Recipes

Guiness Stew

Ingredients:

1 pound lean stewing beef
2 tablespoons olive oil
1 tablespoon plain flour
Salt and freshly ground pepper
Pinch of cayenne pepper
1 large onions
medium crushed clove of garlic, crushed (optional)
1 tablespoons tomato puree, dissolved in 2 tablespoons water
half cup of regular Guinness stout
1 cup carrots, cut into chunks
Sprig of thyme

Directions:

     Trim the meat of any fat or gristle, cut into cubes of 2 inches (5cm) and toss them in a bowl with half tablespoon oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the mixture.
      Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides. Add the onions (coarsely chopped), crushed garlic and tomato puree to the pan, cover and cook gently for about 5 minutes.
      Transfer the contents of the pan to a casserole dish, and pour some of the Guinness int o the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices on the pan.
Pour onto the meat with the remaining Guinness; add the carrots and the thyme. Stir, taste, and add a little more salt if necessary.
      Cover with the lid of the casserole and simmer very gently until the meat is tender -- 2 to 3 hours. The stew may be cooked on top of the stove or in a low oven at 300 degrees F. Taste and correct the seasoning. Scatter with lots of chopped parsley.
Serves 3 to 4 People.

Irish Mash

 Measure       Ingredient  
  ----------  -------------------------------
    1 lb            Cooking apples
    2 lb            Potatoes
    1 T            Sugar
    2 oz           Butter
 
Peel potatoes and cook in boiling water. (I like to add salt to the water, it's optional).
While they're cooking,  peel, core, and slice the apples. 
Place in a pot with a tablespoon of water, and the sugar.
DON'T OVERCOOK! Just cook until they soften. 
When the potatoes are cooked, drain and mash thoroughly.
Beat in the apples and butter. You're done!!!
This goes really well with bacon, or fried herring.

Guinness Beef Stew

Ingredients


2 pounds sirloin steak
2 tablespoons dripping
2 onions (large)
2 cloves of garlic
1 cup plain flour
1 cup beef stock
1 cup Guinness
3 carrots
2 bay leaves
1 teaspoon dried thyme (or fresh thyme)
6 prunes
2 tablespoons chopped parsley

Instructions


  1. Chop onions, crush garlic and slice carrots. Cut meat into small chunks. Cut prunes in half and remove the stone.
  2. Fry onions in dripping. When golden brown, add crushed garlic. Cook for 1 minute.
  3. Remove onion and garlic from the frying pan and put aside.
  4. Add meat to remainder of dripping in pan and fry until meat is brown on all sides.
  5. Reduce heat and add flour.
  6. Coat the meat with the flour and add stock slowly to form a thick sauce (no lumps if it can be helped!).
  7. Add Guinness and simmer.
  8. Add onions, garlic, carrots, herbs and season with salt and pepper.
  9. Stir all ingredients. Simmer for 1-2 hours. Don't cover, this creates too thick a sauce.
  10. Stir occasionally so meat doesn't stick to the bottom of the pan.
  11. Add the prunes a half an hour before the end.
  12. Add parsley before serving.

Apple & Barley Pudding 

Ingredients :
4 tablespoons Pearl barley
1 1/2 pounds apples
2 ounces Sugar
3/4 tablespoon Double cream
1 liter Water

Preparation :

Peeled, cored and sliced. . Put the barley in the water and bring to the boil. Add the sliced apples and continue cooking gently until the barley and apples are soft. Press through a sieve, or put through the blender, and put back in the saucepan. Add the sugar and lemon juice and bring to the boil again. Remove from the heat, allow to cool, and then chill. Serve cool with the cream stirred in.

Steak and Kidney Pie

Ingredients:
1 kg Round steak
1 Tbsp Flour
1 tsp Brown sugar
1 Tbsp Raisins (optional)
5 x Onions
300 ml Guinness
8 Slices bacon
3 oz Lard
Chopped parsley
Short pastry

Cut the steak into bite sized cubes, roll in seasoned flour, and brown in the lard with the bacon, chopped small. Place the meat in a casserole, peel and chop the onions, and fry until golden before adding them to the meat. Add the raisins (if wanted) and brown sugar, pour in the Guinness, cover tightly and simmer over a low heat or in a very moderate oven (325-350F) for 2 1/2 hours. Stir occasionally, and add a little more Guinness or water if the rich brown gravy gets too thick.

Meanwhile line a deep pie dish with half the pie crust: bake it blind: then add the Guinness/beef mixture from the casserole, cover with the top layer of pie crust, and bake until finished, probably about 10 more minutes.

Irish Scones

1 cup white flour

1/2 teaspoon baking powder

1/4 pound butter, softened

2 ounces sugar

1 egg, slightly beaten

2 ounces milk

Sultanas (white raisins) optional

Walnut halves (optional)

Mix flour and baking powder. Add butter, blending until mixture is butter-colored. Add sugar and continue to mix well. Add half the beaten egg and all the milk. Add raisins or some nuts, if desired, mixing well to make a sticky dough. Turn dough onto floured board and knead at least 5 minutes or longer. Cut dough into rounds and place on greased baking sheet or hot frying pan. Brush tops of scones with remainder of beaten egg. Place walnut halves on top, if desired. Bake at 350 to 375 degrees for 15 to 20 minutes, or until brown. If preparing over an open fire, heat frying pan till very hot. Place scones in pan and cook 7 to 8 minutes. Turn and cook 7 to 8 minutes more.

Makes 6 Scones

Irish Soda Bread

3 cups Flour 

1/4 cup Sugar

3 tsp. Baking Powder

1/4 cup Butter, softened

1 1/3 cup Buttermilk

Zest of 1 orange & 1 lemon

1 tsp. Baking Soda

1 Whole Egg

1 Egg, separated

1 cup Raisins

1/2 cup Currants

2 Tbsp. Caraway Seeds

Pre-Heat oven to 400 degrees F. Soak currants for 3 minutes in tap water and drain well. Sift first 3 ingredients in large bowl. Work butter in with hands. Set aside.

In a separate bowl, mix remaining ingredients except one egg yolk, then add to dry ingredients.  Grease an oven proof skillet with vegetable shortening. Spread dough in pan and top with beaten egg yolk.  Bake for 35-45 minutes or until nicely browned.  Remove immediately from pan when finished baking.