Browsing: Irish food

BAKING Irish scone recipe

Scones are made using the biscuit method: you sift the dry ingredients together, cut in the fat (usually cold butter) and then add the wet ingredients and bring everything together gently until it forms a dough.


Patricia Teahan must be one of the youngest Head Chefs in the country. She works at Carrig Country House in County Kerry, an oasis of calm on The Ring of Kerry and a mere skip and a hop to the Wild Atlantic Way. Here she showcases her skill with local Ballinskelligs duck.


Chef Sandra O’Connor from The Coffee Dock in Valentia Island in County Kerry likes to use fresh food, locally sourced and preferably from Valentia Island. ‘I don’t do complicated dishes, but I like to highlight the top quality seafood and local produce we have in Kerry’, she says.


A potato gratin made with Comté, a French cheese made with raw milk. It’s similar to Gruyère – it’s a hard cheese and they look similar – but Comté is milder and has a nutty flavour. It melts well so it’s perfect for a gratin.

SIDE DISHES Buttered Leek Irish recipe

An Irish recipe favourite, you can serve buttered leeks with roast beef or lamb. Buy firm leeks that don’t flop and are not wrinkled.


A traditional Irish potato dish, boxty was cooked on a cast iron griddle over an open fire. You can cook it in a non-ridged skillet or in a non-stick pan.


We ate this as children all the time. If you want the true Irish experience, don’t be tempted to refine it – forget about using brioche or good bread, you need to use a sliced pan and gritty granulated sugar!


Champ is a traditional Irish dish of mashed potatoes mixed with spring onions (we call them scallions) and lots of salty Irish butter.

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