An Irish food glossary
Barmbrack
Champ
A traditional tea bread flavoured with fruit and spices, and
eaten spread with butter.
Mashed floury potatoes flavoured with butter, milk and
chopped scallions (spring onions).
BIM Seafood Circle
Colcannon
Administered by Bord Iascaigh Mhara (Irish Sea Fisheries
Board); gathers together and assesses establishments
Mashed floury potatoes flavoured with chopped cooked kale,
specialising in fresh seafood.
or cabbage.
Blaa
Corned beef
A type of floury bread roll, unique to the region of Waterford.
Irish name for salt/spiced beef.
Black pudding
Crubeen
Blood sausage made from pigs’ blood, onions, herbs, spices
Lightly-brined foot of a pig eaten not for the meat but for the
and oatmeal or barley.
rich gelatinous skin and fat. Valued as a hangover cure!
Boxty
Dillisk (or Dulse)
A mixture of grated raw potato, mashed cooked potato,
Seaweed, sold dried to nibble, or use as flavouring for cheese,
cooked on a griddle.
bread, soups and potatoes.
Breakfast Roll
Drisheen
Ful Irish or Ulster Fry stuffed into a large bread rol . Popular
Unique blood pudding from Cork; a mixture of sheep and
morning take-away food.
beef blood serum, grey in colour with a wobbly blancmange-
like texture.
Breakfast Sausage
Dry cured/smoked bacon and ham
Fine-textured fresh pork sausage (about 65% meat).
Fresh pork rubbed with salt and flavourings like sugar and
Buttermilk
juniper berries. Matured over some weeks, it is often then
smoked. Traditional cures include Limerick (mild and moist)
Liquid left from cream churned for butter; an essential
and Belfast (full-flavoured and dry).
ingredient in Irish breads and baking.
Euro-Toques
Cáis
Pan-European organization representing 3,500 chefs with 200
The Irish Farmhouse Cheesemakers Association with over
active Irish members.
100 members.
Farmer/Producers’ Markets
Carrageen
Specialising in fresh local, artisan and speciality foods, there
Seaweed used for flavouring and thickening seafood soups
are over a 100 throughout Ireland.
and desserts.
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