Definition

• "Celtic" is typically a description that is applied to the Irish culture. However, it extends to Scotland as well, meaning that Celtic food or cuisine is composed of both traditional Irish dishes and Scottish thoroughfare, such as haggis.
  
  

Meats

• Celtic food utilizes many types of animals, including sheep, cow, chicken, fish, pork, shellfish and lamb. Chickens are usually poached or baked with apples, onions and spices such as thyme and rosemary. Red meat is traditionally used in stews, soups and pies, such as shepherd's pie, Guinness pie and Irish stew, or as corned beef. Shellfish, such as mussels and shrimp, are typically served chilled or cooked up with some oil and seasoning. Sheep are used for haggis, while pork is often used for bangers (sausage), as a roast or for the thick, fatty bacon that is served in most traditional Irish breakfasts. Lamb is usually grilled and served alongside potatoes. Many fish, including cod, are served as fish and chips, while others, such as salmon or trout, are filleted.
  
  

Starches

• Potatoes are the cornerstone of Celtic cuisine. They are served mashed, baked, scalloped, diced, fried, stewed and boiled. They are typically cooked with butter, oil and seasoning that comes from watery vegetables such as onions and tomatoes, or from chives, rosemary or thyme. Boxty is a popular Celtic dish that consists of potato pancakes, while colcannon is a combination of potatoes and cabbage. Aside from potatoes, bread is also popular in Celtic cuisine. Soda bread is perhaps the most popular type of bread. It is made by using soda to leaven the bread. It can also be made sweet by adding dried fruits such as raisins or cranberries to the batter.
  
  

Cheeses

• Celtic food emphasizes gourmet cheeses that are made from local livestock, as opposed to processed cheeses that almost always come from cows. The cuisine includes a great deal of goat's and sheep's cheeses, which are used on salads, pizzas, crackers, breads and in soups and fondues.
  
  

Misconceptions

• Though many types of Celtic food are associated with red meats, potatoes and thick, hearty sauces, the Irish also have a long-standing tradition of eating fare from nearby regions such as England and Wales. In addition to the normal Celtic foods, cider, salted cod, rabbit, British teas and scotch eggs and kippers are also commonly found in Irish cuisine.