britishfood

This week we’re going to look at some of the culinary delights from Ireland.

By now you will have noticed a theme with British food: a use of local ingredients to create hearty, economical dishes. Irish cuisine is no different. Potatoes and cabbage are the heart of many an Irish dish. Incidentally, the popular American St. Patrick’s Day meal of corned beef is much more a product of Irish-American families. Beef was not readily available to most families in Ireland and so bacon was far more common. When families migrated to America, they were often unable to find bacon or pork and so corned beef was eaten instead.

So what’s on the agenda for this week? Tomorrow, I’ll share a delicious recipe for Traditional Irish Soda Bread.

We really couldn’t talk about Ireland’s food without discussing the humble potato and so on Wednesday we’ll look at potatoes and their place in Irish history, followed by some great potato recipes on Thursday. Potato cakes. Colcannon. So come back tomorrow and we’ll start cooking!

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