I have a recipe for Irish brown bread that I ate and ate AND ate when I was on my Scotland/Irelalnd trip. It was served with every meal.

Will share if you like.

Fish and chips! Last meal I had, was in Dublin, before flying back to the USA.

POTATOES! First DH was 100% Irish and we ate lots of potatoes.

Linda

Glenda, I would love the bread recipe.

Colcannon. Irish Soda Bread. Whiskey, the water of life. Irish coffee.

Remembering my trip to Ireland:
Guinness
lamb stew
black pudding
white pudding
Irish bacon (my favorite)

Pork and beans was served with breakfasts.

Fish and chips have to have mushy peas served with them.

Irish Stew

Irish Brown bread ------ addicting

1 3/4 cups all purpose flour
1 3/4 cups whole wheat flour
3 Tablespoons toasted wheat bran
3 Tablespoons toasted wheat germ
2 Tablespoons old-fashioned oats
2 Tablespoons packed dark brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 Tablespoons (1/4 stick) chilled, unsalted butter, cut into pieces
2 cups buttermilk
If you can't get to Ireland to savour their wonderful Brown Bread, this is the best recipe I've found using American whole wheat flour.

Preheat oven to 425°F. Butter a 9x5x3-inch loaf pan.

Combine first 8 ingredients in a large bowl; mix well. Add butter; rub in with fingertips until mixture resembles fine meal. Stir in enough buttermilk to form a soft dough. Transfer dough to prepared loaf pan.

Bake until bread is dark brown and tester inserted into center comes out clean, about 40 minutes. Turn bread out of pan and cool right side up on rack.

I am 1/4 Irish (Mother's side) and I remember that brown bread was one of those things that she loved and it was not well known around here. She was transplanted from Mass. to Minn.

I love Fish and chips. My favorite place to order that is "Old Chicago."

I just thought of Irish Stew! I'll have to look it up.

Potatoes! Yes, aren't the little red ones known to be Irish?

Cheekybones, Is that stew I'm thinking about made with lamb. I have never in my life eaten lamb!

Glenda, I remember my Mom always made brown bread in a round can. She said it just HAD to be round -- but If I make it -- it's not likely to be round! Cans from the grocery these days could not be used to bake in.
Didn't you share that recipe already. I think I saved it. I will go and look through my collection from KT.

First ever for me: Parsnips
They also served lots of cauliflower.
Baked parsnips
2 1/2 pounds parsnips
2 ounces butter
3 tablespoons chicken broth
salt and pepper
pinch nutmeg
Preparation:
Peel parsnips, quarter, and remove any woody cores. Parboil the parsnips for 15 minutes. Place in an ovenproof dish. Add broth and sprinkle with salt, pepper and nutmeg. Dot with butter and bake for 30

Had lots of baked cod/halibut.

My last meal: Dublin

Note the mushy peas! They were good!

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Glenda, was that regular tartar sauce, as we know it here in the USA?

Were the peas seasoned with anything special?

That was regular tartar sauce.
Note the bottle with clear liquid behind the chips. That was vinegar that you poured over your chips or fish. I liked it better over the chips.

The true mushy peas are called marrowfat peas, but mine tasted like must mashed green peas.

First time I had fish and chips was a stop at a pub in Scotland, and they just served green peas.

Here's a recipe from Allrecipes.
1 (10 ounce) package frozen green peas 1/4 cup heavy cream 1 tablespoon butter 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper
Directions
Bring a shallow pot of lightly salted water to a boil over medium-high heat. Add frozen peas, and cook for 3 minutes, or until tender.
Drain peas, and transfer to a blender or large food processor. Add cream, butter, salt and pepper to peas, and process until blended, but still thick with small pieces of peas. Adjust seasonings to taste, and serve immediately.

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Sorry if I'm posting too much or too many pictures, but just wanted you to see what we ate, and it's bringing back great memories of my wonderful trip.

Their chowders were delicious along with the BROWN BREAD!

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Irish stew (same as beef stew but with mutton), champ (similar to colkannon but with scallions instead of cabbage), potato soup.....

Hey Glenda!
It looks like you had whole peas with that last meal. They must really go for peas in Ireland. Their climate is a bit cool, so peas must grow well over there.

Didn't the Brown Bread ever have raisins in it. My mother's did, and I love raisins.

Your recipe isn't complicated. I remember Mom baked it in a peach can that she set into water in a pan in the oven. OH, I'm sure there must be a better way to state that sentence lol! I'm beginning to get very hungry for Brown Bread. We use to be able to buy it at the grocery. It came in a tin can. You had to open both ends to slide it out. I haven't looked for it in decades (DH wont eat raisins.)

Lynn, I love potato soup! Does mutton or lamb taste like chicken? "ducking as I run and hide.............."

Mushy peas for last meal. Go for the mushy peas, please.
First fish and chips was with whole peas. I'd pass on that. That was in Scotland.

Brown bread had NO raisins, NO NO NO! Too good without the raisins.

Think it was gadgets that used the brown bread recipe and she said it was awesome.

Have fun, enjoy, and hope I helped.
over and out!

Irish soda bread. Not sure if it's the same as Irish brown bread.

Glenda, loved all your pics!

Don't forget the green beer!

Donna (^_^)

Yes, Glenda, I have made the Irish Brown Bread twice. I could eat the loaf in about 3 days but since I don't need all those extra calories, I slice/wrap/freeze it. Just nuke it for a little bit to thaw/warm it and it tastes like fresh to me.

Shirley

The second picture with the whole peas was a FIRST pub in Scotland, then the other picture with the mushy peas was my last meal in Dublin. I just posted them backwards.

CHECK OUT THIS LINK on Irish Food.

Scroll down to HISTORY AND FOOD

Lots and lots of info and lots of recipes including Irish stew.

Here is a link that might be useful: Irish food

Scones are popular in Ireland

These were freshly made scones we had at a sheep farm, served with strawberry/rhubarb jam and fresh butter.

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