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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 [4] Chips with garlic mayonnaise and melted cheddar cheese. Goody.
e. Irish cuisine (Irish: Cócaireacht na hÉireann) encompasses the cooking styles, traditions and recipes associated with the island of Ireland. It has developed from antiquity through centuries of social and political change and the mixing of different cultures, predominantly with those from nearby Britain and other European regions.
caubeen – An Irish beret, adopted as part of the uniform of Irish regiments of the British Army. From cáibín. clabber – also bonny-clabber (from clábar and bainne clábair) curdled milk. clarsach – An ancient Irish and Scottish harp, from Irish cláirseach. clock – O.Ir. clocc meaning "bell".
a cirque or mountain lake, of glacial origin. (OED) Irish or Scots Gaelic coire 'Cauldron, hollow'. craic. fun, used in Ireland for fun/enjoyment. The word is actually English in origin; it entered into Irish from the English "crack" via Ulster Scots. The Gaelicised spelling craic was then reborrowed into English.
Boxty (Irish: bacstaí or Irish: steaimpí) is a traditional Irish potato pancake. The dish is mostly associated with the north midlands, north Connacht and southern Ulster, in particular the counties of Leitrim, Mayo, Sligo, Fermanagh, Longford, and Cavan. There are many recipes but all contain finely grated, raw potatoes and all are served ...
Translations is a three-act play by Irish playwright Brian Friel, written in 1980.It is set in Baile Beag (Ballybeg), a County Donegal village in 19th-century Ireland. Friel has said that Translations is "a play about language and only about language", but it deals with a wide range of issues, stretching from language and communication to Irish history and cultural imperialism.
Close-up view of an Irish stew, with a Guinness stout. Stewing is an ancient method of cooking meats that is common throughout the world. After the idea of the cauldron was imported from continental Europe and Britain, the cauldron (along with the already established spit) became the dominant cooking tool in ancient Ireland, with ovens being practically unknown to the ancient Gaels. [5]
Champ is made by combining mashed potatoes with chopped scallions, butter, milk, and, optionally, salt and pepper. [2] It was sometimes made with stinging nettle rather than scallions. [3][4] In some areas the dish is also called "poundies". [5] Champ is similar to another Irish dish, colcannon, which uses kale or cabbage in place of scallions.