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!
Beef and Guinness with Puff Pastry
(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

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.
Lamb Kebabs with Guinness marinade
(Serves 4)
• 1 x Loins of lamb trimmed
• Olive oil
• ½ red pepper
• ½ yellow pepper
• 1 small red onion peeled and quartered

• 50ml Guinness extra stout
• 1 tbsp natural yogurt
• 2 cloves garlic crushed
• ½ teaspoon ground cumin
• 1 tablespoon of chopped coriander
• Salt and pepper
• Juice of ½ lemon
• ¼ red chilli chopped

1. Slice the loin into 8 pieces and place in the Guinness overnight in a fridge.
2. Dice up the peppers and wedge the onions, season and coat in olive oil.
3. Add the rest of the marinade in on top of the lamb and continue to marinade for 2 – 3 hours.
4. Now skewer the lamb and vegetables evenly onto 4 skewers.
5. To cook place in the oven for 8 minutes at 180C or char grill until evenly cooked.
6. Serve with a minted yogurt.

Stuffed Guinness Barley Risotto and Green Cabbage Leaves
Serves 4
• 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

1. Blanch the cabbage leaves in boiling salted water for 3 – 4 minutes and cool in ice water.
2. In a pot sweat of onion, mushroom and garlic with a little olive oil for 4 -5 minutes without colouring.
3. 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.
4. When barley is cooked add the cream and parmesan cheese and cook out for 2 -3 minutes. Season to taste.
5. 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.
6. Now fill the cup with the cooked barley risotto and cover with the overhanging cabbage.
7. Using the cling film take out of the cup and twist the cling film around the risotto to form a ball.
8. Serve while hot or let it cool and reheat in the microwave.

Guinness Chocolate Brownies
(Serves 12)
• 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

1. Line a baking tray with parchment paper and sprinkle white chocolate buttons in tray.
2. Melt the Guinness, butter, dark and milk Chocolate together, remove from heat when melted.
3. Whip eggs sugar and vanilla essence (until figure of 8) and fold into the chocolate mix.
4. Sieve in flour and coco powder, folding in 3 stages.
5. Pour into tray and spread out bake for 20 – 22 minutes at 160'.
6. Serve warm with Vanilla ice cream.

Guinness marinade Corned Beef, Champ Potato and Cabbage
(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

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.
Guinness Chocolate Cupcake
• 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

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

Rack of Lamb with Guinness and Mustard
(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

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.

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.
Irish Lamb stew
(Serves 4-6)
• 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

1. In a pot put the meat, bouquet of herbs, barley, onions, carrots, celery and turnip and cover with chicken stock.
2. Simmer gently for one hour.
3. Skim off the scum on top.
4. Add the potatoes and continue cooking for ½ hour.
5. For the last 5 minutes add in the leek.
6. Remove the bouquet for herbs.
7. Stir in the chopped parsley.
8. Serve in deep bowls with soda bread

Guinness Chocolate Mousse
(Serves 6)
• 10 egg yolks
• 10 egg whites, whisked
• 350g dark chocolate
• 1/4lb butter
• 100g caster sugar
• 100ml GUINNESS® draught

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.
Serve with fresh raspberries or other seasonal berries.
Guinness Chocolate Truffles
(Makes 25 Truffles)
• 1 kg dark chocolate in small chunks
• 400ml cream
• 100ml GUINNESS®
• Zest of 1 Orange
• Cocoa or coconut powder

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.

Buckwheat Pancakes with Guinness Original
(Makes 2 pancakes)
• 1 cup of milk
• 60g butter
• ½ tsp salt
• ½ sugar
• 6tbsp buckwheat flour
• 170g plain flour
• ½ tbsp. vegetable oil
• 2 eggs
• 8tbsp GUINNESS® Original

1. Heat milk gently with butter until it melts. Cool.
2. Sieve dry ingredients together and gradually add the milk and butter mix, and the GUINNESS® Original
3. Whisk eggs and oil together and gradually add the milk and butter mix and the GUINNESS® Original
4. Pour the liquid into the centre of the bowl and beat together gently until
amalgamated. Leave covered for up to two hours.
5. Very lightly butter a non-stick pan and heat the mixture
6. Cook pancakes in the normal way, piling one top of the other as they cooked. Fold when ready to serve

To Serve
Fold each pancake in half and half again. Drizzle with butter and sour cream and caviar, smoked salmon or marinated salmon, heat in warm oven until just beginning to crisp at the edges.

Goulash with Guinness
• 1 ½ pounds of stewing beef
• Margarine
• 3 onions
• 1 clove of garlic
• 1 tsp of tomato puree
• 6 tomatoes
• 1 dessertspoon of paprika
• Pinch of cayenne pepper and salt
• ½ bottle of GUINNESS®
• 8 small potatoes
• Cheese to taste

1. Cut the beef into 2 inch cubes and brown in margarine together with
the diced onions and finely chopped garlic.
2. Add the puree, the peeled and sliced tomatoes, paprika and a little
cayenne pepper and salt.
3. Pour over the GUINNESS® and cook in the oven until the meat is tender.
4. 45 minutes before serving add the potatoes
5. Skim off the surplus fat and serve with a little grated cheese

Pork Fillets in apple and Guinness
(Serves 4)
• 1 large pork fillet slit in half, flattened with a meat mallet and cut into four portions (or four pork escalopes)
• 2oz butter
• 1tbsp flour
• 1 pint of GUINNESS®
• 2 large cooking apples
• 1tbsp Dijon mustard
• Pinch of salt and pepper

1. Melt the butter with the oil in a frying pan, brown the pork
quickly on both sides, remove and keep warm.
2. Add the onions to the pan and cook until starting to go golden
(do not allow them to burn)
3. Add the flour, stirring and cook for 2 minutes
4. Gradually add the GUINNESS®
5. Add diced apple and replace pork with mustard and seasoning.
6. Bring to the boil, cover and simmer for 20 minutes.
7. Check seasoning before serving pork with brown rice and vegetables.

Guinness Cake
• 8oz butter
• 8oz soft brown sugar
• 4 eggs (lightly beaten)
• 10oz plain flour and 2 leve tsps of mixed spice sieved together
• 8oz seedless raisins
• 8oz sultanas
• 4oz mixed peel
• 8-12 tbsps of GUINNESS®
• 4oz walnuts

1. Cream butter and sugar together until light and creamy and gradually beat in the eggs.
2. Fold in the flour and mixed spice.
3. Add the raisins, sultanas, mixed peel and walnuts and mix well together.
4. Stir 4tbsps of GUINNESS® into the mixture and mix to a soft dropping consistency.
5. Turn into a prepared 7 inch cake tin and bake in a very moderate over at Gas Mark 3\325f for 1 hour.
6. Reduce heat to Gas Mark 2\300f and cook for a further 1 ½ hours and allow to cool.
7. Remove from cake tin and prick the base of the cake with a skewer and spoon over the remaining 4-8tbsps of GUINNESS®.
8. Keep the cake for 1 week before eating.

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

Everydayfoodilove.cowww.foodloh.com team: Thank you for reading our posts. Our team media coverage touches mostly on lifestyle events and focuses on happening scenes in Kuala Lumpur and Kota Kinabalu. Invite us for food reviews, travel and hotel reviews, KL clubbing reviews and product launches. Our other interests include the movies, technology and photography. Subscribe to my facebook page. Contact us via my email at: [email protected] or [email protected]


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