Guinness - St. Patrick's Day Food Recipes‏ (2024)

That's Executive Chef at the Guinness Storehouse, Justin O’Connor. We’ve created a selection of Scroll down for his creation of the Guinness infused Paddy’s Day recipes!!!

Ingredients

1 x Loins of lamb trimmed
Olive oil
½ red pepper
½ yellow pepper
1 small red onion peeled and quartered

Marinade
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

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

___________________________________________________________

Irish Lamb stew
Serves 4-6

Ingredients
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

Method
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
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

Method
Stir fry the beef, add the vegetables & cook till tender, then
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
Serves 4
Ingredients
8 oz pearl barley
2 lt vegetable stock
200ml cream
8oz fresh mushroom2 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

Method
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 colouring. 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 marinade Corned Beef, champ potato & cabbage
Serves 6
Ingredients
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

Method
Place the beef and Guinness into a pot and cover with cold water.
Add onion, cloves, bay leaves and peppercorns.
Cook for 2 – 2 ½ hrs or until tender
Cook the potatoes in salted water, drain and mash. Add 100g butter, ½ the cream and spring onion. Season potato to taste.
Boil the sliced cabbage in salted water for 5 minutes and drain, add a knob of butter and season. 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.