BEEF & GUINNESS STEW

Serves 4

INGREDIENTS:

  • 200ml of GUINNESS® Foreign Extra Stout
  • 400g stewing diced beef
  • 1 medium onion diced
  • 1 large carrot diced
  • 1 large parsnip diced
  • 1 Litre of thick beef stock
  • Sprigs of fresh thyme and rosemary
  • Champ potato (creamed mash potato and spring onion)

PREPARATION:

  • Stir fry the beef, add the vegetables and cook till tender, then pour the GUINNESS® and reduce by half. Add the beef stock and herbs and simmer very slowly for between an hour and an hour and a half. Serve with the champ potato and honey roast carrot and parsnip.
  • Tip This stew is always better made one day in advance

IRISH SMOKED SALMON ON GUINNESS BREAD

Makes 10 potions

INGREDIENTS:

  • 1 large loaf of GUINNESS® bread
  • 1/2 kg thinly sliced Irish Smoked Salmon
  • 200g Cream Cheese
  • 1 lemon or fresh dill to garnish

PREPARATION:

  • To serve, thickly slice the GUINNESS® bread, spread with fresh cream cheese and place smoked salmon on top. Garnish with thinly sliced lemon or sprinkle with chopped dill.

GUINNESS CHOCOLATE MOUSSE

Serves 6

INGREDIENTS:

  • 10 egg yolks
  • 10 egg whites, whisked
  • 350g dark chocolate
  • 1/4lb butter
  • 100g caster sugar
  • 100ml GUINNESS® draught

PREPARATION:

  • Melt dark chocolate and butter in a bain-marie, add in the GUINNESS® draught. Beat egg yolks and caster sugar until light and fluffy. Mix in the melted chocolate mixture in with egg yolks and slowly folding in the whisked egg whites until everything is smooth. Transfer mousse to serving glasses and chill.
  • Serve with fresh raspberries or other seasonal berries.

GUINNESS CHOCOLATE TRUFFLES

Makes 25 Truffles

INGREDIENTS

  • 1 kg dark chocolate in small chunks
  • 400ml cream
  • 100ml GUINNESS®
  • Zest of 1 Orange
  • Cocoa or coconut powder

PREPARATION:

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

GUINNESS CURED IRISH SALMON

Serves 4

INGREDIENTS:

  • 1kg fresh skinless salmon
  • The rind and juice of 2 lemons
  • The rind and juice of 1 lime
  • 25g coriander seeds
  • 100g salt
  • 50g sugar
  • 50g chopped fresh dill
  • 1 Bottle of GUINNESS® Foreign Extra

PREPARATION:

  • Place lemon rind, lime, dill, the coriander seeds with the salt, sugar and the GUINNESS® Foreign Extra into a blender and liquidize. Pour over the side of salmon and cure in the fridge for no less than for 48 hours making sure to turn the salmon every 12 hours. Once the salmon is cured, slice thinly and at an angle.

Serve with GUINNESS® bread.

IRISH MUSSELS IN GUINNESS CREAM SAUCE

Serves 6

INGREDIENTS:

  • 1kg fresh Irish Mussels in their shells
  • 300ml cream
  • 200ml fish stock
  • 330ml GUINNESS® extra stout
  • 1 bay leaf
  • Knob of butter
  • 1 Tablespoon of chopped fresh dill
  • 1 medium onion diced
  • 1 large carrot diced
  • 1 large celery diced
  • Juice of half a lemon

PREPARATION:

  • In a saucepan place the butter, onion, carrot and celery and fry for 2-3 minutes, being careful not to overcook. Add the GUINNESS®, fish stock, bay leaf and simmer until reduced by half. Add the cream and reduce by half again. Add the Mussels and cook for 2 3 minutes until all the shells have opened, then add the dill and lemon juice.

Serve with a slice of GUINNESS® bread and Irish butter.

GUINNESS BREAD

For one loaf

INGREDIENTS:

  • 600g Wholemeal flour
  • 150g Plain Flour
  • 75g Oatmeal
  • 2 and 1/2 teaspoons of Bread soda
  • 1 teaspoon of Salt
  • 2 and 1/2 tablespoons of brown sugar
  • 40g Butter
  • 480ml Milk
  • 200ml Black treacle (molasses)
  • ½ Pint Draught GUINNESS®

PREPARATION

  • Mix butter with all dry ingredients until the dough develops the consistency of breadcrumbs, add the milk, black treacle and the GUINNESS® draught. Mix until you reach a wet dough. Bake in a greased bread tin for 40 45 minutes at 170°C in a pre-heated oven.