The grub of the Irish

Ireland has always maintained a unique culture, quite separate from the rest of Europe, and it is this individuality which flavours their produce and culinary traditions

These days, you can travel across the 'food island' from Monday to Sunday, eat like a king and not have the same thing twice. The very fact of it being an island means that you can find excellent seafood and shellfish - oysters, mussels, clams and scallops play a big part in traditional Irish feasts. Wild Irish salmon is also a far cry from the normal pasty, flaccid farmed fish we normally see in the supermarkets.

The strong agricultural history and a soft, forgiving climate combine to produce world famous rich dairy products and quality meat. Free-range cattle and sheep feed off the changing grass almost year round due to the mild winters, resulting in spectacular lamb and beef.

The potato, introduced to Ireland in the 16th century, quickly became a staple of the country - playing a part in some of Ireland's most famous national dishes such as potato bread and the legendary Irish stew.

Each region has its own particular speciality - from the smoked fish of Galway, the puddings of Clonakilty, the distinctively different cheeses of Cork and Tipperary, the pickles of Donegal, the handmade chocolates of Kerry, the cakes of Mayo, the ales of Meath and the microbreweries of Dublin.

The taste of Ireland is reaching our shores, with a range of produce available in most supermarkets and specialist stores. Visit the Irish Food Board's website - www.foodisland.com - for more information.

If all this talk of Ireland's produce has inspired you, don't wait for St Patrick's day to cook an Irish feast. Over the next few pages, follow our menu of Irish recipes for a brilliant dinner party or a cosy meal for two.

Irish Menu

Starter: Blarney Salad

Main course: Irish Meat Balls

Dessert: Toasted Oat and Brown Sugar Ice Cream

All recipes are courtesy of Bord Bia - the Irish food board - and Galtee Irish Meats

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