List of Irish dishes
This is a list of dishes found in Ireland. Irish cuisine is a style of cooking originating from Ireland, developed or adapted by Irish people. It evolved from centuries of social and political change, and in the 20th and 21st century has more international influences. The cuisine takes its influence from the crops grown and animals farmed in its temperate climate. The introduction of the potato in the second half of the 16th century heavily influenced Ireland's cuisine thereafter and, as a result, is often closely associated with Ireland. Representative Irish dishes include Irish stew, bacon and cabbage, boxty, coddle, and colcannon.
|English Name||Irish Name||Image||Description|
|Bacon and cabbage||Bágún agus cabáiste||Unsliced back bacon boiled together with cabbage and potatoes.|
|Barmbrack||Bairín breac||A leavened bread with sultanas and raisins.|
|Batter burger||A fast food consisting of a beef patty cooked in batter, similar to a battered sausage. A Wurly burger (spellings vary) is a batter burger served with a hamburger bun and toppings.|
|Black pudding||Putóg dhubh||Sausage made from cooked pig's blood, pork fat, pork rind, pork shoulder, pork liver, oats, onion, rusk (wheat starch, salt), water, salt, pimento and seasoning (rusk, spices). Picture shows slices of black pudding (dark) and white pudding (light).|
|Boxty||Bacstaí||Finely grated raw potato and mashed potato mixed together with flour, baking soda, buttermilk and occasionally egg, then cooked like a pancake on a griddle pan.|
|Breakfast roll||Rollóg bhricfeasta||A bread roll filled with elements of a traditional fry-up, designed to be eaten on the way to school or work. It can be purchased at a wide variety of petrol stations, local newsagents, supermarkets and eateries throughout Ireland and Great Britain. Often served alongside the chicken fillet roll, which is filled with "plain" or "spicy" fried chicken breast fillet.|
Also known as "Poundies"
|Brúitín||Mashed potatoes and chopped scallions (spring onions) with butter and milk.|
|Chicken fillet roll||Rollóg sicín||A bread roll filled with a fillet of processed chicken. It is a ubiquitous deli item in Ireland, served hot.|
|Coddle||Cadal||Layers of roughly sliced pork sausages, bacon (usually thinly sliced, somewhat fatty back bacon), with sliced potatoes and onions.|
|Colcannon||Cál ceannann||Mashed potatoes with kale or cabbage.|
|Cottage pie||Pióg an aoire||Cottage pie is a beef and vegetable mixture with gravy topped with mashed potato.|
|Crubeens||Crúibín||Boiled pigs' feet.|
|Curry chips||Sceallóga curaithe||Chips and a curry sauce.|
|Drisheen||Drisín||A type of black pudding.|
|Farl||Farla||A traditional quick bread or cake, roughly triangular in shape.|
|Fried bread||Arán friochta||Bread fried in bacon fat.|
Also known as "full Irish", "Irish fry" or "Ulster Fry"
|Bricfeasta friochta||Rashers, sausages and eggs, often served with a variety of side dishes such as fried mushrooms, soda bread and puddings.|
|Garlic cheese chips||Sceallóga le cáis agus gairleog||Chips with garlic mayonnaise and melted cheddar cheese.|
|Goody||Gudaí||A dessert dish made by boiling bread in milk with sugar and spices.|
|Gur cake||Cáca gur||A pastry confection associated with Dublin.|
|A traditional stew of lamb, or mutton, potatoes, carrots, onions, and parsley.|
|Jambon||Siamban||A folded puff pastry filled with diced ham, egg and cheese, served warm at delicatessens and often eaten at breakfast or elevenses.|
|Limerick Ham||Liamhás Luimnigh||A particular method of preparing a joint of bacon within the cuisine of Ireland. The method was originally developed in County Limerick, Ireland.|
|Irish seafood chowder||Seabhdar||A particular method of preparing a seafood soup, often served with milk or creal.|
|Mashed potato||Brúitín||Prepared by mashing freshly boiled potatoes with a potato masher, fork, ricer,or food mill, or whipping them with a hand beater. Butter and milk are sometimes added.|
|Pastie||-||A round, battered pie of minced pork, onion, potato and seasoning.|
|Potato bread||Arán prátaí||A flat bread made from potato and flour, dry-fried. A key component of the Ulster Fry.|
|Scone||Scóna||A scone is a single-serving quick bread/cake, usually made of wheat, barley or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often lightly sweetened and occasionally glazed with egg wash.|
|Skirts and kidneys||-||A stew made from pork meat, including the kidneys, bladder, and liver.|
|Snack box||Sneaicbhosca||A common menu item at chippers, consisting of chips served in a box with two wings or drumsticks of fried chicken. A lunch box includes three pieces of chicken, and a dinner box four.|
|Soda bread||Arán sóide||A variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate (otherwise known as baking soda) is used as a leavening agent instead of the more common yeast. The ingredients of traditional soda bread are flour, bread soda, salt, and buttermilk. Sometimes raisins are added to make it sweeter.|
Also known as "spice box"
|A fast food sold in Chinese takeaways and chippers, consisting of chips, crispy chicken pieces, peppers, onions and various spices mixed together in a bag or box.|
|Spice burger||Burgar spíosraí||A patty containing beef, beef fat, cereals, onions and spices; coated in breadcrumbs and served as fast food.|
|Spiced beef||Mairteoil spíosraithe||A cured and salted joint of rump steak or silverside beef, which is traditionally served at Christmas or the New Year.|
|Taco chips||Chips topped with taco mayonnaise, cheese, and a chilli of beef mince, tomatoes, peppers and onions.|
|White pudding||Putóg bhán||Very similar to black pudding, but containing no blood. Contains pork meat and fat, suet, bread, and oatmeal formed into a large sausage shape. Picture shows slices of white pudding (light) and black pudding (dark).|
- List of Republic of Ireland food and drink products with protected status
- List of restaurant chains in Ireland
- Pork in Ireland
- Sheehan, Seán; Levy, Pat (2003). Dublin (2nd ed.). Footprint Travel Guides. p. 134. ISBN 1-903471-66-4.
that most traditional of Irish workaday meals: bacon and cabbage
- "Curry fries". The National Terminology Database for Irish. Téarma. Retrieved 17 May 2022.
- "Garlic and cheese fries". The National Terminology Database for Irish. Téarma. Retrieved 17 May 2022.
- "Jambon". The National Terminology Database for Irish. Téarma. Retrieved 17 May 2022.
- Hollywood, Paul. "Paul Hollywood's scones". BBC. Retrieved 22 September 2015.
- "Snack box". The National Terminology Database for Irish. Téarma. Retrieved 17 May 2022.
- "Spice burger". The National Terminology Database for Irish. Téarma. Retrieved 17 May 2022.