The most Traditionally Irish

How to celebrate St. Patrick’s day THE REPUBLIC OF

The 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 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 MOST TRADITIONALLY IRISH CUISINE

HOW TO CELEBRATE SAN 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 MOST TRADITIONALLY 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 and They are here, for supporting me in acieving my dreams

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

I N INDEX D E Acknowledge ...... I X

Introduction ...... 1

MEAT DISHES

SHEPHERDS PIE ...... 7 ...... 9

IRISH SOUP

CARROT SOUP ...... 13 ,, SOUP .. 15

VII SOUP ...... 17 I HOT BLOODYMARY SOUP ...... 19 N D E X

DESSERTS

CHOCOLATE MASCARPONE CHEESE CAKE ...... 23 BAILEYS CHOCOLATE CHIP CHEESE CAKE ...... 25 SODA ...... 27

IRISH BEVERAGE

IRISH COFFEE ...... 30

VIII ACKNOWLEDGE

In this time it is so difficult that We have time to do many activities, but in this case, to make, to do, 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 a Tere Leguizamo for the ex-

I St. Patrick´s Day H perience of work together. Acknowledge to my o teachers, Upiicsa and CELE, for the patient and w for teaching, in all aspects. Acknowledge to my chief, P.H.D. Elvia Flores for the time and the to opportunity, and to Instituto de Investigaciones Jurídicas, my home. C Especially thanks to Carlos Aguilera, for the e l talks, and the technical tips, thanks a lot… e b r a t BEATRIZ TEMPLOS e Ciudad Universitaria, invierno 2012

II I N T R O D INTRODUCTION U C The Republic of C Ireland its located T in the North Atlan- I tic Ocean. Almost O 20 percent of the N 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 , peas, and beans became staple for the of more elaborate dishes. The Irish cuisine was also influenced by French and Italian cousins.

1 Irish is also known for the quality and I freshness of its ingredients. N The potatoes have a special roll in the Irish T chores so appear at most Irish . The Irish R are also known for their delicious cheeses. In O fact Ireland makes about fifty types of homema- D de “farmhouse” cheeses. The soups, , U and meats also play important roles in the Irish C diet. Because Ireland is surrounded by water, the Irish enjoy many types of seafood, including sal- C mon, scallops, , , and . Ho- T wever, meat is eaten more frequently at Irish I meals. The most common meats are beef, lamb, O and pork. What is also important in the Irish N culture is the bread, for example , a crusty made from whole-wheat flour and buttermilk, is a of Ire- land.

St. Patrick´s Day

This celebration is the most important event in The Republic of Ire- land (in the ), and even in others

2 countries, for example Canada, and Granada. In the 4th century was born a man, who is St. I Patrick, a man that said that God speaks with N him, a man very important in the Irish culture. T He was bishop, but He worked very hard for R done it. O In the last century, the celebration began to D be very important for share the Irish culture in U the foreign, and, even, in the government In the C 90s. the Irish government stimulated the Irish society to celebrate this day. C Ireland is divided in two: Republic of Ireland T (south Ireland) and North Ireland (the last is I part of Common Wealth: England, Canada, and O Australia). There are two groups: Protestants N 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*

* Universidad Nacional Autonoóma de México.

3

Meat Dishes

Irish Cusine

T h e SHEPHERD’S PIE M o INGREDIENTS s 2 tablespoons Irish butter t 1 medium chopped onion 2 sliced carrots T 4 tablespoons cream flour r 600ml/1 pint browning stock a chopped parsley and thyme d 450g/1lb cooked minced beef i 675g mashed potatoes t Irish cheese i o n First you should melt the a butter in a saucepan add ll the chopped onion and co- y 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

7 St. Patrick´s Day H about 5 minutes. Fourth o add the meat and bring w back to the boil. Fifth pla- ce in a pie dish and cover to with the mashed potatoes and put it into the oven at 350°F (180°C) for C about 30 minutes. e l If you are looking for e an extra taste place some b r Dubliner Irish cheese on a top 10 minutes before t the end of cooking. e Serve as a pie.

8 Irish Cusine

T h e DUBLIN CODDLE M o INGREDIENTS s 1 liter/4 1/2cups water t 8 slices of 8 large pork T 4 large, peeled sliced r 900g/2 lb potatoes, peeled and sliced a Salt and saxa pepper d 4 tablespoons chopped parsley i t Heat water to boiling and add ham, bacon and i (all in big pieces), and cook for 5 minu- o tes. Take them out of the water and save this (la- n ter we use it). In a skillet or saucepan place the a sausages, add the chopped onion, sliced, pota- ll toes and half the parsley, add the only guide to y 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.

9

Irish soup

Irish Cusine

T h e CARROT SOUP M INGREDIENTS o 2 pounds carrots, peeled and sliced s 1 large onion, chopped t 6 garlic cloves, chopped 5 whole cloves T 4 cups of chicken stock or broth r 2 tablespoons olive oil a 1 tablespoons fresh lemon juice d Salt & pepper i Pinch of sugar t 1/4 cup heavy (whipping ) cream i o n First heat the oil in a large saucepan, second add a the carrots, onion, garlic and cloves and cook ll from 5-8 minutes. Third add 3 ½ cups of the y 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

13 St. Patrick´s Day H it in the lemon and sugar and season with salt o and pepper and finally serve in a bowls with a w drizzle of cream. You can decorate it by sprin- kling parsley or by putting a sprig in the center to of the cream. In a big stock add the potatoes, celery, onion, C chicken boulion, water and parsley, then season e l with salt and pepper and simmer until the vege- e tables are soft. Later in a bowl mix the flour and b r milk add to soup mixture and cook until the a soup becomes thick . after that stir in cheese, in t coked ham and simmer until cheese becomes e melted. This is a delicious Irish Soup commonly used in Ireland.

14 Irish Cusine

T h BEEF,BARLEY, e VEGETABLE SOUP M o INGREDIENTS s 3 Pounds beef chuck roast t 1 bay leaf 2 tablespoons oil T 3 carrots, shopped r 1 onion, chopped a 1 (16 ounce) package frozen mixed d 4 cups water i 4 cubes beef bouillon cube t 1 tablespoon white sugar i 1/4 teaspoon ground black pepper o 28 ounces chopped stewed tomatoes n a ll In a slow cooker place meat and cook until ten- y 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

15 St. Patrick´s Day H the barley and bay leaf (it needs to be revised o constantly to check the doneness of meat). w Remove the meat when you have verified that it is fully cooked and steeped in the flavor of lau- to rel and barley, cut into small pieces. Saute vegetables, carrots, celery, and onion, C add water, meat cubes, pepper, cooked toma- e l toes, meat and barley. e Heat to boiling, reduce heat and simmer for b r 15 minutes. a Serve with pepper and salt to taste. t e

16 Irish Cusine

T h e

POTATO SOUP M o INGREDIENTS s 3 cups peeled and cubed potatoes t 1/2 cup chopped celery 1/2 cup chopped onion T 1 cube chicken bouillon r 1 cup water a 1 teaspoon dried parsley d 1/2 teaspoon salt i 1 pinch ground black pepper t 2 teaspoons cream flour i 1 1/2 cups milk o 1 1/2 cups grated cheese n 1 cup chopped ham a ll y 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.

17 St. Patrick´s Day H Cook until ingredients are soft, season with o salt and pepper to taste. w In a bowl mix milk and flour, and once the mixture is ready, add the vegetables and cook to until you get a thick mixture. Add cheese, ham into small pieces. Cook until cheese is melted. C e l e b r a t e

18 Irish Cusine

T h e HOT BLOODY MARY SOUP M o s INGREDIENTS t 1kg/2 1/4 ripe tomatoes, halved 2 red chilies, halved and seeded T 10g/2tsp caster sugar r 30ml/2tbsp olive oil a 750ml vegetable stock d 15g/ 1tbsp tomato puree i 10g/2tsp horseradish t 30g/2tbsp dry sherry i 60ml/4 tbsp vodka o 4 small celery stalks with leaves n Celery, salt, pepper a 4 thin lemon slices, to garnish ll Pre-heat oven to 200C/400F/GAS4. y

Place the tomatoes and peppers in large bowl and place in the oven, sprinkle sugar, salt and

19 St. Patrick´s Day H pepper to taste. Add oil and roast until tender o and golden brown. w Place the puree in a saucepan and stir in broth and remaining teaspoon of pure, hot without to boiling, and add the horseradish, sherry and vodka (to taste). C To serve, place a stalk of celery in each of the e l bowls, pepper and a slice of lemon. e To achieve a thinner soup lique tomatoes and b r puree and strain. a Remember to preheat the oven. t This is a typical Irish soup, because as its e name suggests is consequence of Irish history.

20 Desserts

Irish Cusine

T h e

HOCOLATE C M MASCARPONE o CHEESECAKE s t INGREDIENTS T 3 1/2 oz Dark chocolate r 1x250g Tub Mascarpone a 2oz(50g)Raisins d 4 oz (110g) Whole i 1x200g Tub fromage frais (8 percent fat) t 2 large eggs i 1 1/2 oz (40g) caster sugar o The Base n 2oz/(50g) digestive cookies a 1oz Irish butter melted ll y 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,

23 St. Patrick´s Day H don’t crush them too fine. Third chop the re- o maining (50g) of toasted hazelnuts, and all the w crushed cookie crumbs into a bowl and add the chopped nuts and melted butter and mix toget- to her. Fourth into the base of a cake tin, pressing it firmly all over. Fifth pre-bake this base or C crust in the oven during 20 minutes (300 C, 150 e l C). e Sixth, melt the chocolate in the micro oven b r during 2 minutes. And spoon the mascarpone a and fromage frais into a large bowl and shake t them together until smooth, preferably with an e 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 Irish Cusine

T h BAILEYS e CHOCOLATE CHIP M CHEESECAKE o s t INGREDIENTS non stick vegetable oil spray T 2 cups crushed vities digestives r 1/4 cup sugar a 6 tablespoons Irish butter d Filling i 2 1/4 pounds cream cheese, t room temperature i 1 2/3 cups sugar o 5 eggs, room temperature n 1 cup baileys a 1 tablespoon vanilla extract ll 1 cup semisweet chocolate chips y coffee cream 1 cup chilled whipping cream 2 tablespoons sugar 1 teaspoon instant coffee powder chocolate curls

25 St. Patrick´s Day H FOR CRUST o w Preheat oven to 325 degrees Spray a baking dish with vegetable cooking to spray and add the digestive and sugar, the mix- ture pressure until a wall of an inch around C edges of pan. Bake until golden brown (about 5 e l minutes). must keep the oven to 325 degrees. e b FOR THE FILLING r a t Beat cream cheese until smooth, and incorpo- e 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 Irish Cusine

T h e SODA BREAD M INGREDIENTS o 170g/6oz self-raising wholemeal flour s 170g/6oz plain flour t ½ tsp salt ½ tsp bicarbonate of soda T 290ml/½ pint buttermilk r a First preheat oven to 425°F , meanwhile in a d bowl mix flour, baking soda, and salt and add i raisins and caraway seeds. t Second, add buttermilk all i at once and mix. Third o knead the on a lightly n floured board. Fourth form a into a round loaf on a ll well-greased baking sheet. And with a knife, ca- y 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 St. Patrick´s Day H minutes more. Remove foil and bake another 10 o minutes, until the loaf is slightly browned. w To serve cut into wedges and serve with but- ter. to

C e l e b r a t e

28 Irish Beverages

29 St. Patrick´s Day H o w to

C e l e INGREDIENTS b r 1 cupful of strong, hot, black coffee a t 1 tsp sugar e 1 measure 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 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. How to 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.