The most

Traditionally Irish Cuisine

How to celebrateSt. Patrick’s day

THE REPUBLIC OF IRELAND

The Constitution of Ireland provides that “[t]he name of the State is Éire,or, in the English language, Ireland.” Under Irish statute law, the term Repub-lic of Ireland (or Poblacht na hÉireann in Irish) is “the description of the State”

but is not its official name. This official description was provided for in the

Republic of Ireland Act 1948, which transferred the remaining duties of

monarch to an elected president. However, the name of the State in English

remained “Ireland”. A change to the name of the state would require a con-

stitutional amendment. In the UK however, the Ireland Act 1949 provided

that “Republic of Ireland” may be used as a name for the Irish state (al-

though it did not make use of that term mandatory).

TERESA LEGUIZAMO

She was born in 1986, in Mexico city. She studied Biology at

the Universidad Nacional Autonóma de Mexico (UNAM).

Now she is doing her thesis in order to become the Bachelor’s

degree. She is also studying English and she is interested

about the cuisine namely Irish cuisine, that is while she began

with Beatriz Templos to compile some of the most traditional

Irish recipies.

BEATRIZ TEMPLOS

She was born in 1986, in Mexico city. She is lawyer and an Edi-

tor. She studies English and Italian. At present she works at

Universidad Nacional Autonóma de Mexico (UNAM).

In this book, the reader can found the most and traditional recipes about

Irish coisine. Briefly, simple and easy could carry out delicious to pamper

your guests.

THE MOSTTRADITIONALLY IRISH

CUISINE

HOW TO CELEBRATESAN PATRICK´S DAY

This book is part of an academic work that the Authors

have done in their preparation in the fourth level of the

English Language, cured in the Centro de Enseñanzas de

Lenguas Extranjeras, at Universidad Nacional Autonóma

de México.

Editorial coordination: John E. Flores O.

Edition and design in computer: Teresa Leguizamo

and Beatriz Templos

TERESA LEGUIZAMO

BEATRIZ TEMPLOS

THE MOSTTRADITIONALLY

IRISH CUISINE

HOW TO CELEBRATE

SAN PATRICK´S DAY

UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO

CENTRO DE ENSEÑANZA

DE LENGUAS EXTRANJERAS

MÉXICO, 2012

First Edition: 2012

DR © 2012 Teresa Leguizamo y Beatriz Templos

Printed and made in México

To Universidad Nacional Autonóma de México

To God, and my family, because always He is andThey are here, for supporting me in acievingmy dreams

To Paula, Arturo, Liliana, to moyocoyos,to old friends and new friends, forever, for all

INDEX

Acknowledge . . . . . . . . . . . . . . . I

Introduction . . . . . . . . . . . . . . . . 1

MEAT DISHES

SHEPHERDS PIE . . . . . . . . . . . . . 7

DUBLIN CODDLE . . . . . . . . . . . . 9

IRISH SOUP

CARROT SOUP . . . . . . . . . . . . . . 13

BEEF, BARLEY,VEGETABLE SOUP . . 15

VII

INDEX

POTATO SOUP . . . . . . . . . . . . . . 17

HOT BLOODYMARY SOUP . . . . . . . 19

DESSERTS

CHOCOLATE MASCARPONE CHEESE

CAKE . . . . . . . . . . . . . . . . . . 23

BAILEYS CHOCOLATE CHIP CHEESE

CAKE . . . . . . . . . . . . . . . . . . 25

SODA BREAD . . . . . . . . . . . . . . . 27

IRISH BEVERAGE

IRISH COFFEE . . . . . . . . . . . . . . 30

VIII

INDEX

ACKNOWLEDGE

In this time it is so difficult that We have time todo many activities, but in this case, to make, todo, this book we have had the help of many peo-ple, and, for incredible, we found time.

We want to say thanks, first, the Universidad

Nacional Autónoma de México, for everything,

for the opportunity, for knowledge, for teaching

life; second, thanks to Centro de Enseñanza de

Lenguas Extranjeras (CELE), for knowledge and

the opportunity to expand our horizons, and for

the new friends.

Usually, We should find time to do several ac-

tivities, sometimes We “steal” times, attention a

ours families, so thanks to them, for the time,

for the space, for the days without company, for

the talks, for join in this way.

I want to acknowledge to my sister Liliana,

for her patient, and her tips… for everything… ;

acknowledge to my parents… for everything…;

acknowledge to my friends from Upiicsa for the

laughter, of course a Tere Leguizamo for the ex-

I

perience of work together. Acknowledge to my

teachers, Upiicsa and CELE, for the patient and

for teaching, in all aspects. Acknowledge to my

chief, P.H.D. Elvia Flores for the time and the

opportunity, and to Instituto de Investigaciones

Jurídicas, my home.

Especially thanks to Carlos Aguilera, for the

talks, and the technical tips, thanks a lot…

BEATRIZ TEMPLOS

Ciudad Universitaria, invierno 2012

II

How

to

Celebrate

St. Patrick´s Day

INTRODUCTION

The Republic of

Ireland its located

in the North Atlan-

tic Ocean. Almost

20 percent of the

land is used to far-

ming. About 10

percent of farmland is used to grow crops and the

majority is used as grazing land for livestock.

Farming and diet in Ireland was affected for

the arrival of the Anglo-Normans in 1169. As a

result wheat, peas, and beans became staple

foods for the cooking of more elaborate dishes.

The Irish cuisine was also influenced by French

and Italian cousins.

1

INTRODUCCTION

Irish food is also known for the quality and

freshness of its ingredients.

The potatoes have a special roll in the Irish

chores so appear at most Irish meals. The Irish

are also known for their delicious cheeses. In

fact Ireland makes about fifty types of homema-

de “farmhouse” cheeses. The soups, seafood,

and meats also play important roles in the Irish

diet. Because Ireland is surrounded by water, the

Irish enjoy many types of seafood, including sal-

mon, scallops, lobster, mussels, and oysters. Ho-

wever, meat is eaten more frequently at Irish

meals. The most common meats are beef, lamb,

and pork. What is also important in the Irish

culture is the bread, for example soda bread, a

crusty brown bread made from whole-wheat

flour and buttermilk, is a national dish of Ire-

land.

St. Patrick´s Day

This celebration is the

most important event in The Republic of Ire-

land (in the Irish folklore), and even in others

2

INTRODUCCTION

countries, for example Canada, and Granada.

In the 4th century was born a man, who is St.

Patrick, a man that said that God speaks with

him, a man very important in the Irish culture.

He was bishop, but He worked very hard for

done it.

In the last century, the celebration began to

be very important for share the Irish culture in

the foreign, and, even, in the government In the

90s. the Irish government stimulated the Irish

society to celebrate this day.

Ireland is divided in two: Republic of Ireland

(south Ireland) and North Ireland (the last is

part of Common Wealth: England, Canada, and

Australia). There are two groups: Protestants

and Catholics. They are natural enemies, but for

this celebration, they join together. They eat,

drink, dance, and wear in green together, and

there aren´t differences.

The most popular amulet in this times is the

leprechaun, and the clover, of course in green!!!

Teresa LEGUIZAMO*

Beatriz TEMPLOS*

3

INTRODUCCTION

* Universidad Nacional Autonoóma de México.

Meat Dishes

SHEPHERD’S

PIE

INGREDIENTS

2 tablespoons Irish butter

1 medium chopped onion

2 sliced carrots

4 tablespoons cream flour

600ml/1 pint browning stock

chopped parsley and thyme

450g/1lb cooked minced beef

675g mashed potatoes

Irish cheese

First you should melt the

butter in a saucepan add

the chopped onion and co-

ver and heat it for a couple

minutes. Second add the

carrots, stir and cook until it is slightly browned.

Third add the stock and reduce it by boiling for

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Irish Cusine

about 5 minutes. Fourth

add the meat and bring

back to the boil. Fifth pla-

ce in a pie dish and cover

with the mashed potatoes

and put it into the oven at 350°F (180°C) for

about 30 minutes.

If you are looking for

an extra taste place some

Dubliner Irish cheese on

top 10 minutes before

the end of cooking.

Serve as a pie.

8

How

to

Celebrate

St. Patrick´s Day

DUBLIN

CODDLE

INGREDIENTS

1 liter/4 1/2cups water

8 slices of bacon

8 large pork sausages

4 large, peeled sliced

900g/2 lb potatoes, peeled and sliced

Salt and saxa pepper

4 tablespoons chopped parsley

Heat water to boiling and add ham, bacon and

sausage (all in big pieces), and cook for 5 minu-

tes. Take them out of the water and save this (la-

ter we use it). In a skillet or saucepan place the

sausages, add the chopped onion, sliced, pota-

toes and half the parsley, add the only guide to

cover the ingredients. Place wax paper over the

ingredients and then cover. Cook for one hour

and half, may be in an oven or in stove.

Serve hot, garnish as desired.

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The

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Irish Cusine

Irish soup

CARROT SOUP

INGREDIENTS

2 pounds carrots, peeled and sliced

1 large onion, chopped

6 garlic cloves, chopped

5 whole cloves

4 cups of chicken stock or broth

2 tablespoons olive oil

1 tablespoons fresh lemon juice

Salt & pepper

Pinch of sugar

1/4 cup heavy (whipping ) cream

First heat the oil in a large saucepan, second add

the carrots, onion, garlic and cloves and cook

from 5-8 minutes. Third add 3 ½ cups of the

broth, cover and simmer and stir it frequently

until the carrots are soft , around 25 minutes.

Fourth take out the cloves from the broth, and

bring this mixture to a blender and process it un-

til smooth, fifth return it to the saucepan and stir

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it in the lemon and sugar and season with salt

and pepper and finally serve in a bowls with a

drizzle of cream. You can decorate it by sprin-

kling parsley or by putting a sprig in the center

of the cream.

In a big stock add the potatoes, celery, onion,

chicken boulion, water and parsley, then season

with salt and pepper and simmer until the vege-

tables are soft. Later in a bowl mix the flour and

milk add to soup mixture and cook until the

soup becomes thick . after that stir in cheese, in

coked ham and simmer until cheese becomes

melted.

This is a delicious Irish Soup commonly used

in Ireland.

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How

to

Celebrate

St. Patrick´s Day

BEEF, BARLEY,VEGETABLE

SOUP

INGREDIENTS

3 Pounds beef chuck roast

1 bay leaf

2 tablespoons oil

3 carrots, shopped

1 onion, chopped

1 (16 ounce) package frozen mixed vegetables

4 cups water

4 cubes beef bouillon cube

1 tablespoon white sugar

1/4 teaspoon ground black pepper

28 ounces chopped stewed tomatoes

In a slow cooker place meat and cook until ten-

der is fully (soft) (this procedure may take 4 to 5

hours, and that depends on the material of the

saucepan). During the last hour of cooking add

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the barley and bay leaf (it needs to be revised

constantly to check the doneness of meat).

Remove the meat when you have verified that

it is fully cooked and steeped in the flavor of lau-

rel and barley, cut into small pieces.

Saute vegetables, carrots, celery, and onion,

add water, meat cubes, pepper, cooked toma-

toes, meat and barley.

Heat to boiling, reduce heat and simmer for

15 minutes.

Serve with pepper and salt to taste.

16

How

to

Celebrate

St. Patrick´s Day

POTATO SOUP

INGREDIENTS

3 cups peeled and cubed potatoes

1/2 cup chopped celery

1/2 cup chopped onion

1 cube chicken bouillon

1 cup water

1 teaspoon dried parsley

1/2 teaspoon salt

1 pinch ground black pepper

2 teaspoons cream flour

1 1/2 cups milk

1 1/2 cups grated cheese

1 cup chopped ham

In a saucepan add good-sized potatoes, celery,

onion, chicken broth (preferably that is home), a

little guide (to taste or calculating portion) and

parsley.

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Cook until ingredients are soft, season with

salt and pepper to taste.

In a bowl mix milk and flour, and once the

mixture is ready, add the vegetables and cook

until you get a thick mixture. Add cheese, ham

into small pieces. Cook until cheese is melted.

18

How

to

Celebrate

St. Patrick´s Day

HOT BLOODY

MARY SOUP

INGREDIENTS

1kg/2 1/4 ripe tomatoes, halved

2 red chilies, halved and seeded

10g/2tsp caster sugar

30ml/2tbsp olive oil

750ml vegetable stock

15g/ 1tbsp tomato puree

10g/2tsp horseradish sauce

30g/2tbsp dry sherry

60ml/4 tbsp vodka

4 small celery stalks with leaves

Celery, salt, pepper

4 thin lemon slices, to garnish

Pre-heat oven to 200C/400F/GAS4.

Place the tomatoes and peppers in large bowl

and place in the oven, sprinkle sugar, salt and

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Irish Cusine

pepper to taste. Add oil and roast until tender

and golden brown.

Place the puree in a saucepan and stir in broth

and remaining teaspoon of pure, hot without

boiling, and add the horseradish, sherry and

vodka (to taste).

To serve, place a stalk of celery in each of the

bowls, pepper and a slice of lemon.

To achieve a thinner soup lique tomatoes and

puree and strain.

Remember to preheat the oven.

This is a typical Irish soup, because as its

name suggests is consequence of Irish history.

20

How

to

Celebrate

St. Patrick´s Day

Desserts

CHOCOLATE

MASCARPONE

CHEESECAKE

INGREDIENTS

3 1/2 oz Dark chocolate

1x250g Tub Mascarpone

2 oz (50g) Raisins

4 oz (110g) Whole hazelnuts

1x200g Tub fromage frais (8 percent fat)

2 large eggs

1 1/2 oz (40g) caster sugar

The Base

2oz/(50g) digestive cookies

1oz Irish butter melted

First toast the hazelnuts in the oven until they

are golden brown it will takes about 5 minutes.

Second make the base of the cheese cake, crush

the cookies in a polythene bag with a rolling pin,

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don’t crush them too fine. Third chop the re-

maining (50g) of toasted hazelnuts, and all the

crushed cookie crumbs into a bowl and add the

chopped nuts and melted butter and mix toget-

her. Fourth into the base of a cake tin, pressing

it firmly all over. Fifth pre-bake this base or

crust in the oven during 20 minutes (300 C, 150

C).

Sixth, melt the chocolate in the micro oven

during 2 minutes. And spoon the mascarpone

and fromage frais into a large bowl and shake

them together until smooth, preferably with an

electric hand whisk, seventh whipp the egg white

and add it to the mixture and carefully add the

melted chocolate. Eight add the raisins and

toasted hazelnuts. Place the mixture over the

cake’s base and bring into the oven and bake

during 120 minutes. Finally turn the oven off

but leave the cheese cake inside until it is

completely cold.

24

How

to

Celebrate

St. Patrick´s Day

BAILEYS

CHOCOLATE

CHIP

CHEESECAKE

INGREDIENTS

non stick vegetable oil spray

2 cups crushed vities digestives

1/4 cup sugar

6 tablespoons Irish butter

Filling

2 1/4 pounds cream cheese,

room temperature

1 2/3 cups sugar

5 eggs, room temperature

1 cup baileys Irish cream

1 tablespoon vanilla extract

1 cup semisweet chocolate chips

coffee cream

1 cup chilled whipping cream

2 tablespoons sugar

1 teaspoon instant coffee powder

chocolate curls

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FOR CRUST

Preheat oven to 325 degrees

Spray a baking dish with vegetable cooking

spray and add the digestive and sugar, the mix-

ture pressure until a wall of an inch around

edges of pan. Bake until golden brown (about 5

minutes). must keep the oven to 325 degrees.

FOR THE FILLING

Beat cream cheese until smooth, and incorpo-

rate the sugar, beat the eggs one at a time (this

step is very important to achieve consistency).

Add the Baileys and vanilla.

Espolvoreal half the chocolate chips based on

pre-browned.

Add the mixture to the base and mast cells

sprinkle the remaining chocolate.

Bake (about 20 minutes) until the center is

puffed and golden.

FOR THE CREAM

Whip cream powder, sugar and coffee to

form a homogeneous mixture and varnish the

cake (after it is already cold). Add chocolate to

taste.

26

How

to

Celebrate

St. Patrick´s Day

SODA BREAD

INGREDIENTS

170g/6oz self-raising wholemeal flour

170g/6oz plain flour

½ tsp salt

½ tsp bicarbonate of soda

290ml/½ pint buttermilk

First preheat oven to 425°F , meanwhile in a

bowl mix flour, baking soda, and salt and add

raisins and caraway seeds.

Second, add buttermilk all

at once and mix. Third

knead the dough on a lightly

floured board. Fourth form

into a round loaf on a

well-greased baking sheet. And with a knife, ca-

refully mark an X across the top of the loaf, pla-

ce a piece of foil over the loaf. Bake for 5 minu-

tes. Finally lower heat to 250°F and bake 30

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minutes more. Remove foil and bake another 10

minutes, until the loaf is slightly browned.

To serve cut into wedges and serve with but-

ter.

28

How

to

Celebrate

St. Patrick´s Day

Irish Beverages

29

IRISH COFFEE

INGREDIENTS

1 cupful of strong, hot, black coffee

1 tsp sugar

1 measure whisky

1 small carton double cream

Take a wine glass and pour enough of the coffee

to fill it just over half way, later add Add the su-

gar and stir until it dissolves. Add the whisky and

stir; slowly pour a thick layer of double cream,

over the back of a teaspoon, on to the top of the

coffee so that it floats on top.

30

How

to

Celebrate

St. Patrick´s Day

REFERENCIAS

http://www.schooljournals.net/wai15/index.php?a

ction%5B%5D=IArticleShow::showArticle

(‘21927’)

http://www.foodbycountry.com/Germany-to-Japan

/Ireland.html#b

http://blog.educationinireland.com/2012/01/pota

toes-potatoes-potatoes/

http://www.dochara.com/the-irish/food-recipes/

irish-brown-bread/

http://irishcoffeerecipe.com/classic-irish-coffee-recipe

http://www.espressocoffeeguide.com/2011/02/iris

h-coffee-recipe-how-to-make-irish-cof fee/

http://cocinadelmundo.com/receta-Pollo-a-la-Salsa-

de-Pan

http://www.foodireland.com/recipes/Bakery/In-

dex.htm

http://simplyrecipes.com/recipes/easy_shepherds_

pie/

http://www.bbc.co.uk/religion/religions/christian-

ity/saints/patrick_1.shtml

31

The Most Traditionally Irish Cuisine. Howto Celebrate St. Patrick´s Day, edited by

Teresa Lequizamo and Beatriz Tem-

plos, it finished in 9 of march, 2007.

In this editión was used paper couché;

consists of 4 copies.