An Irish food glossary
Barmbrack
Champ
Traditional tea bread flavored with fruit and spices, and eaten
spread with butter.
Mashed floury potatoes flavored with butter, milk and chopped
scallions (spring onions).
BIM Seafood Circle
Colcannon
Administered by Bord Iascaigh Mhara (Irish Sea Fisheries
Board); gathers and assesses establishments specializing in
Mashed floury potatoes flavored with chopped cooked kale, or
fresh seafood.
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 flavoring 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; made with a mixture of
morning takeout food.
sheep and beef blood, gray and 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 flavorings such as 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-flavored 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 flavoring and thickening seafood soups and
are over a 100 throughout Ireland.
desserts.
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