Guinness Recipes - traditional food for the family.

Guinness contains isinglass (basically fish gelatin) and therefore any recipes that use Guinness are not suitable for Vegetarians and Vegans.

However, the following stouts are suitable for Vegetarians and Vegans (although you should double check!) and can be substituted for Guinness in the recipes:

Alloa Stout - bottle
Bell's Stout (Various)
Black Isle Brewery Porter Stout
Bridge of Allan's Glencoe Wild Oat Stout (bottled)
Hopback Entire Stout
Isle of Skye Oyster Stout (bottled)
Linfit English Guineas Stout - bottle
Cropton's Scorseby Stout (bottle)
Dublin's Darcy's Dublin Stout
Samuel Adams Stout (Various)
Titanic Brewery Stout - bottle

Ingredients
2 tablespoons of butter (or margarine).
2 tablespoons of plain flour (used to thicken).
1 teaspoon of mustard (I use a mild French mustard, but you can use your own favorite).
1 teaspoon honey (not necessary for the recipe, but adds a subtle sweetness).
1/2 cup milk.
1/2 cup Guinness (if you don't have Guinness, any stout will do).
1 cup Cheddar cheese, grated (you can use your favorite cheese).
Salt and pepper.

Cooking instructions
Melt butter and slowly stir in flour, ensuring no lumps form.
Cook on a low heat until it turns slightly brown.
Remove pan from heat and slowly mix in the milk.
Return to heat and stir gently until the liquid thickens.
Add mustard, honey and Guiness.
Cook on a medium heat for 2-3 minutes.
Turn down the heat to lowest setting and add the cheese, gently stirring until melted.
Spread over toast and brown slightly under a grill

Ingredients
1½ pounds of mushrooms (button are good, but you can use any)
One small onion. (chopped)
2 cloves of garlic (chopped)
1oz butter
¼ pint of Guinness.
Salt and pepper
¼ cup cream (optional)
¼ cup Beef stock
Mustard (optional)
Flour (to thicken)

Cooking instructions
Clean and chop mushrooms (some people cut off the stalks, but I use the whole mushroom).
Melt butter on low heat on stove.
Fry the onions and garlic for a minute until soft.
Add mushrooms, salt and pepper - cook on low for another minute.
Add Guinness and cook on medium high - cook for a couple of minutes until volume reduced to about half.
Add cream and stock and cook on low stirring constantly.
Mix flow with water until smooth and slowly stir into mushrooms.
Add Mustard to add a little kick (I use French normally).

Serving Suggestions
I use this as a starter, adding it to toast, or simply having this with some crusty bread. It can be used as a great topper to a steak.

Ingredients
1 pound chopped or minced beef (doesn't have to be that lean)
1/4 cup Guinness Draught beer
2 teaspoons mustard (I find Coleman's French mustard adds a nice taste, and English mustard adds a kick)
1/4 teaspoon ground herbs (your choice - I use rosemary)
2 cloves garlic, minced (optional)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons unsalted butter or cooking oil (Only used if frying burgers)
1/4 cup finely minced onions (can be cooked separately or added into the patties)

Cooking instructions
In a bowl, mix the beef, beer, mustard, herbs, garlic, salt and pepper. (and onions if desired)
Form into 3 to 4 patties - I usually try and get 4 patties each just over 1/2 an inch thick.
If frying, melt the butter in a large skillet on medium and cook the burgers 4 to 5 minutes each side - this will give a 'medium' cooked burger; vary the time to get the burger how you like them.
If grilling, place on medium heated grill and cook for 4 to 5 minutes each side - this will give a 'medium' cooked burger; vary the time to get the burger how you like them.
Put to burgers to one side and fry the onions in the same pan (or a pan with some oil or butter melted if you grilled the burgers) for 2 to 3 minutes (if you haven't added them to the patties).

Serving Suggestions:
Garnish the burgers as you like - I add a tomato, the onions and a slice of cheese and then place between a slightly toasted hamburger roll.
You can have these with chips (fries), with a salad or with mashed potatoes and gravy.

Ingredients
2 pounds lean beef, cubed. (Generally you would use stewing beef, as the Guinness helps tenderize it).
3 Tablespoons oil (I tend to use plain vegetable oil).
2 Tablespoons flour (to thicken).
Salt and pepper.
2 large chopped onions.
1 large clove garlic crushed.
2 Tablespoons tomato puree combined with 4 tablespoons water (you can replace this with any Tomato Sauce, even ketchup).
1-1/4 cups Guinness.
2 cups chopped carrots. (Note, you can add mushrooms, or any other vegtable you like).
2 cups of chopped potatoes (optional).
Your favorite herbs (I tend to add thyme and oregano).

Cooking instructions
Ensure the beef is cubed in 1-1/2 to 2 inch cubes, and has most of the fat cut off.
Mix the flour, salt and pepper together.
In a bowl, mix 1 tablespoon of oil and stir in the beef all surfaces are filmed with oil.
Place the beef in with the flour and mix so all surfaces are now covered with flour.
Heat the remaining oil on medium-high heat and brown the meat.
Add onions, garlic and tomato and simmer for four to five minutes.
Remove the meat from the frying pan and place in a casserole dish.
Add a little Guinness to the pan and boil so that the juices from the frying pan are not wasted.
Pour the contents of the frying pan, the remaining Guinness, the carrots and the potatoes over the meat.
Cook in an oven at 325 degrees for 2 to 3 hours. (Note this can be simmered on a stove for two to three hours, but I always burn the stew when I attempt this).

Serving Suggestions:
There are many ways you can eat this wonderful stew:
In a bowl with a dollup of Sour Cream.
Mixed with some Egg Noodles.
With Mashed Potatoes.

Ingredients
4-5 pound beef rump roast. (Any roast will do, doesn't have to be top quality).
1 Tablespoons oil
2 Tablespoons flour (to thicken).
Salt and pepper.
2 large chopped onions.
1 large clove garlic crushed. (optional)
1-1/4 cups Guinness.
2 cups chopped carrots.
6 cups of chopped potatoes
Your favorite herbs (I tend to bay leaves and a little oregano).

Cooking instructions
Brown all sides of the beef roast in a pan.
(Optional)Coat the beef with the flour - this will thicken the gravy as it cooks.
Add beef and Guinness and herbs together in a crockpot and cook on low for about an hour (Note - the amount of Guinness depends on the size of the meat. I tend to bring the level to about an inch up beef - the juices will add to the liquid as it cooks. You can add some stock as well to make it less bitter).
Add the onions, garlic, potatoes and carrots.
Continue to heat in crock-pot for several hours - I find the longer it cooks, the better.

Ingredients
1 teaspoon salt
3lbs of chicken breast (you can use wings and legs here but I find chicken breasts more succulent and tender).
1 bottle of Guinness
1 tablespoon dark brown sugar
1 tablespoon lemon juice
1 tablespoon vegetable oil
1/4 tablespoon honey (optional - it gives an additional sweet kick)
¾ tablespoon of syrup - the thicker the better.
1/8 teaspoon curry powder / chili powder
Herbs and spices of your choice (I used a little sage).

Cooking instructions
Rub salt over chicken and place chicken in a shallow dish - if possible only have one layer of chicken.
Mix all ingredients together blending well and pour over chicken, ensuring that all pieces are covered.
Cover dish and refrigerate overnight - if possible turn chicken over after 4 hours to ensure even infusion.
Remove chicken from marinade and cook chicken on a low BBQ grill turning occasionally to get the chicken cooked evenly. (It may be worth searing in a pan first).
As you turn, brush on some of the marinade to keep the chicken most as it cooks.
Continue turning and brushing for approximately 20 minutes (depending on the thickness of the chicken) until chicken is tender.
Always make sure chicken is fully cooked before eating.

Serving Suggestions:
You can eat this chicken hot or cold; in a bun or with a salad.; with potatoes, rice etc.
You can also marinade chicken cubes and make a kebab with the cubes, some onion and some peppers.

Ingredients
1 - 2 pounds ground lamb (use beef for cottage pie)
1/2 pound of carrots
1/2 pound of frozen peas.
Herbs of your choice (I use parsley and sage usually).
2 cups of beef stock
1 medium onion
Olive oil
1 or 2 bottles Guinness (if you use one, then increase stock)
2 tablespoons tomato paste
2 cups cheddar cheese (optional)
3 pounds potatoes
1/4- 1/2 cup milk
1 stick butter
Salt and pepper

Cooking instructions
Heat oven to 375 degrees F.
Use potatoes, milk and butter to make mashed potatoes (It's actually better if you make them a little lumpy, and even slightly undercook the potatoes).
Brown the chopped lamb and drain the excess fat.
Add 1 bottle of Guinness to chopped lamb and simmer until liquid is reduced.
Add tomato paste.
Place in casserole dish.
Fry the onions until slightly translucent (you should also add the carrots - you might want to pre-cook the carrots to ensure they are soft after baking)
Mix the herbs, carrots, peas and onions together with the lamb.
Add the remaining Guinness and stock so it just covers meat and vegetables.
Add the mashed potatoes on top - use a fork to build 'ridges' in the top and to ensure the meat is sealed below the potato.
If required sprinkle cheese on top.
Bake for 20-25 minutes.

Some may find this a little bitter, so vary the amount of Guinness and stock used. You can vary the quantities to control how much gravy you want, and can also add some flour to thicken.

You can also add a little kick by adding some English mustard to the meat.

Ingredients
12 ounces Guinness.
2 cups heavy cream.
2 cups whole milk (2% can be used but the ice-cream won't be as good!).
3/4 cup sugar.
1/2 teaspoon of vanilla essence (this is tricky, it really depends on your taste).
6 egg yolks.

Cooking instructions
Place Guinness in a pan and simmer for about five to ten minutes (until it's about 3/4 its original volume).
Slowly combine the cream, milk and sugar in another pan and add the vanilla essence.
Bring to a slight boil (be careful not to boil too much) and remove from heat.
Beat the eggs and slowly begin to whisk in the cream mixture.
Slowly heat the mixture for about five minutes until it thickens (again this is tricky).
Remove from heat and strain into a clean container. (A good tip here is to cover in cling film, ensuring that the film touches the surface - this ensure a skin doesn't form - if it does, just remove the skin before the final stage).
Chill for 2 hours (the mixture, not you!!!)
Whisk in the Guinness reduction and blend well.
You can either simply freeze it at this stage, or use an ice-cream machine. (I don't have the machine, but find that the ice-cream is pretty good anyway).

Ingredients
1 cup flour
3/4 cup Hershey's cocoa powder - or any unsweetened cocoa powder.
1/4 teaspoon salt
6 tablespoons butter (its best to leave this out of the fridge for a while to make it easy to use)
8 ounces dark bittersweet chocolate,
3/4 cup chocolate chips (any variety - you could add nuts as well here)
4 large eggs
1 cup sugar (if you have confectionary sugar, this works better)
1-1/4 cups Guinness
1 cup semi-sweet chocolate chips

Cooking instructions
Heat the oven to 375 degrees F.
Find a 9 x 13 non stick baking pan (or line it with foil, or spread some butter over surface to stop brownies from sticking).
Mix flour, cocoa powder and salt together in a bowl.
Melt butter, bittersweet chocolate and chocolate chips together - I use a bowl over a pan of bowling water - you probably need to keep stirring.
Beat eggs until fluffy and add melted chocolate - continue to beat until well mixed (I used the mixer on a medium to high setting).
Mix in the flour mixture, and the Guinness - drop the semi-sweet chocolate chips evenly on top. (Don't worry if the batter seems thin).
Bake for about 25 to 30 minutes in the center of the oven - I test to see if they are cooked by putting a knife, or fork into the center - if it comes out clean then the brownies are done.

Ingredients
1/2 pint of Guinness.
1/2 pint of hard cider.
A dash of blackcurrant

Instructions
Pour the half pint of Guinness in the traditional manner.
Slowly pour in the hard cider, swirling the glass gently to mix - careful here not to be too vigorous as you'll end up with a lot of foam.
Add a dash of blackcurrant juice - add as much or as little as you wish.
You can stir if you want, to get a nice pink color through the drink.

Ingredients
1/2 pint of Guinness.
1/4 pint of vanilla icecream.
1/4 pint of chocolate icecream.
A dash of peppermint flavoring.
Whipping Cream.
Chocolate to Granish.
Sprig of Mint.

Instructions
Mix the icecream, Guinness and peppermint flovoring in a blender and pour into a cold glass.
Garnish with whipped cream, chocolate and sprig of Mint.

You can vary the amount of icecream to Guinness to suit your taste. A nice twist is to add some crushed nuts, or even maltizers (malt balls).