Similar. Not the same.

Hi, thank you for reaching me, almost one and half minutes cooking time.

Thank you, my intention was try to be focused on the difference between Irish, and English breakfast with fun. 😊

Thank you for your comment and your visit, I’m agreed with you, it is delicious

Ciao la ricetta è scritta nelle note, in inglese, ma facile da capire infondo devi solo amalgamare da prima le uova con un po’ di panna è un bel caffè forte un pentolino, poi aggiungere lo zucchero (meglio se di canna che ha un sapore più adatto secondo me) poi il resto della panna, amalgamare bene, lasciar raffreddare un po’ e poi in gelatiera. Ad ogni modo credo che la ricette se cerchi “coppa del nonno” siano tutte simili. Grazie comunque per esserti fermata/o ciao!

@@foodinireland grazie!!!

You are very kind. Thank you

😅 very good

Yes no food was waste in this video 😄 thank you for watching and for the kind comment 👍

You are right Robin I'm not a tea connoisseur, but I promise you this is a common way here (with milk, most of the time). But thank you very much for your comment and for following my channel if you can.

Potatoes 🥔 in Ireland are the absolute best

I’m agreed with you! Thank you for your visit.😊

Hi, I love any kind of beans, just the original Irish Breakfast was without baked beans an English American invention. Thanks for your comment anyway.

Thank you 🙏 hopefully soon

Only some restaurant or pub in Ireland served separate the baked beans from the rest of the breakfast on ramequin to remember it’s not a tradition… potato farls today are replaced with potato hash brown. About the eggs I always get two honestly 😅 ask for an extra one next time, showing my photo!

They're farls not soda bread

Thank you 🙏

Thank you very much 🙏💛

Thank you Adam, of course nothing was waste… just symbolic 😅 please subscribe if you like.

Super gentile come sempre! È stata una bellissima esperienza, questo è il primo di tre video dedicati. Non hanno tanta varietà ma molto stagionale e naturale.

Thank you

I’m not sure, please tell me what you know about…

An Ulster breakfast was a small piece of steak lamb's fry a piece of bacon fried egg potato farl and soda bread cooked in lard

That's why Ulster was or is heart attack capital of the world

@@Wee_Jimmy thank you for share 🙏

@@Wee_Jimmy never heard of the steak lamb fry. But potato and white soda bread are compulsory.

Exactly. After the second war started to be popular in England, everywhere, straight from the can, on the toast on the soups or breakfast, but not in Ireland tradition. Thank you for reaching out :-)

Hi thank you for watching and apologies for my late answer. I just posted the procedure because it is an old Irish recipe, you can use any mincemeat you have disposable, originally it was less mince than vegetables as usual in the poverty, vegetables are carrots and peas onion if you liked and garlic if you prefer. You can use tomato concentrate or white version, you can use wine , all this need to be prepared on a large frying pan or a pot and cooking like a ragout timing 1/2 hours or more if you like. You can add the carrots and the peas just after one hour to have the proper texture. Meanwhile in a large pot of water put your potatoes ( again depending on how big is the layer you have to cover on your tray or the hight or simply how many potatoes you like (Ireland have great potatoes and Irish people love them!) boiling water salt, cooking potatoes, a mashup with butter and if you like cheese or milk. And as you see on the video cover your (ragout) meat with the mashed potatoes. You can scrap the surface like on the video for extra texture and crispy crust. Consider everything is already cooked, the oven has to be high just to made a proper flavour connection between the bottom and the top of the tray and to consent to have the crust. 220° C or 180° for 20 minutes plus ten minutes grill if it is not golden and crispy enough. But the most important thing was not the ingredients or the timing in my honest opinion but the way you cover with mash potatoes.The version in Ireland are Sheppard Pie or Fish pie or cottage pie (traditional with stew leftovers ) and all three has to be covered by mash potatoes.

Hi thank you for watching and apologies for my late answer. I just posted the procedure because it is an old Irish recipe, you can use any mincemeat you have disposable, originally it was less mince than vegetables as usual in the poverty, vegetables are carrots and peas onion if you liked and garlic if you prefer. You can use tomato concentrate or white version, you can use wine , all this need to be prepared on a large frying pan or a pot and cooking like a ragout timing 1/2 hours or more if you like. You can add the carrots and the peas just after one hour to have the proper texture. Meanwhile in a large pot of water put your potatoes ( again depending on how big is the layer you have to cover on your tray or the hight or simply how many potatoes you like (Ireland have great potatoes and Irish people love them!) boiling water salt, cooking potatoes, a mashup with butter and if you like cheese or milk. And as you see on the video cover your (ragout) meat with the mashed potatoes. You can scrap the surface like on the video for extra texture and crispy crust. Consider everything is already cooked, the oven has to be high just to made a proper flavour connection between the bottom and the top of the tray and to consent to have the crust. 220° C or 180° for 20 minutes plus ten minutes grill if it is not golden and crispy enough. But the most important thing was not the ingredients or the timing in my honest opinion but the way you cover with mash potatoes.The version in Ireland are Sheppard Pie or Fish pie or cottage pie (traditional with stew leftovers ) and all three has to be covered by mash potatoes.

Thank you very much.

Hi Erik thank you for reaching out to me. Depending on what you do after that breakfast, if you golfing or trekking or skiing or working physical hard its good and made with high-quality product, if you sit on your couch for the rest of the day, maybe it's too much 😅

Thank you

Thank you please check all my other videos

Thank you, yes very tasty and the pasta the day after was amazing flavoured.

By the way, seven hours doesn't make the beef tender as I wanted... Next time maybe ten hours would be better

It's funny to cooking, follow the step very nice as good brunch after the Saturday Late fever or before a golfing day.

Super thanks my friend, I’ll check your channel thanks

Thanks you my friend like 👍

Honestly, it’s just a legend, my grandmother was convicted was a trick to make the octopus tender and soft, but we are sure today there's any scientific evidence 😅👌My was a Granny tribute. Thank you for ask.

Grazie infinite, si infatti sai che pensavo di coimbentare il coperchio? Però non so, per questo video ho fatto l’impatto peggiore che mai mi sia riuscito purtroppo (quando ti serve) e la stesura idem… ma grazie davvero!

@@foodinireland senza coibentare è sufficiente che metti la seconda griglia in alto sullo stacker e ci appoggi dei mattoni refrattari o una seconda pietra per pizza...👋mi sono appena iscritto,te lo meriti👍👍👍

@@akalapse2872 mi sembra un idea fighissima e fattibile!!! Lo farò sicuro. Grazie

@@foodinireland figurati 👍vedrai che pizze che escono fuori😉👋

Thank you more than welcome

Thank you, very kind.

Hi thank you for watching and apologies for my late answer. I just posted the procedure because it is an old Irish recipe, you can use any mincemeat you have disposable, originally it was less mince than vegetables as usual in the poverty, vegetables are carrots and peas onion if you liked and garlic if you prefer. You can use tomato concentrate or white version, you can use wine , all this need to be prepared on a large frying pan or a pot and cooking like a ragout timing 1/2 hours or more if you like. You can add the carrots and the peas just after one hour to have the proper texture. Meanwhile in a large pot of water put your potatoes ( again depending on how big is the layer you have to cover on your tray or the hight or simply how many potatoes you like (Ireland have great potatoes and Irish people love them!) boiling water salt, cooking potatoes, a mashup with butter and if you like cheese or milk. And as you see on the video cover your (ragout) meat with the mashed potatoes. You can scrap the surface like on the video for extra texture and crispy crust. Consider everything is already cooked, the oven has to be high just to made a proper flavour connection between the bottom and the top of the tray and to consent to have the crust. 220° C or 180° for 20 minutes plus ten minutes grill if it is not golden and crispy enough. But the most important thing was not the ingredients or the timing in my honest opinion but the way you cover with mash potatoes.The version in Ireland are Sheppard Pie or Fish pie or cottage pie (traditional with stew leftovers ) and all three has to be covered by mash potatoes.

Thomas you can't believe how hard it is find free copyright music backgrounds for my videos, but thank you for your comment and any suggestions are more than welcome

I miss too this rain…

ikr? But to make it "Irish" I think he used Irish Stout to make it authentic.

Hi thank you for watching and apologies for my late answer. I just posted the procedure because it is an old Irish recipe, you can use any mincemeat you have disposable, originally it was less mince than vegetables as usual in the poverty, vegetables are carrots and peas onion if you liked and garlic if you prefer. You can use tomato concentrate or white version, you can use wine , all this need to be prepared on a large frying pan or a pot and cooking like a ragout timing 1/2 hours or more if you like. You can add the carrots and the peas just after one hour to have the proper texture. Meanwhile in a large pot of water put your potatoes ( again depending on how big is the layer you have to cover on your tray or the hight or simply how many potatoes you like (Ireland have great potatoes and Irish people love them!) boiling water salt, cooking potatoes, a mashup with butter and if you like cheese or milk. And as you see on the video cover your (ragout) meat with the mashed potatoes. You can scrap the surface like on the video for extra texture and crispy crust. Consider everything is already cooked, the oven has to be high just to made a proper flavour connection between the bottom and the top of the tray and to consent to have the crust. 220° C or 180° for 20 minutes plus ten minutes grill if it is not golden and crispy enough. But the most important thing was not the ingredients or the timing in my honest opinion but the way you cover with mash potatoes.The version in Ireland are Sheppard Pie or Fish pie or cottage pie (traditional with stew leftovers ) and all three has to be covered by mash potatoes.

Thank you you are very kind.

Thank you William, I like baked beans but not in the Irish Traditional Breakfast.

Heinz are American.

@@foodinireland what does disposed mean?

@@RimRimando By disposed he means when I slid the beans into the bin .

Gout patients hate beans...so AMEN!