Eat like a local : Irish specialties to try
- Loe, Office Intern
- Jun 26
- 3 min read
To all the fellow interns planning a trip to Ireland, this blog is an absolute must-read! Prepare to embark on a culinary adventure that will introduce you to the authentic flavours of the Emerald Isle. Forget bland stereotypes and embrace the rich, hearty, and often surprisingly delicate dishes that define Irish cuisine. From traditional comfort food to lesser-known delicacies, we’ll guide you through the essential specialties you simply
Irish Stew
Irish stew or Stobhach (pronounced stoo-okh) is a stew from Ireland that is traditionally made with root vegetables and lamb or mutton, but also commonly with beef. As in all traditional folk dishes, the exact recipe is not consistent from time to time or place to place. Basic ingredients include lamb, or mutton (mutton is used as it comes from less tender, mature sheep, is fattier, and has a stronger flavour; mutton was cheaper and more common in less-affluent times), as well as potatoes, onions, and parsley. It may sometimes also include carrots. Irish stew is considered a national dish of Ireland.
Colcannon
Colcannon is a traditional Irish dish made from mashed potatoes and cabbage, often enjoyed on St. Patrick's Day and St. Bridget's Day. It was originally a budget-friendly dish eaten year-round, and there are many regional variations. Colcannon is typically served with cooked ham, salted pork, or Irish bacon, and can also be paired with salted beef and cabbage. It’s a warm, filling meal with a comforting, simple flavour that has stood the test of time.
Bacon and Cabbage
Bacon and cabbage is a classic Irish dish made by boiling back bacon with cabbage and potatoes. Smoked bacon can be used for extra flavour. The bacon is sliced and served with some of the cooking juices, making the dish richer. It’s often accompanied by a white sauce made of butter, flour, and milk, sometimes flavoured with parsley. This dish is hearty and satisfying, representing the simplicity and warmth of Irish home cooking.
Coddle
Coddle is an Irish dish which is often made to use up leftovers. It most commonly consists of layers of roughly sliced pork sausages and rashers (thinly sliced, somewhat-fatty back bacon) with chunky potatoes, sliced onion, salt, pepper, and herbs. Traditionally, it can also include barley. The dish is braised in the stock produced by boiling the pieces of bacon and sausages. The dish is cooked in a pot with a well-fitting lid in order to steam the ingredients left uncovered by the broth. Sometimes raw sliced potato is added but traditionally is eaten with bread. The only seasonings are usually salt, pepper, and occasionally parsley. Coddle is particularly associated with Dublin, the capital of Ireland.
Soda Bread
Soda bread is a quick bread made with baking soda instead of yeast. The basic ingredients are flour, baking soda, salt, and buttermilk, which reacts with the baking soda to help the bread rise. It’s easy to make and doesn’t require kneading or long rising times. The classic version is simple, though variations may include butter, eggs, raisins, or nuts. The slightly tangy flavour of buttermilk makes it perfect for pairing with stews or soups.
Boxty
Boxty is a traditional Irish potato pancake. There are many recipes, but all contain finely grated, raw potatoes and all are served fried. The most popular version of the dish consists of finely grated raw potato and flour. The grated potato may be strained to remove most of the starch and water, but this is not necessary. The mixture is fried on a griddle pan for a few minutes on each side, similar to a normal pancake. The most noticeable difference between boxty and other fried potato dishes is its smooth, fine-grained consistency.
An old Irish rhyme is: "Boxty on the griddle; boxty on the pan. If you can't make boxty, you'll never get a man!"
Barmbrack
Barmbrack is a traditional Irish fruitcake, also known as an Irish Tea Cake. This moist, spiced loaf is filled with dried fruit, which is soaked overnight in tea and whiskey, giving it a rich flavour. Barmbrack is often served with tea, especially around Halloween, when it traditionally contains hidden charms that were believed to predict the future. It’s a flavourful and festive treat enjoyed by many.
Irish White Pudding
Irish white pudding is a type of sausage made from a cereal-based mixture, usually oats or barley, along with animal fat, breadcrumbs, and spices. Unlike black pudding, it doesn't contain blood. White pudding is a common part of the Irish breakfast, often fried and served alongside bacon and eggs. Its mild flavour and firm texture make it a unique addition to any traditional Irish meal.
Well, now you have no excuses to wonder what you are going to eat, and you might even have to extend your trip. What’s better than discovering a country you might ask? Discovering a country by eating!
Bon appétit!
