Dairy and cheese, traditionally played an important role, providing nutrients and protein in the diet. As a result, cheese, butter, milk and cream are all common in recipes.
Meat is enjoyed and used in soups, stews and pie fillings. Cheaper cuts need long slow cooking. Mutton and lamb are famous for their flavour and quality, while sheep are rarely reared just for milk and wool. They are slaughtered for the meat as well.
Game is low in cholesterol and is sold according to the season. It must be hung to enhance the flavour and tenderize the meat. Farmed wild boar is a recent development. Unlike pork, it is a red meat and has a slightly gamey flavour, but is not as strong as venison.
Hare and rabbit should be hung, and the blood kept to enrich and thicken gravy. Rabbits tend to be dry, so they should be well basted or cooked with liquid. Wild duck and goose make a tasty roast and grouse has an unique flavour according to locality and hanging time. Partridge is making a return and can be casseroled, roasted or stuffed in the same way as grouse.
Fresh fish has been in supply for centuries, while smoked fish was common in the days before refrigeration.
Shellfish are curious looking creatures, lobster being regarded as one of the tastiest. Langoustines, known as Dublin Bay prawns, were once regarded as a nuisance by fishermen, but are now exported all over the world. Mussels, cockles and clams can be collected from the beach or coastline and make an excellent free food. Oysters have been overfished and were almost wiped out as the beds became polluted. Oyster farming in unpolluted waters of the sea lochs have seen a revival. Scallops are available in their closed shells and have a rich flavour and a smooth texture and need only a few minutes cooking.
The cultivation of vegetables have spread to gardens all over the country. Root vegetables are an important crop and became a staple food. Mushrooms are found in damp woods and grassy meadows and plenty of varieties are cultivated. Fruits and berries grow in fertile soil and can be enjoyed year round.
Many ingredients used to be expensive and were locked away, such as coffee, tea and chocolate, which were recognized at one time as a stimulant drug. It was thought that with the addition of milk, it would deter the effects.
Meat is enjoyed and used in soups, stews and pie fillings. Cheaper cuts need long slow cooking. Mutton and lamb are famous for their flavour and quality, while sheep are rarely reared just for milk and wool. They are slaughtered for the meat as well.
Game is low in cholesterol and is sold according to the season. It must be hung to enhance the flavour and tenderize the meat. Farmed wild boar is a recent development. Unlike pork, it is a red meat and has a slightly gamey flavour, but is not as strong as venison.
Hare and rabbit should be hung, and the blood kept to enrich and thicken gravy. Rabbits tend to be dry, so they should be well basted or cooked with liquid. Wild duck and goose make a tasty roast and grouse has an unique flavour according to locality and hanging time. Partridge is making a return and can be casseroled, roasted or stuffed in the same way as grouse.
Fresh fish has been in supply for centuries, while smoked fish was common in the days before refrigeration.
Shellfish are curious looking creatures, lobster being regarded as one of the tastiest. Langoustines, known as Dublin Bay prawns, were once regarded as a nuisance by fishermen, but are now exported all over the world. Mussels, cockles and clams can be collected from the beach or coastline and make an excellent free food. Oysters have been overfished and were almost wiped out as the beds became polluted. Oyster farming in unpolluted waters of the sea lochs have seen a revival. Scallops are available in their closed shells and have a rich flavour and a smooth texture and need only a few minutes cooking.
The cultivation of vegetables have spread to gardens all over the country. Root vegetables are an important crop and became a staple food. Mushrooms are found in damp woods and grassy meadows and plenty of varieties are cultivated. Fruits and berries grow in fertile soil and can be enjoyed year round.
Many ingredients used to be expensive and were locked away, such as coffee, tea and chocolate, which were recognized at one time as a stimulant drug. It was thought that with the addition of milk, it would deter the effects.
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