Food & Cooking
Bia ⁊ Cócaireacht
Gaelic cuisine has a strong connection to the land and sea, as both farming and fishing play important roles in the culinary traditions. Dishes often feature ingredients like potatoes, oats, wild game, lamb, fish, and shellfish, reflecting the local abundance and resources. Gaelic cooking also often incorporates the use of wild herbs, edible plants, and foraged ingredients. Nettles, wild garlic, seaweed, and heather are examples of ingredients that add unique flavors to dishes.
Stobhach Gaelach - This hearty stew is made with lamb or mutton, potatoes, onions, carrots, and sometimes other vegetables like turnips or parsnips. It is slow-cooked to perfection, resulting in tender meat and flavorful broth.
Arán Bocht-Tí - Boxty is a traditional Irish potato pancake. It is made from grated raw potatoes, mashed potatoes, flour, buttermilk, and sometimes eggs. Boxty can be fried or baked and is often served as a side dish with breakfast or as part of a main meal.
Cál Ceannann - Colcannon is a dish made from mashed potatoes and cabbage or kale, seasoned with butter, salt, and pepper. Colcannon is often served alongside boiled ham or Irish bacon, especially on Samhain.
Arán Donn - Irish soda bread is a traditional staple. It is a quick bread made with basic ingredients like flour, baking soda, salt, and buttermilk. The bread has a unique texture and is often served sliced and spread with butter.
Báirín Breac - Barmbrack is a traditional Irish fruitcake that is typically enjoyed during Samhain. It is made with dried fruits, such as raisins and sultanas, soaked in tea (or whiskey) and mixed into a sweet bread dough. Barmbrack often contains hidden charms or objects, which are said to predict the future of the person who finds them.
Banóc - Bannock is a traditional Gaelic bread made of flour, baking powder, salt, and water. The English name comes from the older Irish word “Bannach” (in Modern Irish this word has become “Pancóg” (a pancake). In Canada, bannock is a staple of Indigenous cooking, coming from cultural contacts with Gaels through the Fur Trade. Forced dietary changes due to colonization has given bannock historical importance for many Indigenous peoples across North America. It is also called Fry Bread and can be made of cornmeal and wrapped around a stick.
Recipies (Members)
Cooking Terms
Actions
Basting - Ag olú
Chopping off - Ag teascadh
Disinfecting - Ag díghalrú
Dissolving - Ag tuaslagadh
Drop by drop - Braon ar bhraon
From the centre outwards - Ón lár amach
Frying - Ag friochadh
Puffing up - Ag borradh
Serving - Ag dáiliú
To decorate - Máisigh
To drain - Scag
To dress or trim - Cóirigh
To freeze - Reoigh
To grease - Smear
To knead - Fuin
To mince - Mionghearr
To mix - Cumaisc
To oil - Íligh
To peel - Scamh
To press / squeeze - Fáisc
To rinse - Sruthlaigh
To scramble - Scrobh
To scrape - Scríob
To separate - Scar
To skim - Sciomaigh
To work in (with the fingertips) - Cimil trí (le barraí na méar)
Types of Food
Mashed potatoes - Brúitín
Pancake - Pancóg
Pie - Píog
Pudding - Maróg
Sandwich - Ceapaire
Sauce - Anlann
Soup - Anraith
Stew - Stobhach
Heat
Boiling point - Pointe fiuchta
Cooking using steam - Ag galú
Fast or quick boiling - Dianbheiriú
Low even temperature - Maolteas
Lukewarm - Alabhog
Red-hot - Dearg té
Singed - Barradhóite
Slow-boiling, simmering - Cnáthairt
Steam - Gal
To melt - Leá
To scorch - Loisc
To stew - Suanbhruith
Tools
Any poking tool or spike - Bior
Batter - Fuaidreamh
Bouquet garni - Luisne
Collander / sieve - Criathar
Dish - Mias
Dough - Taos
Frying pan - Friochtán
Ingredients - Comhábhair
Kneading board - Losaid
Large pot - Coire
Mixture - Meascán
Oven - Oigheann
Rolling pin - Maide fuinte
Sink - Doirteal
Stovetop - Sornán
Utensils - Gréithe
Vessel - Árthach
Yeast - Gabháil
Measurements
Cup - Cupán
Pint - Pionta
Quart - Cárt
Tablespoon - Bordspunóg (Bsp.)
Teaspoon - Taespunóg (tsp.)
Weight - Meáchain
Meat
A chop - Gearrthóg
A cutlet - Gearrthóigín
A roast - Rósta
Beef - Mairteoil
Joint between two bones - Alt
Lamb - Uaineoil
Mutton - Caoireoil
Pork - Muiceoil
Raw - Amh
Veal - Laofheoil
Venison - Fiafheoil
White of egg - Gealacán
Yolk of egg - Buíocán
Vegetables
A variety of vegetables - Iolglasraí
Ripe - Aibí