Great Place, Great Food

Anywhere you travel the food that you encounter plays a big part. That is why I thought that I would tell you about the food in Ireland. Irish cooking is based on three different types of food. Which are meat, potatoes, and Vegetables. Potatoes play a major role in an Irish diet. They are used to make chips, potato bread, boxty, colcannon, and poitín. That is just mentioning a few, but boxty is one of my faverites, a kind of potatoe pancake (Yum!). In 1845 there was a potatoe famine in Ireland that lasted for six years. Since potatoes are so important, over a million men, women and children were killed and caused another million to flee the country. I figure that most people are familiar with our traditional Irish stew, but if not it the "Best" known dish traditionaly made from goat, but is more commonly made with lamb. There is a poemfrom the 1800s to praise the stew.

"Then hurrah for an Irish Stew

That will stick to your belly like glue."

Ireland does have a few other traditional foods that are not so well known, these include Champ, Ulster Fry, Wheaten Bread, Soda Bread, and Potato Farlso. Traditional Irish cooking is very basic, wholesome, and use prime quality local produce, few spices are added to enhance the natural flavors of the basic ingredients with the exception of Salt and Pepper. We also enjoy many different types of seafood since we are surrounded by water. Unlike the United States we eat our main meal around noon. Then to finish off the day we have a light snack and a cup of tea before bedtime. There are so many great recipes in Ireland that are truly delicious that I would like to share one with you.
Potatoe Scones
INGREDIENTS:
1-1/2 cups self-raising flour
1 cup cold, mashed potato
30 g butter, melted
3/4-1 cup milk
1/2 cup coarsely grated tasty cheese

1
Preheat oven to 200 C. Grease a scone tray with melted butter or margarine.
2
Sift flour into a bowl, stir through mashed potato, moisten with butter and milk to form a soft dough. Turn onto a lightly floured surface.
3
Knead dough lightly, divide into eight portions. Roll into 25 cm lenths, shape into knots. Place on lightly floured baking tray, brush with remaining milk and sprinkle with cheese. Bake until golden and cooked through.
4
Serve warm, spread with butter.
5
Hint: Sir Walter Raleigh introduced the potato to Ireland in the 16th century and it became the mainstay of the nation.

Fact Of The Day:The longest place name in Ireland is Muckanaghederdauhaulia. A village in County Galway. It means pig-marsh between 2 seas - or briny inlets - I prefer the 1st one..