As you may know, traditional Irish cuisine is often associated with hearty stews, comforting potato dishes, and rich meat pies. But what if I told you that modern Irish cooking has evolved to incorporate bold flavors, creative twists, and unexpected ingredients? That’s right – the Emerald Isle’s culinary scene has gone from classic to cutting-edge! In this article, we’ll explore 18 mouth-watering recipes that blend traditional Irish flavors with innovative techniques and international inspirations. From rich braises and savory stews to decadent desserts and snacks, these dishes are sure to satisfy your cravings for something new and exciting. So, without further ado, let’s dive into the world of modern Irish cuisine and discover a whole new side of this beloved country’s culinary charm!
Guinness Braised Short Ribs with Colcannon Mash
Rich, fall-off-the-bone short ribs are slow-cooked in a rich Guinness stout sauce, served atop a creamy colcannon mash. A perfect comfort food dish for a cold evening.
Ingredients:
– 4-6 short ribs
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup Guinness stout
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 4-6 medium-sized potatoes, peeled and chopped
– 1 head of cabbage, chopped
– 2 tablespoons butter
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season short ribs with salt, pepper, and thyme.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs until browned on all sides, about 5 minutes per side. Remove from pot and set aside.
4. Add chopped onion to the pot and cook until caramelized, about 8-10 minutes.
5. Add garlic, Guinness stout, beef broth, tomato paste, and browned short ribs back into the pot. Bring to a simmer and transfer to the preheated oven.
6. Braise for 2 1/2 hours or until meat is tender and falls off the bone.
7. Meanwhile, boil chopped potatoes and cabbage in salted water until tender. Drain and mash with butter and season with salt and pepper.
Cooking Time: 2 1/2 hours
Modern Irish Soda Bread with Herbs and Cheese
This recipe takes a classic Irish soda bread and elevates it with fresh herbs and melted cheese, creating a deliciously savory treat perfect for any occasion.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh chives
– 1/2 cup grated cheddar cheese
– 1/2 cup buttermilk
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking soda, and salt.
3. Add chopped parsley, chives, and grated cheese to the dry ingredients. Whisk until combined.
4. Pour in buttermilk and stir until dough comes together in a sticky ball.
5. Turn dough onto a floured surface and gently knead for 2-3 minutes.
6. Form into a round loaf and place on prepared baking sheet.
7. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Whiskey-Glazed Salmon with Dillisk Butter
Elevate your dinner game with this rich and savory dish, featuring a whiskey-infused glaze and a tangy dillisk butter.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/4 cup whiskey (such as Jameson or Bushmill’s)
– 2 tbsp honey
– 2 tbsp brown sugar
– 1 tsp Dijon mustard
– 1 tsp lemon juice
– 2 cloves garlic, minced
– 1/2 cup unsalted butter, softened
– 2 tbsp chopped fresh dillisk
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small saucepan, combine whiskey, honey, brown sugar, Dijon mustard, lemon juice, and garlic. Bring to a simmer over medium heat.
3. Reduce glaze by half, stirring occasionally. Let cool.
4. Place salmon fillets on a baking sheet lined with parchment paper. Brush with the cooled glaze.
5. Mix softened butter with chopped dillisk. Spread on top of each salmon fillet.
6. Bake for 12-15 minutes or until cooked through.
Cooking Time: 12-15 minutes
Smoked Haddock Chowder with Crispy Pancetta
A hearty and flavorful chowder that showcases the richness of smoked haddock, paired with the satisfying crunch of crispy pancetta.
Ingredients:
– 1 pound smoked haddock fillets, flaked
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1/2 cup all-purpose flour
– 1 cup fish stock
– 1/2 cup heavy cream
– Salt and pepper to taste
– 4 slices pancetta, cut into small pieces
– Fresh parsley, chopped (optional)
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Sprinkle flour over the mixture; whisk to combine. Cook for 1 minute.
3. Gradually add fish stock and heavy cream, whisking constantly. Bring to a simmer.
4. Add flaked haddock and pancetta; cook until heated through, about 5-7 minutes or until haddock is cooked.
5. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.
Cook Time: 15-20 minutes
Black Pudding and Apple Stuffed Pork Belly
This show-stopping dish combines the rich flavors of black pudding, sweet apples, and tender pork belly for a truly unforgettable meal.
Ingredients:
– 1 (2.5 kg) pork belly, skin removed
– 250g black pudding, crumbled
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 2 apples, peeled and diced
– 1 tsp ground cinnamon
– Salt and pepper to taste
– 10ml olive oil
Instructions:
1. Preheat oven to 180°C (350°F).
2. In a large bowl, combine crumbled black pudding, chopped onion, minced garlic, and diced apples.
3. Stuff the mixture into the pork belly, leaving a 2.5 cm border around the edges.
4. Season with salt, pepper, and cinnamon.
5. Drizzle olive oil over the stuffed pork belly.
6. Place in a roasting pan and roast for approximately 2 hours, or until the meat is tender and caramelized.
Cooking Time: 2 hours
Seaweed and Potato Croquettes with Lemon Aioli
Elevate your snack game with these crispy, flavorful croquettes filled with a delicate seaweed and potato mixture, served with a tangy lemon aioli for dipping.
Ingredients:
– 2 large potatoes, peeled and grated
– 1/4 cup dried wakame or hijiki seaweed, rehydrated in water and chopped
– 1/4 cup all-purpose flour
– 1 egg, lightly beaten
– 1/4 teaspoon salt
– Vegetable oil for frying
– Lemon Aioli (recipe below)
Instructions:
1. In a bowl, combine potatoes, seaweed, flour, egg, and salt. Mix well to combine.
2. Using your hands, shape the mixture into small patties, about 1 inch in diameter and 1/2 inch thick.
3. Heat about 1 inch of vegetable oil in a deep frying pan over medium-high heat until it reaches 350°F.
4. Fry the croquettes in batches until golden brown, about 3-4 minutes per batch.
5. Drain on paper towels and serve hot with Lemon Aioli.
Lemon Aioli:
– 1/2 cup mayonnaise
– 2 tablespoons freshly squeezed lemon juice
– Salt to taste
Mix all ingredients together until smooth. Refrigerate for at least 30 minutes before serving.
Cooking Time: About 20-25 minutes, including frying time.
Irish Coffee Chocolate Mousse with Baileys Cream
Experience the rich flavors of Ireland in this decadent chocolate mousse infused with the smoothness of Baileys Irish Cream and a hint of coffee.
Ingredients:
– 8 ounces heavy cream
– 1/2 cup unsweetened cocoa powder
– 1/4 cup granulated sugar
– 2 large egg whites
– 2 tablespoons Baileys Irish Cream
– 1 teaspoon instant coffee powder
– Whipped cream and chocolate shavings for garnish (optional)
Instructions:
1. In a medium bowl, whip the heavy cream until stiff peaks form. Set aside.
2. In a separate bowl, whisk together cocoa powder, sugar, and egg whites until smooth.
3. Stir in Baileys Irish Cream and instant coffee powder until well combined.
4. Fold the whipped cream into the chocolate mixture until no white streaks remain.
5. Spoon the mousse into individual serving cups or a large serving dish.
6. Chill in the refrigerator for at least 2 hours or overnight before serving.
7. Garnish with whipped cream and chocolate shavings, if desired.
Cooking Time: 2 hours (chilling time)
Beetroot-Cured Salmon with Horseradish Crème Fraîche
Elevate your salmon game with this vibrant and flavorful dish, featuring a beetroot cure that adds natural sweetness and a pop of color. Paired with a tangy horseradish crème fraîche, this recipe is sure to impress.
Ingredients:
– 4 salmon fillets (6 oz each)
– 2 medium beetroot
– 1 cup brown sugar
– 1/2 cup kosher salt
– 1/4 cup pink peppercorns
– 1/2 cup crème fraîche
– 2 tbsp freshly grated horseradish
– Fresh dill, for garnish
Instructions:
1. Preheat oven to 200°F (90°C).
2. Roast the beetroot in foil for about 45 minutes, or until tender.
3. Peel and chop the cooled beetroot into small pieces.
4. In a blender or food processor, combine beetroot, brown sugar, kosher salt, and pink peppercorns. Blend until smooth to create the cure.
5. Place the salmon fillets in a shallow dish and pour the beetroot cure over them. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
6. Just before serving, mix crème fraîche with grated horseradish.
7. Remove the salmon from the cure, pat dry with paper towels, and serve with a dollop of horseradish crème fraîche and garnished with fresh dill.
Cooking Time: 2 hours (or overnight) for curing; 5-7 minutes per side in the oven
Lamb Stew with Pearl Barley and Root Vegetables
A hearty and comforting stew perfect for a chilly evening, this lamb stew is rich in flavor and texture, thanks to the addition of pearl barley and root vegetables.
Ingredients:
– 1 pound lamb shoulder or shanks, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 2 medium potatoes, peeled and chopped
– 1 cup pearl barley
– 4 cups lamb broth or beef broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Brown the lamb pieces on all sides, then remove from pot and set aside.
3. Add the onion and garlic to the pot; cook until softened, about 5 minutes.
4. Add the carrots and potatoes; cook for an additional 5 minutes.
5. Add the pearl barley, broth, browned lamb, salt, and pepper.
6. Bring to a boil, then reduce heat to low and simmer, covered, for 2 hours or until the meat is tender.
Cooking Time: 2 hours
Caramelized Onion and Cheddar Tart with Thyme
Transform sweet onions and sharp cheddar into a savory tart, elevated by the earthy flavor of thyme.
Ingredients:
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1/2 cup caramelized onions (see note)
– 1/2 cup grated cheddar cheese
– 1 sheet puff pastry, thawed
– 2 sprigs fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a small bowl, mix together caramelized onions and grated cheddar cheese.
4. Arrange the onion-cheese mixture along the center of the pastry, leaving a 1-inch border on either side.
5. Sprinkle thyme sprigs over the filling.
6. Fold the pastry edges over the filling to form a crust, pressing gently to seal.
7. Brush the crust with olive oil and season with salt and pepper.
8. Bake for 25-30 minutes or until golden brown.
Note: Caramelize onions by cooking 1 large onion in 2 tablespoons olive oil over low heat for 45 minutes, stirring occasionally, until deep golden brown.
Roasted Parsnip and Apple Soup with Hazelnut Crumb
Experience the sweet and earthy flavors of autumn in a warm, comforting bowl of soup. This recipe combines roasted parsnips and apples with a hint of hazelnut to create a deliciously unique soup.
Ingredients:
– 2 large parsnips, peeled and chopped
– 1 large apple, peeled and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Hazelnut crumb ingredients: 1/2 cup hazelnuts, 2 tablespoons brown sugar, 1 tablespoon all-purpose flour
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss parsnips with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
3. In a large pot, sauté chopped onion in remaining 1 tablespoon olive oil over medium heat until softened.
4. Add roasted parsnips, chopped apple, vegetable broth, and heavy cream (if using) to the pot. Bring to a boil, then simmer for 20-25 minutes or until soup is heated through.
5. Meanwhile, toast hazelnuts in a 350°F (180°C) oven for 10-12 minutes or until fragrant. Grind toasted hazelnuts with brown sugar and flour in a food processor until crumbly.
6. Serve the warm soup topped with hazelnut crumb.
Cooking Time: Approximately 1 hour and 15 minutes.
Baked Oysters with Irish Whiskey Butter
Elevate your oyster game with this indulgent recipe that combines the brininess of fresh oysters with the rich, velvety smoothness of Irish whiskey butter.
Ingredients:
– 12-15 oysters, shucked and patted dry
– 1/2 cup (1 stick) unsalted butter, softened
– 2 tablespoons Irish whiskey (such as Jameson or Tullamore DEW)
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley or chives for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small saucepan, melt butter over low heat.
3. Add Irish whiskey and stir until combined.
4. Remove from heat and let cool slightly.
5. Arrange oysters on a baking sheet lined with parchment paper.
6. Spoon a small dollop of Irish whiskey butter onto each oyster.
7. Season with salt and pepper to taste.
8. Bake for 10-12 minutes or until oysters are cooked through.
9. Garnish with parsley or chives before serving.
Cooking Time: 10-12 minutes
Spiced Beef Sliders with Guinness Onion Jam
Elevate your slider game with tender beef, crunchy slaw, and a tangy Guinness onion jam.
Ingredients:
– 1 lb ground beef
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 4 hamburger buns
– Slaw (store-bought or homemade)
– Guinness Onion Jam (recipe below)
Guinness Onion Jam:
– 1 large onion, thinly sliced
– 2 tbsp olive oil
– 1/4 cup Guinness stout
– 2 tbsp brown sugar
– Salt and pepper to taste
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. In a large bowl, combine ground beef, cumin, smoked paprika, salt, and pepper. Mix well with your hands until just combined.
3. Form into 4-6 patties, depending on desired size.
4. Grill the patties for 3-4 minutes per side, or until cooked to your liking.
5. Meanwhile, toast the hamburger buns.
6. Assemble the sliders by spreading Guinness onion jam on the bottom bun, followed by a beef patty, slaw, and finally the top bun.
Cooking Time: 10-12 minutes
Wild Mushroom and Leek Risotto with Aged Cheddar
Savor the earthy flavors of wild mushrooms and sweet leeks, perfectly balanced by the richness of aged cheddar in this creamy risotto.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 medium leek, white and light green parts only, thinly sliced
– 8 oz mixed wild mushrooms (such as chanterelle, cremini, and shiitake), cleaned and sliced
– 2 cloves garlic, minced
– 1/4 cup grated aged cheddar cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add leek and cook until tender, about 5 minutes.
2. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown, about 5-7 minutes.
3. Add Arborio rice; cook for 1 minute, stirring constantly.
4. Warm broth in a separate pot; add 1/2 cup warmed broth to rice mixture; stir until absorbed. Repeat process, adding broth in 1/2-cup increments and waiting for absorption, until rice is cooked and creamy, about 20-25 minutes.
5. Stir in aged cheddar cheese; season with salt and pepper to taste.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: Approximately 30-35 minutes
Potato and Kale Gratin with Cashel Blue Cheese
A creamy, flavorful gratin that combines the earthiness of kale with the richness of Cashel blue cheese, all wrapped up in a crispy potato crust.
Ingredients:
– 2 large potatoes, thinly sliced
– 1 bunch of curly kale, stems removed and chopped
– 1/4 cup Cashel blue cheese, crumbled
– 1/4 cup grated Parmesan cheese
– 2 tablespoons unsalted butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine sliced potatoes, chopped kale, and crumbled Cashel blue cheese.
3. In a separate bowl, mix together melted butter, Parmesan cheese, salt, and pepper.
4. Pour the wet ingredients over the potato-kale mixture and toss until coated.
5. Transfer the mixture to a 9×13-inch baking dish and cover with aluminum foil.
6. Bake for 45 minutes, then remove foil and continue baking for an additional 15-20 minutes, or until potatoes are golden brown and crispy on top.
Cooking Time: 60-70 minutes
Brown Bread Ice Cream with Honeycomb
Transform your favorite brown bread into a creamy ice cream base and combine it with crunchy honeycomb for a unique dessert experience.
Ingredients:
– 2 cups cubed brown bread, toasted
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1 tsp vanilla extract
– 1/4 cup honeycomb pieces
Instructions:
1. In a blender or food processor, combine toasted brown bread, heavy cream, whole milk, and granulated sugar. Blend until smooth.
2. Stir in vanilla extract.
3. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
4. Once churned, fold in honeycomb pieces.
5. Transfer the ice cream to an airtight container and freeze for at least 2 hours.
Cooking Time: 30 minutes (including churning time)
Seared Scallops with Black Pudding Crumb
Savor the rich flavors of this elegant Seared Scallops with Black Pudding Crumb recipe, a perfect combination of tender seafood and savory, earthy black pudding.
Ingredients:
– 12 large scallops
– 1/2 cup black pudding crumbles (homemade or store-bought)
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Rinse the scallops under cold water, pat dry with paper towels.
2. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and sauté for 1 minute.
3. Add the scallops to the skillet and sear for 2-3 minutes per side, or until golden brown and cooked through.
4. While the scallops are cooking, mix the black pudding crumbles with a pinch of salt and pepper in a small bowl.
5. To serve, place a scallop on each plate and top with a spoonful of the black pudding crumb mixture. Garnish with chopped parsley, if desired.
Cooking Time: 6-8 minutes total
Dublin Coddle with Crispy Sage
This hearty, comforting dish is a twist on the classic Irish coddle recipe, adding the earthy flavor of crispy sage leaves to elevate its warmth and coziness.
Ingredients:
– 1 lb beef cubes (such as chuck or shank)
– 2 medium potatoes, peeled and cubed
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 tablespoon tomato paste
– 2 tablespoons all-purpose flour
– 1 teaspoon Worcestershire sauce
– Salt and pepper to taste
– Fresh sage leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large Dutch oven, brown the beef cubes over medium-high heat.
3. Add potatoes, onion, garlic, beef broth, tomato paste, flour, Worcestershire sauce, salt, and pepper. Stir until combined.
4. Bring mixture to a boil, then cover and transfer to preheated oven. Cook for 2 hours, or until potatoes are tender.
5. Just before serving, crisp sage leaves in hot skillet with butter or olive oil. Garnish coddle with crispy sage leaves.
Cooking Time: 2 hours
Summary
Get ready to experience the bold flavors and twists of modern Irish cuisine! This collection of 18 recipes combines traditional favorites with innovative ingredients and techniques. From hearty dishes like Guinness Braised Short Ribs and Lamb Stew to seafood delights like Whiskey-Glazed Salmon and Seared Scallops, there’s something for everyone. Indulge in sweet treats like Irish Coffee Chocolate Mousse or Brown Bread Ice Cream, and don’t miss the creative takes on classic pub fare. Whether you’re a foodie or just looking for new inspiration, these recipes are sure to delight your taste buds!
