"gastronomy results from the fusing of the Minho and fishing cookery. The most traditional ingredients of the local cuisine are locally-grown vegetables, such as collard greens, cabbage, turnip broccoli, potato, onion, tomato, and a wide variety of fish. The fish used to create the traditional dishes are divided in two categories, the ""poor"" fish (sardine, ray, mackerel, whiskered sole, and others) and the ""wealthy"" fish (such as snook, whiting, and alfonsino). The most famous local dish is ""Pescada à Poveira"" (Poveira Whiting), whose main ingredients are, with the fish that gives the name to the dish, potatoes, eggs and a"
"Champ (food) Champ (""brúitín"" in Irish) is an Irish dish, made by combining mashed potatoes and chopped spring onion with butter, milk, cheese and optionally, salt and pepper. As recently as the mid-20th century it was sometimes made with stinging nettle rather than spring onions but this is rarely seen now. It is simple and inexpensive to produce. In some areas the dish is also called ""poundies"". Champ is similar to another Irish dish, colcannon, which uses kale or cabbage in place of spring onions. The word champ has also been adopted into the popular Hiberno-English phrases, to be ""as"
"is to feel too ill to eat. In Ireland, kale is mixed with mashed potatoes to make the traditional dish ""colcannon"". It is popular on Halloween, when it may be served with sausages. In Turkey, especially in the eastern Black Sea region, kale soup (karalahana çorbası), kale sarma, kale kavurma (sauté), and kale turşu are common dishes. A variety of kale, called kai-lan or Gai lan, is a common vegetable in China, Taiwan, and Vietnam, where it may be consumed with beef dishes. In Japan and South Korea, kale juice, known in Japan as ""aojiru"" (AKA ""green juice""), is used"
"a leek soup known as cawl cennin, literally ""broth (of) leeks."" The song ""Colcannon"", also called ""The Skillet Pot"", is a traditional Irish song that has been recorded by numerous artists, including Mary Black. It begins: <poem>Did you ever eat Colcannon, made from lovely pickled cream? With the greens and scallions mingled like a picture in a dream. Did you ever make a hole on top to hold the melting flake Of the creamy, flavoured butter that your mother used to make?</poem> The chorus: <poem>Yes you did, so you did, so did he and so did I. And the more"
"vegetable preparations include potatoes in olive oil and parsley, pickled cauliflower and beets, asparagus and taro. Other traditional delicacies are meat marinated in dried coriander seeds and wine, and eventually dried and smoked, such as ""lountza"" (smoked pork loin), charcoal-grilled lamb, souvlaki (pork and chicken cooked over charcoal), and sheftalia (minced meat wrapped in mesentery). ""Pourgouri"" (bulgur, cracked wheat) is the traditional source of carbohydrate other than bread, and is used to make the delicacy koubes. Fresh vegetables and fruits are common ingredients. Frequently used vegetables include courgettes, green peppers, okra, green beans, artichokes, carrots, tomatoes, cucumbers, lettuce and grape"
"Kinilnat Kinilnat, or ""ensalada"", is an Ilocano salad. Popular vegetables that are used as ingredients to this dish include the shoots and leaves of the sweet potato and bitter melon, shoots and the fruits of the string bean, and horseradish tree leaves and blossoms, taro, cabbage, blossoms of the West-Indian pea, and winged beans, fern shoots, or other various vegetables such as eggplant. The leaves, shoots, blossoms, or the other parts of the plant are blanched, drained and dressed with bagoong (preferably) or patis, and sometimes souring agents like calamansi or cherry tomatoes are added, as well as freshly ground"
"Bacon and cabbage Bacon and cabbage () is a dish traditionally associated with Ireland. The dish consists of sliced back bacon boiled with cabbage and potatoes. Smoked bacon is sometimes used. The dish is served with the bacon sliced, and with some of the boiling juices added. Another common accompaniment to the dish is white sauce, which consists of flour, butter and milk, sometimes with a flavouring of some sort (often parsley). The bacon used for the meal can vary somewhat depending on individual preference. Usually back bacon is used for the recipe, but other cuts of bacon are sometimes"
"ginger. Kinilnat Kinilnat, or ""ensalada"", is an Ilocano salad. Popular vegetables that are used as ingredients to this dish include the shoots and leaves of the sweet potato and bitter melon, shoots and the fruits of the string bean, and horseradish tree leaves and blossoms, taro, cabbage, blossoms of the West-Indian pea, and winged beans, fern shoots, or other various vegetables such as eggplant. The leaves, shoots, blossoms, or the other parts of the plant are blanched, drained and dressed with bagoong (preferably) or patis, and sometimes souring agents like calamansi or cherry tomatoes are added, as well as freshly"
"most important ingredient is Chilotan potatoes, several different varieties of which are used to prepare milcao. Half the potatoes are cooked and mashed and the other half are grated, sometimes using the traditional Chilote tool of a volcanic pumice stone. One of two methods may then be employed. The most common method produces ""milcaos colados"", strained milcaos, sometimes pronounced as the rhyming ""milcaos colaos"" with a silent “d”, as is common in Chilean Spanish. Here, the grated potatoes are strained to extract most of the water by folding in a dish cloth or pressing in a sieve or against a"
"choy, kale, collards, mustard greens, and watercress. Although there is basic research on how sulforaphane might affect mechanisms in vivo, there is no high-quality evidence to date for its efficacy against human diseases. Sulforaphane Sulforaphane (sulphoraphane in British English) is a compound within the isothiocyanate group of organosulfur compounds. It is obtained from cruciferous vegetables such as broccoli, Brussels sprouts, and cabbages. It is produced when the enzyme myrosinase transforms glucoraphanin, a glucosinolate, into sulforaphane upon damage to the plant (such as from chewing), which allows the two compounds to mix and react. Young sprouts of broccoli and cauliflower are"
"Britain (Cunliffe, Barry; ""Britain Begins""; 2012). Many food historians believe that goat was originally the meat of choice, eventually being supplanted by beef and mutton. The root vegetables and meat (originally goat) for the stew were then all in place, save for the potato. The introduction of the potato, originally a South American crop, did not occur until after the 16th century. According to Canadian regulations, commercially produced Irish stew must contain at least 20% mutton, lamb, or beef, and 30% vegetables. It may also include gravy, salt, seasoning, and spices Irish stew Irish stew ( / """") is any"
"has always been an important part of the Irish diet and remains popular today. Two popular forms are Dillisk (Palmaria palmata) and Carageen moss or Irish moss (Chondrus crispus, Mastocarpus stellatus), also eaten in the Caribbean. Irish cuisine Irish cuisine is the style of cooking that originated from Ireland, or was developed by the Irish people. It has evolved from centuries of social and political change, and the mixing of the different cultures in Ireland, predominantly the English and Irish (and, in Ulster, the Scottish). The cuisine is founded upon the crops and animals farmed in its temperate climate. The"
"the night before were often served re-fried becoming 'bubble-and-squeak'; in Ireland the dish is known as colcannon. Traditionally, breakfast would be served with a small amount of fruit, such as a slice of orange, believed to prevent the onset of scurvy. Also traditional, but now less popular breakfasts included fish in the form of kippers (smoked herring) with poached egg and toast, and kedgeree (a Scoto-Indian smoked haddock, egg and rice dish originating in Colonial India). Most British breakfasts are consumed with tea, coffee or fruit juice. In Old English, breakfast was known as ""morgenmete"", meaning ""morning meal"". A continental"
"would contribute its portion of the ingredients - either a piece of beef or fresh garden vegetables. Because of the variety of vegetables available during the summer, cawl was considered to be at its best during this time of year and was known as Cawl Awst. Tregaron has its own cawl recipe, known as Tregaron Broth (Cawl Mamgu Tregaron). This is made from meat and vegetables boiled in water, except for the leeks, which are added later. The vegetables usually include parsnip, potatoes, carrots, swede, and white cabbage while the meat includes bacon and shin beef (beef shank). The ingredients"
"unique feature of the Irish print media scene, with the availability of a wide selection of British published newspapers and magazines. Eurostat reported that 82% of Irish households had Internet access in 2013 compared to the EU average of 79% but only 67% had broadband access. Irish cuisine was traditionally based on meat and dairy products, supplemented with vegetables and seafood. Examples of popular Irish cuisine include boxty, colcannon, coddle, stew, and bacon and cabbage. Ireland is famous for the full Irish breakfast, which involves a fried or grilled meal generally consisting of rashers, egg, sausage, white and black pudding,"
"Irish stew Irish stew ( / """") is any variety of meat and root vegetable stew native to Ireland. As in all traditional folk dishes, the exact recipe is not consistent from time to time, or place to place. Common ingredients include lamb, or mutton (mutton is used as it comes from less tender sheep over a year old, is fattier, and has a stronger flavour, and was generally more common in less-affluent times), as well as potatoes, onions, and parsley. It may sometimes also include carrots. Irish stew is also made with kid goat. Stewing is an ancient method"
"mutton, lamb, veal, chicken and duck. The vegetables used most often are winter vegetables such as cabbage, carrots, turnips, celery and potatoes. There are numerous regional variations. ""Potée Lorraine"" is composed of pork, carrots, turnips, leeks and a whole cabbage previously blanched. These are barely covered with water or stock and simmered for three hours. Half an hour before it is removed from the heat, a large sausage is added. Plain boiled potatoes are often served as an accompaniment. Potée A potée is a French culinary term which, in general, refers to any preparation cooked in an earthenware pot. More"
"have produced a significant amount of information on the diet of the inhabitants of the town. The main animals eaten were cattle, sheep and pigs, with pigs being the most common. This popularity extended down to modern times in Ireland. Poultry and wild geese as well as fish and shellfish were also common, as were a wide range of native berries and nuts, especially hazel. The seeds of knotgrass and goosefoot were widely present and may have been used to make a porridge. The potato would appear to have been introduced into Ireland in the second half of the 16th"
"use white vinegar or malt vinegar. Balchão Balchão has been described as ""a fiery dish from Goa (in coastal western India) which is almost like a pickle"". It is a spicy seafood or meat dish in Goan cuisine. Balchão is a method of cooking, made with either fish (""de peixe""), prawns (""de camarão""), or pork (""de porco""), in a spicy and tangy tomato-chili sauce. It resembles pickling and can be made days in advance without reheating. The traditional balchão uses a paste made from dried shrimp known as ""galmbo"" in Konkani. Its ingredients could include prawns, oil, onions chopped fine,"
"century saw the emergence of a new Irish cuisine based on traditional ingredients handled in new ways. This cuisine is based on fresh vegetables, fish (especially salmon and trout), oysters, mussels and other shellfish, traditional soda bread, the wide range of cheeses that are now being made across the country, and, of course, the potato. Traditional dishes, such as Irish stew, coddle, the Irish breakfast, and potato bread have enjoyed a resurgence in popularity. Chef and food writer Myrtle Allen - an early protagonist of such attitudes and methods - went on to play a crucial role in their development"
"Sulforaphane Sulforaphane (sulphoraphane in British English) is a compound within the isothiocyanate group of organosulfur compounds. It is obtained from cruciferous vegetables such as broccoli, Brussels sprouts, and cabbages. It is produced when the enzyme myrosinase transforms glucoraphanin, a glucosinolate, into sulforaphane upon damage to the plant (such as from chewing), which allows the two compounds to mix and react. Young sprouts of broccoli and cauliflower are particularly rich in glucoraphanin. Sulforaphane occurs in broccoli sprouts, which, among cruciferous vegetables, have the highest concentration of glucoraphanin, the precursor to sulforaphane. It is also found in cabbage, cauliflower, Brussels sprouts, bok"
"substituted for the cinnamon for a slightly darker potato without the cinnamon's ""bite."" The coconut can be left out, or the candy can be dipped in chocolate. The potato and confectioner's sugar make a base for experimenting with other flavors, such as mint. Irish potato candy Irish potato candy is a traditional Philadelphia confection that, despite its name, is not from Ireland, and does not usually contain any potato. The candies have a coconut cream inside (generally made from some blend of coconut, confectioner's sugar, vanilla, and cream or cream cheese) and are rolled in cinnamon on the outside, resulting"
"solanine and chaconine. Solanine is found in other plants in the same family, Solanaceae, which includes such plants as deadly nightshade (""Atropa belladonna""), henbane (""Hyoscyamus niger"") and tobacco (""Nicotiana spp.""), as well as the food plants eggplant and tomato. These compounds, which protect the potato plant from its predators, are generally concentrated in its leaves, flowers, sprouts, and fruits (in contrast to the tubers). In a summary of several studies, the glycoalkaloid content was highest in the flowers and sprouts and lowest in the tuber flesh. (The glycoalkaloid content was, in order from highest to lowest: flowers, sprouts, leaves, skin,"
"depending on the overall cooking time for the dish. Usually the vegetable mixture is onions, carrots, and celery (either common ""pascal celery"" or celeriac), with the traditional ratio being 2:1:1, two parts onion, one part carrot, and one part celery. Mirepoix is the flavour base for a wide variety of Western dishes: stocks, soups, stews and sauces. Similar flavour bases include the Italian ""soffritto"", the Spanish ""sofrito"", ""refogado/sufrito"" (braised onions, garlic and tomato) from Portuguese-speaking nations, the German ""suppengrün"" (leeks, carrots and celeriac), the Polish ""włoszczyzna"" (leeks, carrots, celery root and parsley root), the US Cajun / Creole holy trinity"
"Irish potato candy Irish potato candy is a traditional Philadelphia confection that, despite its name, is not from Ireland, and does not usually contain any potato. The candies have a coconut cream inside (generally made from some blend of coconut, confectioner's sugar, vanilla, and cream or cream cheese) and are rolled in cinnamon on the outside, resulting in an appearance reminiscent of small potatoes. The treats are about the size of a large marble and are especially popular around St. Patrick's Day. Oh Ryan's of Boothwyn, Pennsylvania, claims to be the largest distributor of Irish Potatoes, shipping about 80,000 pounds"
"of the original Irish dish of bacon and cabbage. A ""picnic ham"" shoulder consists of the cured and smoked primal pork shoulder, which is cut from the lower portion of a hog's foreleg still containing the arm and shank bones. The meat is then boiled with root vegetables for several hours or until it is tender. The resulting meat does not taste similar to a traditional ham. Corned beef is prepared before the actual cooking of the meal by seasoning a cut of beef with salt (large grains of salt were known as corns) and spices and the natural meat"
"million Americans dining on the festive poultry, spending an expected $1.05 billion on turkeys for Thanksgiving in 2016. Mashed potatoes with gravy, stuffing, sweet potatoes, cranberry sauce, sweet corn, various fall vegetables, squash, Brussels sprouts and pumpkin pie are commonly associated with Thanksgiving dinner. Green bean casserole was introduced in 1955 and remains a favorite. All of these are actually native to the Americas or were introduced as a new food source to the Europeans when they arrived. Turkey may be an exception. In his book ""Mayflower"", Nathaniel Philbrick suggests that the Pilgrims might already have been familiar with turkey"
"commonly eaten as a soup, with a base of ham broth and the addition of onion and pork sausages. A traditional Portuguese soup, ""caldo verde"", combines pureed potatoes, diced kale, olive oil and salt. Additional ingredients can include broth and sliced, cooked spicy sausage. In Montenegro and Croatia, collards and kale, locally known as ""raštika"" or ""raštan"", is a favourite vegetable. It is particularly popular in the winter, cooked with smoked mutton (""kaštradina"") and potatoes. In Scotland, kale provided such a base for a traditional diet that the word in some is synonymous with food. To be ""off one's kail"""
"Sunday roast The Sunday roast is a traditional British main meal that is typically served on Sunday (hence the name), consisting of roasted meat, roast potato, and accompaniments such as Yorkshire pudding, stuffing, vegetables and gravy. Other vegetables such as cauliflower often in the form of cauliflower cheese, roast parsnips, brussels sprouts (typically termed ""brussel sprouts""), peas, carrots, runner beans and broccoli, can be part of the dish. The Sunday roast is also popular in many parts of Ireland, especially in most of Ulster (chiefly in Northern Ireland and County Donegal). Its prominence in British culture is such that in"
"an important part of the diet, as it still is in Northern India. Skirret (""Sium sisaram""), in Irish ""cearrachán,"" appears to have been grown as a root vegetable, but this is no longer used. Watercress, sorrel, parsley, and nettles were picked wild and eaten raw or added to broth. Apples and plums seem to have been the most common cultivated fruits. Pulses such as peas, broad beans, and lentils were grown and dried since early medieval times, providing valuable sources of protein when meat was unavailable. Berries and nuts were extensively eaten. Hazelnuts were of great importance. Bilberries, known as"
"by Irish-American immigrants in the late 19th century. Corned beef and cabbage is the Irish-American variant of the Irish dish of bacon and cabbage. A similar dish is the New England boiled dinner, consisting of corned beef, cabbage, and root vegetables such as carrots, turnips, and potatoes, which is popular in New England and another similar dish, Jiggs dinner, is popular in parts of Atlantic Canada. The U.S. version of corned beef is known in the UK as salt beef. The appearance of corned beef in Irish cuisine dates to the 12th century in the poem ""Aislinge Meic Con Glinne"""
"century, initially as a garden crop. It eventually came to be the main food field crop of the tenant and labouring classes. As a food source, the potato is extremely efficient in terms of energy yielded per unit area of land. The potato is also a good source of many vitamins and minerals, particularly vitamin C (especially when fresh). As a result, the typical 18th- and 19th-century Irish diet of potatoes and buttermilk was a contributing factor in the population explosion that occurred in Ireland at that time. However, due to the political rule of the time, the majority of"
"which are all commonly found growing together. Carragheen and agar-agar are also used in Asia for gelatin-like desserts, such as almond jelly. Presently, the major source of carrageenan is tropical seaweeds of the genera ""Kappaphycus"" and ""Eucheuma"". In Ireland and parts of Scotland (where it is also known as ""(An) Cairgean"" in Scottish Gaelic), it is boiled in milk and strained, before sugar and other flavourings such as vanilla, cinnamon, brandy, or whiskey are added. The end product is a kind of jelly similar to pannacotta, tapioca, or blancmange. Similarly, in Jamaica and Trinidad and Tobago, ""Gracilaria"" spp. are boiled"