The Most Traditionally Irish Cuisine

The most Traditionally Irish Cuisine How to celebrate St. 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 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 DUBLIN CODDLE ............ 9 IRISH SOUP CARROT SOUP .............. 13 BEEF,BARLEY,VEGETABLE SOUP .. 15 VII POTATO SOUP .............. 17 I HOT BLOODYMARY SOUP ....... 19 N D E X DESSERTS CHOCOLATE MASCARPONE CHEESE CAKE .................. 23 BAILEYS CHOCOLATE CHIP CHEESE CAKE .................. 25 SODA BREAD ............... 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 activities, 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 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 farming. 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 Irish food 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 meals. 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, seafood, 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, lobster, mussels, and oysters. 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 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 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 place 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 bacon 8 large pork sausages 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 sausage (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.

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