Irish recipes call for spices and herbs that have been put to use for generations of cooks in Ireland. In many cases, an individual herb or spice may be the entr e's only seasoning with fats, onions and leeks as complimentary items. These ingredients also take the place of additional sauces, such as gravy.
Salt and Pepper
The most important spices in Irish cooking are salt and pepper. Most recipes feature both spices and usually it is to taste with no specific amounts. In addition to recipes, salt is used to age as well as cure meats such as lamb or pork. Its use also extends to the baking of breads, including Irish Soda Bread.
Caraway Seeds
Caraway seeds are a part of many cake, bread, soup and cabbage recipes. These seeds have a strong smell with the combination of sweet and tangy flavors. The caraway seed cake is an adaptation of a popular Irish cake, Madiera.
Rosemary and Sage
Irish stew contains sage along with rosemary. Sage has a strong smell with a bitter taste that lends itself for use in many Irish vegetable dishes, stews and soups. The spice complements soup recipes that include thyme. Rosemary also features a strong odor. Its taste is similar to mint but more bitter. Using fresh instead of dry versions of the spices requires more than a recipe states. For example, 1 tsp.of dry rosemary will convert to 1 tbsp. of fresh rosemary.
Thyme, Parsley and Bay Leaves
Thyme, parsley and bay leaves combine to create a bouquet garni. Bay leaves have a somewhat minty smell and warm flavor that works will in Irish stews as well as white sauces or cream sauces. A warm flavor also comes in parsley. The spice has a slightly fresh smell. Thyme features a slightly clover taste. An Irish recipe that includes the three spices is Provencale bean stew. The bouquet garni comes out of the stew shortly before it's finished. Another recipe that uses thyme, parsley and bay leaves is Irish lamb stew.
Tags: bouquet garni, parsley leaves, recipe that, smell with, strong smell, strong smell with, warm flavor
