Irish Style Foods
In the early 1800s, only a quarter of Irish people were literate, life expectancy was short and families were large. English and Anglo-Irish landowners leased plots of land to Irish peasants, who in exchange for tending the farm were permitted to live in a small mud hut on the land and grow a small garden of potatoes for themselves. Due to this poor agrarian economy, Irish cuisine has only recently begun to stray from meals eaten just for sustenance. Does this Spark an idea?
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Irish Potato Soup
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With the cold, wet weather much of the year in Ireland, soup hits the spot. Potatoes make a rich, filling base for any soup and are inexpensive enough to be used regularly by poor Irish families. A good base recipe for Irish potato soup uses butter, onions, potatoes, milk, salt, pepper and grated cheese. An updated version with a little more depth adds garlic, parsley, celery and chicken bullion. This soup is served hot with buttered soda bread.
Irish Soda Bread
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Soda bread does not keep well. It is best served hot, fresh out of the oven. Soda breads are served all over Europe but are especially common in Ireland. The only required ingredients are flour, salt, baking soda and buttermilk, although the buttermilk can be omitted and a substitution of lemon juice and whole milk added. Some soda bread recipes contain more ingredients, but families in Ireland were often poor so a more basic recipe is usually also more authentic. Many Irish families eat the largest meal of the day in the afternoon and eat a light supper of buttered soda bread and tea before bed.
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Irish Stew
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Irish stew has been a tradition for hundreds of years since it is easy to make, inexpensive and hearty. Many Irish families still make stew and not just for tradition's sake. Stewing meats are inexpensive and when combined with the herbs and fresh ingredients available in modern Ireland, make a quick one-pot dinner with new spins on a classic dish. Each family has a recipe catering to their likes and dislikes but the staple ingredients include carrots, onions, potatoes and lamb or beef stewing meat. The ingredients are boiled in water and seasoned with salt and pepper to taste. The flavors may not be exciting, but they are traditional, filling and warming on a cold day.
Champ
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Champ is the Irish version of mashed potatoes. Also called poundies or cally, champs appear on Irish tables as a traditional, filling meal. Champs start with a basic mashed potato base, with scallions or shallots added at the end. The signature style of serving champ is as traditional as the meal itself. They're piled on the plate in the shape of a volcano, with a small hollow in the top for a spoonful of melted butter and milk.
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References
- Photo Credit Slice brown soad bread on wooden board with knife image by Sophia Winters from Fotolia.com
