The cuisine of Ireland, as a separate island, differs significantly from the culinary traditions of England, Scotland or Wales, which have a lot in common.
And, unsurprisingly, the cuisine of Northern Ireland, part of the UK, is more like Irish than English or Scottish.
Northern Irish cuisine is famous for its ecological cleanliness. Good climate, coastal location, rich fertile lands and extensive pastures allowed to grow and produce high-quality, delicious and natural products. Irish mutton is especially famous. Sheep graze all year round in beautiful fields with juicy grass, thanks to which the meat turns out fragrant, tender and soft.
Lamb is the basis of a popular Irish dish – a traditional Irish stew. It is cooked with potatoes and onions, and cumin and parsley are added as spices. Although there are many variations of this dish. The famous novel by J.K. Jerome “Three in a boat, not counting the dog” colorfully describes the preparation of this dish from the remains of various products – salmon, bacon, potatoes, cabbage, eggs, peas.
Potatoes are a favorite product of the Irish living in the north. After its appearance in the British Isles, it was in Ireland that it quickly turned from an ornamental culture into an edible one. At first, they were mainly fed by the poor, but soon potatoes gained popularity among all segments of the population. Today, it is used to cook colcannon – mashed potatoes with cabbage and onions, champ – chopped potatoes with milk and butter, boxty – pancakes made of grated potatoes.
The people of Northern Ireland love hearty and varied food. The Ulster roast is very eloquent about their culinary preferences – a traditional breakfast: scrambled eggs with bacon, mushrooms, beans in sauce, baked tomatoes, sausages, black pudding (black pudding) and Irish bread made from unleavened dough or the same potato. This dish is not much different from the classic English breakfast, but in England today they prefer simpler cereals for breakfast, and the Irish are still committed to this tradition.
Seaweed occupies an important place in Irish cuisine. Although all the UK countries are located on islands and have access to the sea, it is here that algae has become an everyday product. They are added to soups or broths, mashed potatoes or dried, using as a snack. This dish is called “dulse” and it looks unusual – dark red dried leaves. Green algae “Irish moss” is also used for food, adding to dishes in dried or fresh form.
A famous Irish delicacy is honey toffee “Yellowman”. For dessert, “goody” is often prepared – wheat pudding with sugar and milk. And Irish coffee is famous all over the world – an incredibly fragrant cocktail of Irish liqueur, coffee, whipped cream and sugar.
