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St Patrick’s Day - Delicious Guinness Recipes
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Celebrate this St Patrick’s Day with these Delicious Guinness RecipesThis is Ireland’s national day and the traditional feast day of the country’s patron saint, St Patrick.

If you fancy yourself as a gourmet chef, try these delicious Guinness recipes that will bring out the true Irish in you.

Not in the mood for cooking? Visit http://www.guinness.com.au and use the St Patrick’s Day planner to find a traditional Irish pub near you that will be serving up these classic Irish feasts on St Patrick’s Day.


GUINNESS BARBECUED SEAFOOD (Serves 6)

Ingredients:

Marinade
• 1/ 2 cup GUINNESS
• 1/ 4 cup concentrated orange juice
• 1 tablespoon soy sauce
• 1 tablespoon sherry
• 1 tablespoon grated fresh ginger
• 2 tablespoons tomato sauce
• 2 tablespoons lemon juice
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 teaspoon cracked black pepper
• 300g baby octopus, cleaned
• 12 green prawns
• 300g each firm white and pink fish (eg white – swordfish, mackerel, blue eye, barramundi; pink – salmon, ocean trout, marlin or tuna)
• 1 tablespoon olive oil
• 1 large red onion, cut into rings
• 2 bunches rocket or mixed lettuce
• 1 telegraph cucumber
Optional Dressing
• 2 tablespoons raspberry or red wine vinegar
• 1/ 4 cup raspberries
• 1 tablespoons lemon juice
• 1/ 4 cup chopped fresh tarragon
• 1 tablespoon olive oil

Method:

1. Combine marinade ingredients in a small saucepan, bring to the boil, remove from heat and allow to cool.

2. Pour over the octopus and refrigerate for 1-2 hours or overnight.

3. Remove the heads from the prawns and cut the fish into large cubes, add to the marinade and refrigerate for 20 minutes.

4. Heat barbecue plate or grill pan to hot and cook the seafood for 3-4 minutes each side with the onion, brushing with the marinade. Do not overcook.

5. Arrange rocket on large platter, spoon over the cooked seafood and onion. Gently toss through the cucumber and dressing, if using.


OYSTER AND GUINNESS RISOTTO WITH WATERCRESS (Serves 4)

Ingredients:

• 2 tablespoon olive oil
• 1 red onion, chopped
• 1 clove garlic, crushed
• 1 1/2 cups arborio rice
• 1 cup sliced mushrooms
• 125ml GUINNESS
• 1.25 litres hot chicken stock
• 24 freshly shucked oysters
• 1/ 2 cup chopped fresh watercress
• cracked black pepper to taste
• grated rind and juice of 1 lemon
• Parmesan shavings for garnish

Method:

1. Heat olive oil in a heavy based large saucepan.

2. Add onion and garlic and cook for 1-2 minutes or until translucent.

3. Add rice and mushrooms and cook 1-2 minutes.

4. Pour in GUINNESS and cook, stirring until all liquid is absorbed.

5. Add the chicken stock, a cup or so at a time, stirring and allowing the liquid to be absorbed before adding more.

6. Continue stirring and adding stock until rice is plump and soft, about 20-30 minutes.

7. Stir in the oysters, watercress, pepper and lemon juice and rind and cook 1-2 minutes t hat through.

8. Remove from heat, cover and set aside for 3 minutes. Serve immediately with the parmesan shavings.


GUINNESS DAMPER WITH ROSEMARY & MACADAMIA NUTS

Ingredients:

• 2 cups self-raising flour
• 1 teaspoon Bicarbonate of soda
• 1/ 4 cup fresh rosemary leaves or 1 tablespoon dried
• 1/ 2 cup roughly chopped macadamia nuts
• 2 tablespoons olive oil
• 3/4 cup GUINNESS
• milk for brushing

Method:

1. Sift the flour and bi carbonate into a large bowl.

2. Stir in the rosemary and macadamia nuts.

3. Make a well in the centre and pour in the combined oil and GUINNESS.

4. Shape into a cob or loaf, brush with milk and bake at 180ï‚°C for 40 minutes or until browned and hollow sounding when tapped.


STEAK AND GUINNESS PIE (Serves 4)

Ingredients:
• 1 kg Round steak
• 1 Tbsp Flour
• 1 tsp Brown sugar
• 1 Tbsp Raisins (optional)
• 5 x Onions
• 300 ml GUINNESS
• 8 Slices bacon
• 3 oz Lard
• Chopped parsley
• Short pastry

Method:

1. Cut the steak into bite sized cubes, roll in seasoned flour, and brown in the lard with the bacon, chopped small.

2. Place the meat in a casserole, **** and chop the onions, and fry until golden before adding them to the meat.

3. Add the raisins (if wanted) and brown sugar, pour in the GUINNESS, cover tightly and simmer over a low heat or in a very moderate oven (325-350F) for 2 1/2 hours.

4. Stir occasionally, and add a little more GUINNESS or water if the rich brown gravy gets too thick.

5. Meanwhile, line a deep pie dish with half the pie crust: bake it blind: then add the GUINNESS/beef mixture from the casserole, cover with the top layer of pie crust, and bake until finished, probably about 10 more minutes.


CHOCOLATE-ORANGE GUINNESS CAKE

Ingredients:

• 8oz Butter, room temperature
• 8oz Soft dark brown sugar
• 10oz Self-raising flour
• 1 tsp Baking powder
• 1 pinch Salt
• 2 Tbs Cocoa (rounded T's)
• Grated rind of 1 orange
• 4 Eggs
• ½ cup GUINNESS

ICING
• 4oz Butter
• 8oz Confectioners' sugar
• Orange (juice, grated rind)

Method:

1. Preheat oven to 375F. Grease 2 8-9-inch cake pans.

2. Cream the butter and sugar until light and fluffy. Sift the flour, baking powder, salt and cocoa into a bowl.

3. Add the orange rind to the creamed butter and beat in the eggs, one at a time, including a spoonful of the measured flour mixture with each one, and beating well between additions.

4. Gently mix in the GUINNESS, a tablespoonful at a time, including another spoonful of flour with each addition.

5. If there's any flour left over, fold it in gently to mix; blend thoroughly without over-beating.

6. Divide the mixture between the tins, smooth down, and put the cakes into the centre of the preheated oven.

7. Reduce the heat to moderate (350F) and bake for 35-40 minutes, or until the cakes are springy to the touch and shrinking slightly in the pans.

8. Turn out and cool on a wire rack.

9. Meanwhile, make the icing.

10. Cream the softened butter and icing sugar together thoroughly, then blend in the grated orange rind and enough juice to make an icing that is soft enough to spread.

11. When the cakes are cold, use half the icing to sandwich them together, and spread the rest on top.

Enjoy Guinness Responsibly[/COLOR]

source Food4Media
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