Page 309 - (DK Eyewitness) Travel Guide - Ireland

WHERE T O EA T AND DRINK  307

Day, while rich porter cake is
made with Guinness or other
stout. White, brown and fruit
scones will never be far from
tea and breakfast tables.

Dairy Products
Butter, usually salted, is used
generously, on vegetables
and in sauces as well as in
puddings and on bread.
Cream, too, is used in cooking,
stirred into soups and whipped
for puddings. The variety
and quality of Irish farmhouse
Fruit and vegetable stall at Moore Street Market, Dublin cheeses is impressive, although
a med ium Cheddar produced
and oysters, scallops, clams and bread is fried or eaten cold, by a large manufacturer was
razor shells. Herring, mackerel, as cake. Farls (“quarters”) are hailed “Best Irish Cheese” at the
plaice and skate are brought made with wheat flour or oats, 2005 World Cheese Awards.
in from the sea, while the rivers bi carbonate of soda and butter­
and lakes offer up salmon, milk, which goes into many Irish Cheeses
trout and eels, which are recipes. Fruit breads include
often smoked. Galway salmon barm brack, traditionally eaten Carrigaline Nutty­tasting,
has the best reputation and at Hallowe’en and on All Saint’s Gouda­like cheese from Cork.
its oyster festival is famous. Cashel Blue The first Irish blue
Salmon is usually smoked in cheese. Soft and creamy.
oak wood kilns. Along the Unpasteurized; from Tipperary.
shore, a red seaweed called Cooleeny Small, Camembert­
dulse is collected and mixed style unpasteurized cheese
with potatoes mashed in their from Tipperary.
skins to make dulse champ. Durrus Creamy, natural­rind
unpasteurized cheese from West
Cork. May be smoked.
Baked Goods Gubbeen Semi­soft washed
Freshly baked breads make rind cheese. Rich, milky taste.
up a large percentage of the Milleens Soft, rich rind­washed
Irish diet. Unleaven soda bread cheese. Unpasteurized; from the
is ubiquitous (it’s great with Beara peninsula, Cork.
Irish cheeses). In Northern St Killian Hexagonal Brie­like
Ireland, brown soda bread is Sea trout, plucked fresh from the creamy cheese from Wexford.
called wheaten bread. Potato Atlantic Ocean

Dublin Coddle This is a com­ Galway Salmon Top quality Brown Bread Ice Cream
forting mixture of sausages, fish can be simply served with Considered a luxury in the19th
bacon, potatoes and onions, an Irish butter sauce, watercress century and now a modern
stewed in ham stock. and colcannon. classic in Irish restaurants.

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