A TASTE OF GUINNESS® IN THE KITCHEN THIS ST. PATRICK’S!

Have you ever had that kind of feeling where you attended an AWESOME party which, even few days afterwards you'll still goes LOL remembering all those great times you had & cool people you've met? Well that is exactly the kinda feeling I had after the Arthur Guinness St. Patrick's Pub Crawl 2013~  held last Friday! So here's a little something I got from G2 Public Relations which is pretty useful for all those lucky winners of GUINNESS® Black Brew—— A special Guinness Inspired Recipes via GUINNESS’ in-house chef, Justin O’Connor ^_^

——Press Release——

March 19, 2013 - St Patrick’s Day has always been about the time to get out and about with your mates, celebrating with a pint of GUINNESS. And with its month long celebration this year, why not create a food feast, too? With the right recipes, you’ll be able to gather your friends and family around the table and as you serve up a fantastic spread, you’ll wow them with your culinary skills using the ‘black stuff’.

GUINNESS’ in-house chef, Justin O’Connor, has shared 14 easy-to-make recipes, each of which makes use of the complex flavour of the stout in a unique way. In addition to lunch and dinner dishes, Justin has also produced delicious recipes for sweet cakes, brownies and candies, proving just how versatile cooking with GUINNESS can be.

Some of Justin’s recipes are brand new, while others have been sourced from the GUINNESS archive detailing how GUINNESS has been used as an ingredient in cooking over 250 years.  Some of the mouth-watering recipes include, Lamb Kebabs with Guinness Marinade, Guinness Chocolate Brownies, Irish Lamb Stew and Guinness Chocolate Mousse.

Justin, executive chef, GUINNESS Storehouse, comments:

 ‘GUINNESS is ideal for cooking because it contains several discrete flavours that bring other ingredients to life. I use its sweetness in cakes, brownies and ice cream, its salt flavour to compliment meat in stews and its citrus note gives a zing to food like pork chops’

Added to this, the unique colour and texture of the stout is put to good use in the rack of lamb recipe, providing it with a glossy finish similar to wine’

Finally, if you are looking for a special aperitif to serve as part of your GUINNESS themed night in, why not mix up a Black Velvet Royale. A unique twist on the classic Black Velvet cocktail, the Black Velvet Royale consists of GUINNESS, Champagne and a splash of Cassis and is the perfect accompaniment to help revellers celebrate in style this St Patrick’s Day.

For those of you who want to try some of these mouth watering dishes but just want it served up in a nice platter all ready to be digged in, don’t fret. Choose from our list of outlets participating in the month long Guinness St Patrick’s celebrations! Yes, the party still continues throughout the month of March with delicious Guinness St Paddy dishes and of course great promotions on your favourite black brew!

To find out all the exciting happenings and participating outlets this St Patrick’s, visit www.facebook.com/guinnessmalaysia for more information!

——St. Patrick's Day Guinness Inspired Recipes——

Guinness marinade Corned Beef, Champ Potato & Cabbage

Ingredients

Serves 6

   ·   1.4 kg of corned beef soaked in pint Guinness overnight.

   ·   1 onion chopped

   ·   5 cloves

   ·   3 bay leaves

   ·   9 – 10 black peppercorns

   ·   1 head of Savoy cabbage

   ·   Kg peeled potatoes

   ·   150g butter

   ·   400ml cream

   ·   3 sliced spring onion

Method

    1. Place the beef and Guinness into a pot and cover with cold water.

    2. Add onion, cloves, bay leaves and peppercorns.

    3. Cook for 2 – 2 ½ hrs or until tender

    4. Cook the potatoes in salted water, drain and mash.

    5. Add 100g butter, ½ the cream and spring onion. Season potato to taste.

   6. Boil the sliced cabbage in salted water for 5 minutes and drain, add a knob of butter and season.

    7.  Take 100ml of the cooking stock and place in a pot, add the other 200ml cream and simmer for 2 minutes whisking in 50g butter.

To serve 

 Carve the corned beef onto a plate with a scoop of champ potato, boiled cabbage and finish with the cream sauce.

Beef & Guinness with Puff Pastry 

Ingredients

Serves 4

   ·   200ml of GUINNESS® Foreign Extra Stout

   ·   400g stewing diced beef

   ·   100g pearl onion

   ·   1 large carrot - diced

   ·   100g sliced button mushrooms

   ·   2 cloves of garlic crushed

   ·   ½ Litre of thick beef stock

   ·   Sprigs of fresh thyme & rosemary chopped

   ·   Small sheet of puff pastry

 Method

   1.  In a pot seal the diced beef and brown all over.

   2.  The vegetables are then added and cooked out for 4 -5 minutes.

   3.  Add the herbs and beef stock. Now add the Guinness.

   4.  Slow cook the beef over a stove for 1- 1 ¼   hour. Add a little water if needed at the end.

   5.  Cut the puff pastry into 8 even pieces.

   6.  Egg wash each piece of pastry.

  7.   Using one piece of pastry place it on top of another piece of pastry to form a double case. Do this with the rest of the pastry to form 4 double pastry cases.

   8.  Using a knife score the top of the pastry to give the effect of a vol au vent.

   9.  Now bake at 200C for 14 minutes.

  10. When cool cut the top of to form a lid. Core some of the pastry out for the centre of each case.

   11. Spoon the hot beef into each case and serve.

  

Rack of Lamb with Guinness and Mustard

Ingredients

Serves 2

   ·   1 French trimmed rack of lamb (ask your butcher to do it for you)

   ·   Herb breadcrumbs (you can buy them ready made)

   ·   ½ can of GUINNESS® Draught

   ·   Dijon Mustard

Method

     1. Put the lamb and the GUINNESS® into a bowl, cover and allow to marinate in the fridge for 6 - 8 hours.

        2. Take the lamb out and coat it with the mustard.

      3. Then press the lamb into the herb breadcrumbs. The crumbs will stick to the mustard and make a nice crust.

      4. Then simply roast in the oven at 200° C for 20 - 25 minutes.

      5. Serve with roast vegetables and champ potato. Delicious.

Tip

GUINNESS® is the only beer that really makes this work. The glaze on the lamb is as rich as you'd expect from red wine.

  

Guinness Chocolate Cupcake Ingredients ·   10oz flour ·   2oz coco powder ·   6oz castor sugar ·   ¾ teasp baking powder ·   3oz butter ·   ½ teasp vanilla essence ·   2 eggs ·   4 floz Guinness Butter icing ·   6oz butter ·   12oz icing sugar Method        1.  Preheat oven at 170 C.        2.  Cream butter and sugar.        3.  Combine all the dry ingredients; add egg, Guinness and vanilla slowly until the mix comes together.        4.   Place into 12 cupcake papers and bake for 15 – 20 minutes.        5. For the butter icing beat the butter and icing sugar till soft and creamy.     *When cupcakes are cold pipe the butter icing on and serve

Guinness Chocolate Mousse

Ingredients

Serves 6

·   10 egg yolks

·   10 egg whites, whisked

·   350g dark chocolate

·   1/4lb butter

·   100g caster sugar

·   100ml GUINNESS® draught

Method 

   1.Melt the dark chocolate and butter in a bain-marie and add in the GUINNESS® draught.

  2. Beat the egg yolks and caster sugar until light and fluffy.

 3. Mix in the melted chocolate mixture in with egg yolks and slowly fold in the whisked egg whites until everything is smooth.

   4. Transfer the mousse to serving glasses and chill.

   5.Serve with fresh raspberries or other seasonal berries.

Guinness Chocolate Truffles

Ingredients

Makes 25 Truffles

·   1 kg dark chocolate in small chunks

·   400ml cream

·   100ml GUINNESS®

·   Zest of 1 Orange

·   Cocoa or coconut powder 

Method
  1. Add the cream and GUINNESS® to a saucepan and bring to the boil.
  2. Add the chocolate and grated orange zest.
  3. Mix together until the chocolate is fully melted.
  4. Leave the chocolate mix until it is cool to the touch, but not set.
 5. Take generous tea spoons of the mixture and roll in your hands to form small round truffles, dust in cocoa powder or coconut powder.
  6. Set in the fridge for 2 - 3 hours.