Are you looking to add a touch of Irish-inspired dishes to your cooking repertoire? As someone who loves exploring new cuisines, I understand the excitement of discovering traditional recipes and putting a modern twist on them. With St. Patrick’s Day just around the corner, I’ve delved into the world of Irish cuisine to bring you an array of delicious dishes that capture the essence of Ireland while incorporating global influences.
Table of Contents
The Popularity of Irish Cuisine
I notice the warmth and comfort that Irish cuisine brings to people’s hearts, especially during celebrations like St. Patrick’s Day. It’s a blend of cooking styles, traditions, and recipes from Ireland that has captured attention worldwide.
Traditional dishes such as soda bread, hearty meats, and comforting potato dishes stand at the core of this love affair with food. Irish-inspired party foods gain immense popularity around St Patrick’s Day, making it a perfect time for food lovers like me to explore and enjoy unique twists on classic recipes.
From traditional to modern takes on Irish recipes, there is something about the rich heritage of flavours that makes Irish cuisine a favourite among busy foodies looking for both taste and tradition in their meals.
The global impact of Irish immigration means I get to see international cooking styles infused with traditional Irish techniques, creating worldly culinary creations. Whether it’s corned beef and cabbage or innovative desserts like Baileys Chocolate Cream Pie, each dish tells a story of cultural confluence.
This evolution reflects centuries of social influences while keeping the essence alive through global flavours blended into ethnic-inspired dishes.
Traditional Irish-Inspired Dishes
Explore the allure of classic Irish cuisine and its timeless specialities. Embark on a culinary journey delving into traditional Irish-inspired dishes from the heart of Ireland.
Irish Stew
I recently tried my hand at making a traditional Irish stew inspired by the hearty, comforting dishes that embody Irish cuisine. This stew is a classic recipe involving slow-cooked tender lamb, chunky vegetables like potatoes and carrots, and a rich broth that warms you from the inside out. It’s simple yet brimming with flavour, reflecting centuries of culinary tradition in Ireland.
As someone who loves diving into different cultures through their food, preparing this Irish-inspired dish felt like embracing an integral part of Ireland’s heritage. Cooking it was straightforward: brown the lamb pieces to lock in flavour, then simmer them with the vegetables in water or broth until everything melds together into a succulent meal.
The result? A satisfying stew perfect for St Patrick’s Day celebrations or any day when I crave something wholesomely delicious.
Using recipes passed down through generations added authenticity to my experience. Following these guiding steps made me appreciate how Irish cuisine has evolved while maintaining its essence over time—a testament to Ireland’s rich history and global influence on food culture.
Every spoonful brought comfort and warmth, making it clear why this dish remains beloved around the world.
Ingredients
2 lbs (900 g) lamb shoulder or beef chuck, cut into large chunks
4 large potatoes, peeled and cut into quarters
4 carrots, sliced thickly
2 large onions, chopped
3 cups beef or lamb stock
1 tbsp fresh thyme (or 1 tsp dried thyme)
1 bay leaf
Salt and freshly ground black pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Prep the Meat: Season the lamb or beef chunks with salt and pepper. In a large pot or Dutch oven, heat a little oil over medium-high heat. Sear the meat in batches until browned on all sides. Remove and set aside.
Cook the Vegetables: In the same pot, add the onions and cook for a few minutes until softened. Add the carrots and cook for another few minutes, stirring occasionally.
Assemble the Stew: Return the browned meat to the pot, add the potatoes, thyme, and bay leaf, and pour in the stock until the ingredients are just covered. Bring to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the meat is tender and the flavours meld.
Season and Serve: Remove the bay leaf, adjust salt and pepper as needed, and garnish with fresh parsley before serving.
Serve hot, with a side of crusty bread or soda bread, for a truly authentic Irish meal!
Colcannon
Colcannon is a traditional Irish dish made with mashed potatoes, cabbage or kale, spring onions, and butter. It’s a comforting side dish that pairs well with main courses such as stews and roasted meats.
The creamy texture of the mashed potatoes combined with the subtle bitterness of the cabbage creates a delightful flavour that appeals to both adults and kids. The addition of spring onions provides a hint of freshness, adding depth to the overall taste.
Ireland has cherished colcannon for generations due to its simple yet satisfying nature. Busy foodies looking for easy but flavourful dishes can rely on colcannon for a quick homemade Irish-inspired side that can complement various main dishes.
By experimenting with different ingredients like leeks or bacon, one can create their own unique version while still preserving the essence of this classic dish. For those seeking authentic ethnic dishes to pair with other Irish-inspired party foods, colcannon ticks all the boxes – it’s easy to make and genuinely delicious.
Ingredients
900 g potatoes, peeled and quartered
200 g cabbage or kale, finely chopped
4 spring onions, chopped
60 g butter, divided
120 ml milk
Salt and freshly ground black pepper to taste
Instructions
Cook the Potatoes: Place the potatoes in a pot, cover with water, add a pinch of salt, and bring to a boil. Cook until tender, about 15–20 minutes. Drain and set aside.
Prepare the Cabbage/Kale: While the potatoes cook, melt 30 g of the butter in a large pan over medium heat. Add the cabbage or kale and cook until softened about 5–7 minutes. Add the spring onions and cook for another minute, then remove from heat.
Mash the Potatoes: In the same pot used for boiling, add the drained potatoes and mash until smooth. Stir in the milk and remaining butter, mixing until creamy. Season with salt and pepper to taste.
Combine and Serve: Fold in the cooked cabbage or kale mixture until evenly distributed. Taste and adjust seasoning if needed.
Serve your Colcannon hot, with a pat of butter melting on top for an extra touch of richness. It’s the perfect side for meats like ham or corned beef and a classic on St. Patrick’s Day!
Irish Soda Bread
This traditional bread is a staple in Irish cuisine and is loved for its simplicity and delicious taste. The unique feature of this bread lies in its use of baking soda as a leavening agent instead of yeast, making it quick and easy to prepare, perfect for busy foodies like me. When it comes to serving an authentic Irish meal or accompanying a hearty stew, nothing beats the aroma and taste of freshly baked soda bread.
Irish Soda Bread is a versatile dish that can be tailored to suit various tastes – whether you prefer it plain or jazzed up with additional ingredients such as sultanas or seeds. The beauty of this recipe lies in its ability to be easily adapted whilst still retaining its essence.
For homemade Irish cream lovers like myself, mastering this simple yet delightful bread adds an extra edge to any cultural cuisine experience – embodying the spirit of global gastronomy right in my kitchen!
Ingredients
450 g plain flour, plus extra for dusting
1 tsp baking soda
1 tsp salt
400 ml buttermilk
Instructions
Preheat and Prep: Preheat your oven to 200°C (180°C fan/gas mark 6) and lightly dust a baking sheet with flour.
Mix Dry Ingredients: In a large bowl, sift together the flour, baking soda, and salt.
Add Buttermilk: Make a well in the centre of the flour mixture and pour in the buttermilk. Use your hand to gently mix the ingredients together, forming a soft dough. Avoid over-kneading, as the dough should be slightly sticky but not tough.
Shape the Dough: Turn the dough onto a floured surface and shape it into a round loaf about 4 cm thick. Place it on the baking sheet and, using a sharp knife, cut a deep cross into the top of the loaf.
Bake: Bake for 30–35 minutes or until the bread sounds hollow when tapped on the bottom.
Cool and Serve: Allow the soda bread to cool on a wire rack for a few minutes.
Enjoy your Irish Soda Bread warm with butter and jam or alongside hearty soups and stews.
Shepherd’s Pie
Shepherd’s pie is a comforting and classic Irish dish made with minced meat, usually lamb or beef, topped with creamy mashed potatoes. It’s a hearty and filling meal perfect for chilly evenings or festive gatherings.
The flavourful meat base is often combined with vegetables like carrots, peas, and onions, creating a rich and savoury filling that pairs perfectly with the smooth texture of the mashed potatoes.
This dish has become popular beyond Ireland and is enjoyed by many around the world for its satisfying taste and simple preparation.
When making shepherd’s pie, I always ensure that the meat is seasoned generously with herbs such as thyme and rosemary to enhance its flavour profile. Additionally, I like to add a touch of Worcestershire sauce for an extra depth of savouriness. The result is a wholesome dish that brings warmth to any occasion.
As an avid cook who loves exploring different cuisines, shepherd’s pie has been one of my go-to recipes when I want to enjoy a taste of Ireland without spending too much time in the kitchen.
Ingredients
For the Filling:
2 tbsp olive oil
1 large onion, finely chopped
2 carrots, diced
2 celery sticks, diced
500 g minced lamb (or minced beef for Cottage Pie)
2 cloves garlic, minced
2 tbsp tomato purée
1 tbsp plain flour
240 ml beef stock
1 tsp Worcestershire sauce
1 tsp fresh thyme or 1/2 tsp dried thyme
Salt and freshly ground black pepper to taste
For the Mashed Potato Topping:
900 g potatoes, peeled and quartered
60 g butter
120 ml milk
Salt and freshly ground black pepper to taste
Optional: grated cheddar cheese for topping
Instructions
Prepare the Filling: Heat the olive oil in a large frying pan over medium heat. Add the onions, carrots, and celery, cooking until they’re softened, about 5–7 minutes. Add the garlic and cook for an additional minute.
Brown the Lamb: Add the minced lamb to the pan, cooking until browned. Stir in the tomato purée and flour, cooking for 1–2 minutes.
Add Stock and Seasoning: Pour in the beef stock and Worcestershire sauce, stirring well. Add the thyme, salt, and pepper. Bring to a simmer, then reduce the heat and let the mixture cook for about 20 minutes or until thickened. Set aside.
Make the Mashed Potato Topping: While the filling is cooking, place the potatoes in a pot, cover with water, and bring to a boil. Cook until tender, about 15–20 minutes. Drain and mash with butter and milk, seasoning with salt and pepper to taste.
Assemble the Pie: Preheat your oven to 200°C (180°C fan/gas mark 6). Spread the filling evenly in an ovenproof dish, then spoon the mashed potatoes on top, smoothing them over the filling. For a crispy top, run a fork over the potatoes to create ridges and sprinkle with grated cheddar if desired.
Bake: Place in the oven and bake for 20–25 minutes or until the top is golden brown.
Serve your Shepherd’s Pie hot and enjoy the delicious blend of savoury lamb and creamy potatoes—classic comfort food!
Corned Beef and Cabbage
This iconic meal is often enjoyed during St. Patrick’s Day celebrations as it perfectly captures the essence of traditional Irish cuisine.
Corned beef and cabbage holds a special place in Irish-inspired party foods, especially during festive occasions like St. Patrick’s Day. The dish combines tender, flavourful corned beef with boiled cabbage, creating a savoury and satisfying combination that pleases many palates.
The origins of corned beef and cabbage date back to the 17th century when this affordable yet delicious combination became popular among Irish immigrants in America. Today, it remains a staple in both authentic Irish cuisine resources and modern adaptations of ethnic-inspired dishes worldwide.
When preparing this dish, it’s important to ensure that the corned beef is cooked until tender, complementing the subtle taste of steamed or boiled cabbage to create an inviting plate of food for any occasion.
The simplicity and heartiness of this culinary delight make it an enduring favourite among food lovers who seek comforting recipes rooted deeply in tradition.
Ingredients
1.5–2 kg corned beef brisket, with seasoning packet (if included)
1 large onion, quartered
2–3 garlic cloves, smashed
1 tbsp peppercorns
2 bay leaves
1 head of cabbage, cut into wedges
4 large carrots, peeled and cut into chunks
900 g potatoes, peeled and halved
Fresh parsley, chopped (for garnish)
Instructions
Prepare the Corned Beef: Place the corned beef brisket in a large pot or Dutch oven. Add enough water to cover the meat and include the seasoning packet, peppercorns, bay leaves, onion, and garlic.
Cook the Beef: Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 2.5–3 hours or until the corned beef is tender.
Add Vegetables: Once the meat is nearly tender, add the potatoes and carrots to the pot. Simmer for 20 minutes, then add the cabbage wedges and cook for an additional 15–20 minutes or until all vegetables are tender.
Serve: Remove the corned beef and let it rest for a few minutes before slicing. Arrange the beef slices on a platter with the cabbage, carrots, and potatoes. Garnish with fresh parsley.
Enjoy your Corned Beef and Cabbage warm, with mustard or horseradish sauce on the side for added flavour.
Boxty
Boxty is a traditional Irish potato pancake made with grated potatoes, flour, baking soda, and buttermilk. It’s a versatile dish that can be served as part of a hearty breakfast or alongside main courses.
The word “boxty” is derived from the Irish phrase “bacstai,” which means “poor-house bread.” This humble yet delicious dish has been enjoyed for centuries and remains popular in Ireland and among people who appreciate ethnic-inspired dishes around the world.
Ingredients
225 g grated raw potatoes
225 g mashed potatoes (prepared and cooled)
125 g plain flour
1 tsp baking powder
1/2 tsp salt
240 ml milk
Butter or oil for frying
Instructions
Prepare the Potatoes: Place the grated raw potatoes in a clean towel and squeeze out excess moisture.
Mix Ingredients: In a large bowl, combine the grated potatoes, mashed potatoes, flour, baking powder, and salt. Gradually add the milk, stirring until a batter forms.
Cook the Boxty: Heat a bit of butter or oil in a frying pan over medium heat. Pour about 1/4 cup of the batter into the pan for each boxty, spreading it out to about 1.25 cm thick. Cook for 3–4 minutes per side or until golden brown and crispy.
Serve: Repeat with the remaining batter, adding more butter or oil as needed. Serve the boxty warm with a dollop of sour cream, chives, or even smoked salmon for a special treat.
Boxty is perfect as a side dish for breakfast or alongside a hearty stew, offering a true taste of Ireland!
Modern Takes on Irish Recipes
Try modern twists on Irish recipes like Baileys Chocolate Cream Pie and Overnight Steel Cut Oats with Whiskey Butter. See how these new takes add a unique flavour to traditional Irish dishes.
Baileys Chocolate Cream Pie
I adore creating modern takes on classic Irish dishes, and one of my absolute favourites is the Baileys Chocolate Cream Pie. This delightful dessert combines the smooth richness of chocolate with the distinctive flavour of Baileys Irish Cream.
It’s a real crowd-pleaser, perfect for any celebration or special occasion. The recipe is simple and easy to follow, making it ideal for busy foodies who still want to impress their guests with an indulgent treat.
To make this delectable pie, you’ll need some key ingredients such as Oreo cookie crumbs for the crust, heavy cream, bittersweet chocolate chips, unsalted butter, creamy Baileys Irish Cream liqueur and powdered sugar.
The combination of these components yields a silky-smooth filling that’s both luxurious and satisfying – a true testament to its high-quality taste profile. Whether you’re hosting an Irish-inspired party or simply craving a sumptuous dessert adventure in your own kitchen, this Baileys Chocolate Cream Pie is guaranteed to be a showstopper!
Create lasting memories and indulge in this luscious treat – it’s sure to be a hit amongst your friends and loved ones! Here’s a delicious recipe for a Baileys Chocolate Cream Pie:
Ingredients
For the Crust:
200 g chocolate biscuits, crushed
60 g unsalted butter, melted
For the Filling:
170 g dark chocolate, chopped
240 ml double cream
120 ml Baileys Irish Cream
60 g sugar
1 tbsp cornstarch
2 large egg yolks
1 tsp vanilla extract
Pinch of salt
For the Topping:
240 ml double cream
2 tbsp sugar
Chocolate shavings for garnish
Instructions
Make the Crust: Combine the crushed chocolate biscuits and melted butter in a bowl, mixing until well combined. Press the mixture evenly into the bottom and up the sides of a 23 cm pie dish. Chill in the fridge for 15–20 minutes to set.
Prepare the Filling: In a saucepan over low heat, melt the chocolate, stirring occasionally until smooth. Remove from heat and set aside.
Mix the Cream Filling: In another saucepan, whisk together the sugar, cornstarch, salt, and egg yolks. Gradually add the double cream and Baileys, whisking until smooth. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens, about 5–7 minutes. Remove from heat and stir in the melted chocolate and vanilla.
Assemble and Chill: Pour the chocolate filling into the prepared crust. Smooth the top with a spatula and refrigerate for at least 4 hours or until firm.
Whip the Cream Topping: Whip the remaining double cream and sugar until soft peaks form. Spread the whipped cream over the pie and garnish with chocolate shavings.
Serve this Baileys Chocolate Cream Pie chilled and enjoy a decadent, creamy dessert with a hint of Irish spirit!
Overnight Steel Cut Oats with Whiskey Butter
Let’s make Overnight Steel Cut Oats with Whiskey Butter. The recipe is perfect for busy foodies, and it’s a tasty way to start the day with a touch of Irish inspiration. Firstly, combine steel-cut oats, water, milk, and a pinch of salt in a bowl.
Cover and let it sit overnight. In the morning, warm the oats on the stove and top them with a dollop of flavourful whiskey butter made by creaming together butter, honey, and Irish whiskey – creating an indulgent twist on traditional oatmeal.
When mixed with our key ingredient – steel-cut oats – this recipe offers food lovers a delightful fusion of textures and flavours that makes for an ideal breakfast or brunch dish. Here’s a delightful recipe for Overnight steel-cut oats with Whiskey Butter, perfect for a warm and indulgent breakfast.
Ingredients
For the Oats:
150 g steel-cut oats
500 ml water
250 ml milk (or plant-based alternative)
1/2 tsp salt
1 tbsp honey or maple syrup (optional)
Toppings: fresh berries, nuts, or a drizzle of honey (optional)
For the Whiskey Butter:
60 g unsalted butter, softened
1 tbsp Irish whiskey
1–2 tbsp brown sugar
Pinch of cinnamon (optional)
Instructions
Prepare the Oats: In a medium saucepan, bring the water, milk, and salt to a simmer. Stir in the steel-cut oats and cook for 1–2 minutes. Remove from heat, cover, and let sit overnight.
Make the Whiskey Butter: In a small bowl, mix the softened butter, whiskey, brown sugar, and cinnamon (if using) until smooth. Scoop the butter onto a small piece of cling film or parchment paper, shape it into a log, and refrigerate until firm.
Finish Cooking the Oats: In the morning, bring the soaked oats to a gentle simmer on the stovetop, cooking for about 5–10 minutes until warmed through and thickened. Sweeten with honey or maple syrup if desired.
Serve: Spoon the oats into bowls, add a dollop of whiskey butter on top, and let it melt into the warm oats. Add any additional toppings you like, such as fresh berries, nuts, or an extra drizzle of honey.
Enjoy your warm, creamy steel-cut oats with a rich, flavourful touch of whiskey butter!
Cheddar and Bacon Irish Soda Bread
I love experimenting with classic Irish recipes, and one of my favourites is the Cheddar and Bacon Irish Soda Bread. The combination of sharp cheddar cheese and crispy bacon adds a delicious twist to this traditional bread. It’s a perfect accompaniment to soups or stews, and it’s also fantastic on its own as a snack.
To make this mouthwatering soda bread, all you need are basic ingredients like flour, baking soda, salt, buttermilk, shredded cheddar cheese, and cooked bacon pieces. The result is a hearty loaf with a golden crust and an irresistible aroma that fills your kitchen.
This recipe is ideal for busy foodies who want to add a delightful touch to their meals without spending hours in the kitchen.
The Cheddar and Bacon Irish Soda Bread showcases the versatile nature of Irish cuisine by incorporating beloved flavours into a simple yet satisfying dish. It’s an excellent choice for anyone looking for ethnic-inspired dishes that offer comfort and indulgence.
Here’s a delicious twist on traditional Irish Soda Bread with cheddar and bacon—perfectly savoury and ideal for serving alongside soups or stews!
Ingredients
450 g plain flour
1 tsp baking soda
1 tsp salt
200 g grated cheddar cheese
100 g cooked bacon, chopped
350–400 ml buttermilk
30 g melted butter for brushing
Instructions
Preheat and Prep: Preheat your oven to 200°C (180°C fan/gas mark 6) and line a baking sheet with parchment paper.
Mix Dry Ingredients: In a large bowl, sift together the flour, baking soda, and salt. Stir in the grated cheddar and chopped bacon, ensuring they’re evenly distributed throughout the flour mixture.
Add Buttermilk: Make a well in the centre of the flour mixture and pour in most of the buttermilk, reserving a small amount in case you need more. Stir until a soft, sticky dough forms, adding extra buttermilk if needed.
Shape the Dough: Turn the dough onto a floured surface and gently shape it into a round loaf, about 4–5 cm thick. Transfer to the prepared baking sheet, and using a sharp knife, cut a deep cross on the top of the loaf.
Bake: Brush the top of the dough with melted butter, then bake for 30–35 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
Cool and Serve: Let the soda bread cool slightly on a wire rack, then slice and serve warm.
Enjoy this cheddar and bacon soda bread on its own or spread with butter for an extra treat!
Irish Fish Cakes with Tartare Sauce
Irish Fish Cakes with Tartare Sauce are a delightful dish that brings together the rich flavours of Ireland’s coastal cuisine. The crispy exterior of the fish cakes gives way to tender, flaky fish blended with creamy mashed potatoes and fragrant herbs.
The zesty tartare sauce, made with ingredients like capers, gherkins, and fresh parsley, adds a tangy kick to each bite. Whether served as an appetiser for an Irish-inspired party or as a main course for a weeknight dinner, these fish cakes offer a taste of the sea in every mouthful.
For busy foodies looking to expand their culinary repertoire beyond traditional Irish recipes such as colcannon potatoes and soda bread, these Irish Fish Cakes with Tartare Sauce provide an easy yet sophisticated option.
With their simple ingredients and straightforward cooking process, these fish cakes make it convenient to add an exciting twist to your menu while honouring the flavours of Ireland.
So whether you’re preparing for St. Patrick’s Day festivities or simply craving a taste of something new, these scrumptious fish cakes promise to elevate your dining experience with their irresistible blend of textures and tastes.
Here’s a recipe for traditional Irish Fish Cakes served with tangy tartare sauce—perfect for a light lunch or dinner.
Ingredients
For the Fish Cakes:
500 g white fish fillets (such as cod, haddock, or pollock), cooked and flaked
450 g mashed potatoes (preferably chilled)
1 small onion, finely chopped
1–2 tbsp fresh parsley, chopped
1 tsp lemon zest
Salt and freshly ground black pepper to taste
1 egg, beaten
60 g breadcrumbs (plus extra for coating)
2 tbsp butter or oil for frying
For the Tartare Sauce:
3 tbsp mayonnaise
1 tbsp Dijon mustard
1 tbsp lemon juice
2 tbsp capers, finely chopped
2 tbsp gherkins or pickles, finely chopped
1 tbsp fresh parsley, chopped
Salt and pepper to taste
Instructions
Make the Fish Cake Mixture: In a large bowl, combine the flaked fish, mashed potatoes, chopped onion, parsley, lemon zest, salt, and pepper. Add the beaten egg and mix until well combined. If the mixture feels too soft, you can add a bit more breadcrumbs.
Shape the Fish Cakes: Using your hands, form the mixture into small patties (about 6–8). Coat each fish cake lightly in breadcrumbs.
Fry the Fish Cakes: Heat the butter or oil in a large frying pan over medium heat. Fry the fish cakes for about 4–5 minutes on each side or until golden brown and crisp.
Prepare the Tartare Sauce: While the fish cakes are cooking, whisk together all the tartare sauce ingredients in a small bowl. Taste and adjust seasoning if necessary.
Serve: Once the fish cakes are golden and cooked through, serve them hot with a generous dollop of tartare sauce on the side.
Enjoy your Irish Fish Cakes with Tartare Sauce, served with a simple salad or some crispy potatoes for a classic Irish meal!
New England Baked Beans
Now, let’s delve into the heart of New England Baked Beans. These hearty and comforting beans have been a staple in American cuisine for generations. The rich, sweet flavour is achieved through slow-cooking navy beans with molasses, salt pork or bacon, and brown sugar.
This dish pairs perfectly with barbecue or as a satisfying side to any meal. For busy foodies looking to add an authentic touch to their Irish-inspired party foods, these baked beans are sure to impress.
The tradition of making baked beans in New England dates back centuries and has become an essential part of ethnic-inspired dishes in American cuisine. The depth of flavour and versatility make them a must-have at any gathering.
So when seeking more than just ordinary side dishes for your next event, look no further than these delicious New England Baked Beans!
Ingredients
450 g dried navy beans (or other small white beans)
1 onion, finely chopped
2 cloves garlic, minced
250 g salt pork or unsmoked bacon, diced (optional for extra flavour)
60 ml molasses
2 tbsp maple syrup
2 tbsp brown sugar
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp ground black pepper
750 ml water or stock (vegetable or chicken)
1 bay leaf
Instructions
Soak the Beans: Rinse the dried beans and place them in a large bowl. Cover with water and let them soak overnight. Alternatively, you can do a quick soak by bringing the beans to a boil for 2 minutes, then removing them from the heat and letting them sit for 1 hour.
Prepare the Beans: Drain the beans and transfer them to a large pot or Dutch oven. Add fresh water to cover the beans, bring to a boil, then lower the heat and simmer for about 45 minutes, or until the beans are just tender. Drain, reserving some of the cooking liquid.
Cook the Salt Pork or Bacon: In a separate frying pan, cook the salt pork or bacon over medium heat until browned and crispy. Remove and set aside, keeping some of the rendered fat in the pan.
Make the Bean Sauce: In the same pan, sauté the chopped onion and minced garlic in the reserved fat until softened, about 5–7 minutes. Add the molasses, maple syrup, brown sugar, Dijon mustard, apple cider vinegar, salt, and pepper. Stir until everything is well combined and the sauce is smooth.
Assemble and Bake: Preheat your oven to 160°C (140°C fan/gas mark 3). In a large baking dish, combine the cooked beans, onion mixture, salt pork (or bacon), and bay leaf. Add enough water or stock to cover the beans. Stir to combine, then cover with foil.
Bake: Place the dish in the oven and bake for 2–3 hours, checking occasionally to ensure the beans don’t dry out. If the beans are getting too thick, add more water or stock as necessary.
Serve: Once the beans are tender and the sauce is thick and bubbly, remove from the oven and let them sit for a few minutes before serving.
Enjoy your rich and flavourful New England Baked Beans with crusty bread, grilled meats, or as a standalone dish!
Raspberry Cake with Lemon Buttercream
I love making this Raspberry Cake with Lemon Buttercream – it’s a hit every time! The vibrant raspberry flavour perfectly complements the zesty lemon buttercream, creating a delightful combination that will impress any crowd.
For busy foodies looking to add some flair to their dessert recipes, this is an absolute must-try. The refreshing tang of the lemon buttercream balanced with the sweetness of fresh raspberries creates a truly delectable treat that will leave everyone wanting more.
Whether you’re hosting an Irish-inspired party or simply indulging yourself, this dessert is sure to be a showstopper.
This recipe is perfect for food lovers who want to create something unique and inviting on St. Patrick’s Day or any special occasion. I especially enjoy incorporating these bright and tangy flavours into my culinary creations, and this cake never fails to deliver on taste and presentation.
It’s an easy way to elevate your baking repertoire with minimal effort, so get ready to impress your guests with this deliciously memorable treat that captures the essence of both Irish-inspired party foods and delectable dessert recipes.
Here’s a delightful recipe for a Raspberry Cake with Lemon Buttercream—perfect for a special occasion or as a sweet treat for any time of the year.
Ingredients
For the Cake:
250 g self-raising flour
200 g caster sugar
1/2 tsp baking powder
1/4 tsp salt
115 g unsalted butter, softened
2 large eggs
1 tsp vanilla extract
120 ml milk
200 g fresh raspberries (or frozen, thawed)
Zest of 1 lemon
For the Lemon Buttercream:
225 g unsalted butter, softened
400 g icing sugar, sifted
2 tbsp lemon juice (freshly squeezed)
Zest of 1 lemon
1–2 tbsp milk (if needed)
Instructions
For the Cake:
Preheat and Prepare: Preheat your oven to 180°C (160°C fan/gas mark 4). Grease and line two 20 cm round cake tins with baking paper.
Mix Dry Ingredients: In a medium bowl, sift together the self-raising flour, baking powder, and salt.
Cream Butter and Sugar: In a large bowl, beat the softened butter and caster sugar together until light and fluffy, about 3–5 minutes.
Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined. Be careful not to overmix.
Fold in Raspberries: Gently fold in the raspberries and lemon zest, being careful not to crush the berries too much.
Bake: Divide the batter evenly between the prepared cake tins and smooth the tops. Bake for 25–30 minutes, or until a skewer inserted into the centre of the cakes comes out clean.
Cool: Allow the cakes to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
For the Lemon Buttercream:
Beat the Butter: In a large bowl, beat the softened butter until creamy, about 2 minutes.
Add Icing Sugar: Gradually sift in the icing sugar, beating continuously until smooth and fluffy.
Add Lemon Juice and Zest: Add the freshly squeezed lemon juice and zest, then mix well. If the buttercream is too thick, add 1–2 tablespoons of milk until you reach a spreadable consistency.
To Assemble:
Frost the Cake: Once the cakes are fully cooled, spread a layer of lemon buttercream on the top of one cake. Place the second cake on top and frost the top and sides of the entire cake with the remaining buttercream.
Decorate: Garnish with fresh raspberries and a light dusting of icing sugar if desired.
Serve: Slice and enjoy your moist, fragrant raspberry cake with tangy lemon buttercream!
This cake is a delicious balance of sweet and tart flavours, with the freshness of raspberries complementing the zesty lemon buttercream perfectly!
Irish Recipes from Around the World
Explore international twists on Irish recipes with a global flavour, adding a new dimension to traditional favourites. Discover innovative reimaginings of classic Irish dishes that showcase the influence of different cultures.
Classic New England Fish Pie
Classic New England Fish Pie is a comforting seafood dish featuring a blend of flaky fish, creamy sauce, and topped with mashed potatoes. This hearty pie celebrates the fresh flavours of the ocean and the rich culinary heritage of New England.
Perfect for an Irish-inspired party or any occasion, this dish offers a delicious fusion of Irish and New England cuisine. The buttery mashed potatoes over a medley of seafood create a scrumptious combination that will delight food lovers looking to explore ethnic-inspired dishes.
For busy foodies seeking delectable yet convenient options, Classic New England Fish Pie provides an easy-to-prepare meal bursting with irresistible flavours. Whether hosting an Irish-inspired party or craving a heartwarming dinner at home, this dish is sure to please with its delightful taste and simple preparation process.
Ingredients
For the Filling:
600 g white fish fillets (such as cod, haddock, or pollock)
200 g cooked shrimp or lobster (optional, for extra flavour)
1 medium onion, finely chopped
2 cloves garlic, minced
2 tbsp butter
1 tbsp flour
500 ml whole milk
200 ml fish stock
1/2 tsp dried thyme
1/4 tsp ground nutmeg
Salt and freshly ground black pepper to taste
2 tbsp fresh parsley, chopped (for garnish)
For the Mashed Potato Topping:
900 g potatoes, peeled and chopped
50 g butter
120 ml whole milk
Salt and freshly ground black pepper to taste
Instructions
For the Mashed Potato Topping:
Boil the Potatoes: Place the chopped potatoes in a large pot and cover with water. Bring to a boil and cook for about 15 minutes, or until tender when pierced with a fork.
Mash the Potatoes: Drain the potatoes and return them to the pot. Mash with the butter and milk until smooth and creamy. Season with salt and pepper to taste. Set aside.
For the Fish Filling:
Prepare the Fish: Cut the fish fillets into bite-sized chunks. If using shrimp or lobster, chop them into small pieces. Set aside.
Sauté the Onion and Garlic: In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and cook for about 5 minutes until softened. Add the garlic and cook for another minute.
Make the Sauce: Sprinkle the flour over the onions and garlic, stirring to combine. Cook for 1–2 minutes to form a roux. Gradually add the milk and fish stock, whisking continuously to prevent lumps. Continue to cook for 3–5 minutes until the sauce thickens slightly.
Add the Fish: Add the fish chunks to the sauce and cook for 5–7 minutes, or until the fish is cooked through and flakes easily. If using cooked shrimp or lobster, add them at this stage and stir gently.
Season the Filling: Stir in the dried thyme, nutmeg, and chopped parsley. Taste the filling and adjust the seasoning with salt and pepper.
Assemble the Pie:
Layer the Filling and Potatoes: Preheat your oven to 200°C (180°C fan/gas mark 6). Spoon the fish filling into a large baking dish and spread it out evenly. Carefully spoon the mashed potatoes on top, spreading them to cover the entire surface. Use a fork to create a pattern on the top for a nice finish.
Bake: Place the pie in the preheated oven and bake for 20–25 minutes, or until the top is golden and the filling is bubbling around the edges.
Serve: Let the pie cool for a few minutes before serving. Garnish with extra chopped parsley if desired.
Enjoy your comforting Classic New England Fish Pie with a side of steamed vegetables or a fresh salad for a perfect meal!
Easy Cassoulet
Creating an easy Cassoulet is a delightful adventure into the realm of hearty, flavourful dishes. The dish originated in France and has become a favourite comfort food across the globe.
One can prepare this with minimal hassle while impressing guests with its rich flavours and inviting aroma. Using ingredients such as sausages, bacon, beans, tomatoes, and herbs creates a symphony of tastes that will leave everyone eager for more.
The key to mastering an easy Cassoulet is to take it slow and allow the flavours to develop by simmering everything together gently until they meld perfectly. With just a touch of effort and creativity, one can unlock the secrets of crafting this classic dish that suits any gathering or celebration without stress.
Ingredients
450 g dried white beans (such as cannellini or great northern beans), soaked overnight or quick-soaked
2 tbsp olive oil
2 sausages (such as Toulouse, or your favourite type), cut into chunks
2 chicken thighs, bone-in and skin-on
1 onion, finely chopped
2 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 can (400 g) crushed tomatoes
750 ml chicken stock (or enough to cover the beans)
1 tsp dried thyme
1 bay leaf
Salt and freshly ground black pepper to taste
100 g breadcrumbs (optional for topping)
Fresh parsley, chopped (for garnish)
Instructions
Prepare the Beans: If you haven’t already soaked the beans overnight, use the quick-soak method: place beans in a pot, cover with water, bring to a boil for 2 minutes, then remove from heat and let sit for 1 hour. Drain and set aside.
Brown the Meat: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sausage chunks and brown them for about 5 minutes. Remove from the pot and set aside. In the same pot, add the chicken thighs and cook for 5–7 minutes per side, until the skin is golden. Remove and set aside.
Sauté Vegetables: Add the chopped onion, garlic, carrots, and celery to the pot and cook for 5 minutes, stirring occasionally, until softened.
Combine Ingredients: Add the soaked beans, crushed tomatoes, chicken stock, thyme, and bay leaf. Stir to combine. Return the sausages and chicken to the pot. Bring to a boil, then reduce the heat to low and cover the pot. Simmer for about 1.5–2 hours, or until the beans are tender and the meat is cooked through.
Crisp the Topping (Optional): If using breadcrumbs, melt a tablespoon of butter in a frying pan and toast the breadcrumbs until golden. Sprinkle over the cassoulet just before serving for a crunchy topping.
Serve: Remove the chicken thighs from the pot and shred the meat, discarding the bones. Return the meat to the cassoulet and discard the bay leaf. Taste and adjust the seasoning with salt and pepper.
Garnish and Enjoy: Sprinkle with freshly chopped parsley and serve hot. This dish is perfect for a comforting, family-style meal.
Enjoy your easy cassoulet with crusty bread and a glass of red wine! It’s a perfect dish for cold weather or special occasions.
Baked Brats in Caramelised Sauerkraut
Transitioning from the hearty dish of Easy Cassoulet to another Irish-inspired delight, I can’t help but think about Baked Brats in Caramelised Sauerkraut. This dish offers a fusion of flavours that is sure to tantalise your taste buds.
The combination of savoury bratwurst and tangy sauerkraut makes for a delightful meal, perfect for any occasion. It’s an excellent addition to any Irish-inspired party foods lineup, adding a unique twist to traditional dishes.
I was pleasantly surprised by the rich blend of flavours when I tried this dish. The caramelisation of sauerkraut with juicy baked brats provided a burst of sweet and savoury goodness that left me wanting more.
The aroma alone was enough to set the stage for an enjoyable dining experience at my last gathering. If you’re looking for ethnic-inspired dishes that are both simple to prepare and full of flavour, then these Baked Brats in Caramelised Sauerkraut definitely deserve a spot on your menu.
Ingredients
4 bratwurst sausages
500 g sauerkraut, drained and rinsed
1 large onion, thinly sliced
2 tbsp olive oil
1 tbsp butter
1 tsp sugar
1 tbsp apple cider vinegar
1/2 tsp caraway seeds (optional)
1/2 cup (120 ml) beer (preferably a lager or pilsner)
Salt and freshly ground black pepper to taste
Fresh parsley, chopped (for garnish)
Mustard for serving (optional)
Instructions
Prepare the Sauerkraut: In a large frying pan, heat the olive oil and butter over medium heat. Add the sliced onions and sugar, and cook for 10–15 minutes, stirring occasionally, until the onions are caramelised and golden brown.
Cook the Sauerkraut: Add the sauerkraut to the pan with the onions and cook for an additional 5 minutes, stirring occasionally. Add the apple cider vinegar and caraway seeds (if using), and season with salt and pepper. Stir well and let the sauerkraut cook for another 5 minutes to combine the flavours.
Prepare the Brats: Preheat your oven to 180°C (160°C fan/gas mark 4). Place the bratwurst sausages in a baking dish.
Combine and Bake: Pour the caramelised sauerkraut mixture over the sausages in the baking dish. Pour the beer over the top, covering the sausages and sauerkraut slightly. Cover the dish with foil and bake in the preheated oven for 30–40 minutes or until the sausages are cooked through.
Crisp the Brats: After baking, remove the foil and return the dish to the oven for an additional 10–15 minutes to allow the sausages to brown and crisp up.
Serve: Garnish with fresh chopped parsley and serve with mustard on the side if desired. This dish pairs wonderfully with mashed potatoes, crusty bread, or even a light salad.
Enjoy your comforting, savoury Baked Brats in Caramelised Sauerkraut—packed with rich flavours and perfect for a satisfying meal!
Irish Spiced Beef Curry
Now, let’s move on from the Mediterranean-style Irish oatmeal soda bread to a delightful fusion dish: Irish Spiced Beef Curry. This aromatic and hearty dish brings together the warmth of traditional Irish spices with the comforting appeal of a well-made curry.
The tender beef is infused with a blend of distinct Irish spices, creating an explosion of flavour that will surely impress your guests.
For busy foodies looking for an ethnic-inspired dish for their next gathering, this Irish spiced beef curry recipe is a must-try. The rich aroma and robust flavours make it an ideal choice for those seeking new and exciting additions to their repertoire of party foods.
With its distinctive blend of spices, this curry provides a tantalising fusion experience that lingers on the palate, offering a unique twist on classic comfort food.
When searching for something different yet undeniably delicious in the world of ethnic-inspired dishes, look no further than this exquisite Irish spiced beef curry. Its enticing aroma and rich flavours are sure to elevate your culinary journey as you navigate through diverse global cuisines.
Ingredients
800 g beef stew meat or chuck, cut into cubes
2 tbsp vegetable oil
2 onions, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
1 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
1/4 tsp ground cloves (optional)
1/2 tsp ground black pepper
1–2 green chillies, chopped (optional for heat)
1 can (400 ml) coconut milk
300 ml beef stock
1 tbsp tomato paste
2 tbsp soy sauce
2 tsp brown sugar
Salt to taste
Fresh coriander (cilantro) leaves for garnish
Cooked rice for serving
Instructions
Brown the Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes and brown on all sides, working in batches if necessary. Remove the beef from the pot and set aside.
Sauté the Aromatics: In the same pot, add the chopped onions and cook for 5–7 minutes, until softened. Add the garlic and ginger, and cook for another 1–2 minutes until fragrant.
Add the Spices: Stir in the curry powder, cumin, coriander, turmeric, cinnamon, cloves (if using), black pepper, and chopped green chillies (if using). Cook for 1–2 minutes, stirring constantly to toast the spices and bring out their flavours.
Build the Sauce: Add the tomato paste to the pot and stir to combine. Pour in the beef stock and coconut milk, scraping up any browned bits from the bottom of the pot. Add the soy sauce, brown sugar, and salt to taste.
Simmer: Return the browned beef to the pot and stir to coat in the sauce. Bring the mixture to a simmer, then cover and cook on low heat for 1.5–2 hours, or until the beef is tender and the flavours have melded together. Stir occasionally, adding a little more stock or water if needed.
Final Adjustments: Taste the curry and adjust the seasoning with additional salt, soy sauce, or sugar if needed.
Serve: Serve the Irish Spiced Beef Curry hot, garnished with fresh coriander (cilantro) leaves. This curry goes wonderfully with steamed rice or naan bread.
Enjoy this comforting, spiced beef curry with its rich, aromatic flavours—a fusion of traditional Irish ingredients and Indian-inspired spices!
Irish Beef and Guinness Stew
As a food lover seeking Irish-inspired party foods, one can’t go wrong with the hearty and flavoursome Irish Beef and Guinness Stew. This classic dish is a staple of traditional Irish cuisine, featuring tender beef simmered in a rich and robust gravy made with Guinness stout, carrots, onions, and aromatic herbs.
The slow cooking process ensures that the meat becomes incredibly tender while absorbing all the deep flavours of the stew. This comforting dish is perfect for busy foodies looking to host an authentic St. Patrick’s Day celebration or simply enjoy a satisfying meal at home.
For those exploring ethnic-inspired dishes like the Irish Beef and Guinness Stew, it’s important to note that this recipe not only boasts popularity in Ireland but has also captivated taste buds around the world. Its rich flavours make it an excellent centrepiece for any Irish-inspired gathering or as a delightful family dinner option.
Ingredients
1 kg beef stew meat (preferably chuck or brisket), cut into chunks
2 tbsp vegetable oil
2 large onions, chopped
3 cloves garlic, minced
3 medium carrots, peeled and chopped
2 sticks celery, chopped
2 tbsp tomato paste
500 ml Guinness beer (or any stout)
750 ml beef stock (preferably low-sodium)
1 tsp dried thyme
1 bay leaf
1 tsp Worcestershire sauce
1 tbsp brown sugar
Salt and freshly ground black pepper to taste
2 tbsp flour (for dusting)
1 tbsp fresh parsley, chopped (for garnish)
Instructions
Prepare the Beef: Season the beef chunks with salt and pepper, then lightly dust them with flour.
Brown the Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the beef in batches to avoid overcrowding, turning the pieces to get a good caramelisation on all sides. Remove the beef and set aside.
Sauté the Vegetables: In the same pot, add a little more oil if needed, then add the onions, carrots, and celery. Cook for about 5–7 minutes, stirring occasionally, until the vegetables are softened. Add the garlic and cook for another minute until fragrant.
Add Tomato Paste and Liquid: Stir in the tomato paste and cook for 2 minutes. Add the Guinness and scrape any browned bits from the bottom of the pot. Pour in the beef stock, then add the Worcestershire sauce, thyme, bay leaf, and brown sugar.
Simmer the Stew: Return the browned beef to the pot, making sure it’s submerged in the liquid. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 2–2.5 hours, or until the beef is tender and the stew has thickened.
Adjust Seasoning: Taste and adjust the seasoning with additional salt and pepper, if needed.
Serve: Remove the bay leaf and discard. Ladle the stew into bowls and garnish with freshly chopped parsley. This stew pairs wonderfully with mashed potatoes, crusty bread, or over buttered noodles.
Enjoy your comforting Irish Beef and Guinness Stew—a rich, warming meal with deep, full flavours perfect for any occasion!
Authentic Irish Cuisine Resources
Explore traditional Irish farmhouse recipes, delve into the rich heritage of Irish recipe books, and discover how to make homemade Irish cream and Guinness bread. Get ready to embark on a culinary journey through authentic Irish cuisine resources.
Traditional Irish Farmhouse Recipes
As a food lover, you are always seeking out new and exciting recipes. Let’s explore the world of traditional Irish farmhouse recipes which have been passed down through generations.
These authentic dishes are not only delicious but also offer a glimpse into the rich culinary heritage of Ireland.
Colcannon, Irish stew, and soda bread showcase the heartiness and simplicity of traditional Irish farm cooking. The use of fresh ingredients like potatoes, cabbage, and lamb or beef has been central to these timeless recipes.
To truly embrace the essence of Irish cuisine, it’s essential to include these classic dishes in your culinary repertoire.
When hosting an ethnic-inspired party or looking for unique recipe ideas, incorporating traditional Irish farmhouse recipes can add a touch of authenticity to your spread. The genuine flavours and warmth found in these recipes will surely impress even the most discerning foodies at your gathering.
So why not try your hand at preparing these timeless treasures from Ireland’s culinary legacy?
Irish Recipe Books
When it comes to diving into authentic Irish cuisine, I always look no further than traditional Irish recipe books. These meticulously crafted collections are designed to enhance the experience of exploring the rich heritage of flavours and traditional recipes from Ireland.
It’s not merely about seeking more than just recipes; these books unlock the secrets of Irish-inspired party foods in a way that is both informative and delightful for food lovers like me.
From homemade Irish cream to Guinness bread, these books offer bespoke insights into ethnic-inspired dishes that have evolved from centuries of social and cultural influences.
Moreover, exploring Irish recipe books has not only broadened my culinary horizons but has also provided me with a deeper understanding of how Irish immigration has impacted global food culture.
The ever-evolving world of food finds its essence within the pages of these carefully tailored resources, offering a comprehensive glimpse into the complexities of authentic Irish cuisine.
So if you’re embarking on a journey towards hosting an unforgettable St. Patrick’s Day celebration or simply want to delve into the heartwarming flavours of Ireland, incorporating these resources will undoubtedly add robust authenticity to your dining experiences.
Irish cuisine offers a rich heritage of flavours and traditional recipes for people to explore and enjoy. Whether it’s the comforting warmth of Irish stew or the modern twist of Baileys chocolate cream pie, there’s something for every food lover. From classic dishes to creative adaptations, these Irish-inspired recipes bring a taste of Ireland to kitchen tables around the world.
Shaimaa Olwan 
Dina Essawy