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.
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
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.
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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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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Irish Cusine
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.
14
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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Irish Cusine
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
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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Irish Cusine
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
27
The
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Traditionally
Irish Cusine
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 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
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http://www.schooljournals.net/wai15/index.php?a
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(‘21927’)
http://www.foodbycountry.com/Germany-to-Japan
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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
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http://cocinadelmundo.com/receta-Pollo-a-la-Salsa-
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http://www.foodireland.com/recipes/Bakery/In-
dex.htm
http://simplyrecipes.com/recipes/easy_shepherds_
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http://www.bbc.co.uk/religion/religions/christian-
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31