COOK WITH GUINNESS

Blue cheese & walnut whip

• 10 roasted walnut
• 200g Cashel blue cheese at room temperature
• 200g cream cheese
• A splash of Guinness
• 225ml whipped cream

Method: 

• Grate the roasted walnut.
• Combine blue cheese, cream cheese, Guinness & grated walnut together
• Fold in the whipped cream at the end
• Decant into a piping bag, with desired nozzle.

Butternut Squash Fritters

• 500g butternut squash puree
• 2 whole eggs
• 60mls of milk
• 60g grated parmesan
• 200g plain flour
• 1/3 tsp of baking powder

Method: 

• Mixed all ingredients together & blend until smooth.
• Place in the fridge until needed.

Fennel Salad/ Pickle Mix

• 70ml cider vinegar
• 50g caster sugar
• ½ red chilli
• 1 thumb of ginger
• 250ml cold water
• 1 star anise
• 1 cinnamon stick

Method: 

• Place all ingredients in a pot, bring to the boil & allow to simmer for 10mins.
• Thinly slice 1 bub of fennel, add it the warm pickle mix, allow to cool & place in the fridge.

Poached Pears

• 2 cup of water
• 1 cup of sugar
• ½ a cinnamon stick
• 5 cloves
• Zest ½ an orange
• Zest ½ a lemon
• 2 pears – peeled, cored/ wedged

Method: 

• Bring syrup mix to the boil.
• Add the pears, cook pears until just cooked.
• Take off the heat & let them cool in the syrup.

 

Cooking/ assembling the dish:

• Heat the oil to 160 degrees
• Using a tablespoon, quenelle the squash mix & tip it into the hot oil, until golden brown.
• Reheat until mix is gone – recommend 2 per person.
• Pipe blue cheese & walnut whip onto a bowl, garnish with a roasted walnut.
• Place 2 segments of pear on opposites sides of the bowl & repeat with the fritter.
• Toss the pickle fennel through a handful of watercress & drizzle pickle mix as dressing, then place neatly in the centre of the bowl.
• Lastly drizzle honey around the edge of the bowl.

Stout Batter

• 1kg self raising flour
• 1ltr Guinness original
• 300g sparkling water
• 1tbsp baking powder

Method: 

• Whisk Guinness & sparkling water into flour & baking.
• Whisk by hand.

4 large Maris Piper Potatoes

Method: 

• Cut potatoes into chunky chip shop style chips.
• Gently simmer in salted water, until slightly over half cooked.
• Strain chips in a colander.
• Meanwhile, in a saucepan heat vegetable oil to 180 degrees.
• Place chips into the hot oil, cooked until golden brown on the outside & soft & fluffy on the inside.
• Season with Maldon sea salt.

4 x 5oz pieces of Fresh haddock – skin off.

• Coat each piece of haddock lightly in seasoned plain flour.
• Dip into the batter, swirl the fish around the coat it evenly.
• Gentle guide the battered fish into the oil until it’s golden brown & floats to the top ( around 65 degrees internal temperature)

Pea Puree

• 200g frozen peas
• 30g melted butter
• Salt & pepper
• Squash of lemon juice

Method: 

• Blanch peas, then add all ingredients to a mixer until smooth.

Tartar Sauce

• 1 cup of Hellman’s Mayo
• 1tblsp chopped capers
• 1tblsp diced gherkins
• 1tblsp finely diced shallots
• ½tblsp each of chives, parsley & tarragon

Method: 

• Combine altogether & stir – season to taste.
• Place a generous amount of seasoned chips on each plate.
• Lean the battered fish off the chips.
• Put tartar & pea puree in recycled oyster shells or ramekins.
• Garnish with a wedge of lemon & enjoy!

• 2blts of Guinness
• 500g butter
• 300g cocoa powder
• 800g caster sugar
• 300ml sour cream
• 3eggs – beaten
• 1 splash of vanilla essence
• 500g self-rising flour

Method: 

• Heat butter & Guinness together butter melts.
• Mix the cocoa powder & sugar together, and then add butter & Guinness mix. Mix well to remove any lumps and insure sugar is fully dissolved.
• In a separate bowl, whisk the sour cream, eggs & vanilla essence.
• Then combine & whisk both mixes together.
• Sieve the flour & fold it into the cake batter. Whisk until smooth.
• Pour cake batter into a lined loaf tin.
• Bake in a preheated oven @160 degrees for 1hr 25mins.
• Allow the cake to cool, remove from the tin.
• Garnish with fresh fruit & whipped cream.

Guinness Cured Salmon 

• 150g sugar 
• 150g salt
• 2 x bottles fes, Bring to boil, reduce by half – allow to cool.
• 50g dill 

Mix all together and cover 1kg of salmon wrap and press for 24 hours. Turn over then press for further 24 hours. Rinse well. Dice for jambon

Jambon Mix

• 30g flour
• 30g butter
• 250ml milk
• 60g Ballylisk Brie 
• 100g Guinness cured salmon chopped 
• Handful parsley, chopped 2 egg yolks
• 1 sheet pre made puff pastry

Method

• Place a heavy based tray in the oven, preheat to 200c.
• Add the flour and butter to a small pot. Warm your milk. Cook out the flour for 1 minute before whisking in the milk. Bring the sauce to the boil until it thickens.

Turn off the heat and add in the grated Brie. Allow to chill slightly.

• Dice the cured salmon mix through the cheese sauce with the parsley. Adjust seasoning with salt and pepper. 
• Lay out the puff pastry sheet on baking parchment, cut into 4 squares.
• Place a large spoonful of  the cheese and salmon mix into the centre of each square before folding the 4 corners into the centre to create the jambon shape.
• Egg wash pastry
• Bake for 25 -30 minutes till golden brown

Cooked Ham Marinade

• 2.5kg of cooked ham or gammon scored diagonally both ways
• 200ml of mustard, English, Dijon or wholegrain work best
• 30 – 40 cloves

Method:

• Stud the centre of each diamond you create when scoring the ham with a clove at the centre
• Bring all the above to the boil, gently reduce by ¼
• Pre heat oven to 170c
• Place you studded joint of ham into a baking tray
• Pour glaze over
• Place into pre heated oven and set a time for 6 minutes.
• Carefully remove and ladle the glaze over the ham ten times 
• Place back into oven for five minutes, then repeat the above 
• Do this x 5 times or till desired glaze is achieved

• 400g Dark Chocolate
• 100ml Double Cream
• 80ml Guinness
• Cocoa Powder for dusting
• Optional Gold Leaf

Method

• Grease and line a loaf tin with parchment paper, shape silicone moulds can also be used if you prefer a different shape truffle.
• Combine the chocolate and double cream in a saucepan and bring to the boil stirring continuously.
• Once all the chocolate has melted set aside for a couple of minutes.
• Place the mixture in a bowl and put back over a pot of simmering water (ensure the water is not in contact with the bowl).
• Continue stirring until the mixture is smooth and starts to thicken, then slowly add the Guinness whilst stirring.
• Scrape the mixture into the lined loaf tin and smooth the top before refrigerating for 2-3 until the mixture hardens.
• Remove from the tin and slice using a knife warmed in hot water (drying the knife before every slice).
• Dust with cocoa powder and decorate with gold leaf if desired.
• Truffles will keep in an airtight container in the fridge for up to 5 days.

• 200ml red wine vinegar
• 4x Banana Shallots finely chopped
• 2 sprigs of fresh thyme
• 1 bay leaf
• 2 pinches of salt
• 4 twists of black pepper
• 2 grams of sugar

 

Stir together all the ingredients and taste. If it's too strong add water till desired taste is achieved.

Enjoy with freshly shucked Oysters!

• One 2 kg beef short rib on the bone (also known as Jacob's Ladder)
• 60ml Irish rapeseed oil
• 2 large onions, roughly chopped
• 2 carrots, peeled and chopped
• 1 bunch celery, chopped
• 6 garlic cloves, left whole and peeled
• 4 bay leaves
• 6 sprigs fresh thyme, divided
• 6 sprigs fresh rosemary, divided
• 3 tablespoons tomato purée
• 1L plus
• 1,240ml Foreign extra stout
• 1L beef stock
• 2 shallots, sliced

 

Preheat the oven to 190°C.

Rub salt and black pepper all over the short rib, ensuring it is well coated. Heat a large sauté pan or skillet over a medium-high heat.

When the pan is hot, add the short rib and sear on all sides until browned, about three minutes per side. Remove the short rib from the pan and set it aside.

Place the same pan over a medium heat and add the Irish rapeseed oil. Add the onions, carrots, celery, garlic, bay leaves, and half of the thyme and rosemary, and cook until the vegetables are soft, about 10 minutes. Add the tomato purée and one litre of the stout, and cook for about 10 to 15 minutes, or until the liquid is reduced by half. Add the stock and bring to a boil, then pour everything into a large ovenproof casserole dish.

Nestle the short rib among the veggies, making sure it's 90 percent submerged in the liquid (add additional water to the dish if necessary to achieve this). Place the remaining half of thyme and rosemary on top. Cut a piece of parchment paper to the same size and shape as the casserole dish, and tuck it around the meat and vegetables so the parchment paper sits inside the dish. Then cover the dish with aluminium foil.

Braise for four hours, until the internal temperature has reached 160°C and the beef is very soft and falling off the bone.

Carefully remove the short rib from the braising liquid and transfer it to a rimmed baking sheet to cool slightly.

Remove the meat entirely from the bone and set aside.

Pour the braising liquor into a hot saucepan passing out the vegetables (discard these), reduce the liquid by half then add one bottle of Guinness Sauce (available in the gift shop).

Bring to the boil and reduce to a sauce-like consistency.

With a large fork break, down the fibres on the beef, add the sauce and mix to desired consistency. Any leftover sauce can be stored for future dishes!

Butter your sub roll and toast, stuff with the pulled beef and top with a ruby slaw.

Guinness sponge

• 125ml Guinness Stout 
• 125g Unsalted Butter  
• 32g Cocoa Powder  
• 200g Caster Sugar  
• 75ml Sour Cream  
• 1 Large Eggs  
• 1/2 Tablespoon Vanilla  
• 130g Plain Flour  
• 1.5 Teaspoons Bicarbonate Soda 

 

Preheat the oven to 180°C and line a baking tray with greaseproof paper. Pour the Guinness into a large saucepan, add the butter and heat until melted. Once the butter has melted, take it off the heat.

Add the cocoa powder and sugar into the butter, combine together and mix well.

Beat the sour cream, eggs and vanilla together in a separate bowl and pour into the butter mixture. Once combined, sieve in the flour and bicarbonate of soda folding it altogether. Be careful not to over mix!

Pour the batter into the lined tray and bake for 30 mins, allow to cool completely in the tray or on a wire rack.

 

Cherry Jelly

• 400g Frozen Cherries  
• 1 Teaspoon Lemon Zest 
• 1 Teaspoon Fresh Lemon Juice  
• 5 Gelatine Leaf’s 

 

Place cherries, lemon zest and lemon juice into a saucepan. Heat the cherries over a medium heat for 5 to 10 mins or until juices release and cherries soften.

Remove from the heat and allow to cool slightly. Place the cherries into a food processor and blitz until smooth.

Strain the cherries back into the saucepan on a low heat.

Soak the gelatine leaves in cold water, then stir into the puree and combine until the gelatine has fully dissolved.

Remove from the heat until ready to pour.

Irish Custard

• 125ml Whole Milk 
• 125ml Baileys 
• 300ml Double Cream  
• 1 Vanilla Pod 
• 4 Large Egg Yolks 
• 50g Castor Sugar  
• 2 Tablespoons Corn Flour 

 

Pour the milk, Baileys and cream into a saucepan, add the vanilla. Gently bring to a soft boil.

In a bowl, whisk the egg yolks, sugar and corn flour together. Whisk until all ingredients are incorporated together and the mixture is smooth.

Gradually pour over the hot milk mixture, whisking vigorously.

Pour the custard through a sieve into a clean saucepan and cook out on a light heat for 5-6 mins. Remember to keep stirring, you don’t want your custard to curdle. Once the custard has thickened, its ready!

When cooling custard, decant into a clean jug or container and cover it with cling film so it doesn’t form a skin.

Crème Chantilly

• 500ml Double Cream 
• 4 Tablespoons Castor Sugar 
• 1 Teaspoon of Vanilla Extract 

 

Whisk all three ingredients together, until your cream is at a medium peak! Don’t over whisk.

Assembling Your Guinness Trifle!

Choosing your favourite trifles glasses or bowls, layer the bottom of them with the delicious, moist Guinness sponge.

Pour the cherry jelly over the sponge, covering it to allow the jelly to set into the sponge.

Once done, put this in the fridge for 2-3 hrs until the jelly has set.

When set, pour a layer of the deliciously smooth Baileys custard on top. Ensure each layer is consistent. Allow the custard to further set in the fridge for a further 2 hrs.

Once set, top your Guinness Trifles with whipped cream and enjoy!