An bhfuil ocras ort?
Well, are you? Hungry, that is.
I am a big fan of the Irish; the dancing, the beer, the history, and Celtic art. St. Patrick's Day is soon upon us. In 2009, we blogged about
Irish Canadians; in 2010 we blogged about
St. Patrick and in 2011 we are jumping into the world of Irish cuisine. I have to admit that, besides consuming Guinness and
Smithwicks, I haven't put much thought into what the Irish eat, until now.
The Irish cuisine can be divided up into two categories: pre potato and post potato (much to the critics' delight or dismay). The pre-potato cuisine usually started with a large three legged cauldron that hung and simmered over the fire all the day. Ingredients varied depending on location; inland vs. costal. Shellfish, seaweed, vegetables, herbs and game were all chosen ingredients for the endless variety of soups and stews such as sheep's head broth or clam and cockle soup.
Feathered fowls were covered in a few inches of clay or mud and baked, and once the clay was hard, it was broken open and all the feathers and skin would peel away. Meats such as beef, pork, wild deer and mutton, were all commonly eaten and used for milk and wool. Bread seems to have not been eaten in vast quantities but eight cereals were used in Ireland, especially oats and barley. Corn was earmarked for the making of ale and mead, a honey alcohol, was a delicacy served before and after a feast. Dairy, fish, eggs, vegetables such as wild leeks, onions, and wild cherries and apples, all of which were foraged or cultivated.
The Spanish brought the potato to Europe in 1570; by 1590 it reached the British Isles. 1663 proved that the potato was an important crop to the Irish people and by 1770 it was known as the "Irish Potato". The potato is a quick and efficient crop, ready to harvest in 60 days. They contain vitamin C, vitamin B6 and potassium to name a few. The beginning of the 18th century was the beginning of traditional Irish cooking where soups were thickened with potatoes and potatoes were the vegetable accompaniment to all meals.
Cattle were prized, not for the meat, but for the milk. It was uncommon to slaughter a cow unless it was unable to provide milk, unable to breed or was injured. To eat a perfectly healthy cow in its prime was usually reserved for those who ccould afford it, like a king or a chieftain. A 12th century poem called the Vision of MacConglinne, gives us a peek at Irish food as it was eaten at the time. In the Vision, corned beef is described as a delicacy given to a king, in an attempt to conjure "the demon of gluttony" out of his belly.
DIY CORNED BEEF
Ingredients:
• A "deckle" or the fatter cut of beef brisket 4-5lb
• Coarse kosher salt as needed
• 1 egg in its shell to test brine
• 1/3 cup brown sugar
• Water as needed
• 8 bay leaves crushed
• 5 large garlic cloves coarsely chopped
• 1 tablespoon mustard seeds, bruised
• 2 tablespoon black peppercorn
• 1 teaspoon crushed dried red pepper flakes
• ½ teaspoon ground coriander
Read more:
After you make your corned beef be sure to make this with it.
So when you go to the grocery store to try all your awesome new Irish recipes be sure to look for made or grown in Canada. Here in Manitoba, even at this time of year, potatoes and carrots are still available from local summer crops. Read the produce lables and ask if you don't know. There is lots to buy locally: beef, eggs, milk and cheese are usually from local producers.
What are you doing for St. Patrick's day?
image credits Flickr: Celtic Irish Carvings.com, FotoosVanRobin, flaurella