Ulster Fry!

One of the first things I asked Stephen when I came the first time to Ireland was what is the traditional plate to taste while here. In Italy to a question like this we could answer with many books of recipes and detailed analysis of this or that different regional tradition. Stephen answered me simply “potatoes”. But now I know him, I don’t trust his evasive first answer (just to make a random example when, just met, I told him: “Ah, you are irish. Everyone says Ireland is extraordinary, tell me something about it” him, seraphic, answered: “Yes, it’s very beautiful.” “…”), so I went to the bottom of it and I had two more plates: the first one is the Irish Stew, that I tried more than once in the excellent Jeanette’s version, the other is the Ulster Fry, a dish full of different foods more or less fried, toasted, covered in butter, baked that here they often eat for breakfast.
Now, I have to admit that for me, especially at the beginning, the only thought to eat something like this scared me (as breakfast would be impossible still now 😛 ). But, as I slowly got used to the irish cooking and, above all, suffering a lot of cold (ergo being constantly hungry), finally I caught the occasion to try it at Stephen’s grandparents’ house yesterday. They told me it’s not the original Ulster Fry, in which there are no chips while it has black pudding and beans, but it’s anyway a very good and energizing dish. Let’s see if I can have another one before I depart 😉

Una delle prime cose che chiesi a Stephen quando arrivai in Irlanda fu quale fosse il piatto tradizionale da assaggiare. In Italia ad una domanda del genere si potrebbe rispondere con tomi di ricette e disquisizioni su questa o quella diversa tradizione regionale. Stephen rispose semplicemente “patate”. Ma ormai lo conosco, non mi fido più delle sue risposte evasive (tanto per fare un esempio a caso, quando, appena conosciuti, gli dissi: “Ah, sei irlandese. Dicono l’Irlanda sia magnifica, raccontami com’è” lui, serafico, rispose: “Sì, è davvero molto bella.” “…”), così sono andata più a fondo ed ho ottenuto altri due piatti: il primo è l’Irish Stew, lo stufato irlandese, che ho avuto più volte occasione di provare nella buonissima versione di Jeanette, l’altro è la Ulster Fry, un piatto strapieno di alimenti più o meno fritti, tostati, ricoperti di burro, infornati che viene mangiato spesso a colazione. Ora, devo ammettere che per me, soprattutto all’inizio, solo il pensiero di mangiare un piatto del genere mi faceva paura (per colazione sarebbe impossibile ancor ora 😛 ). Ma, abituatami pian piano alla cucina irlandese e soprattutto soffrendo terribilmente il freddo (ergo ho perennemente fame), finalmente ho colto l’occasione per provarlo ieri a casa dei nonni di Stevie, Marie e Kieran. Mi dicono che non si tratta dell’originale Ulster Fry, nella quale non sono presenti le patatine fritte ed in più ci sono i fagioli ed una specie di sanguinaccio, ma comunque si tratta di un piatto buonissimo e super energetico. Vediamo se riuscirò a replicare l’esperienza prima di ripartire 😉

Ulster Fry

Coffee cream recipe


It’s useless to say that the cooking here in Northern Ireland is completely different from the italian one: the first times I’ve been here every dinner was a pain, but now I learnt to enjoy it. Nonetheless I miss italian dishes and I cook them as much as I can (for Stevie’s happiness, also 😉 ). Some days ago I was very bored and so I tried to make something very easy and not too long, featuring my beloved espresso coffee.

Coffee cream (Crema al caffè)

– flour: 2 spoons
– milk: 1/2 litre
– sugar: 3 spoons
– coffee: 3 espresso cups

1. Put inside a pan flour and sugar and mix them .

2. Pour the milk in the sugar and flour paying attention to create a uniform mixture.

3. Put the pot on low fire and stir. Add bit by bit the coffee and continue to stir until the mix in the pot boils.

4. Let it boil for a minute continuing to stir the cream.

5. Put the result in cups and enjoy it hot or let it cool down if you prefer to eat it as a pudding.

p.s. sorry in advance if there are any errors in my text, it’s the first recipe I translate 😉