Eating and drinking in Ireland - Essen und Trinken in Irland

The Irish cuisine is traditionally hearty and nutritious, made from the island's products. Their main goal was to feed the population and not to pamper their palates, and you can tell to this day: the specialties are very simple. The main products are potato dishes (especially mashed potatoes), lamb and beef, poultry, eggs, butter and dairy products, as well as vegetables, especially potatoes and cabbage. In addition, fish from the rivers and lakes and the fresh catch from the surrounding seas enrich the menu.

The most famous dish from Ireland is Irish stew, a stew made with mashed potatoes and lamb.

Today you can also find many foreign cuisines in Ireland, Chinese and Indian restaurants are widespread.

Meals - Meals

Breakfast has a different status than on the European continent. It is an important meal because less is usually eaten at lunchtime. It is usually taken before 9 a.m., with B & B's (bed and breakfasts) and hotels often serving breakfast longer.

At noon (lunch) there is usually only a small snack, such as a soup in the nearest pub. It used to be the most sumptuous meal of the day, today only a sandwich or other small bite is eaten between 12.30 and 2.00 p.m.

Tea is not just a drink but an evening meal that is common in other English speaking countries as well dinner is called. The main meal takes place in the evening, and the restaurants are also geared towards this, serving from around 7.30 p.m. according to international standards.

Super is called the snack consisting of tea and sandwich before bed, but not common in restaurants.

Breakfast - Breakfast

Set breakfast table in a B&B

The traditional Irish breakfast (breakfast) will also be fry called, consists in any combination and often expanded of bacon (rashers) and fried black pudding and liver sausage and Irish pork sausages. There are also eggs as scrambled or fried eggs. Fried potatoes or potato pancakes, mushrooms, baked beans and fried tomatoes are often served. Toast, bread or scones with butter and various jams, honey or maple syrup are often the sweet part of breakfast.

The components can be combined as desired, but there is always a savory and a sweet part. Black tea with milk and orange juice are usually drunk. In B & B's, coffee is also served or asked what one would like to drink.

Hearty

• Eggs come in different varieties
  • Fried egg - Fried egg
  • Scrambled egg - Scrambled eggs, usually whisked with milk
  • Boiled egg - boiled egg, soft boiled is soft boiled, hard boiled is hard boiled

• Black Tard or Black pudding is fried black pudding made from pork blood, beef kidney fat, cereals and other ingredients. For breakfast, the sausage is cut into slices and fried.

• White Tard or White pudding consists of pork, fat, beef fat, bread and oatmeal. For breakfast, the sausage is cut into slices and fried.

• Mushrooms are mushrooms, usually mushrooms are fried

• Smoked salmon is smoked salmon that is eaten in various combinations for breakfast

• Smoked mackerel - smoked mackerel, fried in butter

Sweet

• porridge is a cereal porridge made from oat flakes or oat flour with water or milk.

• Pancakes are thick pancakes

• Jam is orange and lemon jam

• Jam is jam, marmalade, fruit spread made from all other fruits. Strawberries, currants, cherries and blueberries are popular.

• Jelly is a fruit jelly

Appetizers - starter

• Fresh home-made Soup of the day, a homemade soup of the day can be found on every menu, usually as the cheapest dish

• Goats Cheeese Salad Goat cheese salad is popular, the cheese is often seared

• Mushrooms mostly mushrooms are filled, stuffed or fried deep fryed

• Sandwiches are offered in all variants, fresh or toasted, with toast or brown breas as a base, with all kinds of fillings and toppings, such as ham, cheese, tuna, salmon, etc. What they all have in common is mayonnaise.

• Caesar salad is widespread, with and without chicken, Chicken

• Fish cakesFish cakes are a traditional starter and are served with a salad

Some of the dishes described below are also served as a smaller portion as a starter. The corresponding options are on the respective menus.

Soups and stews - Soups and stews

• Irish stew is the well-known, traditional stew made from potatoes, carrots, onions and mutton or beef seasoned with caraway seeds.

• Colcannon is a stew made from kale and potatoes.

• Coddle is a traditional Irish dish made with potatoes, onions, sausage or bacon, or both

Main courses - Main courses

• Shepherd's Pie is a meat casserole that is gratinated with mashed potatoes

Beef - Beef

• Steaks is available as sirloin, striploin, fillet, etc. in many variants

• Roasts are stews and roasts

• Stewing beef is similar to goulash

• Corned Beef Tongue is a cured beef tongue that is often served with cabbage.

• Drisheen is a special blood sausage made from Corkwhich is traditionally made from a mixture of cattle and sheep blood. The finished sausage resembles a bicycle tube, is brown-gray and has a soft consistency. It is first boiled in milk and then eaten with a white butter and pepper sauce, or it is cut into slices and fried. Drisheen is also prepared with tripe and then as Packet and Tripe designated.

Pig - Pork

• Pork steak is pork tenderloin

• Pork loin is loin

• Bacon and Colcannon are thin slices of cured pork ham, served with mashed potatoes with vegetables

Sheep and lamb - Sheep and lamb

• Irish stew is a traditional stew consisting mainly of lamb, potatoes, onions and parsley. But yellow beets or parsnips are also added. Variants are Dublin Stewthat is spicier, or that Fulde Stew with white cabbage.

Poultry - poultry

• Chicken Breast, Chicken breast is on almost every menu

• Fried woodcock is a woodcock wrapped in a slice of bacon

Fish and seafood - Fish and seafood

Seafood belongs in Ireland oysters (Oysters), prawns (Shrimp), salmon (Salmon), monkfish (Monkfish), lobster (Lobster) and other delights.

• Fish and chips can be found everywhere, roughly comparable to schnitzel in Germany. However, there are big differences, from fast food to luxurious.

• Seafood chowder is a creamy white fish or seafood stew. Often, fresh and smoked fish are also used together. It is not missing on any menu and is usually served as a starter. However, it is usually also possible to order chowder as a main course as a larger portion. Bread and butter are served with it. The prices range between € 5 and € 10, depending on the price level of the pub or restaurant.

• He is famous Smoked Salmon, smoked salmon, it is produced in countless smokehouses along the coast.

• Dump trucks are fried herrings that are also served for breakfast

• Lough Neagh Eels are a Northern Irish specialty. The eels are eaten with a white onion sauce for Halloween.

• Oysters, Oysters, are offered as half or whole dozen and are cheaper than in Germany. Bread and butter are usually served as a side dish.

• Crab Claws are crab claws that are served with garlic or herb butter and bread.

• Dulse are salty seaweed

• Carrageenan are the marine algae typical of Ireland. They are obtained from cartilage kelp (Chondrus crispus) and used as a gelling agent in various dishes, e.g. ice cream.

Vegetarian and vegan - Vegetarian and vegan

Side dishes - Sidedishes

Potatoes - Potatoes

The potato has been a daily food in Ireland for centuries.

• crisps are the most common side dish in Ireland, mostly potatoes roughly cut into strips and then fried. Long thin fries, as they are common in German-speaking countries, are called skinny chips designated. Usually thicker chopsticks or potato wedges are served, often well seasoned. They are also served as an accompaniment to dishes that would be unusual in Germany.

• Champ is mashed potatoes with onions and butter

• Fadge are flat potato rolls

• Boxty are potato pancakes made with equal parts from mashed potatoes and grated raw potatoes. They are popular in the north.

• Potato Farls are potato pancakes

Soda bread

The flour used to make Ireland's most famous and well-known type of bread is incompatible with yeast. It is for this reason that Irish bakers have been using baking soda as a leavening agent since the 19th century. Buttermilk is another component of bread that has a special taste and a rather unusual consistency for a continental European.

• Cole slaw is coleslaw dressed with mayonnaise

• Colcannon is a traditional Irish stew made from potatoes, kale, spring onions, milk, butter, salt and pepper that was once cooked as a main course. Today, however, it is more likely to be served as an accompaniment to meat dishes.

Sweet - Sweet

Dessert - Desserts

Sweet pastries - Sweet biscuits

• Scones are small rolls made from cake batter that are used for Tea time with butter, jam, honey and clotted cream (Cream) are served. There are a variety of flavors and varieties.

• Apple tart (Apple Cake) is a gratinated apple cake that is served with whipped cream or ice cream or both.

miscellaneous

Beverages - Beverages

Motorists should note: in Ireland, 0.5 per mille applies at the wheel.

Beer - Beer

A pint is around 0.568 liters. Stouts are dark beers. Red ale is a little milder than the darker Guinness stout.

Guinness is the market leader in Ireland with its dark stout. The brewery was founded in 1759 by Arthur Guinness in Dublin and is still an important employer there today. If you want to learn more about the history and the production process of Guinness, you should take a few hours and visit the Guinness Storehouse.

Most other beers are only carbonated, but Guinness Draft is drawn with a mixture of 30% carbon dioxide and 70% nitrogen, which makes the foam creamier and more durable.

• Guinness Draft has an alcohol content of 4.2% vol. and is available on tap, from a can or in a plastic bottle
• Guinness Extra Stout has an alcohol content of 4.1% vol. and is close to the original recipe, which is why it is also called "Guinness Original".
• Guinness Foreign Extra Due to ship transport and warm target regions, it has an alcohol content of 5.0–8.8% vol., it accounts for 40% of worldwide sales.

Murphy's Irish Stout has been brewed since 1856 and is probably the Guinness' fiercest competitor.

Smithwicks is characterized by a bitter taste, which makes it different from other Irish beers.

Kilkenny is a variant of the red ale originally produced for export Smithwick’s. Both varieties are now available in Ireland. In direct comparison, Kilkenny has the higher alcohol content and tastes bitter. It is drawn off with nitrogen. Kilkenny was originally named Smithwick’s at St. Francis Abbey Brewery in Kilkenny brewed. It is now also being built in another brewery in Dundalk and for export at the Guinness headquarters in Dublin. The brewery in Kilkenny can be visited.

The Irish type of beer Beamish is also known and popular. It has become a synonym for Irish beer for many people and comes from the Beamish & Crawford Brewery.

Beamish stout the Crawford brewery tastes stronger than the other Irish beers. The brewery was founded in Cork in 1792 by William Crawford and William Beamish.

Wine - Wine

A wide variety of foreign wines are available in restaurants and shops in Ireland.

There are few, small wine-growing areas with a total of only about 100 hectares of vineyards. These are mainly found around Cork in the south of the country. Mainly white wine is grown, red wines are very rare. The European Union has officially accepted Ireland as a wine-growing and producing country.

Wineries

• Blackwater Valley Vineyard in Mallow
• Longueville House in Mallow
• West Waterford Vineyard in Cappoquin
• Thomas Walk Vineyard protokes organic red and rosé wines in Kinsale

Cider is a sparkling apple wine drink with a low alcohol content. Cider is fermented from different apple varieties and then matures for several months. Well known brands of cider in Ireland are Druids Celtic and Bulmers.

Mixed drinks - Drinks

• Shandy can be like a shandy, but beer is mixed with a soft drink, which can be carbonated lemonade, ginger beer, ginger ale, apple juice or orange juice. As a rule, the proportions are half and half mixed. Non-alcoholic mixed beer beverages are called rock shandies designated.

• Black & Tan is a mix of Kilkenny and Guinness
• Black Velvet consists of Guinness and sparkling wine
• Poor Man’s Black Velvet or Snake bite consists of Guinness and cider
• Belfast Carbomb or Irish carbomb consists of Guinness, Irish Cream (Baileys) and whiskey.
• At Midnight is added to the Guinness port or sherry
• Liverpool Kiss consists of Guinness with cassis.

Spirits - Spirits

• Irish crap is a centuries-old liqueur, the roots are more than 1000 years old.

• Potcheen (also Poteen, Irish Poitín [ˈPˠocʲiːn]) is a widespread liquor made from barley, which can contain up to 90% alcohol by volume.

• Bailey’s Irish Cream is a whiskey liqueur with a lot of cream. It is by no means a traditional drink, the liqueur was specially developed by whiskey manufacturers for women in order to expand their market.

Irish whiskey

From the 6th century on, monks made whiskey, the so-called water of life, Gaelic on the Irish island Uisce Beatha. This tradition continues to this day. It is a good idea to combine your stay in Ireland with a visit to a whiskey distillery and also to taste various whiskeys.

There are 3 types of Irish whiskey:

• Grain whiskey is the simplest and cheapest, it is used almost exclusively for mixing
• Blended whiskey is mixed from different whiskeys to a branded whiskey with always the same taste
• Malt whiskey is an unmixed product, a single malt consists of only one type of malt

Well-known types of whiskey are:

• Jameson was founded in 1780 by John Jameson in Dublin. Today you can visit the Old Jameson distilleries in Dublin, while production is now in Midleton. Jameson produces blended whiskeys.
• Paddy
• Tullamore Dew
• Bushmills Black Bush

Well-known single malts are:

• Bushmills Malt
• Connemara
• Locke's 8 Year Old
• Tyrconnell

Non-alcoholic - alcohol-free, non-alcoholic

• Spring water is bottled spring water

• Well-known Irish tea companies are Barry in Cork and Bewley in Dublin.

• Irish Coffee is a strong hot coffee with brown sugar and a dash of whiskey with a whipped cream

Ingredients and products - Ingredients and Products

Cheese - Cheese

• Cahill’s Irish Porter Cheddar the Cahill’s Farm Cheeses, is flavored with porter beer, which creates the black markings of the cheese. It is also called cheese Guinness cheese or with a whiskey flavor.
• Ardrahan Cheese comes from Ardrahan Farmhouse, Kanturk im County Cork. Two varieties are produced there, Ardrahan and Duhallow. Both varieties are made exclusively from the milk of Burns' herd of Frisian cows. Ardrahan is a semi-hard vegetarian cheese with 25% fat content made from pasteurized cow's milk and vegetarian rennet substitute. There is also a smoked version.
• Coolea is a cheese made from cow's milk like a Gouda cheese. It is made according to an old Dutch Gouda recipe by the Willems family in Coolea.
• Dublin cheese is a sweet, grainy cheese that has matured for over a year. It is made by Carbery in County Cork, but still named after Dublin. Dubliner Cheese is said to combine the spiciness of a ripe cheddar with the buttery sweetness of a Parmigiano.

• Gubbeen cheese is a semi-hard cheese made from pasteurized cow's milk from the 100 hectare Gubbeen Farm in the small fishing town of Schull in County Cork. It matures over several months and thus gets its red-orange rind and its nutty-spicy taste. Part of the matured cheese is then smoked over oak for 24 hours, giving it a special aroma.
• Mossfield cheese is from the dairy Mossfield Organic Farm, one of Ireland's leading organic cheese makers. The Haslam family farm with about 80 cows is located near the Slieve Bloom Mountains and is about 300 hectares in size. The production is done by hand according to an old family recipe. The cheese matures for at least 6 months and the cheese wheels are rubbed with olive oil.
• St. Tola is organic goat cheese from Inagh Farmhouse Cheese, Gortbofearna, Maurices Mills, Ennistymon, im County Clare
• Cashel Blue is a cylindrical cheese made from cow's milk, with a moist, crusty rind and gray mold. It is sold pasteurized and unpasteurized. It matures for eight to fourteen weeks and contains 45% fat in dry matter and is named after the Irish city Cashel in the County Tipperary named.

• Corleggy is fine pasteurized goat cheese
• Durrus is a creamy, fruity cheese
• Cooleeney is a camenbert-like cheese

To eat out - to eat out

restaurant

In Irish restaurants you don't choose your own seat. You will be seated. You wait for the staff to assign you a table.

Restaurant chains

In addition to the fast food chains represented worldwide, which of course also exist in Ireland, you can also find local chains.

• Leo Burdock offers Fish’n’Chips in the Dublin area

Cafes

Cafés are usually open during the day, less often in the evening. They often offer breakfast all day, but there are often sandwiches and simple dishes in addition to cakes.

Bar food

Eating in pubs is usually a bit simpler and cheaper than in restaurants. It ranges from simple toasted sandwiches to restaurant-level dishes.

On the table you can usually find mustard, ketchup, brown sauce, vinegar and of course sugar, salt and pepper.

Fast food

Fast food is very popular in Ireland, with burgers on every corner. Other well-known types of fast food are also often available. The specialty are fish and chips, which you don't get on the continent.

particularities

In many restaurants, a carafe is provided without being asked tap water put on the table. The water, which contains quite a lot of chlorine, quenches thirst, but it takes some getting used to for a German palate.

Tip, Tip, is like in Germany, you just round up. The high tips like in the USA are not expected. If you get your drinks yourself at the counter, it is rather unusual to give a tip.

Culinary calendar

January

February

March

April

• That will be in mid-April Waterford Festival of Food in Dungarvan, County Waterford, held. On three days, local products and good cuisine are celebrated with a barbecue and beer garden by the sea.

May

June

• At the Taste of Dublin Festival in Dublin In Iveagh Gardens, more than 30,000 visitors enjoy the Outdoor Food and Drink Festival each year.

• At the Só Sligo Food and Cultural Festival there is an Irish stew competition. Chefs and amateurs compete separately against each other. There are cooking demonstrations, workshops, tastings, etc. on six days Sligo and County Sligo

July

August

• At the beginning of the month Carlingford Oyster Festival in Carlingford, County Louth, celebrated the oysters for three days.

• The Clarenbridge Oyster Festival in Clarenbridge, County Galway, is celebrated with market day, yacht races, golf tours and art exhibitions.

September

• Last weekend, locals and visitors did the washing up Galway International Oyster & Seafood Festival in Galway loads of oysters with guiness.

October

• At the Kinsale Gourmet Festival in Kinsale, County Cork, culinary delicacies are presented for three days.

November

December

Hints

literature

Recipes

If you want to enjoy Irish cuisine at home, you will find the appropriate recipes in Koch Wiki under Category: Irish cuisine. Have fun cooking at home.

Web links

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