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Irish dishes and ingredient­s to try

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Dublin Bay prawns

The king of prawns, fished all over the coast of Ireland (not just from Dublin), these are a type of small lobsters also called langoustin­e, and are sweet and delicately salty.

Carrageen (Irish moss)

This frilly seaweed is harvested from rocks at low tide, laid out in the sun to dry, then used to set sweetened milk or cream in puddings.

Native oysters

An indigenous oyster with a unique, briny flavour, these are small in size with a wonderful texture. They’re sourced from carefully managed wild oyster fisheries along the west coast of Ireland and are perfect eaten with a glass of Irish stout.

White pudding

An essential part of a full Irish breakfast, rather than being made from pigs’ blood (black pudding), this version is a mix of pork meat and fat with spices, bread and Irish oatmeal.

Crubeens

A traditiona­l dish made from boiled pigs’ feet, typically breadcrumb­ed and fried in butter. Even at the smartest restaurant­s it’s acceptable to eat these with your hands.

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