Guinness and St. Patrick’s Day…What a Great Combination!
As you know St. Patrick’s Day is this Saturday, March 17th, and what better way to add a flavor to your St. Patty’s Day celebration than with Guinness.
Jersey Girl Sports has partner up with Guinness to set a Guinness World Records title for ‘The Largest St. Patrick’s Day Celebration’ ever. Go to Guinness.com and take the Guinness/St. Patrick’s Day Pledge. Once in the site, you will be prompted to click “Join the Party”. Enter your information and in the optional code space enter “JERS” for Jersey Girl Sports.
In the meantime, here are a couple of recipes that give a creative spin to adding Guinness to your party. Remember no matter what you do, or where you go ALWAYS drink responsibly.
Irish Lamb Stew
• 1kg Diced neck or shoulder of lamb
• Bouquet of parsley, thyme and bayleaf
• 3 large onions, finely chopped
• Salt and freshly ground white pepper
• 3-4 carrots diced
• 2 sticks of celery chopped
• 1 small turnip diced
• Small leek diced
• Kg of peeled potatoes diced
• Finely chopped parsley
• 1 ½ lt of chicken stock
• 2 tbsp pearl barley
In a pot put the meat, bouquet of herbs, barley, onions, carrots, celery and turnip and cover with chicken stock. Simmer gently for one hour. Skim off the scum on top. Add the potatoes and continue cooking for ½ hour. For the last 5 minutes add in the leek. Remove the bouquet for herbs. Stir in the chopped parsley. Serve in deep bowls with soda bread.
Beef & Guinness with Puff Pastry
• 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
In a pot seal the diced beef and brown all over. The vegetables are then added and cooked out for 4 -5 minutes. Add the herbs and beef stock. Now add the Guinness.
Slow cook the beef over a stove for 1- 1 ¼ hour. Add a little water if needed at the end.
Cut the puff pastry into 8 even pieces. Egg wash each piece of pastry. 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. Using a knife score the top of the pastry to give the effect of a vol au vent. Now bake at 200C for 14 minutes. When cool cut the top of to form a lid. Core some of the pastry out for the centre of each case. Spoon the hot beef into each case and serve.
Stuffed Guinness Barley Risotto & green cabbage leaves
• 8 oz pearl barley
• 2 lt vegetable stock
• 200ml cream
• 8oz fresh mushroom
• 2 onions, peeled and chopped
• 4 cloves garlic, minced
• Salt and freshly ground pepper
• 2 tablespoons chopped fresh thyme
• 4 oz grated Parmesan cheese
• 4 large leaves of Savoy cabbage
Blanch the cabbage leaves in boiling salted water for 3 – 4 minutes and cool in ice water.
In a pot sweat of onion, mushroom and garlic with a little olive oil for 4 -5 minutes without coloring. Pour in the stock, barley and thyme in on top. Cover with a lid and slow cook till barley is tender, add more stock if needed. When barley is cooked add the cream and parmesan cheese and cook out for 2 -3 minutes. Season to taste. Using 4 small teacups line them with cling film and place the drained cabbage leaf in side to cover leaving some cabbage leaf over the edge. Now fill the cup with the cooked barley risotto and cover with the overhanging cabbage. Using the cling film take out of the cup and twist the cling film around the risotto to form a ball. Serve while hot or let it cool and reheat in the microwave.
Guinness Chocolate Brownies
• 100ml Guinness
• 185g dark Chocolate
• 50g Milk Chocolate
• 185g Butter
• 3 Eggs
• 275g Caster Sugar
• Vanilla Essence
• 85g Plain Flour
• 20g coco powder
• 50G White Chocolate buttons
Line a baking tray with parchment paper and sprinkle white chocolate buttons in tray
Melt the Guinness, butter, dark and milk Chocolate together, remove from heat when melted.
Whip eggs sugar and vanilla essence (until figure of 8) and fold into the chocolate mix. Sieve in flour and coco powder, folding in 3 stages. Pour into tray and spread out bake for 20 – 22 minutes at 160′. Serve warm with Vanilla ice cream
Guinness Chocolate Cupcakes
• 10oz flour
• 2oz coco powder
• 6oz castor sugar
• ¾ teasp baking powder
• 3oz butter
• ½ teasp vanilla essence
• 2 eggs
• 175ml Guinness
• 6oz butter
• 12oz icing sugar
Preheat oven at 160 C
Cream butter and sugar
Combine all the dry ingredients, add egg, Guinness and vanilla slowly until the mix comes together. Place into 12 cupcake papers and bake for 15 – 20 minutes. 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.