Ireland has many gems and secrets up her sleeve. Ready to be explored and experienced. A country’s culinary delights are often high in the ranks of these unique treasures, and Ireland is no different. Irish cuisine is filled with some strange and beautiful servings and here are some of them.
Cooking Up a Hearty Pot of Stinging Nettles
Stinging nettles are one of those plant species where the name already contains a warning to stay away unless you are Irish. Here the plant is harvested by the brave to be cooked, pureed and made into brilliant little delicatessen like pesto, pies and spanakopita. When cooked the plant loses its sting and you are left with a mild and nutty flavoured dish which is rich in minerals and vitamins.
Buttered Eggs – a Means to an End
It was before the days of refrigerators and farmers in the Cork area in Ireland discovered that when you take a freshly laid egg, preferably still warm, and rub the outside with butter, the eggs increase in shelf life. This was helpful, especially during their winter months when preserved foods were eaten.
The butter on the outside helps to solidify the brittle shells and keep outside air from the yolk inside. The taste of the butter would also enrich the taste of the eggs. Although since the world has invented different preservation methods, these are becoming harder to find, yet you might still find them in Cork.
The Funky Flavours of Bog Butter
Some might deem this to be disgusting, funky and mouldy, or pungent. Relatively often when people in the rural parts of Ireland dig for some peat, it happens that they stumble upon a wooden box, pot or some animal skin wrapped around a dietary wonder. Bog butter is blocks of butter made from cows’ milk which was buried underneath the peat to preserve it in peat bogs.
Often these are hundreds of years old, but in some cases, its age has even exceeded that. Also though this is still edible, the pungent flavour is found to put most people off. It did, however, inspire some modern research in ageing butter this way with much more delicious results.
The Short Life Span of Blaa Bread
For their religious believes the French Huguenots fled to the Irish shores and they brought their culinary delights along. One of these was white bread made from wheat-based flour. The meal was known as pain blanc, but quickly was translated by the local Irish to blaa bread or just merely blaa.
This white, soft and delicious rolls are a famous face early mornings. Best enjoyed hot from the oven saturated with a good helping of butter for breakfast. You will only find them in the mornings, not only due to their association with breakfast but also because the bread goes stale so quickly that no one wants it in the afternoon anymore. Hence have your blaa breakfast as early as possible, even before you get ready to place a few bets on your favourite sports!