Traditional Irish Recipes for Summer

Seasonal summer recipes using beautiful local Irish ingredients will whet your appetite this summer.

Ireland (most of it) is in desperate need of a nice summer, but the weather has been a mixed bag so far this June. Sure, Ireland is famous for its rainy weather, but we should remember that it is this lovely rainfall that provides us with an abundance of local produce. Irish food is often associated with stewsoups and more winter favorites, so below we’ve rounded up some summer favorites recipe.

While our summer temperatures rarely exceed 70 degrees Fahrenheit, the Irish tend to change up their menus in the summer, opting for lighter, fresher fare. From old-fashioned salads to fresh seafood Irish Central Television Arranged some dishesChief Executive Recipes, in Bode BiyaFood Board of Ireland.

Some of them might make you nostalgic, while others are beautiful takes on tradition.

enjoy!

Old Fashioned Irish Salad Recipe

Serves 1

• 1 hard-boiled egg, cut into quarters
• 6 pickled beets, recipe below
• Butter Lettuce
• 2 shallots or scallions
• 2 to 4 tomatoes, quartered
• 8 slices cucumber
• 2 slices of radish
• Chopped parsley
• Scallions, watercress, and chopped parsley, for garnish
• And a main course – a creamy salad dressing.

Just like your grandma’s!

Irish Potato Salad Recipe

Prep time: 25 minutes

Serves 5 / 6 people (as a side dish)

raw material

• 500 g/1 lb baby potatoes
• 1 tablespoon butter
• 1/2 cup mayonnaise
• Salt and a pinch of freshly ground black pepper
• 1 tablespoon chopped fresh chives for garnish

method

Add the potatoes to the pot and cook for 20 to 25 minutes.

Strain and cut into small pieces (if needed). Pour into a bowl

Add butter and stir until melted

Add mayonnaise, salt and pepper and stir until potatoes are coated

Garnish with chives

Clean the sides of the bowl and serve with a spoon.

Irish Cheese Board

The wiof Ireland has a wide variety of farmhouse cheeses, meaning there is something to suit everyone’s taste, each capturing the true flavour of the countrysideof.have Cashel Blue, various cheddars, goat cheese, you name it. The question is what to choose. Click here There is a long list of cheeses to choose from.

When choosing a cheese board, consider the following:

• Avoid too many choices, it is better to choose two or three good-sized cheeses rather than many small ones. This will look better and the cheese will keep better.
• Semi-soft, hard, and blue are just guidelines, there are no rules – just pick the colors you like.
• Let the cheese come to room temperature (70F) for about two to three hours before serving.

Try some farmhouse cheese with a traditional white Soda Bread.

Irish Bacon Recipe

(This ham would be a bit spicy to cook in true summertime, but the ham is great in salads, sandwiches, or just as a snack out of the freezer.)

raw material

• 3 pounds bacon tenderloin
• 1 teaspoon peppercorns
• 1 tablespoon butter

method

Place the joint in a large saucepan

Add peppercorns

Cover with cold water

Bring to a boil, then simmer for about 20 minutes

Set oven to setting 6, 400F (200C)

Remove the joint from the pan

Reserve fluid

Remove the peel and cut off the fat

Place the meat on a baking sheet

Spread with mustard, bread crumbs, sugar and a piece of butter.

Place in the oven for 15 to 20 minutes.

mussels sailor recipe

Serves 4 people

raw material

• 1.8 – 2.25 kg (4 – 5 lb) mussels
• 1 medium onion, chopped
• 1 pint/150 ml dry white wine
• Pepper Mill
• 150 ml (5 oz) cream
• 25 g (1 oz) chopped parsley

method

Clean the mussels by pushing sideways to remove the whiskers; pushing downwards will tear the mussels.

Remove any barnacles as they will fall out and spoil the sauce. Note: Discard any open mussels

Sauté onions in a little oil until soft

Add the wine and mussels, cover with lid and shake occasionally until the mussels open.

Now add some ground pepper and then add the cream. Bring to a boil, shake again and pour into soup bowls

Sprinkle with parsley and serve immediately. Note: Be sure to discard any unopened mussels – do not overcook the mussels in an effort to open them.

Irish Burger Melt cheese Tomato Salsa Recipe

(This one isn’t exactly traditional, but we have to add a little Irish beef in there somewhere, right?!)

Serves 4 people

Burger Toppings

• 450 g (1 lb) lean ground beef or lamb
• 1 large onion, chopped, fried in oil until golden brown, cooled
• 1 tablespoon green onion, chopped
• 1 tablespoon chili oil, optional but good (see recipe)
• Salt and pepper

Tomato salsa ingredients

• About 16 cherry tomatoes, chopped
• 1-2 red onions, chopped
• A handful of chopped cilantro
• 1 tablespoon chili oil
• lemon juice
• Salt and pepper

method

Mix the minced meat, onion, scallion, chili oil and seasonings.

Use wet hands to shape into four burgers

Use your palm to flatten each dough ball until it forms an even shape. This will allow the dough to heat more quickly and evenly.

Refrigerate until ready to cook

Grill, broil or cook on a black rib pan until cooked through, about 4-5 minutes per sideof.

Meanwhile, mix together all the salsa ingredients. Then place a spoonful of salsa on each burger and top with a slice of cheese.

Grill, or cover the grill or pan and continue to cook for another minute, until the cheese is melted.

Serve on bread with some salad leaves and remaining salsa.

Serve

4 slices cheddar or blue cheese

Meringue Pair with summer fruits

Serves 10 people

raw material

• 8 egg whites
• 500g caster sugar
• 1 teaspoon white wine vinegar
• 1 teaspoon vanilla extract

Summer Fruits

• 400g strawberries
• 200g raspberries
• 200g blueberries
• 200g blackberries
• 250g caster sugar
• Juice of 1 lemon

Cream filling

• 500g mascarpone cheese
• 250g Greek yogurt
• Lemon zest

method

For the meringues

Set the oven to 210°F (100°C) and line two baking sheets with parchment paper.

Combine egg whites, sugar, vinegar and vanilla extract

In an electric mixer, beat egg whites into stiff, shiny peaks

Using a piping bag, pipe mounds of meringue 7 cm in diameter and 7 cm high onto baking tray.

Bake for about 2 hours. Allow to cool to room temperature.

Summer Fruits

To prepare the fruit, place half of the berries in a medium saucepan, add the sugar and lemon juice and simmer for five minutes.

Process the fruit mixture. Set asiof.

Cream filling

Stirring Mascarponeyogurt and lemon zest mixed together.

Serve

Tap the center of each meringue to form a nest.

Heat the puree in a pan.

Turn off the heat and add the remaining whole berries.

Spoon the cream filling into the center of each meringue, followed by a few spoonfuls of fruit.

high: Bode Biya.

* Originally published in August 2016. Updated in August 2024.