Northern Irish cuisine

From Wikipedia, the free encyclopedia
Jump to: navigation, search

Northern Irish cuisine encompasses the cooking styles, traditions and recipes associated with Northern Ireland. It has distinctive attributes of its own, but also draws heavily from wider British cuisine and that of the Republic of Ireland.

Dishes and foods[edit]

Ardglass potted herring[edit]

Ardglass potted herring is found in butcher's shops and fish traders. It is herring that is marinated in vinegar, rolled with bay leaf and baked with breadcrumbs.


Potato bread farl[edit]

Potato bread farl a flat bread prepared with potato, flour, and buttermilk.[1] It's cooked on a griddle.[1]

Soda bread[edit]

Soda bread is one of Northern Ireland’s unique griddle breads, it can be eaten straightaway, or cooked until golden in an Ulster fry. They are sometimes eaten with butter and homemade jam, or with savoury food such as smoked salmon, fresh fried eel, or thick dry-cured bacon.

Soda bread farl is a soft, thick and fluffy bread. It was first baked in the 1800s in Ireland, and local people used baking soda to cause the dough to rise. It's typically served with an Ulster fry.[1]

Wheaten bread is a brown bread originally made with whole wheat flour.[1]


A soft tray bake cake which gets its name from using Fifteen of each main ingredient (marshmallows, digestive biscuits, cherries).

Boxty with beef and squash


Boxty is mainly found in County Fermanagh, Boxty is a weighty, starchy potato cake made with 50:50 mix of cooked mashed potatoes and grated, strained, raw potato. The most common variety is boiled boxty, also known as hurley, a large round loaf which is boiled whole for several hours, allowed to rest and then sliced and fried, often with bacon.


Champ is a made with potatoes when they are mashed with milk and chopped spring onions are added.[1]


Dulse is a seaweed snack food. Originally, it was harvested by fishermen for income supplementation when fishing was meager.[1]


A pastie supper

Pasties are made from a mixture of sausage meat, onions, and mashed potato, shaped like a burger and spiced with black pepper. They can be ordered battered from most chip shops.

Ulster fry[edit]

The best known traditional dish in Northern Ireland is the Ulster fry. The Ulster fry is distinguishable from other full breakfasts by its griddle breads – soda bread and potato farls, fried (or occasionally grilled) until crisp and golden. Sometimes also including small pancakes. Bacon, sausages, an egg, a tomato and sometimes mushrooms complete the dish and it is usually served with tea and toast.

At breakfast people of Northern Ireland are also partial to porridge, made with rolled oats, milk or water and a pinch of salt or sugar. For extra luxury, in the weekend, it can be dressed with cream rather than milk, and brown sugar. Some even add a dash of Bushmills whiskey.

A full Ulster fry served in Belfast

Yellow man[edit]

Yellowman candy

Yellowman is a crunchy golden confectionery and looks a bit like honeycomb. It is mainly sold at fairs and markets.

Vegetable roll[edit]

Another uniquely Northern Irish speciality is vegetable roll – slices of peppery minced beef, flavoured with fresh leek, carrot and onion.


Notable Northern Ireland chefs[edit]

See also[edit]


  1. ^ a b c d e f "Traditional Dishes". Northern Ireland Tourist Board. Retrieved 9 October 2014.