In Irish Language Translations ("Irish Gaelic")

cake
rice
potato chips
crisps
cracker
upper part
cheese
beef
lamb
duck
steak
chop
fillet
mince
smoked salmon
trout
crab
lobster
cod
mussel
oyster
shellfish
eel
sauce
condiment
vinegar
ketchup
mayonnaise
soy sauce
mustard
herbs
spices
parsley
basil
oregano
rosemary
thyme
sage
bay leaf
paprika
coriander
beans
peas
roast potato
noodles
ingredients
method
white flour
250g
wholemeal flour
oatmeal
100g
bicarbonate of soda/baking soda
1 teaspoon
buttermilk
500ml
25g
cut into chunks
Preheat the oven to 200C and dust a baking sheet with flour.
Mix the dry ingredients in a big bowl, and then rub in the butter.
Pour in the buttermilk and mix it in quickly with a table knife, and then bring the dough together lightly with your fingertips.
Put the loaf on the baking sheet and score a deep cross in the top.
According to tradition, this lets the fairies out, but it also makes sure the bread cooks through.
Bake for 30-35 minutes until the bottom of the loaf sounds hollow when tapped.
If it isn’t ready after this time, turn it upside down and bake for a few minutes more.
Transfer to a wire rack, cover with a clean tea towel (which keeps the crust nice and soft) and leave to cool.
lamb chops
1.5kg
carrots
1kg
peeled and cut into chunks
potatoes
peeled and cut into four pieces
sprig
as a garnish
dripping or oil for frying
Brown the chops over a medium heat in the dripping or oil, and set them aside.
Sauté the carrots and onions in the fat.
Put the lamb back in the pot with the thyme and cover with water or lamb stock and leave to boil for an hour.
Add the potatoes and leave it to boil until the potatoes are soft.
breakfast
lunch
dinner
supper
a bite to eat
three-course meal
starter
dish
wine list
today's special
soup of the day
fish of the day
honey
sweet
very sweet
too sweet
salty
tasty
very tasty
bitter, sour

In Irish Translations — Page 41