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Taste of England & Ireland Recipes
From
Thom's Recipe File
Probably no cuisine has a worse reputation than England
and Ireland. I am one of those who have said bad things about the
foods of these two isles. However, there are some foods that I have a
f ondness
for but they are not many.
I like some of their meat dishes and some of their breads. It is quite
amazing to to me that some of the world's best chefs are in England and
Ireland. I do admit that many from other parts of the world think
American food consist mainly of pizza, hamburgers and casseroles. So,
perhaps the world is quick to judge these foods.
What I found in the British Isles were some of the world's finest
restaurants. Particularly Indian Foods which I found superior and I
have not found any better within the U.S. There are also many
good Italian Restaurants as well.
 I
am more complimentary of the Irish fare than I am of the English.
Irish cooking is still centered largely around the potato which is used as
an ingredient in stews, such as Irish stew, or made into breads or cakes,
and Soda bread is the great Irish bread, traditionally baked in a covered
iron pot over an open fire. While meat was fairly hard to come by in
harder times, lamb, beef and pork often find their way onto the Irish table
nowadays. Salmon, trout and lobster are also enjoyed. Dublin Bay
prawns are famous. Dairy products figure large at the table.
Buttermilk, cheeses are butter are taken alone, with a piece of bread or
used as i ngredients
in dishes.
Commonly used vegetables include carrots, parsnips,
rutabagas, cabbage, kale scallions and onions. Oats are used in breads
and as a breakfast porridge. Barley often stretches stews, and split
peas make for a tasty soup.
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| What is Mincemeat? |
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Mincemeat developed as a way of preserving meat without salting
or smoking some 500 years ago in England, where mince pies are
still considered an essential accompaniment to holiday dinners
just like the traditional plum pudding. This pie is a remnant of
a medieval tradition of spiced meat dishes, usually minced
mutton, that have survived because of its association with
Christmas. This pies have also been known as Christmas Pies.
Mince pie as part of the Christmas table had long been an
English custom.
Today, we are accustomed to eating mince pie as a dessert, but
actually "minced" pie and its follow-up "mincemeat pie" began as
a main course dish with with more meat than fruit (a mixture of
meat, dried fruits, and spices). As fruits and spices
became more plentiful in the 17th century, the spiciness of the
pies increased accordingly.
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