St Patricks Day Recipes

Lee’s Three Ways To Cook With Guinness

In celebration of St Patrick’s Day, BaxterStorey Ireland’s head chef Lee Boatman shares his three favourite ways to cook with Guinness:

Guinness loaf
Makes: 1 x 2lb loaf

Ingredients:
400ml Guinness
450g wholemeal flour
25g porridge oats
2tsp bread soda
4tbsp dark sugar
50g butter
1tbsp treacle

Method:
Melt butter and treacle in a pan over a low heat. Mix wholemeal flour, oats, sugar and soda together. Once butter mix has melted, add Guinness, stir well then add to dry mix. Line tin with greaseproof paper and add mixture to tin. Bake for 40-50 minutes until well risen and sounds hollow when tapped underneath. Wrap with clean towel and allow to cool. Best served with a bowl of traditional Irish stew (stewoup).


Baby Guinness Chocolate Mousse
Makes: 6 mousses

Ingredients:
140ml Guinness
220ml double cream
220g Callebaut 70% chocolate
4 eggs
2tbsp sugar
1tsp vanilla
100ml cream, for topping
30g icing sugar, for topping

Method:
Heat Guinness with cream in a pan until bubbling, then pour onto broken chocolate. In a separate bowl, whip sugar and egg yolks until light, pale and creamy. Add egg mix to chocolate mix once cool. In a clean bowl, whip egg whites until soft peaks are formed. Gently fold egg whites into chocolate mix without breaking down the aeration from egg whites. Pour into glasses and leave to set.

For topping, whisk cream and icing sugar until soft peaks are formed. Gently pipe on top of mousse and leave to chill. It goes without saying that stout makes for some indulgence in the kitchen!


Guinness and red onion jam
Makes: approx. 1 litre

Ingredients:
500ml can Guinness
2kg red onion
200g soft dark sugar
½ tsp mustard seeds
½ tsp fresh grated ginger
½ red chilli, chopped
10ml balsamic vinegar
Salt and pepper, to taste

Method:
Fry onions lightly in oil, then add sugar to caramelise. Add rest of ingredients and bring to the boil for ten minutes. Lower heat, leaving to simmer until liquid has reduced by over half. Leave to chill in a sterilised jar – can be kept for up to six months. Great with a mature Irish Cheddar toasted sandwich!


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