Old Irish Food Recipes

These are the Irish food recipes of Ireland itself. No Irish-American recipes or Irish-anything recipes, just old recipes from the old sod. These recipes have been handed down from generation to generation. I'll start out with some meat recipes, then finish with a few potato recipes. Actually, I just want to get on with the meat and potatoes of Irish recipes. I know, I know that was pretty bad. Onward!


Pork was the main meat staple for the Irish as opposed to beef. Pigs were easier keep on a farm than cattle. This is why they used cured pork instead of corned beef. If you want to try the Irish equivalent to Irish-American corned beef. This next recipe is for you.


Boiled Bacon and Cabbage

Ingredients

  • 2 to 3 pound piece of Boiling Bacon (Cured Pork Loin)
  • 1 Head of Cabbage
  • water

Place the Bacon in a saucepan and cover with water. Cover the pot and bring to a boil over high heat. Turn the heat down and simmer for about 2 hours or until meat is tender.

While the meat is simmering, slice the cabbage into 1" slices.

When the Bacon is done remove from the pot onto a platter. Into the Bacon water add the cabbage and boil for about 10 minutes.

To serve, drain the cabbage and place in a bowl. Slice the meat across the grain and serve warm. Accompany with boiled potatoes and butter.


Lamb is the traditional meat of Ireland. It is eaten on special occasions and for Sunday dinner. Many Irish food recipes use lamb or mutton. The following dish comes from County Tipperary.


Roast Lamb with Apples

Ingredients

  • 4 1/2 pound shoulder of lamb
  • 1 lemon cut in half
  • 1 pound of apples, cored, peeled and thinly sliced
  • 1 tablespoon sugar
  • 3 whole cloves or a pinch of ground cloves
  • 1 tablespoon ground ginger
  • 2 tablespoons melted butter or oil
  • 2 cups apple cider heated
  • salt and pepper

Rub the meat inside and out with the half lemons, squeezing out the juice as you go. Put the apples on inner side of the meat; sprinkle the apples with the sugar and the cloves. Roll up and tie with linen twine. Rub the outside with a mixture of the ginger, salt and pepper. Put into a roasting pan and brush with the melted butter or oil.

Roast in 400° oven for half an hour. Then turn down to 350° for 1 hour and 20 minutes. While cooking baste the meat with hot cider about 3 times during the course of the cooking until it's used up.

When the meat is done remove to a platter. Let cool 15 minutes before carving. Drain off any excess fat from the pan juices. On the stove over high heat reduce the pan juices by half and serve separately.


bowl of potatoes






Potatoes as you know have had a long history in quite a few Irish food recipes. It is believed that they were first introduced to Ireland from America by Sir Walter Raleigh in 1588. Traditionally potatoes were just boiled in their jackets and set on the center of the table heaped in a basket. They were the main focus of the meal. The following three Irish food recipes are Ireland's best known for potatoes other than just boiling.





Champ

Ingredients

  • 6 to 8 Russet baking potatoes
  • 1 bunch scallions (the bulbs and green stems)
  • 1 1/2 cups milk
  • 8 tablespoons butter
  • salt and pepper

Clean the potatoes boil them whole in their skins until tender.

While the potatoes are cooking, finely chop the scallions. In a small saucepan add the chopped scallions and milk, cover and slowly bring to a boil. Simmer for about 3 to 4 minutes. Set aside in the pan.

While hot, peel and mash the potatoes. Add the scallion and milk mixture. Beat in about 4 tablespoons of butter. Salt and pepper to taste.

Serve in four separate bowls with a tablespoon of butter in the center of each heaping bowl. Or serve in one large bowl dotted with butter on top.

In this champ recipe you can substitute leeks, nettles or fresh peas for the scallions. It would still be a traditional Irish recipe.

I don't know about you, but all these Irish food recipes are making me hungry.


Colcannon

Colcannon

Ingredients

  • 3 pounds of potatoes
  • 1 small head of cabbage
  • two leeks
  • 1 cup milk
  • 6 to 8 tablespoons butter
  • salt and pepper



Peel and cut the potatoes into 1 1/2" to 2" chunks. Place in saucepan cover the potatoes with water and boil until tender. About 10 to 15 minutes. When done mash the potatoes.

At the same time as the potatoes, core, quarter and thinly slice the cabbage. In a separate saucepan cover the cabbage with water and boil until tender. Again about 10 to 15 minutes.

Meanwhile clean and cut up the leeks. Cut the white and pale green parts into 1/4" slices. In a small saucepan place the leeks and the milk. Simmer about 8 to 10 minutes.

When all is cooked, drain then blend the cabbage into the mashed potatoes. Then add the milk and leek mixture. Mix in the butter. Salt and pepper to taste. Serve with a chunk of butter on each serving.

This recipe serves an army, it's quite large. You can cut it in half and still have plenty for all.

(Note if leeks aren't available for this Irish food recipe, use a medium onion or a bunch of scallions.)


Boxty

Ingredients

  • 1 pound potatoes
  • 3/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk or buttermilk
  • 2 tablespoons vegetable oil

Peel the potatoes. Take half the potatoes cut up and boil for about 10 to 15 minutes until tender. Mash and place in a bowl.

Meanwhile take the other half of the raw potatoes and grate on the large holes of a box grater in a bowl lined with cheesecloth. Squeeze the water from the potatoes into the bowl and let it sit for about 20 minutes, until the starch settles to the bottom. Pour off the water, reserving the starch.

Add the grated potatoes to the mashed potatoes. Then add the flour, baking soda and salt. Blend in the starch liquid and the milk.

In a large skillet, heat the oil on medium high. Add the potatoes mixture one tablespoon at a time. Don't crowd the pan. Cook in batches if necessary.

Flatten slightly with a spatula. Fry until slightly raised and browned. About 3 to 4 minutes a side.

Serve hot. Enjoy.


One thing you need to remember on all the above Irish food recipes is to have fun. Try to experiment with different ingredients to suit your tastes. While researching these recipes I found several variations of each. This is comfort food. So relax, have fun and don't stress out if the ingredients are not exactly the same as the above Irish food recipes. Experiment. Do what tastes good to you. Be sure to check out the Corned Beef and Cabbage page.

If you would like to taste some of the food from Ireland you really need to take a look at the Food Ireland website. They have a hugh selection of Irish food to try. It makes my mouth water everytime I go to that site. Enjoy.


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