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Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, fruit, or syrup to make a sweet cereal, or it can be mixed with spices, meat, or vegetables to make a savoury dish. It is usually served hot in a bowl, depending on its consistency. Oat porridge, or oatmeal, is one of the most common types of porridge. Gruel is a thinner version of porridge and congee is a savoury variation of porridge of Asian origin.
French toast is a dish of sliced bread soaked in beaten eggs and often milk or cream, then pan-fried. Alternative names and variants include eggy bread, Bombay toast, gypsy toast, and poor knights (of Windsor).
Oatmeal is a preparation of oats that have been de-husked, steamed, and flattened, or a coarse flour of hulled oat grains (groats) that have either been milled (ground), rolled, or steel-cut. Ground oats are also called white oats. Steel-cut oats are known as coarse oatmeal, Irish oatmeal, or pinhead oats. Rolled oats were traditionally thick old-fashioned oats, but they can be made thinner or smaller and may be categorized as quick oatmeal or instant oatmeal depending on the cooking time required, which is determined by the size of the oats and the amount of precooking.
A crumpet is a small griddle bread made from an unsweetened batter of water or milk, flour, and yeast, popular in the United Kingdom, Australia, Canada, New Zealand, and South Africa.
Coddle is an Irish dish which is often made to use up leftovers. It most commonly consists of layers of roughly sliced pork sausages and rashers with chunky potatoes, sliced onion, salt, pepper, and herbs. Traditionally, it can also include barley.
Queen of Puddings is a traditional British dessert, consisting of a baked, breadcrumb-thickened egg mixture, spread with jam and topped with meringue. Similar recipes are called Monmouth Pudding and Manchester Pudding.
Liptauer is a spicy cheese spread from Slovak, Austrian and Hungarian cuisine. Liptauer is made with sheep milk cheese, goat cheese, quark, or cottage cheese.
Potato bread is a form of bread in which potato flour or potato replaces a portion of the regular wheat flour. It is cooked in a variety of ways, including baking it on a hot griddle or pan, or in an oven. It may be leavened or unleavened, and may have a variety of other ingredients baked into it. The ratio of potato to wheat flour varies significantly from recipe to recipe, with some recipes having a majority of potato, and others having a majority of wheat flour. Some recipes call for mashed potatoes, with others calling for dehydrated potato flakes. It is available as a commercial product in many countries, with similar variations in ingredients, cooking methods, and other variables.
The cuisine of Botswana is unique but shares some characteristics with other cuisines of Southern Africa. Examples of Setswana food include pap, samp, magwinya, bogobe and mophane worms. A food unique to Botswana is seswaa, salted mashed-up meat.
Traditional Kazakh cuisine is the traditional food of the Kazakh people. It is focused on mutton and horse meat, as well as various milk products. For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation, clothing, and food. The cooking techniques and major ingredients have been strongly influenced by the nation's nomadic way of life. For example, most cooking techniques are aimed at long-term preservation of food. There is a large practice of salting and drying meat so that it will last, and there is a preference for sour milk, as it is easier to save in a nomadic lifestyle.
Barmbrack, also often shortened to brack, is a yeast bread with added sultanas and raisins. The bread is associated with Halloween in Ireland, where an item is placed inside the bread, with the person receiving it considered to be fortunate.
Yemeni cuisine is distinct from the wider Middle Eastern cuisines with regional variation. Although some foreign influences are evident in some regions of the country, the Yemeni kitchen is based on similar foundations across the country.
Champ is an Irish dish of mashed potatoes with scallions, butter and milk.
Bacon and cabbage is a dish traditionally associated with Ireland. The dish consists of sliced back bacon boiled with cabbage and potatoes. Smoked bacon is sometimes used. The dish is served with the bacon sliced, and with some of the boiling juices added. Another common accompaniment to the dish is white sauce, which consists of flour, butter and milk, sometimes with a flavouring of some sort.
Irish cuisine encompasses the cooking styles, traditions and recipes associated with the island of Ireland. It has developed from antiquity through centuries of social and political change and the mixing of different cultures, predominantly with those from nearby Britain and other European regions. The cuisine is founded upon the crops and animals farmed in its temperate climate and the abundance of fresh fish and seafood from the surrounding waters of the Atlantic Ocean. Chowder, for example, is popular around the coasts. Herbs and spices traditionally used in Irish cuisine include bay leaves, black pepper, caraway seeds, chives, dill, horseradish, mustard seeds, parsley, ramsons, rosemary, sage and thyme.
Traditional foods are foods and dishes that are passed on through generations or which have been consumed for many generations. Traditional foods and dishes are traditional in nature, and may have a historic precedent in a national dish, regional cuisine or local cuisine. Traditional foods and beverages may be produced as homemade, by restaurants and small manufacturers, and by large food processing plant facilities.
Bríd Mahon was an Irish folklorist and writer, focussing on traditional food and clothing. She began her career as a child, writing a radio script on the history and music of County Cork for Radio Éireann. Hired to work as a typist for the Irish Folklore Commission, she remained there until its disbanding in 1970, simultaneously developing a second career as a journalist, serving as a theatre critic and writing the women's page for The Sunday Press. Her best-selling juvenile fiction, The Search for the Tinker Chief, was optioned by Disney. Though she was discouraged from publishing information collected on Irish folklore, she conducted research and published non-fiction works on Irish clothing and food, later working as a folklorist and lecturer at University College Dublin and then teaching at the University of California.
Breakfast, the first meal of the day eaten after waking from the night's sleep, varies in composition and tradition across the world.
References
- ↑ Dolan, Terence Patrick (2006). A Dictionary of Hiberno-English. Dublin: Gill & Macmillan. p. 111. ISBN 9780717140398.
- ↑ "Irish Food - Irish Cuisine - Food of Ireland". Archived from the original on 2014-06-14. Retrieved 2014-10-29.>
- ↑ Mahon, Bríd (1998). Land of milk and honey : the story of traditional Irish food and drink. Dublin: Mercier Press. p. 132. ISBN 1-85635-210-2. OCLC 39935389.
- ↑ Hickey, Margaret (2018). Ireland's green larder : the definitive history of Irish food and drink ([Paperback edition] ed.). London: Unbound. p. 304. ISBN 978-1-78352-799-1. OCLC 1085196202.
- ↑ McMahon, Seán (2004). Brewer's dictionary of Irish phrase & fable. Jo O'Donoghue. London: Weidenfeld & Nicolson. p. 341. ISBN 0-304-36334-0. OCLC 57213976.
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