More than two thirds of Americans feel at least a little bit Irish on St. Patrick's Day, according to a recent survey commissioned by Guinness Storehouse.
To help amp-up that Irish feeling, The Guinness Storehouse, Ireland’s number one tourist destination and official ‘home of Guinness,’ has put an Irish twist on some classic American meals. Whether you’re looking to take a family favorite and add some flair or create the perfect dish for your St. Patrick’s Day celebration, these Guinness-infused recipes will be a surefire hit.
Justin O’Connor, executive chef at the Guinness Storehouse, is proud to release newly crafted (and dare we say mouthwatering) recipes, revamping American’s favorite dishes with everyone’s favorite Irish beer.
Here are just a few savory twists on the most classic of all American dishes:
150 g self-raising flour
1 tsp baking powder
25 g caster sugar
A pinch of salt
1tbsp of black treacle
500g diced pumpkin flesh
1teasp of coriander seeds
1teasp of fennel seeds
½teasp of chilli powder
Salt and pepper
Sieve the flour and baking powder into a bowl, add the sugar and salt and stir to mix.
Make a well in the center, crack in the egg and whisk, gradually drawing in the flour from the edge. Add the milk, Guinness & treacle gradually, whisking all the time, to form a smooth batter.
Lightly grease a frying pan and warm it over a moderate heat. Drop 3 tablespoons of the batter into the pan, keeping them apart so they don’t stick together.
Cook for about 2 minutes, until bubbles appear on the surface and begin to burst and the drop scones are golden underneath.
Then flip them over and cook on the other side for a minute or so, until golden on this side as well.
Remove from the pan and serve warm with spiced pumpkin & crumbled goats cheese.
For the pumpkin put the diced pumpkin on a roasting tray and drizzle with olive oil. Toast the seeds and grind them with the chili to a powder and sprinkle on the pumpkin. Roast at 180c for until the pumpkin is soft and season with salt and pepper. Serve a tablespoon of the pumpkin on a warm drop scone and top of with some crumbled goats cheese.
500g strong white flour
1pt of luke warm water
½ teaspoon of castor sugar
½ teaspoon salt
1 x packet of 7g dried yeast
8 Guinness & pork sausage
250g mozzarella grated
Tomato pizza spread
100g cooked Smoked streaky bacon
In a large bowl place the flour & salt. Put the dried yeast into the warm water with the sugar and sit with a fork and leave for 5 minutes. Make sure the water isn’t too hot or the yeast will not work. Pour your water mix in and leave bring the mix to a dough and knead the dough for 9-10 minutes. Place back in the bowl and leave to prove until the dough doubles in size. Slap the dough so that the air goes out of the dough and divide the mix into 4 pieces. Roll each into a ball and prove for another 15 minutes. Now roll the dough thin dusting with flour each time.
Smooth the tomato pizza spread over the dough, add the cooked sliced Guinness sausage, bacon and sprinkle with the cheese & crack pepper.
Bake for 8-10 minutes in a hot oven gas 8-9(220-250c).
Serve with some apricot chutney.
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