A soup or broth of leeks, onions and potatoes which has taken a name which originally meant porridge.
Potato cakes from County Cavan. They are made from equal quantities of grated raw potatoes and grated cooked potatoes stirred into hot milk until they become sufficiently dense to be formed into a cake with flour and seasoning. They are then cooked on a griddle, split and served with butter. Traditionally they are served at Hallowe'en.
Irish moss. A reddish-purple seaweed, sun bleached out to a yellowish-pink. Grows in fan-like branches and fronds around Atlantic coasts in the United States and Europe. In its natural state it is tough and almost translucent. Widely used for gelling properties in Ireland where it is, for example, cooked in milk which is then strained to make a set blancmange mould. Can also be used for thickener for soups and stews.
Irish moss. A reddish-purple seaweed, sun bleached out to a yellowish-pink. Grows in fan-like branches and fronds around Atlantic coasts in the United States and Europe. In its natural state it is tough and almost translucent. Widely used for gelling properties in Ireland where it is, for example, cooked in milk which is then strained to make a set blancmange mould. Can also be used for thickener for soups and stews.
A semisoft blue, unpasteurised cow’s milk cheese first developed in 1984 in Tipperary in Ireland where it is made by Jane and Louis Grubb. It is creamy with a tangy flavour and has a mottled brownish rind. One of my favourite cheeses, this is a creamy, graceful, less salty blue cheese than Stilton.
Queen scallop or quin. These are smaller and sweeter than pilgrim or great scallops and fished in deeper waters. They are more difficult to come by but, like the pilgrims, have white meats and red corals.
