Guinness and St. Patrick’s Day go hand in hand, but Ireland’s most famous beer is good for more than drinking – you can add it to your food, too. Guinness Storehouse executive chef Justin O’Connor of Dublin shared some of his favorite recipes that incorporate the dry stout. The notes of smoky caramel and chocolate in the beer add depth and aroma to these classic recipes.
Grilled Oysters Guinness Sabayon
12 fresh oysters
6 egg yolks
Head of green cabbage
4 pieces of bacon
Shuck the oysters, then julienne and cook the cabbage. Cook the bacon crispy and chop. Lightly poach the oysters in the Guinness® and leave to one side. Cool the liquid. In the oyster shell put a little cabbage and bacon and play the oyster over this. Add the cooled liquid to the egg yolks and whisk over warm water until light and fluffy. Melt the butter and slowly whisk into the egg mix. Spoon some of the mix over the oysters, sprinkle with parmesan cheese and grill until golden brown. Serve over sea salt.
2 ½ cups whole wheat flour
2/3 cup plain white flour
1/3 cup oatmeal
2 ½ teaspoons baking soda
2 ½ tablespoons brown sugar
3 tablespoons unsalted butter
2 ¼ cups milk
1 cup blackstrap molasses
½ pint Guinness Draught beer
In a mixing bowl, combine whole wheat flour, plain flour, oatmeal, baking soda and brown sugar. Add the butter and rub through the mix. Add the milk, blackstrap molasses and Guinness® and mix together. The bread mix should be wet; pour it into a prepared bread pan. Bake bread at 350°F for 45 minutes or until the bread is cooked. Test the center with a skewer and if it comes out dry then it is cooked. Serve with some dill, cream cheese and smoked salmon.
Guinness Cured Salmon
1lb of salmon
1 oz sugar
1 tablespoon toasted coriander seeds
50ml extra Guinness
Bunch of fresh coriander roughly chopped
Bunch of fresh dill roughly chopped
12 cauliflower florets
12 pearl onions
6 tablespoons crème fraiche
2 tablespoons horseradish sauce
Trim the salmon sides if needed. Toast the coriander seeds and zest and juice of the lemons and limes. Then put the zest of lemon and lime, salt, sugar, coriander seeds and juice into a blender and blitz roughly.
Rub the mix into the salmon on both sides and pour the Guinness® over it. Roughly chop the herbs and mix over and under the salmon.
Leave to cure for 36-48 hours and turn every couple of hours. When cured take out of liquid and wash off lightly. Trim off any brown from the salmon and carve thinly.
For pickled vegetables peel one carrot, dice and place into boiling water to cook. Add 12 small cauliflower florets into the boiling water with the carrot. Add ¼ cucumber diced and seedless then add 12 small pearl onions.
Finish recipe by garnishing a plate with the salmon, horseradish crème fraiche and pickled vegetables and finish with mixed cress.
Guinness Braised Beef and Barley Risotto
1 lb of beef cheeks
4 ¼ cups beef stock
1 sprig of rosemary/thyme
1 bottle of Guinness
2 bay leaves
2 tablespoons tomato puree
2oz corn flour
Trim the beef so that all fat is taken off, trim the outer sinew. On a hot pan seal the beef well on all sides. Place the beef into the beef stock with all other ingredients and slow cook for 4 – 4½ hours or until the beef is tender. When the beef is cooked take out of the stock and keep warm. Place the cheeks on some cling film and roll to a large sausage. Cool overnight and cut into portions. Reduce the stock until it is similar to a sauce consistency or if need be thicken with corn flour.
8oz pearl barley
4 ¼ cups chicken stock
6/10 cups olive oil
1 sprig of thyme
3.5oz fresh cream
1 bay leaf
1 jar of horseradish mayonnaise
4oz wild mushrooms
1 container of herbed breadcrumbs
2oz diced white onion
1oz parmesan cheese
Cook the barley in the stock with thyme and bay leaf, in another pan sweat off the onion and mushroom. When the barley is cooked add it to the mushrooms, then add the cream, cheese and cook to risotto consistency.
For the wild garlic pesto, blend the wild garlic with some olive oil and Parmesan cheese and season. To prepare the beef, rub the top with a horseradish mayonnaise topped with an herb bread crumb.
To serve place the risotto in a bowl, top with the beef cheek and jus. Garnish with the pesto and cress
Warm Chocolate Fondant with Guinness Ice Cream
Chocolate Fondant Ingredients
1lb 4oz dark chocolate chips
18 tablespoons butter
3 teaspoons coffee powder
3 tablespoons cocoa powder
12 egg yolks
12 egg whites
8oz castor sugar
Chocolate Fondant Method
Melt the dark chocolate chips and butter together. Add the coffee powder, cocoa powder and Guinness together in a mixing bowl. Cream the egg yolks until smooth. Whip the egg whites and castor sugar until meringue like texture. Add the egg yolks to the coffee powder, cocoa powder and Guinness mixture. Add this mixture into the melted chocolate and butter. Add this mixture into the meringue mixture.
Using 1/3 of the mix lay on a baking tray and bake for sponge consistency. Using this as a base when cooked and cooled, cut into circles with a tian ring.
Pipe on the rest of the chocolate mix. Set into the freezer until frozen. Bake frozen at 360°F for 8-10 minutes.
Guinness Ice Cream Ingredients
2 cups cream
1 cup milk
2 cups Guinness reduced to 1 cup
12 egg yolks
¾ cup castor sugar
1 vanilla pod
1 tablespoon molasses
Ice Cream Method
Bring the cream, milk, vanilla and Guinness to a boil. Whisk the sugar and egg yolks until creamed and pour in the cream and whisk until blended.
Cool and turn in an ice cream machine and add the molasses or into a steel bowl and put into the freezer and turn with a spoon every ½ hour until the ice cream becomes set.