What foods first originated in Ireland?

Answer 1

If you want Original food ..just think that tomatoes, carrots, oil, peppers, aubergines.etc. were not known till the end of last century!
sea food (shrimps, scallops) were either used as fertilizers or given to feed the porks!
here you have some traditional food (before th year 1950):
Wild garlic stew:
55g (2ozs\1/2 stick) butter
140g (5ozs\1 cup) diced onions
280g (10ozs\2 cups) peeled diced potatoes
2 cups of wild garlic chopped, use both bulb and leaf
1 teaspoon salt
Freshly ground black pepper
1.2L (2 pints\5 cups) home made chicken stock
125ml (4 fl ozs/1/2 cup) cream or creamy milk
Garnish: Wild garlic flowers


Method:
Melt the butter in a heavy saucepan. When it foams, add the potatoes, onion, and wild garlic and toss in the butter until well coated. Sprinkle with salt and freshly ground pepper. Cover and sweat on a gentle heat for 10 minutes. Add the stock and cook until the vegetables are soft. Puree the soup in a blender or food processor. Taste and adjust seasoning. Add a little cream or creamy milk to taste. Serve, sprinkled with a few wild garlic flowers.
Mutton stew:
1 1/2 kg mutton
shoulder pieces or chump chops
4 medium onions - thickly sliced
4 medium potatoes (floury potatoes are best) thickly sliced
1 medium turnip - cut into chunks
3 sticks celery - cut into large pieces
4 medium carrots - cut into chunks
fresh thyme and parsley
salt and pepper


Method:
Place onions, carrots, turnip and celery into heavy casserole pot and then place meat on top. Add thyme, salt and pepper and cover with cold water and then bring to boil. Skim off any access fat that may rise to surface and then lower heat and with lid on, simmer for 2 hours.
Remove lid for last 1/2 hour -it's important that the meat does not boil. (As the old saying goes "a stew boiled is a stew spoiled"). Serve into deep plates and scatter freshly chopped parsley over with steamed jacket potatoes - (the potatoes IN the stew are just for thickening purposes).
cheers!