is a stew made with sausages and rashers. Comes from dublin and it's great stuff altogether

I find it excessively salty and that's with adding no extra salt myself. :-/

Seaneh

Emeraldy Pebbles wrote: »

This is British.

A lot of Irish people call Bacon and Cabbage bubble and squeek, for some unknown reason....

tacofries

gonna give that pastry puddin a go!!!!

Reindeer

Martyn1989 wrote: »

Yeh I think Coddle gets given a hard time, I know loads of people complain about it and say its a disgusting, fatty boiled mess. I think thats down to being brought up on it being cooked badly, in similar fashion I know people who won't touch roast chicken simply because they think of it as burnt dry meat because thats how they used to get it. We tend to be guilty as a nation for cooking too hot for too long.

I love it, I think the trick is to trim the bacon of all fat (and grill it for a sambo), use some nice herbs and be sure not to add any extra salt.

Yer American buds will love it.

Reindeer

rubadub wrote: »

Might not be considered Irish but he may also want to give them something they have never had before, and something which is popular here. I expect many americans have never had irish-italian chipper chips, only "french fries".

I would not attempt to cook it myself though, would just get a takeaway some other night. I hate smoked fish though, and know many who do, but the smoked cod fans would gladly eat non smoked cod.

As an American, I absolutely love a good bag of chips. Irish or not, your American buds should be taken out for a proper good cod and chips meal. I have met very few servings of fish and chips in the states that were worth a damn.

Martyn1989

Reindeer wrote: »

As an American, I absolutely love a good bag of chips. Irish or not, your American buds should be taken out for a proper good cod and chips meal. I have met very few servings of fish and chips in the states that were worth a damn.

I brought an American to a chipper once, he got a snack box and couldn't eat it because it was too greasy

Reindeer

Martyn1989 wrote: »

I brought an American to a chipper once, he got a snack box and couldn't eat it because it was too greasy

Wonder what they would think bout the garlic cheese chips I had the other night. I nearly had a diabetic attack myself. But they were so freakin good.

MissFlitworth

Reindeer wrote: »

Wonder what they would think bout the garlic cheese chips I had the other night. I nearly had a diabetic attack myself. But they were so freakin good.

I brought some American buddies to abrakebabra a few years back after pints, they were completely repulsed by my garlic & cheese chips which was good in some ways cos they were unlikely to try jab a sneaky fork in

EZ24GET

As someone from the States I think I would find Irish cheeses and breads with Irish butter tasty. Most places seem to have their own versions of most dishes so I think the local produce is the way to go.

nomunnnofun

You should serve them crubeens with spuds and cabbage. They would love to be able to tell people back in the US about it.

DAZP93

Would I be right in saying Tripe and Drisheen originated in Co. Cork??

nomunnnofun

I know tripe is eaten all around the world but I think the practice of serving tripe and drisheen together is from the Cork area alright. I've never tried it myself though. Not sure my palate is up to it:D

mathepac

Smoked trout or smoked eel with brown bread as a starter

Roast goose with white onion gravy, roast veg (turnip, beetroot & carrot), spuds roasted in goose grease, colcannon (finely chopped curly kale & scallions in spuds mashed with butter and milk)

Dessert, rhubarb tart and custard or full dairy cream

Later on tea (leaf tea made in a pot) and fruit scones with creamery butter

DAZP93

nomunnnofun wrote: »

I know tripe is eaten all around the world but I think the practice of serving tripe and drisheen together is from the Cork area alright. I've never tried it myself though. Not sure my palate is up to it:D

I often walk thru the old English Market in cork and see it in the Deli window of one of the Butchers..Looks like fairly horrid stuff. not sure if I'd be up for it either..:o