Five of The Best Traditional Irish Dishes: The Ulster Fry; Colcannon; Irish Stew; Bacon and Cabbage; Irish Oysters - signature dishes for restaurants

The traditional breakfast from Northern Ireland was named.
The best way to start a day or afternoon or even end a day.
In other words, there is no suitable time for this meal.
It's OK at any time (I think there's a song singing ).
Ulster Fry is known for the number of migrants who left Irish land during poverty and famine. ; ; tomatoes; baked beans;
Potato cakes and any personal favorites that need to be fried, and even pork chops and lamb chops.
The number one Fry was added.
I insist on more traditional dishes such as black and white pudding, sausage, bacon, eggs and Irish bread, all fried in the same pan.
You need a very large pot (see figure 1 ). I love the pot, it's a pleasure, I wipe the residual lard off the pot when it's warm and reused) and fry the lard of all the ingredients (if you can, get fresh white lard from your butcher ).
I only use the non-stick pan with this Pan, see figure 2) it is really necessary to protect your non-stick pan.
This is simple: stir-fry the sausage into a uniform brown with a little lard, and add bacon and pudding when the sausage is almost ready.
Take it out after cooking and keep it warm.
Add some lard and stir-fry the sliced bread to taste Golden.
Take out and keep warm.
Add a little more lard and fry eggs until you like it.
I like eggs in the sun.
Put your food on a big warm plate.
Take a look at your shoulders and make sure that no one is lurking behind you in an attempt to steal your delicious sausage or lard-pulled bacon slices.
The only other accompaniment to the meal was in liquid form.
Of course, I'm not talking about a cup of tea, but a pint of Guinness.
Enjoy yourself.
Traditional work class and poor work class dishes.
Colcannon is a quick stogy meal to fill your stomach.
This dish has been made from cabbage/Cole and potatoes over the past few years and is a stable diet for Irish people.
The word Colcannon comes from the Gaelic word cal ceannann, which means white head cabbage.
Colcannon was originally related to Halloween in October 31.
There are trinkets hidden in the food, and there are often rings. .
A story tells the FAIR Girls who fill their socks with mashed potatoes and hang them on the door of their home.
The idea behind this unique fashion;
The first person to enter the door is their future husband.
In the face of the face coming in from my front door, I will never take this risk.
You need a big pot and a mashed potato.
Cook the potatoes a little softer.
Add cabbage to cook until tender.
Drain the water and add leeks and butter.
Put the top of the lid and steam for a few minutes.
Add milk and mashed potatoes.
Season and goal.
I like this dish with a fried egg with a runny nose on it.
Leeks and onions are also commonly used.
I like the smoother texture when using leeks, they give a wonderful subtle taste.
Without the famous Irish stew, the top five would not be complete.
Today, the best cut pieces of lamb are used to make this delicious culinary pleasure.
In the past good times, lamb chops and lamb chops were stewed in their lives with onions, potatoes and water.
Cook on open fire until the lamb is tender enough to eat.
In the hay age of Ireland, Lamb was the main meat because they relied on the milk of wool and sheep.
Today's delicious stew is often considered the signature dish in the best restaurant, from carrots to peppers, with many side dishes added to this meager dish.
I prepared a hot side dish for you, but it was nice to see that there was no pepper.
In a deep-bottom non-stick pan (see figure 3), I 've been using it all the time, what a great and cheap pot it is) adding all the above ingredients.
Boil slowly, cover and cook for 1 to 1/2 to 2 hours until the meat is soft and the liquid is thick.
If you want to add a little spice, feel free to add the extra features you want yourself.
Traditionally, the stew is cooked slowly and tender.
If you are a black fan, replace 125 ml of fat with 125 ml of water.
If you want the lamb to turn yellow, first add a little vegetable oil to the heated pan, turn the meat yellow, and then continue the recipe from there.
The mainstay of this dish is boiled bacon or marinated bacon.
In the past days, Irish families have often raised a pig.
Once the pig is good and fat, they will kill it and kill it.
Skillfully cut the meat into different joints of pork;
Original organic meat.
As their cabbage grows in the garden (or in some cases in the landlord Land), it is a common dish.
The ingredients are at the helm and the family is cheap.
Ancestors must frown on the use of Dijon mustard, modern marinade and terrible parsley sauce.
Take out your biggest pot and start cooking.
Place the bacon in the deep bottom pan, cover it with cold water and bring it to a boil.
Throw away the water and put the ham back in the pan, with all the ingredients besides the cabbage.
When the meat is almost cooked, add cabbage and cook until tender.
Slice the bacon with the cabbage corner.
Pour a little bacon and eat it with boiled potatoes.
Believe it is a delicious and stable food for Irish people, not necessarily taste.
The river is full of oysters, which were cheap and rich in Early 1800.
Walking along the river is a free feast.
Another dish that the working class first experienced.
God, how the times change.
If you like oysters, holding them every September is definitely a date to add to dairy products.
Not only will you stock up on vitamin D, you will also get a pint of Guinness.
This is a traditional way for Ireland to supply oysters and you don't want to break the tradition.
That's my excuse anyway.
I use Oyster Jack these days (as shown in Figure 4) and life is too short, so if you like oysters, do yourself a favor and invest in oyster Jack ).
However, this is the first time for you to do so: place the knife on the oyster with a towel and place it in the small open mouth of the shell hinge.
Carefully unscrew the knife shell.
Slowly move the knife along the shell.
Open and discard the flat shell and let the oyster sit on the curve of the remaining shell like a pearl.
Place a lemon wedge on the broken ice.
Put the bread and butter aside, and of course a Guinness.
This is a perfect dish for the trimmings of delicious food from delicious food.