If you're planning a trip to the Emerald Isle, don't go before reading our guide to seeking out authentic Irish food. Irish Stew Classic Food. Stew is one of those traditional Irish food classics that really can’t be beaten. No matter what you have, you can throw it in a pot, add in a few veggies and potatoes and BOOM, you’ve got dinner… in a few hours. Lamb is traditional in the stew but beef is often used too, and a lot of places add Guinness, just in case it wasn’t Irish enough. Stew will be on the menu in most pubs, the Oval on Abbey Street is famous for its traditional Irish stew. 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patrick's day party irish soda bread food 52 irish coffee cupcakes food 52 food 52 irish soda bread recipe 5 irish foods top 5 irish foods irish food 99 If you're planning a trip to the Emerald Isle, don't go before reading our guide to seeking out authentic Irish food. try ireland try ireland new zealand food to try in ireland things to try in ireland drinks to try in ireland beers to try in ireland whiskeys to try in ireland snacks to try in ireland try by ireland best food to try in ireland best drinks to try in ireland try channel ireland food to try in dublin ireland dishes to try in ireland must try dishes in ireland try eventing ireland try guys ireland irish food to try in ireland meals to try in ireland must try foods in ireland must try restaurants in ireland restaurants you must try in ireland food to try in northern ireland try scorer ireland v new zealand try scorers ireland try sailing ireland try scorers ireland v italy what food to try in ireland food you must try in 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Don't leave Ireland without trying...
1. Soda bread
Every family in Ireland has its own recipe for soda bread, hand-written on flour-crusted note paper and wedged in among the cookery books. Some like it sweet with a spoonful of honey, sugar or dried fruits. Others prefer sprinkled-in seeds, bran and oats for a health boost, or treacle and Guinness for the opposite effect. However, the basic ingredients don’t change (bicarbonate of soda and buttermilk form the raising agent, which is mixed in with flour) and nor does the way it’s eaten: sliced and spread liberally with butter.
2. Shellfish
Visit Ireland outside of summer and your chances of seeing the sun may be slim. On the plus side, you'll be able to feast on the west coast’s plump native oysters (Ostrea edulis), which come into season in September, and pay a visit to the Galway Oyster Festival (28-30 September). Shellfish abound in Irish cuisine, from clams in Connemara to Molly Malone’s famed cockles and mussels, and Dublin Bay prawns, which have their own festival held in Howth.
3. Irish stew
One-pot cooking doesn’t get much simpler than Irish stew, traditionally made with mutton, onions and potatoes (the addition of carrots can be a divisive issue). To avoid the stew being watery (a childhood horror for many of us), some recipes recommend adding pearl barley, a spoonful of roux or sliced potatoes, while others reduce the liquid by leaving the stew to simmer. These days, you’re more likely to find Irish stew made with lamb (as the more flavourful mutton is harder to come by), with stock and herbs – such as thyme, parsley and bay leaves – adding depth of flavour.
4. Colcannon and champ
Potatoes transformed the Irish diet when they were introduced from the New World in the late 16thcentury. Ireland’s population boomed with this cheap and plentiful food source, but was later decimated when potato harvests were hit by blight in the 19th century. Potatoes are still a staple at most mealtimes, with traditional dishes remaining popular. Colcannon is a classic, comforting mash of potatoes, cabbage (or kale) and butter (or cream), flavoured with spring onions. Champ is a similar, mashed potato favourite, flavoured with spring onions, milk and butter.
5. Boxty
Potato dumpling, potato pancake and potato bread are all descriptors for boxty; some say the name originates from the Irish phrase arán bocht tí, meaning 'poor-house bread'. The recipe calls for grated raw potato to be mixed with mashed potato and then either: mixed with flour and salt and boiled before being sliced and fried in butter ('boxty dumplings'); added to a pancake-like batter before being fried ('boxty on the pan'); or added to a pancake-like batter before being baked in a loaf tin and then sliced and fried ('boxty in the oven'). Whichever way you choose, your boxty can be teamed with just about anything. Try it alongside bacon and eggs or smoked salmon and crème fraîche.
6. Boiled bacon and cabbage
Boiled bacon, boiled cabbage and boiled potatoes might not sound all that appetising but it remains a firm family favourite. Traditionally, salted pork – a cut from the shoulder or back of the pig – would have been soaked overnight (depending on how much desalting was needed) before being boiled, with the cabbage added to the cooking pot in the last 10 minutes. A silky parsley sauce is the classic accompaniment.
7. Smoked salmon
Smoked salmon is another must-try – the oak-smoked salmon from the Burren Smokehouse, the beechwood-smoked salmon from the Connemara Smokehouse, and the unusual turf-smoked salmon from The Haven Smokehouse are all worth looking out for.
8. Black and white pudding
The Irish weren’t the only ones to discover the delights of black pudding (pork meat, fat and blood mixed with barley, suet and oatmeal in an intensely flavoured sausage). White pudding (similar, but minus the blood) may be less common around the globe, but no full Irish breakfast would be complete without a slice of each. Beyond breakfast, black pudding is just as likely to appear on the menu of smart Irish restaurants nowadays, served with sautéed scallops, in croquettes, under poached eggs, in salads and risottos and as a garnish to soups.
9. Coddle
With roots as a working-class Dublin dish, the name coddle comes from the slow simmering or 'coddling' of ingredients in a one-pot stew. The leftovers at the end of the week would be slowly stewed in the oven for hours, with slices of pork sausage packed in alongside bacon rashers or leftover boiled bacon and sliced potatoes and onions. To make a superior version, use top-quality pork sausages and bacon, and serve the coddle with slices of soda bread to mop up the juices.
