List of Irish dishes

Last updated December 05, 2024

This is a list of dishes found in Ireland. Irish cuisine is a style of cooking originating from Ireland, developed or adapted by Irish people. It evolved from centuries of social and political change, and in the 20th and 21st century has more international influences. The cuisine takes its influence from the crops grown and animals farmed in its temperate climate. The introduction of the potato in the second half of the 16th century heavily influenced Ireland's cuisine thereafter and, as a result, is often closely associated with Ireland. Representative Irish dishes include Irish stew, bacon and cabbage, boxty, coddle, and colcannon.

Irish dishes

English name	Irish name	Description
Bacon and cabbage	Bágún agus cabáiste	Unsliced back bacon boiled together with cabbage and potatoes.^[1]
Barmbrack	Bairín breac	A leavened bread with sultanas and raisins.
Batter burger		A fast food consisting of a beef patty cooked in batter, similar to a battered sausage. A Wurly burger (spellings vary) is a batter burger served with a hamburger bun and toppings.
Black pudding	Putóg dhubh	Sausage made from cooked pig's blood, pork fat, pork rind, pork shoulder, pork liver, oats, onion, rusk (wheat starch, salt), water, salt, pimento and seasoning (rusk, spices). Picture shows slices of black pudding (dark) and white pudding (light).
Boxty	Bacstaí	Finely grated raw potato and mashed potato mixed together with flour, baking soda, buttermilk and occasionally egg, then cooked like a pancake on a griddle pan.
Breakfast roll	Rollóg bhricfeasta	A bread roll filled with elements of a traditional fry-up, designed to be eaten on the way to school or work. It can be purchased at a wide variety of petrol stations, local newsagents, supermarkets and eateries throughout Ireland and Great Britain. Often served alongside the chicken fillet roll, which is filled with "plain" or "spicy" fried chicken breast fillet.
Champ Also known as "poundies"	Brúitín	Mashed potatoes and chopped scallions (spring onions) with butter and milk.
Chicken fillet roll	Rollóg sicín	A bread roll filled with a fillet of processed chicken. It is a ubiquitous deli item in Ireland, served hot.
Coddle	Cadal	Layers of roughly sliced pork sausages, bacon (usually thinly sliced, somewhat fatty back bacon), with sliced potatoes and onions.
Colcannon	Cál ceannann	Mashed potatoes with kale or cabbage.
Crubeens	Crúibín	Boiled pigs' feet.
Curry chips	Sceallóga curaithe^[2]	Chips and a curry sauce.
Drisheen	Drisín	A type of black pudding, often made from lamb's blood, and soft set. In Cork, it is usually served alongside boiled tripe and onions.^[3]
Farl	Farla	A traditional quick bread or cake, roughly triangular in shape.
Fried bread	Arán friochta	Bread fried in bacon fat.
Full breakfast Also known as "full Irish", "Irish fry" or "Ulster fry"	Bricfeasta friochta	Rashers, sausages and eggs, often served with a variety of side dishes such as fried mushrooms, soda bread and puddings.
Garlic cheese chips	Sceallóga le cáis agus gairleog^[4]	Chips with garlic mayonnaise and melted cheddar cheese.
Goody	Gudaí	A dessert dish made by boiling bread in milk with sugar and spices.
Gur cake	Cáca gur	A pastry confection associated with Dublin.
Irish stew	Stobhach/ Stobhach Gaelach	A traditional stew of lamb or mutton, potatoes, carrots, onions, and parsley.
Jambon	Siamban^[5]	A folded puff pastry filled with diced ham, egg and cheese, served warm at delicatessens and often eaten at breakfast or elevenses.
Limerick Ham	Liamhás Luimnigh	A particular method of preparing a joint of bacon within the cuisine of Ireland. The method was originally developed in County Limerick, Ireland.
Irish seafood chowder	Seabhdar	A particular method of preparing a seafood soup, often served with milk or cream.
Mashed potato	Brúitín	Prepared by mashing freshly boiled potatoes with a potato masher, fork, ricer, or food mill, or whipping them with a hand beater. Butter and milk are sometimes added.
Pastie	-	A round, battered pie of minced pork, onion, potato and seasoning.
Potato bread	Arán prátaí	A flat bread made from potato and flour, dry-fried. A key component of the Ulster fry.
Scone	Scóna	A scone is a single-serving quick bread/cake, usually made of wheat, barley or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often lightly sweetened and occasionally glazed with egg wash.^[6]
Shepherd's pie	Pióg an aoire	Shepherd's pie is a lamb or mutton and vegetable mixture with gravy topped with mashed potato.
Skirts and kidneys	-	A stew made from pork meat, including the kidneys, bladder, and liver.
Snack box	Sneaicbhosca^[7]^{[ better source needed ]}	A common menu item at fish-and-chip shops, consisting of chips served in a box with two wings or drumsticks of fried chicken.^{[ citation needed ]} A "lunch box" includes three pieces of chicken, and a "dinner box" four.^{[ citation needed ]}
Soda bread	Arán sóide	A variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate ("baking soda" or "bread soda") is used as a leavening agent instead of the more common yeast. The ingredients of traditional soda bread are flour, bread soda, salt, and buttermilk. Sometimes raisins are added to make it sweeter.
Spice bag Also known as "spice box"	Mála spíosrach/ Bosca spíosrach	A fast food sold in Chinese takeaways and fish-and-chip shops, consisting of chips, crispy chicken pieces, peppers, onions and spices mixed together in a bag or box.
Spice burger	Burgar spíosraí^[8]	A patty containing beef, beef fat, cereals, onions and spices; coated in breadcrumbs and served as fast food.
Spiced beef	Mairteoil spíosraithe	A cured and salted joint of rump steak or silverside beef, which is traditionally served at Christmas or the New Year.
Taco chips		Chips topped with taco mayonnaise, cheese, and a chilli of beef mince, tomatoes, peppers and onions.
White pudding	Putóg bhán	Very similar to black pudding, but containing no blood. Contains pork meat and fat, suet, bread, and oatmeal formed into a large sausage shape. Picture shows slices of white pudding (light) and black pudding (dark).

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<span class="mw-page-title-main">Cuisine of the Midwestern United States</span> Regional cuisine of the United States

The cuisine of the American Midwest draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and Indigenous cuisine of the Americas, and is influenced by regionally and locally grown foodstuffs and cultural diversity.

The cuisine of the Southern United States encompasses diverse food traditions of several subregions, including cuisine of Southeastern Native American tribes, Tidewater, Appalachian, Ozarks, Lowcountry, Cajun, Creole, African American cuisine and Floribbean, Spanish, French, British, and German cuisine. In recent history, elements of Southern cuisine have spread to other parts of the United States, influencing other types of American cuisine.

Corned beef, bully beef, or salt beef in some Commonwealth countries, is salt-cured brisket of beef. The term comes from the treatment of the meat with large-grained rock salt, also called "corns" of salt. Sometimes, sugar and spices are added to corned beef recipes. Corned beef is featured as an ingredient in many cuisines.

Gravy is a sauce made from the juices of meats and vegetables that run naturally during cooking and often thickened with thickeners for added texture. The gravy may be further coloured and flavoured with gravy salt or gravy browning or bouillon cubes. Powders can be used as a substitute for natural meat or vegetable extracts. Canned and instant gravies are also available. Gravy is commonly served with roasts, meatloaf, rice, noodles, fries (chips), mashed potatoes, or biscuits.

Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary, and its primary ethnic group, the Magyars. Hungarian cuisine has been described as being the spiciest cuisine in Europe. This can largely be attributed to the use of their piquant native spice, Hungarian paprika, in many of their dishes. A mild version of the spice, Hungarian sweet paprika, is commonly used as an alternative. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products.

Polish cuisine is a style of food preparation originating in and widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines. Polish cooking in other cultures is often referred to as à la polonaise.

Jamaican cuisine includes a mixture of cooking techniques, flavours and spices influenced by Amerindian, West African, Irish, English, French, Portuguese, Spanish, Indian, Chinese and Middle Eastern people who have inhabited the island. It is also influenced by the crops introduced into the island from tropical Southeast Asia, many of which are now grown locally. A wide variety of seafood, tropical fruits and meats are available.

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.

Ukrainian cuisine is the collection of the various cooking traditions of the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil from which its ingredients come, and often involves many components. Traditional Ukrainian dishes often experience a complex heating process – "at first they are fried or boiled, and then stewed or baked. This is the most distinctive feature of Ukrainian cuisine".

Latvian cuisine typically consists of agricultural products, with meat featuring in most main dishes. Fish is commonly consumed due to Latvia's location on the eastern shore of the Baltic Sea.

<span class="mw-page-title-main">New England boiled dinner</span> Traditional American regional dish

A New England boiled dinner is a traditional New England meal, consisting of corned beef with cabbage and one or more root vegetables, such as potatoes, rutabagas, parsnips, carrots, turnips, or onions. The leftovers are traditionally diced and fried into "red flannel hash" for breakfast the next day. The dish resembles boiled beef from English cuisine, as well as a similar Newfoundland dish called a "Jiggs dinner".

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Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends.

<span class="mw-page-title-main">Honduran cuisine</span> Culinary tradition

Honduran cuisine is a fusion of Mesoamerican, Spanish, Caribbean and African cuisines. There are also dishes from the Garifuna people. Coconut and coconut milk are featured in both sweet and savory dishes. Regional specialties include sopa de caracol, fried fish, tamales, carne asada and baleadas. Other popular dishes include meat roasted with chismol and carne asada, chicken with rice and corn, and fried fish with pickled onions and jalapeños. In the coastal areas and the Bay Islands, seafood and some meats are prepared in many ways, including with coconut milk. Among the soups the Hondurans enjoy are bean soup, mondongo soup, seafood soups and beef soups. Generally all of these soups are mixed with plantains, yuca, and cabbage, and served with corn tortillas.

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Stegt flæsk is a dish from Scandinavia consisting of fried pork belly and generally served with potatoes and parsley sauce (persillesovs). The dish is sometimes translated as 'pork strips' or 'crisp fried pork slices'. The pork belly or "breast" cut of a pig is used for stegt flæsk and the strips are cut about 1/4 inch thick.

Northern Irish cuisine encompasses the cooking styles, traditions and recipes associated with Northern Ireland. It has distinctive attributes of its own, but has also drawn heavily from Irish and British cuisines.

References

↑ Sheehan, Seán; Levy, Pat (2003). Dublin (2nd ed.). Footprint Travel Guides. p. 134. ISBN 1-903471-66-4. that most traditional of Irish workaday meals: bacon and cabbage
↑ "Curry fries". The National Terminology Database for Irish. Téarma . Retrieved 17 May 2022.
↑ "Definition of DRISHEEN".
↑ "Garlic and cheese fries". The National Terminology Database for Irish. Téarma . Retrieved 17 May 2022.
↑ "Jambon". The National Terminology Database for Irish. Téarma . Retrieved 17 May 2022.
↑ Hollywood, Paul. "Paul Hollywood's scones". BBC. Retrieved 22 September 2015.
↑ "Snack box". The National Terminology Database for Irish. Téarma . Retrieved 17 May 2022.
↑ "Spice burger". The National Terminology Database for Irish. Téarma . Retrieved 17 May 2022.

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[1] Sheehan, Seán; Levy, Pat (2003). Dublin (2nd ed.). Footprint Travel Guides. p. 134. ISBN 1-903471-66-4. that most traditional of Irish workaday meals: bacon and cabbage

[2] "Curry fries". The National Terminology Database for Irish. Téarma . Retrieved 17 May 2022.

[3] "Definition of DRISHEEN".

[4] "Garlic and cheese fries". The National Terminology Database for Irish. Téarma . Retrieved 17 May 2022.

[5] "Jambon". The National Terminology Database for Irish. Téarma . Retrieved 17 May 2022.

[6] Hollywood, Paul. "Paul Hollywood's scones". BBC. Retrieved 22 September 2015.

[7] "Snack box". The National Terminology Database for Irish. Téarma . Retrieved 17 May 2022.

[8] "Spice burger". The National Terminology Database for Irish. Téarma . Retrieved 17 May 2022.

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v t e Irish cuisine
List of Irish dishes
Bacon and cabbage Barmbrack Blaa Boxty Breakfast roll Brown bread Carrageen moss Champ Chicken fillet roll Cider Clare Island Salmon Coddle Colcannon Comber Earlies Connemara Hill Lamb Crubeens Dilisk Dublin Bay prawns Drisheen (Packet) and Tripe Goody Imokilly Regato Irish cheeses Irish Lumper potato Irish stew Jambon Limerick ham Northern Irish cuisine Oriel Sea Minerals Oriel Sea Salt Potato bread Skirts and kidneys Sneem Black Pudding Soda bread Spice bag Spiced beef Timoleague Brown Pudding Three-in-One Veda bread Irish breakfast including: Black pudding White pudding Sausages Rashers Fried eggs Ulster Fry
Category: Irish cuisine

List of Irish dishes

Contents

Irish dishes

See also

Related Research Articles

References