St Patrick’s Day recipes to pay homage to the one and only Guinness…
Celebrating Saint Patrick’s Day doesn’t always have to be about hitting the bar. Guinness is a surprisingly versatile beverage and can be made into so many scrumptious dishes. Its rich tones and general heartiness adds a specific depth to so many things that you probably wouldn’t even think of. Guinness pancakes anyone? We have rounded up some of the tastiest ways to use Guinness and celebrate St Patrick’s Day by treating your tastebuds to some of these beauts…
Nigella Lawson’s Guinness Cake
If you ask me, there is no better way to celebrate St Paddy’s Day than with a rich, dark chocolate Guinness cake a la Nigella Lawson. If you haven’t heard of this cake before, boy are you in for a treat. It’s one of those recipes that is a fail-safe even for cake-baking novices, and it always tastes exceptional. Plus, as it’s such a dark cake and has a lovely creamy top, it looks pleasingly like a pint.
For the cake
- 250ml Guinness
- 250g unsalted butter
- 75g cocoa powder
- 400g caster sugar
- 142ml sour cream
- 2 large eggs
- 1 tbsp vanilla extract
- 275g plain flour
- 2½ tsp bicarbonate of soda
For the frosting
- 300g cream cheese
- 150g icing sugar
- 125ml double cream (or whipping cream)
- Preheat the oven to gas mark 4/180°C/350ºF, and butter and line a 23cm / 9in springform tin.
- Pour the Guinness into a large wide saucepan, add the butter – in spoons or slices – and heat until the butter’s melted, at which time you should whisk in the cocoa and sugar.
- Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and bicarbonate of soda.
- Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake. When the cake’s cold, sit it on a flat platter or cake stand and get on with the icing.
- Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together.
- Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.
Thinking about this logically, these pancakes might actually be a good plan for the morning after Saint Patrick’s Day – the day when you’ve got some stout lying around, unfinished, and you what a really good breakfast to help with that hangover. You can make these amazingly good pancakes, smother them in maple syrup, bacon, whatever you will, and after one bite, you’ll be feeling a whole lot better.
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1 tspn baking powder
- 1/2 tsp salt
- 1/3 cup cocoa powder
- 1 egg
- 1/2 cup milk
- 1/2 cup Guinness
- Dark chocolate chips
- Maple syrup
- Heat a greased skillet or ordinary pan over medium heat.
- In a large bowl, mix together the flour, sugar, baking powder, salt, and cocoa powder.
- In a separate large bowl, mix together the egg, milk, and Guinness.
- Gradually mix in the dry flour mixture with the wet Guinness mixture.
- When the skillet is hot, pour in about 1/8 cup of the batter and top it with a few pieces of the chocolate chips.
- When the pancake starts to bubble on top, flip it over and cook it until golden brown.
- Place the pancake in a warm oven until they are ready to serve.
- Serve pancakes topped with butter, maple syrup, bacon or anything your heart desires.
This is a great recipe to impress dinner guests with this Saint Patrick’s Day. If you’re feeling like staying in but still want to create something with a bit of the nod to the Irish stout, then this recipe is right up your street. Plus it’s perfect for entertaining guests or a big family meal, as most of the prep is done the day before. You simply have to pop it in the oven.
- 2 cloves garlic, minced
- 3 tbsp soy sauce
- ½ tsp chopped rosemary
- 1 Tbsp chopped parsley
- ½ tsp black pepper
- 1 Tbsp salt, divided
- 10 oz Guinness
- 5 lb whole chicken
- 2 rosemary sprigs
- Combine garlic, rosemary, parsley, soy sauce, pepper and 1½ tsp of salt in mixing bowl. Stir in Guinness and set aside.
- Rub remaining salt in cavity of chicken and slide two rosemary sprigs under the skin above the breast. Tie chicken legs together with twine and place chicken in medium roasting pan, breast side up.
- Pour marinade over chicken and cover with foil and refrigerate overnight, rotating if possible.
- Preheat oven to 350 degrees and bake chicken covered 1 hour, then remove foil and baste.
- Continue baking for an addition 30 to 60 minutes or until temperature reaches 165 degrees (test temperature in meatiest part of the leg, avoiding the bone).
I bet you hadn’t thought to put Guinness in truffles. Well, all there is to say do it. See how long these last!
- 100 ml double cream
- 25 ml Guinness
- 250 g dark chocolate, broken into small chunks
- 1/4 oranges, finely grated zest only
cocoa or icing sugar, for dusting
- Put the cream and Guinness in a saucepan and bring to the boil. Add the chocolate and grated orange zest. Then reduce the heat and allow to simmer until the chocolate has fully melted. Make sure you stir regularly.
- Leave the chocolate mixture to one side until it is cool to the touch and starting to solidify, but not set. Take generous teaspoons of the mixture and roll in your hands to form small round truffles, dust in cocoa powder or desiccated coconut. Set in the fridge for two-three hours.
- Eat and enjoy.
Bread made with beer has a very particular taste. It’s not like adding an extra ingredient just for the sake of it; this stuff really makes a difference. It creates a really moist, sweet yet rich bread, and the taste of the Guinness is tangible. What’s a real bonus about using stout is that you don’t have to add yeast to this recipe and wait for it to rise. The baking powder combined with the Guinness means it’s got everything it needs to rise into the perfect loaf.
- 75g porridge oats
- 250g wholemeal flour
- 100g dark brown soft sugar
- 2 teaspoons bicarbonate of soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 50g melted butter
- 1 teaspoon vanilla extract
- 225ml buttermilk
- 330ml Guinness (1 bottle)
- Preheat oven to 220oC. Grease an 23 x 30cm baking tin.
- Mix together the oats, flour, sugar, bicarbonate of soda, baking powder and salt in a large bowl. In a separate large bowl, stir together the butter, vanilla, buttermilk and Guinness.
- Pour the flour mixture into the beer mixture, and gently stir until well blended. 4. Pour mixture into the prepared baking tin, and sprinkle with additional oats if desired.
- Bake in preheated oven for 30 minutes, then turn the temperature down to 200oC, and bake for an additional 30 minutes.
- Turn the oven off, open the door, and allow to cool for 30 minutes in the oven before turning out onto a wire rack.
Easy peasy Guinness Welsh Rarebit
If you have bit out on the town and you’ve a had one too many pints this St Paddy’s Day, you really can’t wrong with a tasty, cheesy Welsh Rarebit. Adding Guinness to this recipe just makes it apt for the day, and it’s super scrummy. You could even use your Guinness bread to make this.
- 110g/2oz mature Cheddar
- ½ tsp English mustard
- ½ egg yolk
- A couple of dashes of Worcestershire sauce
- 2 tbsp Guinness
- Salt and pepper
- 4 slices of sourdough or white baguette
- Mix together the cheese, mustard, egg, Worcestershire sauce, Guinness and salt and pepper.
- Grill the slices of bread on one side.
- Spread the cheese mixture between each of the toasts on the un-toasted side.
- Grill for two to three minutes or until the cheese is melting.
- Serve immediately, and lick lips in satisfied manner.
Whet your whistle with one of these Guinness-twist drink recipes
Black Velvet Cocktail
A Made-in-Chelsea-esque way of drinking this traditional Irish stout. Bottoms up dahling…
Half fill your flute with Guinness and then top up with Champagne.
Go all American-Irish with this fun milkshake. If you love Oreo milkshakes, this is like a grown up version.
- 3 1/2 cups chocolate ice cream
- 1 (14.9 ounce) can Guinness
- 2 curls bittersweet chocolate, for garnish
- 2 store-bought praline cookies, for garnish
Blitz the ice cream and Guinness in a blender and pour into glasses. Top with cookies and chocolate curls.