The person who really thinks, learns as much from failure as success
Home Paul Kavanagh / My Cooking / Guinness Recipes

Guinness Recipes

Creamy Sydney Rock Oyster Bisque

Serves 4-6
Ingredients
24 Fresh Sydney Rock Oysters or 1 jar freshly shucked drained, keep liquid.
1 cup fish stock (including water drained from bottled oysters)
1/2 cup Guinness
1 small white onion or 1/2 leek, diced
1 Stalk celery, diced
2 cups (about 400gm) diced peeled potato
1 teaspoon thyme
1/2 cup low fat milk
Freshly ground pepper to taste
Watercress or parsley for garnish

Method
Drain the oysters, retaining the liquid and add enough fish stock to total 1 cup. Heat 2 tablespoons of the stock in a large saucepan and add the onion and celery. Cook over low heat until onion is transparent. Add the Guinness, remaining stock, potato and thyme and cook until potatoes are soft and most of liquid is absorbed. Transfer to a blender with half of the oysters, milk and pepper, or use an immersion blender in the saucepan to puree until smooth. Bring back to boil and serve immediately with a few oysters placed on top of each dish. Garnish with fresh watercress or parsley.


Fat Stout Onion Soup

1/4 cup olive oil, or more if needed
3 large onions, thinly sliced
salt and pepper
6 cups beef or rich chicken stock
2 bottles Guinness Extra Stout
2 bay leaves
1/2 teaspoon dried thyme
pinch allspice
blue cheese and beer croutons

In a large soup pot, heat the oil over medium-high heat. Put in the onions, sprinkle them lightly with salt and pepper, and cover the pot. Stirring from time to time, cook the onions until light brown, about 30 minutes. Add all the remaining ingredients, except the croutons. Bring to a boil, and reduce to a simmer. Cook for 30 minutes, or until the onions are quite soft and the broth has a nice onion flavor. Season with salt and pepper, and a little vinegar if desired. To serve, garnish with croutons.


Guinness French Onion Soup with Garlic Croutons

l lb onions cut into thin strips
1 tsp black pepper
2 bay leaves
1 1/2 pints chicken stock
1 1/2 pints beef stock
1/2 cup Guinness Stout
2 tbsp
Heat the oil and add the onions, black pepper and bay leaves. Sauté the onions until brown; this caramelizes the sugars and gives the FOS its color and onion flavor. Add the stocks at room temperature or cold; this allows more flavors to go into the stock. Bring it to a boil. Add the Guinness Stout and bring to a boil. Add the croutons and Swiss Cheese and place under broiler until the cheese is melted. To make the FOS go with German style pilsners, substitute sherry for Guinness. Do not use cooking sherry as it will make the soup salty. To make Country FOS, add all chicken stock.
Garlic Croutons
Enough oil to cover the bottom of a sauté pan
Chopped fresh garlic (to your taste)
Bread
Cut the bread to fit the bowls you will be using; the French use day old French bread. Sauté the garlic until translucent. Put the croutons in the pan and brown both sides. Place croutons on a bowl of FOS with Swiss cheese on top; place bowl under broiler until cheese is melted. 


Irish Brown Soda Bread

4 cups whole wheat flour 
1 cup bread flour 
1/3 cup rolled oats 
1 teaspoon baking soda 
1 teaspoon salt 
2 1/2 cups buttermilk 

Preheat oven to 425 degrees F (220 degrees C). 
Lightly grease two baking sheets. 
In a large bowl, stir together whole wheat flour, white flour, rolled oats, baking soda and salt. 
Gently mix in the buttermilk until a soft dough is formed. 
Knead lightly. 
Divide dough into 4 pieces. Form into rounded flat loaves. Using a knife mark each loaf with an 'X' and place on prepared baking sheets. 
Bake in preheated oven until golden brown, about 30 to 45 minutes. 


Irish Soda Bread

3 1/2 cups unbleached flour (or use 2 1/2 cups whole wheat flour plus 1 cup unbleached)
1/2 to 3/4 cup raw or brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1 stick butter, softened
1 egg
1 1/4 cups buttermilk
1/2 cup golden raisins or currants
1 teaspoon dried caraway seeds (optional)

Preheat oven to 375F.
In a large mixing bowl, combine the flour, sugar, baking powder, and baking soda.
Cut the butter into the flour mixture, until crumbly.
Add egg and buttermilk. 
Mix until moistened. 
Add raisins or currants and caraway seeds if desired.
Form into a round loaf on a greased baking sheet. 
Use a knife to cut a spiral or cross on the top.
Bake one hour.

Chipotle and Guinness Braised Short Ribs

A wintry recipe to make you feel cozy.

1 1/2 pounds beef short ribs
Salt and pepper
2 tablespoons canola oil
1 medium onion, diced
1 large carrot, diced
1 stalk celery, diced
3 canned chipotle peppers in adobo, roughly chopped
Bouquet of fresh thyme, parsley and bay tied with kitchen twine
1 can Guinness stout
4 cups chicken stock (if canned use low-sodium)
Salt to taste

Cut short ribs into manageable portions. Season with salt and pepper.
Place a braising pan (which you have a lid for) over medium-high heat. Add oil and sear off ribs for two minutes per side. Remove from pan.
In the same pot, add vegetables and chipotles and sauté for 5 minutes, over medium heat. Put the ribs back in the pot and add the beer and the stock and the bouquet of herbs. Bring to a gentle boil and then cover and place in oven. Braise for 1 to 11/2 hours or until very tender. Remove from oven.
Take out the ribs and put on a plate. Strain cooking liquid and discard vegetables. Reduce braising liquid over medium-high heat until reduced by half. Add the ribs back in and heat through. Serve.


Scotch Fillet with Guinness and Horseradish Gnocchi

For this dish prepare potato gnocchi which are poached in stock or salted water, then dried and fried or grilled until golden. Doing it this way makes the gnocchi easier to handle.

Ingredients
6 x 150 to 200g beef Scotch fillet steaks
Milled pepper
Crystal salt
Olive oil to sauté

Sauce
1 medium-sized red onion
300ml Guinness stout
800ml demi-glaze
1 sprig thyme
Milled pepper
Crystal salt
Knob of salted butter
Potato gnocchi
250g peeled, diced potatoes
Knob of butter
1 small egg
60g plain flour
25g grated fresh horseradish

Garnish
Chopped chives
Method

The Steaks
Season the meat on all sides then brown well all over in hot olive oil over a high heat. Place on an oven tray. Put aside.

The Sauce
Thinly slice the onion then sauté in the same pan that the meat was browned in. Add the Guinness, bring back to a steady simmer then reduce by half.

Pour into a clean pot then add the demi and the thyme. Bring to the simmer for a minute or so. The sauce should be a coating consistency.

Remove from the heat; discard thyme. Place sauce aside until required.

The Gnocchi
Cover the potatoes with salted water, then cook over a steady heat until tender. Strain off the water then return the potatoes to the heat to dry off. While they are still hot, mash or preferably put them through a mouli. Allow to cool.

Beat the butter into the mashed potato, then the egg. Mix in the flour.

Carefully blend in the horseradish. Place the mixture onto a floured surface, then knead once or twice.

Using flour to prevent sticking, carefully roll out to a thickness of 5mm. Alternatively, shape into a cylinder (4 cm diameter) then slice into 1 cm discs.

Using a 4cm plain cutter, cut out 12 discs, placing them on a floured tray as you go.

Bring a large pot of salted water to the boil. Cook the gnocchi in batches, dropping them into the water and cooking for 2 - 3 minutes, or until they float. Drain each batch, then place on a lightly buttered baking tray. Cover with a piece of buttered greaseproof paper, then place aside until the next step.

The gnocchi may be sautéed to golden, or grilled at this stage, then reheated as required. Or you can reheat them as they are.

The Steaks
Finish the steaks all together on the one tray in a hot oven, preheated to 200 ° C, turning them half way through the cooking time. Or finish them individually, in the pan, turning them once to serve

Lightly brown the gnocchi in a little hot oil in a pan, or reheat them in the oven until they just begin to puff up.

Bring the sauce to the boil and skim if need be. Season to taste, then reduce the heat and whisk in the butter.

Arrange the steak on a hot dinner plate, placing one or two discs of gnocchi on top. Spoon over the rich Guinness sauce and sprinkle over the chopped chives.

Serve immediately, accompanied by braised cabbage and glazed root vegetables.

Serves 6


Braised Steak and Onions in Guinness

Porter, which is a weaker beer although darker in color than Guinness was originally used for stewing meat. But the Irish discovered that one of their national drinks -- Guinness Stout -- gives stewed meats a richer flavor. This dish would be delicious served with Champ. Recipe courtesy of Guinness Canada Ltd.

1 lb. braising steak, cut into 4 pieces
1 tbsp. oil
Flour, seasoned with salt and pepper for dredging
2 large onions, halved and sliced
5 fl.oz. Guinness
1/2 tsp. Worcestershire sauce
salt and freshly ground pepper

1. Preheat oven to 275F. Heat oil in flame-proof casserole dish and when it's sizzling hot, dredge meat in seasoned flour and brown pieces on all sides. Lift meat out of casserole dish and reserve on a plate.

2. Add onions to casserole and sauté until slightly brown around edges. Arrange meat and any juices that are on plate on top of onions. Season with salt and pepper.

3. Pour in Guinness and Worchestshire sauce. Put casserole in oven and bake approximately 2 1/2 hours until meat is tender.

Serves 2


Glazed Leg of Ham with Guinness & Cardamom

You need:
1 x 7.5kg Leg cooked Ham
2 cups Guinness Stout
1 cup brown sugar
2 teaspoons dry mustard
1 teaspoon ground ginger
2 teaspoons ground cardamom

Method:
Peel skin off ham, leaving portion around bone. Place ham fat side up (on a rack if you have one). Pour 1 3/4 cups of stout over the ham. Bake in a moderately slow oven 160c about 2 hours, basting occasionally with stout and drippings.

Remove ham and baste with drippings. Score fat diagonally to form a diamond pattern. Mix sugar, mustard, ginger and cardamom with enough stout to moisten. Spread over ham. Increase oven temperature to hot (200c) and bake a further 35-45 minutes. Serve warm.

Serving suggestion:
Serve the ham with spiced fruits:

Drain large cans of peaches, apricots and pear halves - reserving the syrup for later. Put 10 whole cloves, 1 stick cinnamon, 1/2 cup white vinegar, 1/2 cup sugar, and 2 oranges sliced, in a saucepan with 1 cup of the fruit syrup. Bring to the boil then simmer for 15 minutes. Cool and chill.


Guinness and Malt Wheaten Bread

Yield: 10 Servings

2 cups coarse whole wheat flour or
1 cup each quick-cooking oatmeal and oat bran
2 cups fine whole wheat flour
1/2 cup superfine sugar
1 teaspoon baking soda
1 teaspoon salt
8 Tablespoons butter
1 teaspoon malt extract
1 1/4 cups buttermilk
1 1/4 cups Guinness
Preheat oven to 425° F. Grease a 9-inch loaf pan and dust with whole meal flour. In a large mixing bowl, combine the flours, sugar, soda, and salt. Cut in the butter. Stir in the malt, buttermilk, and Guinness and mix well. Pour into prepared pan and sprinkle with 1 to 2 tablespoons coarse whole wheat flour. Bake for 30 minutes, then reduce heat to 400° F and bake 15 to 30 minutes longer. Bread is done when a skewer inserted into the center comes out clean. Turn off the oven and cool with the door open for 30 minutes. Transfer to a wire rack to cool completely.


Guinness Oatmeal Bread

Yield: 4 servings

2 c Unbleached white bread Flour

1/2 c Whole wheat bread flour

1 c Quick-cooking oatmeal

1/2 c Cornmeal

1 1/2 ts Salt

4 tb Powdered buttermilk

1/2 c Flat room-temperature flat

Guinness stout

3 tb Maple syrup

2 Egg whites

1/2 c Plus 1 T water

2 1/2 ts Yeast

This is a recipe adapted for the 1.5 lb Panasonic Bread Machine. It's almost perfected (I think another 1 T of water and/or 1/2 t of yeast would benefit it).


Colcannon

Utensils: Large saucepan, potato peeler, cutting knife, food processor, cutting board, measuring spoons, skillet (to cook bacon), measuring cups, potato masher.

Ingredients:

2 pounds medium-size potatoes
1/2 pound cabbage
2 strips bacon
2 tablespoons butter
1 teaspoon minced onion
1/2 teaspoon salt
1/8 teaspoon pepper

1. Boil the potatoes until soft, peel and mash them. Cook the 2 strips of bacon. Shred cabbage (you can either cut very fine shreds or use the food processor). Cook the cabbage, covered with bacon and one-half cup water until very tender. Drain.

2. Melt butter in a large saucepan. Add minced onion, salt and pepper, potatoes and cabbage. Blend thoroughly and heat.

Serves 6


Guinness Potato Salad

1 hour 45 minutes (1 hr 10 min prep, 35 min cooking)
4-6 servings

Update to: servings US Metric

6 medium potatoes
4 slices bacon
1 tablespoon onions, chopped
1 stalk celery, chopped
1 teaspoon Morton light salt
2 tablespoons unsalted butter
2 tablespoons unbleached flour
1/2 teaspoon dry mustard
1 tablespoon sugar
8 fluid ounces Guinness stout
1/2 teaspoon Tabasco hot pepper sauce
2 tablespoons fresh parsley, chopped

1 Boil potatoes in medium-size saucepan until just tender.
2 Peel and slice.
3 Fry bacon until crisp.
4 Break into small pieces and mix with onion, celery, and salt; set aside.
5 Stir melted butter and flour in a small saucepan until blended.
6 Add mustard and sugar.
7 Slowly stir in beer and hot pepper sauce.
8 Bring to a boil, stirring constantly.
9 Pour over potatoes.
10 Sprinkle with parsley.
11 Toss lightly and let stand 1 hour.
12 Add bacon mixture; toss gently and serve.


Champ

Champ is a mixture of mashed potatoes and scallions or fresh chives that is served in a mound with a well of melted butter in the center. Traditionally it is eaten with a spoon, starting from the outside of the mound and dipping each spoonful in butter. From The Irish Heritage Cookbook.

2 lbs. potatoes, peeled and cut into 2-inch pieces
1/2 cup milk, light cream or half and half
6 tbsps. butter
1 1/3 cups chopped scallions or fresh chives
Salt and pepper to taste

1. Cook potatoes in boiling salted water until tender, 12-15 minutes. Drain and mash.

2. Meanwhile, in a medium saucepan, combine milk and 4 tbsp. of butter. Heat over medium heat until butter is melted. Add scallions or chives, reduce heat to simmer, and cook until scallions or chives are soft, 2 to 4 minutes.

3. Add potatoes, salt and pepper to milk mixture and stir until blended. To serve, spoon champ into a bowl or onto a plate, make a well in center, and top with remaining butter. Serve at once.

Serves 4


Beets in Guinness with Beet Greens

9 pounds beets including the greens
(4 1/2 pounds without the greens), trimmed,
leaving 2 inches of the stem ends intact and reserving
1 pound of the beet greens
3 tablespoons Guinness stout
1 tablespoon red-wine vinegar
1/2 stick (1/4 cup) unsalted butter
the reserved beet greens or 1 pound of kale, coarse stems discarded and the leaves washed well, spun dry, and chopped very coarse
In a kettle cover the beets with 2 inches cold water, bring to a boil, and simmer the beets, covered, for 20 to 35 minutes (depending on their size), or until they are tender. Drain the beets and under the cold running water slip off and discard their skins and stems. In a skillet bring to a boil the stout and the vinegar and whisk in 2 tablespoons of the butter. Stir in the beets, quartered, add the salt and pepper to taste, and keep the beets warm, covered. In a large skillet heat the remaining 2 tablespoons butter over moderately high heat until the foam subsides, in it sauté the reserved beet greens, stirring, for 5 minutes, or until they are tender, and stir in the salt and pepper to taste. Arrange the greens around the edge of a platter and mound the beets in the center.
Serves 8.


Oyster and Guinness Risotto with Watercress

4 servings

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
Heat olive oil in a heavy based large saucepan. Add onion and garlic and cook for 1-2 minutes or until translucent.
Add rice and mushrooms and cook 1-2 minutes. Pour in Guinness and cook, stirring until all liquid is absorbed.
Add the chicken stock, a cup or so at a time, stirring and allowing the liquid to be absorbed before adding more. Continue stirring and adding stock until rice is plump and soft, about 20-30 minutes.
Stir in oysters, watercress, pepper and lemon juice and rind and cook 1-2 minutes.
Remove from heat, cover and set aside for 3 minutes. Serve immediately.


Evil Bart's Fire Smoked Beans

Ingredients Method
4 lb. dried white beans, soaked overnight
4 ham hocks
2 bottles Guinness Stout
2 large garlic cloves
1 lb. brown sugar
2½ c. molasses
2½ c. tomato puree
¾ c. cider vinegar
2 Tbs. Cookshack Spicy Chicken Rub
2 Tbs. red crushed chilies
2 Tbs. toasted coriander
5 Granny Smith apples, diced
10 bacon strips Soak beans overnight.

Boil with 1 bottle Guinness and 4 hocks. Watch water level. Should not fall below level of beans. Boil until some of beans are just starting to break up. Pour off liquid until ¾ level of beans.

Clean and dice hocks and add with remaining ingredients. Place bacon on top of beans.

Bake at 250F for 5 hours and uncover. Raise temperature to 350F and continue to bake, stirring every 10 minutes for 30 to 40 minutes.

Place in hotel pan and smoke with hickory for 3 hours, stirring every 20 minutes.

If beans are dry add tomato juice to desired consistency.


Guinness Beef Stew
2 lbs sirloin steak
2 tblsp. dripping
2 onions (large)
2 cloves of garlic
¼ cup plain flour
1 cup beef stock
1 cup Guinness
3 carrots
2 bay leaves
1 tsp. fresh thyme
6 prunes
2 tbsp. chopped parsley
Chop onions, crush garlic and slice carrots. Cut meat into small chunks. Cut prunes in half and remove the stone. Fry onions in dripping. When golden brown add crushed garlic. Cook for 1 minute.
Remove onion and garlic from the frying pan and put aside. Add meat to remainder of dripping in pan and fry until meat is brown on all sides. Reduce heat and add flour. Coat the meat with the flour and add stock slowly to form a thick sauce. Add Guinness and simmer. Add onions and garlic and carrots, herbs and season with salt and pepper. Stir all ingredients simmer for 1-2 hours.

Don't cover. This gives it a thick sauce. Stir occasionally so that the meat doesn't stick to the bottom of the saucepan. Add the prunes a half an hour before the end. Garnish with parsley before serving. This dish can be prepared the day before and reheated gently before serving.


Irish Beef Stew with Guinness Stout

2 tbsp olive oil
3 bay leaves
2 lbs beef stew meat, cut into 1 1/2 inch to 2 inch cubes (with some fat)
1 large yellow onion, peeled and cut into 1/4 inch slices
2 cloves garlic, peeled and chopped
1 tsp dried thyme, whole
1 tsp dried rosemary
2-3 tbsp all-purpose flour
3/4 cup beef stock
1/2 cup Guinness stout
1 tbsp chopped parsley
1/2 lb carrots, sliced
salt & freshly ground black pepper to taste
Heat a 6-quart stove-top casserole and add the oil and the bay leaves. Cook the bay leaves for a moment and then add the meat.
Brown the meat on both sides on high heat. Add the sliced onion and cook for a few minutes until it is clear. Reduce the heat to low and add the garlic, thyme, rosemary and flour, and stir well until smooth.
Add the beef stock and stout; simmer, stirring, until the stew thickens a bit. Add the remaining ingredients and cover.
Place the pot in a 275 F oven for about 2 hours, stirring a couple of times. Check for salt and pepper before serving.
Serves 4-6


Irish Rebel Stew

2.5 lbs beef (chuck roast) and/or lamb (shoulder) - the tougher, fattier cuts of meat are fine, as they will become tender through long cooking.
4-6 medium potatoes (about 2.5 lbs)
4-6 large carrots (about 1 lb)
3 Tbsp bacon fat or lard
2 Tbsp Worcestershire sauce
1 tsp coarse black pepper
1/2 tsp oregano
1/2 tsp fennel seeds
1/4 tsp tarragon
1/4 tsp sweet paprika
1/4 tsp thyme
2 bay leaves
1 tsp gumbo file
1 bottle Guinness
flour
water

Cut the meat into large chunks (about 1.5 or 2 inches on a side). Put some flour (1/4 cup or so should do it) in a bowl, add the meat, and toss until coated. Do not bother to shake off excess flour. In a deep cast-iron stewpot, heat bacon fat on high until it sputters when you drip water on it. For those of you who can't bear using animal fat, 2 Tbsp of your favorite oil should work fine. When hot, drop meat into stewpot and brown thoroughly on high heat. Be attentive here and stir the meat often until all sides are browned. Add 1 cup of the Guinness and the Worcestershire sauce. Let it simmer a couple minutes until flavor and aroma have developed, scraping any brown bits up from the pan bottom and sides. Add 1 cup water, herbs and spices (except file), and remaining Guinness. Let simmer on medium-high heat for 10-15 minutes. While it simmers, wash potatoes and cut into large chunks (perhaps 6 chunks per potato, and yes they really should be that big). And don't peel them - it's sacrilegious.

Wash (don't peel) the carrots, and cut them into long pieces (2 inches or so). Add potatoes and carrots to stew. Add enough water to almost cover everything, cover and cook over medium heat for at least an hour, preferably two. Stir occasionally to prevent sticking or burning. When you stir, use a fork. Break a few of the potatoes up as you do, mixing them back into the broth. This will result in a much thicker, heartier stew. You may also adjust the thickness to your preference with water or flour, depending on how you like it. About 15 minutes before serving, add 1/2 tsp of the gumbo file, turn off heat and let the stew stand to thicken (don't worry, the cast iron pot will keep it plenty warm). The file is a good thickener, so if your stew is too thin, add the full teaspoon. During dinner, leave the pot covered in a warm (but turned-off) oven or on a burner over the lowest possible heat. This will keep it warm when people go back for seconds (and they will). Serve with Guinness, bread (for sopping up afterwards), and plenty of salt. Seal and refrigerate any uneaten stew. To reheat, add a little water and simmer until thoroughly warmed. This stew loses absolutely nothing by being around for a couple of days.

Variations: This is a very rich and flavorful stew as is, and really does not need the additional flavors of garlic or onion common in most stews. However, for people who must have them, one large yellow onion (diced) can be added in the last few minutes of the browning of the meat, but be careful not to burn it. Garlic should be crushed or minced and added along with the spices. Other common additions include peas, celery, parsley, and other vegetables.

Triple Threat Beer-Cheese Spread

Ingredients

250 G (1/2 lb) sharp cheddar cheese, cut up
60 G (2 oz) blue cheese, cut up
90 G (3 oz) cream cheese, cut up
1 tsp caraway seeds
1 tsp paprika
1/2 cup Guinness

Method

Combine cut up cheddar, blue cheese and cream cheeses in the bowl of a food processor or blender. Add caraway seeds, paprika and beer. Blend until smooth. Transfer to a serving bowl or crock. Serve at room temperature with crackers or beer-can biscuits, or spread on grilled hamburgers or hot dogs. Makes about 2 cups

Cheese and Guinness Fondue

(Makes one pint)

Ingredients

2 lb grated Cheddar cheese;
½ pint Guinness (good measure);
6-8 tsp Worcester sauce;
salt & pepper;
cayenne pepper;
1 tbsp corn flour or cornstarch

Method

Put grated cheese into a 7-inch fondue dish or enameled iron casserole and melt gently, stirring continuously. Add remaining ingredients and stir until the fondue thickens slightly. For dipping use chunks of French bread or toast.

Note: If a normal 7-inch or bigger dish is used, one pint of fondue is the right quantity. For half the quantity, a smaller dish must be used.


Irish Rarebit

2 tbsps butter
2 tbsps flour
1 tsp Dijon mustard
1 tsp honey
1/2 c. milk
1/2 c. Guinness
1 c. Cheddar cheese, grated
Salt and pepper

Melt the butter in a heavy pan, and stir in flour to make a roux. Cook on a low heat for a further minute without allowing it to brown. Remove pan from heat and gradually beat the milk into the roux. Return to heat and stir until the mixture thickens. Stir in mustard and honey and finally the Guinness. Cook this mixture fairly rapidly for 2-3 minutes then add grated cheese and stir over very low heat only until all the cheese has melted. Spread thickly on four slices of toast and brown under the grill.


Guinness and Stilton Pate

2oz butter
1 shallot, finely chopped
1 clove garlic, minced fine
2 oz Guinness
zest of half a lemon
4oz Stilton, crumbled
1 small bunch parsley, finely chopped
salt, to taste
freshly ground black pepper

Melt the butter in a saucepan and gently sweat the shallot and garlic until soft.
Remove from heat and allow to cool. When cool, add the Guinness and simmer gently for
3 minutes. Add the remaining ingredients and stir well. Transfer to a blender and process until
the mixture has bound. Check the seasoning. Divide between individual ramekins and
refrigerate for at least 2 hours.


Guinness & Stilton Pate II

1 oz butter
1 oz plain flour
4 oz milk
4 oz Guinness
4oz grated Stilton
1 teaspoon mayonnaise
1 clove garlic, crushed or chopped
salt and pepper, to taste

Note: The trick to this recipe is that all the ingredients need to be added and melted slowly together.
Take your time and don't rush it.

Melt the butter over low to medium heat and then stir in the flour, cook, stirring for a
few minutes and then slowly add the milk. When milk is incorporated, gradually add
Guinness. Continue stirring until boiling and you have a thick sauce. Gradually stir in the grated Stilton then add the rest of the ingredients and mix thoroughly.

Spoon into individual ramekins and serve
chilled with fingers of hot toast.

 

Made by Webfactory Bulgaria WF
© 2008 Paul Kavanagh. All rights reserved.