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St Patrick's Day


St Patrick's Day
A signpost in Irish and English
St Patrick is the patron saint of Ireland.
  St Patrick     St Patrick's grave

St Patrick's Day is celebrated on 17th March. It is celebrated in the Republic of Ireland and Northern Ireland. In fact it is celebrated wherever the Irish live.  


The flag of Northern Ireland.
The red cross is called St Patrick's Cross.


The flag of the Republic of Ireland


Shamrock is the emblem of Ireland

Ireland is separated from Great Britain by the Irish Sea. The island is politically divided into two parts: the Republic of Ireland or Eire and Northern Ireland or Ulster which is part of the United Kingdom.

Northern Ireland is composed of 26 districts. Together they are commonly called Ulster, though the territory does not include the entire ancient province of Ulster. 

The capital and the largest city of Northern Ireland is Belfast. 
The population of Ireland is around 4 million people. The capital and the largest city of the Republic of Ireland is Dublin.
The pinboard in our classroom. 
We wrote about Ireland on shamrocks that we cut before.


Colcannon is a favourite Irish recipe and a particular St Patrick's Day favourite. As you can see from this Colcannon recipe, it is quick, easy and simple to make. 
Colcannon was traditionally used for predicting marriage on Halloween. Charms were hidden in the Colcannon and any unmarried girl who found on would place socks with spoonfuls of Colcannon and the charms on their front door handle. The first man to enter the house was their intended. 
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
1lb 6oz/ 675g potatoes, peeled and quartered
4 oz/100g curly kale, chopped (or spring cabbage if kale not available))
1/2 cup scallions/spring onions, roughly chopped
1/4 cup scallions/spring onions, finely chopped
1 stick/100g butter
salt and pepper
Simmer the potatoes in lightly salted water until cooked - when pierced with a sharp knife the potato is soft in the middle. 
Blanch the curly kale in boiling water for one minute. Drain and reserve. 
Chop half of the spring onions roughly and the other half finely. Add the roughly chopped scallions/ spring onions to the drained kale and pulse in a blender for 10 seconds. 
Drain the potatoes and add the butter. When the butter has melted, mash the potatoes until smooth and creamy. Add the kale mixture and mix. 
Finally, add the finely chopped scallions/spring onions and season to taste. 
Recipe courtesy of Gilli Davies Celtic Cuisine published by Graffeg. 


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