Culinary Travel: Ireland

A small country with a big reputation, helped along by a timeless, age-caressed landscape and a fascinating, friendly people, whose lyrical nature is expressed in the warmth of their welcome. Here are some fascinating must see places.

The Rock of Cashel
The Rock of Cashel is one of Ireland's most spectacular archaeological sites. The 'Rock' is a prominent green hill, banded with limestone outcrops. It rises from a grassy plain on the edge of the town and bristles with ancient fortifications – the word 'cashel' is an anglicised version of the Irish word caiseal, meaning 'fortress'. Sturdy walls circle an enclosure that contains a complete round tower, a 13th century Gothic cathedral and the finest 12th-century Romanesque chapel in Ireland. For more than 1000 years the Rock of Cashel was a symbol of power and the seat of kings and churchmen who ruled over the region. In the 4th century the Rock of Cashel was chosen as a base by the Eóghanachta clan from Wales, who went on to conquer much of Munster and become kings of the region. For some 400 years it rivalled Tara as a centre of power in Ireland. The clan was associated with St Patrick, hence the Rock's alternative name of St Patrick's Rock.

Newgrange
The Megalithic Passage Tomb at Newgrange was built about 3200 BC. The kidney shaped mound covers an area of over one acre and is surrounded by 97 kerbstones, some of which are richly decorated with megalithic art. The 19 metre long inner passage leads to a cruciform chamber with a corbelled roof. It is estimated that the construction of the Passage Tomb at Newgrange would have taken a work force of 300 at least 20 years. 

Giant's Causeway
Northern Ireland's main tourist attraction, the hexagonal basalt columns, (all 38,000 of them including the ones underwater) are amazingly uniform. A recommended walk is from the Giant's Causeway 10 miles east along the coast (not the highway), past Dunseverick Castle to the beach at Whitepark Bay.

Ring of Kerry
The Ring of Kerry is the longest and the most diverse of Ireland's big circle drives, combining jaw-dropping coastal scenery with emerald pastures and villages.

The almost 112 mile circuit winds past pristine beaches, the island-dotted Atlantic, medieval ruins, mountains and loughs (lakes). The coastline is at its most rugged between Waterville and Caherdaniel in the southwest of the peninsula. It can get crowded in summer, but even then, the remote Skellig Ring can be uncrowded and serene – and starkly beautiful.

Ireland's national dish is Irish stew. A traditional Irish stew was always made with mutton, but more often nowadays, is made with lamb. Controversy reigns over whether vegetables other than potatoes should be added; adding onions, leeks and carrots not only adds extra flavor but also nutrition to the stew. The choice is yours. 

Irish Stew is traditionally eaten on St Patrick's Day as well as Samhain but it is far too good and is eaten all the time, after all it is Ireland's National Dish.

Traditional Irish Stew Recipe

Prep Time: 20 minutes
Cook Time: 2 hours, 20 minutes
Total Time: 2 hours, 40 minutes

Ingredients:
2 tbsp vegetable oil
1 lb mutton or lamb cutlets (bone removed) cut into 2"/5cm chunks
2lb potatoes, peeled and cut into quarters
1 cup onion, roughly chopped
1 cup leeks, cleaned and finely sliced
1 cup carrots, roughly chopped
1½ pints dark beef stock
2 or 3 cabbage leaves, thinly sliced (optional)
Salt and Pepper

Preparation:
Heat the oven to 350F

In a large frying pan heat half the oil to hot but not smoking. Add half the lamb pieces and brown all over. Remove the lamb and place in a casserole, cover with a half of the potatoes, onions, leeks and carrots.

Add the remaining oil to the frying pan, heat again then add the remaining lamb and brown all over. Add to the casserole and cover with the remaining vegetables.

Add the stock, cover with a tight fitting lid, cook in the oven for 1 hour. Add the cabbage (if using) replace the lid and cook for another hour. Check from time to time to make sure the stock isn't reducing too much, if it is add a little boiling water. The meat and vegetables should always be covered by liquid.

If the sauce is too runny at the end, cook a little longer with the lid removed. Season with salt and pepper.

If you have a taste for culinary travel, let Rawhide Travel and Tours help you plan your next vacation and all of your other reservation needs. Call us at (602) 843-5100 or visit our website: rawhidetravel.com.

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