247 Dishes

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Scones

A scone is a baked good, usually made of either wheat or oatmeal with baking powder as a leavening agent, and baked on sheet pans. a scone is often slightly sweetened and occasionally glazed with egg wash. the scone is a basic component of the cream tea. it differs from teacakes and other types of sweets that are made with yeast. scones were chosen as the republic of ireland representative for café europe during the austrian presidency of the european union in 2006, while the united kingdom chose shortbread.

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Smoked salmon

Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked. due to its moderately high price, smoked salmon is considered a delicacy. although the term lox is sometimes applied to smoked salmon, they are different products.

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Spice bag

Chinese-inspired snack made with chips (fries), chicken, bell peppers, onions, chili peppers, spices

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Spring roll

Spring rolls are rolled appetizers or dim sum commonly found in chinese and other southeast asian cuisines. the kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area, depending on the region's culture. they are filled with vegetables and other ingredients.

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Tayto

Tayto crisps is a crisps and popcorn manufacturer within ireland, founded by joe murphy in may 1954 and owned by german snack food company intersnack. tayto invented the first flavoured crisp production process. the first seasoned crisps produced were cheese & onion. companies worldwide sought to buy the rights to tayto's technique. tayto crisps are a cultural phenomenon throughout much of the republic of ireland, so much so that in november 2010, tayto opened their own theme park called "tayto park" near ashbourne.tayto crisps manufactured in the republic of ireland should not be confused with tayto in northern ireland, which is a completely separate brand. the northern irish tayto is widely sold in county donegal.

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Vegetables

Beech nuts, broccoli, brussel sprouts, cabbage, carrots, celery, dandelions, elderflowers, hazel nuts, kale, mushrooms, nettles, peas, potatoes, rhubarb, samphire, seaweed, thistles

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Vol au vent

A vol-au-vent (pronounced [vɔlovɑ̃], french for "windblown", to describe its lightness) is a small hollow case of puff pastry. it was formerly also called a patty case. a vol-au-vent is typically made by cutting two circles in rolled out puff pastry, cutting a hole in one of them, then stacking the ring-shaped piece on top of the disc-shaped piece. the pastry is cooked, then filled with any of a variety of savory or sweet fillings. the pastry is sometimes credited to antonin carême. however, an entremet called petits gâteaux vole au vent is mentioned in françois marin's 1739 cookbook les dons de comus, years before carême's birth.in france, it is usually served as an appetizer or a small snack, filled with chicken or fish.

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Yorkshire pudding

Yorkshire pudding is a baked pudding made from a batter of eggs, flour, and milk or water. a common british side dish, it is a versatile food that can be served in numerous ways depending on its ingredients, size, and the accompanying components of the meal. as a first course, it can be served with onion gravy. for a main course, it may be served with meat and gravy, and is part of the traditional sunday roast, but can also be filled with foods such as bangers and mash to make a meal. sausages can be added to make toad in the hole. the 18th-century cookery writer hannah glasse is the first to use the term "yorkshire pudding" in print. yorkshire puddings are similar to popovers, an american light roll made from basically the same recipe, and to dutch baby pancakes.

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Baguette

A baguette (; french: [baɡɛt] (listen)) is a long, thin type of bread of french origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by french law). it is distinguishable by its length and crisp crust. a baguette has a diameter of about 5 to 6 centimetres (2–2+1⁄2 inches) and a usual length of about 65 cm (26 in), although a baguette can be up to 1 m (39 in) long. in november 2018, documentation surrounding the "craftsmanship and culture" on making this bread was added to the french ministry of culture's national inventory of intangible cultural heritage. in may 2021, france submitted the baguette for unesco heritage status.

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Barmbrack

Barmbrack (irish: bairín breac), also often shortened to brack, is a quick bread with added sultanas and raisins. the bread is associated with halloween in ireland, where an item (often a ring) is placed inside the bread, with the person who receives it considered to be fortunate.

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Batch loaf

A plain loaf, slices of which are known in scots as plain breid (pronounced [plen brid]), is a traditional style of loaf made chiefly in scotland and ireland. it has a dark, well-fired crust on the top and bottom of the bread.there is no crust on the sides due to the unbaked loaves being stuck together in batches, baked together then torn into individual loaves afterwards. the term batch loaf is sometimes used. this was once the more widely available style of loaf in comparison to the now more common pan loaf.

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Brioche

Brioche (, also uk: , us: , french: [bʁijɔʃ]) is a bread of french origin whose high egg and butter content gives it a rich and tender crumb. chef joël robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs." it has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing. brioche is considered a viennoiserie because it is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally sugar. brioche, along with pain au lait and pain aux raisins—which are commonly eaten at breakfast or as a snack—form a leavened subgroup of viennoiserie. brioche is often cooked with fruit or chocolate chips and served on its own, or as the basis of a dessert with many local variations in added ingredients, fillings or toppings.

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Brown bread

Irish wheaten bread is a form of irish soda bread made with whole-wheat flour

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Challah

Challah (, hebrew: חַלָּה ḥallā [χa'la] or [ħal'lɑ]; plural: challot, challoth or challos) is a special bread of ashkenazi jewish origin, usually braided and typically eaten on ceremonial occasions such as shabbat and major jewish holidays (other than passover). ritually acceptable challah is made of dough from which a small portion has been set aside as an offering. challah may also refer to the dough offering. the word is biblical in origin, though originally referred only to the dough offering. similar braided breads such as kalach and vánočka are found across eastern europe.

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Ciabatta

Ciabatta (, italian: [tʃaˈbatta]; literally "slipper") is an italian white bread made from wheat flour, water, salt, yeast and olive oil, created in 1982 by a baker in adria, province of rovigo, veneto, italy, in response to the popularity of french baguettes. ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for its alveolar holes. ciabatta is made with a strong flour and uses a much wetter dough than traditional french bread.while panino indicates any kind of sandwich regardless of the bread used (whether slices or a bun), a toasted sandwich made from small loaves of ciabatta are known as panini (plural of panino) outside italy.

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Cloud bread

Pancake-shaped bread substitute that is gluten-free and low-carb, made with eggs, cream cheese or yogurt, and cream of tartar

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Coconut bread

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Farl

A farl is any of various quadrant-shaped flatbreads and cakes, traditionally made by cutting a round into four pieces. in ulster, the term generally refers to soda bread (soda farls) and, less commonly, potato bread (potato farls), which are also ingredients of an ulster fry. it is made as farls (that is to say, flat rounds about 3/4 inch thick which are then cut into quarters). modern commercially mass-produced potato farls, however, are often rectangular in form. in scotland today, the word is used less than in ulster, but a farl can be a quarter piece of a large flat scone, bannock, or oatcake. it may also be used for shortbread when baked in this particular shape.

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Griddle bread

Soda bread is a variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate (otherwise known as "baking soda", or in ireland, "bread soda") is used as a leavening agent instead of the traditional yeast. the ingredients of traditional soda bread are flour, baking soda, salt, and buttermilk. the buttermilk in the dough contains lactic acid, which reacts with the baking soda to form tiny bubbles of carbon dioxide. other ingredients can be added, such as butter, egg, raisins, or nuts. an advantage of quick breads is their ability to be prepared quickly and reliably, without requiring the time-consuming skilled labor and temperature control needed for traditional yeast breads.

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Hot cross bun

A hot cross bun is a spiced sweet bun usually made with fruit, marked with a cross on the top, and has been traditionally eaten on good friday in the united kingdom, ireland, australia, new zealand, south africa, canada, india, pakistan and the united states. they are available all year round in some places, including the uk.the bun marks the end of the christian season of lent and different parts of the hot cross bun have a certain meaning, including the cross representing the crucifixion of jesus, and the spices inside signifying the spices used to embalm him at his burial and may also include orange peel to reflect the bitterness of his time on the cross.

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Matzo

Matzah or matzo (hebrew: מַצָּה, romanized: maṣṣā, pl. matzot or ashk. matzos) is an unleavened flatbread that is part of jewish cuisine and forms an integral element of the passover festival, during which chametz (leaven and five grains that, per jewish law, are self-leavening) is forbidden. as the torah recounts, god commanded the israelites (modernly, jews and samaritans) to eat only unleavened bread during the seven day passover festival. matzah can be either soft like a pita loaf or crispy. only the crispy variety is produced commercially because soft matzah has a very short shelf life. matzah meal is crispy matzah that has been ground to a flour-like consistency. matzah meal is used to make matzah balls, the principal ingredient of matzah ball soup. sephardic jews typically cook with matzah itself rather than matzah meal. matzah that is kosher for passover is limited in ashkenazi tradition to plain matzah made from flour and water. the flour may be whole grain or refined grain, but must be made from one of five grains: wheat, spelt, barley, rye, or oat. some sephardic communities allow matzah to be made with eggs and/or fruit juice to be used throughout the holiday.

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No knead bread

No-knead bread is a method of bread baking that uses a very long fermentation (rising) time instead of kneading to form the gluten strands that give the bread its texture. it is characterized by a low yeast content and a very wet dough. some recipes improve the quality of the crust by baking the bread in a dutch oven or other covered vessel.

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Peanut butter bread

A depression-era no-yeast bread, may also be made with chocolate chips, bananas, nutella

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Pita

Pita ( or us: ) or pitta (british english), is a family of yeast-leavened round flatbreads baked from wheat flour, common in the mediterranean, middle east, and neighboring areas. it includes the widely known version with an interior pocket, also known as arabic bread (arabic: خبز عربي; khubz ʿarabī), in england, greek bread is used for pocket versions such as the greek pita, are used for barbecues to a souvlaki wrap. the western name pita may sometimes be used to refer to various other types of flatbreads that have different names in their local languages, such as numerous styles of arab khubz (bread).

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Potato farls

Round somewhat flat bread made from potatoes, cut into wedges, each of which is called a potato farl or potato fadge

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Pumpernickel

Pumpernickel (english: ; german: [ˈpʊmpɐˌnɪkl̩]) is a typically heavy, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye. it is sometimes made with a combination of rye flour and whole rye grains ("rye berries"). at one time it was traditional peasant fare, but largely during the 20th century various forms became popular through delicatessens and supermarkets. present-day european and north american pumpernickel differ in several characteristics, including the use of additional leaveners. the north american version may have coloring and flavoring agents, added wheat flour, a higher baking temperature, and a dramatically shortened baking time.

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Puri

Puri (sometimes spelled as poori) is a deep-fried bread made from unleavened whole-wheat flour that originated in the indian subcontinent. it is eaten for breakfast or as a snack or light meal. it is usually served with a savory curry or bhaji, as in puri bhaji, but may also be eaten with sweet dishes. puris are most commonly served as breakfast and snacks. it is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in hindu prayer as prasadam.

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Rye bread

Rye bread is a type of bread made with various proportions of flour from rye grain. it can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. compared to white bread, it is higher in fiber, darker in color, and stronger in flavor. rye bread was considered a staple through the middle ages. many different types of rye grain have come from north-central, western, and eastern european countries such as iceland, germany, austria, denmark, sweden, norway, finland, estonia, latvia, lithuania, poland, belarus, ukraine, russia, the netherlands, belgium, france, and the czech republic and is also a specialty in the canton of valais in switzerland. around 500 ad, the germanic tribe of saxons settled in britain and introduced rye, which was well-suited to its temperate climates.

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Soda bread

Soda bread is a variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate (otherwise known as "baking soda", or in ireland, "bread soda") is used as a leavening agent instead of the traditional yeast. the ingredients of traditional soda bread are flour, baking soda, salt, and buttermilk. the buttermilk in the dough contains lactic acid, which reacts with the baking soda to form tiny bubbles of carbon dioxide. other ingredients can be added, such as butter, egg, raisins, or nuts. an advantage of quick breads is their ability to be prepared quickly and reliably, without requiring the time-consuming skilled labor and temperature control needed for traditional yeast breads.

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Sourdough bread

Sourdough is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. lactic acid from fermentation imparts a sour taste and improves keeping qualities.

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Spotted dog

Spotted dick (also known as "spotted dog" or "railway cake") is a traditional british steamed pudding, historically made with suet and dried fruit (usually currants or raisins) and often served with custard. non-traditional variants include recipes that replace suet with other fats (such as butter), or that include eggs to make something similar to a sponge pudding or cake.

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Sweet bread

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Turnover

Dense boot-shaped bread, popular in dublin

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Wheaten bread

Soda bread is a variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate (otherwise known as "baking soda", or in ireland, "bread soda") is used as a leavening agent instead of the traditional yeast. the ingredients of traditional soda bread are flour, baking soda, salt, and buttermilk. the buttermilk in the dough contains lactic acid, which reacts with the baking soda to form tiny bubbles of carbon dioxide. other ingredients can be added, such as butter, egg, raisins, or nuts. an advantage of quick breads is their ability to be prepared quickly and reliably, without requiring the time-consuming skilled labor and temperature control needed for traditional yeast breads.

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Wholemeal bread

Whole wheat bread or wholemeal bread is a type of bread made using flour that is partly or entirely milled from whole or almost-whole wheat grains, see whole-wheat flour and whole grain. it is one kind of brown bread. synonyms or near-synonyms for whole-wheat bread outside the united states (e.g., the uk) are whole grain bread or wholemeal bread. some regions of the us simply called the bread wheat bread, a comparison to white bread. some varieties of whole-wheat bread are traditionally coated with whole or cracked grains of wheat, though this is mostly decorative compared to the nutritional value of a good quality loaf itself.

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Waterford Blaa

A blaa , or waterford blaa, is a doughy, white bread bun (roll) speciality, particularly associated with waterford, ireland. it is currently made in waterford and south co. kilkenny.blaas are sold in two varieties: "soft" and "crusty". soft blaas are slightly sweet, malt flavour, light but firm in texture and melt in the mouth. crusty blaas are crunchy at first bite, then chewy with a subtle malt taste and a pleasing bitter aftertaste from the well cooked, dark crust.eaten mainly at breakfast with butter, they are also eaten at other times of the day with a wide variety of fillings (including a type of luncheon meat often referred to as "red lead"). the breakfast blaa (egg, bacon rasher and sausage) is more common than the breakfast roll in waterford.a combined 12,000 blaas are sold each day by the four remaining bakeries producing blaas: walsh's bakehouse, kilmacow bakery, barron's bakery & coffee house and hickey's bakery. of the four remaining bakeries, only two remain in waterford city. blaas quickly lose their freshness and are best consumed within a few hours of purchase.some sources report that the blaa was introduced to waterford at the end of the 17th century by the huguenots. this theory is disputed because although white flour existed in the 17th century, it was not widely used until mass production of the industrial revolution. blaas are sometimes confused with a similar bun known as a bap; however, blaas are square in shape, softer, and doughier, and are most notably identified by the white flour shaken over them before the baking process.on 19 november 2013, the waterford blaa was awarded protected geographical indication status by the european commission.

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Back bacon

Back bacon is a cut of bacon that includes the pork loin from the back of the pig. it may also include a portion of the pork belly in the same cut. it is much leaner than side bacon made only from the pork belly. back bacon is derived from the same cut used for pork chops. it is the most common cut of bacon used in british and irish cuisine, where both smoked and unsmoked varieties of bacon are found.

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Black pudding

Black pudding is a distinct regional type of blood sausage originating in the united kingdom and ireland. it is made from pork or beef blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats, or barley groats. the high proportion of cereal, along with the use of certain herbs such as pennyroyal, serves to distinguish black pudding from blood sausages eaten in other parts of the world.

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Boerewors

Boerewors, (pronounced [ˈbuːrəˌvɔrs]) is a type of sausage which originated in south africa. it is an important part of south african, zimbabwean, botswana and namibian cuisine and is popular across southern africa. the name is derived from the afrikaans words boer ("farmer") and wors ("sausage"). according to south african government regulation, boerewors must contain at least 90 percent meat, and always contain beef, as well as lamb, pork, or a mixture of lamb and pork. the other 10% is made up of spices and other ingredients. not more than 30% of the meat content may be fat. boerewors may not contain offal or any "mechanically recovered" meat pulp (as recovered through a process where meat and bone are mechanically separated).

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Chicken liver pate

Liver pâté is a pâté and meat spread popular in northern and eastern europe. made from finely or coarsely ground pork liver and lard, it is similar to certain types of french and belgian pâtés.

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Chorizo

Chorizo (, from spanish [tʃoˈɾiθo]; similar to but distinct from portuguese chouriço [ʃo(w)ˈɾisu]) is a type of pork sausage originating from the iberian peninsula. in europe, chorizo is a fermented, cured, smoked sausage, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. elsewhere, some sausages sold as chorizo may not be fermented and cured, and require cooking before eating. spanish chorizo and portuguese chouriço are distinctly different sausages, despite both getting their smokiness and deep red color from dried, smoked, red peppers (pimentón/pimentão).chorizo is eaten sliced in a sandwich, grilled, fried, or simmered in liquid, including apple cider or other strong alcoholic beverages such as aguardiente. it is also used as a partial replacement for ground (minced) beef or pork.

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Drisheen

Drisheen (irish: drisín) is a type of blood pudding made in ireland. it is distinguished from other forms of irish black pudding by having a gelatinous consistency. it is made from a mixture of cow's, pig's or sheep's blood, milk, salt and fat, which is boiled and sieved and finally cooked using the main intestine of an animal (typically a pig or sheep) as the sausage skin. the sausage may be flavoured with herbs, such as tansy, or served with tansy sauce. the recipe for drisheen varies widely from place to place and it also differs depending on the time of year. drisheen is a cooked product but it usually requires further preparation before eating. how this is done varies widely from place to place. in the irish cities of cork and limerick, the dish is often paired with tripe, where it is known as "packet and tripe". in limerick the combination of tripe and drisheen is considered a meal particular to and strongly associated with limerick.

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Jamon

Jamón (spanish pronunciation: [xaˈmon], pl. jamones) is a kind of dry-cured ham produced in spain. it is one of the most globally recognized food items of spanish cuisine. it is also regularly a component of tapas.most jamón is commonly called jamón serrano in spain.jamón is the spanish word for ham. as such, other ham products produced or consumed in spanish-speaking countries may also be called by this name.

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Kishka

Kishka or kishke (belarusian кішка, kishka; czech republic jelito; slovakia krvavnica; polish: kiszka / kaszanka; romanian chişcă; yiddish קישקע : kishke; hebrew קישקע; russian кишка; ukrainian кишка; also slovene: kašnica; lithuanian vėdarai; hungarian hurka) refers to various types of sausage or stuffed intestine with a filling made from a combination of meat and meal, often a grain. the dish is popular across eastern europe as well as with immigrant communities from those areas. it is also eaten by ashkenazi jews who prepare their version according to kashrut dietary laws. the name kishke is slavic in origin, and literally means "gut" or "intestine." it may be related to the ancient greek word κύστις : kystis, "bladder" as both words refer to a hollow viscus.

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White pudding

White pudding, oatmeal pudding or (in scotland) mealy pudding is a meat dish popular in ireland, scotland, northumberland, nova scotia, and newfoundland. white pudding is broadly similar to black pudding, but does not include blood. modern recipes consist of suet or fat, oatmeal or barley, breadcrumbs and in some cases pork and pork liver, filled into a natural or cellulose sausage casing. recipes in previous centuries included a wider range of ingredients.