We’re still in full-on entertaining mode since our move back to Winnipeg and I have some delicious recipes to share with you from Guinness! Guinness has partnered with celebrity Irish chef, restaurateur, author and lifestyle expert, Clodagh McKenna this Yuletide season to develop original winter Guinness recipes to help put a unique twist on your holiday entertaining menu. Chef Clodagh McKenna has designed an outstanding menu for any holiday celebration, which includes festive dishes like Guinness Pork and Roast Garlic Sausage Rolls, Guinness Holiday Beef Pastry Wreath, and Guinness Black Velvet Chocolate Pots. I’ve been cooking and entertaining since December.23 and I don’t see it ending until the 6th of January but then there’s Ukrainian Christmas!
~ First things first here are their recipes~
Guinness Pork and Roast Garlic Sausage Rolls(pictured above)
for the filling: 1/2 tsp of dried thyme, 1/2 tsp sage, 1/2 tsp rosemary & 1/2 oregano
1 pound ground pork
1/2 onion finely chopped
4 cloves of roasted and minced garlic
1 cup of Guinness
1 cup of bread crumbs
sea salt and pepper to taste
for the pastry: 1 sheet puff pastry, 1/2 cup of milk, sesame seeds, mustard seeds
~ the method~
1. Preheat oven to 350F, line baking sheet with parchment paper
2. Place all the ingredients for the sausage roll filling in a large bowl, season with salt and pepper.
Using clean hands mix all the ingredients, massaging all the flavours together, then cover and place in the fridge for one hour.
3. Unroll the sheet of puff pastry and place it on the prepared baking sheet. Using a sharp knife, cut in half lengthways. Divide the chilled sausage mixture in half and lay a long “pipeline” in the centre along with along the length of each pastry. Brush the pastry with the “egg wash”(milk), then fold the dough over the sausage mixture. Seal the edges, cut each roll into 6 pieces, and brush all over with egg wash and sprinkle with mustard and sesame seeds on top. Refrigerate for 10 minutes.
4. Bake in a preheated oven for 25 minutes, until cooked through, golden brown and crisp. Serve warm
1. Place the chocolate and Guinness in a glass bowl suspended over a saucepan of simmering water. Stir until the chocolate has melted, then remove from heat and allow to cool slightly.
2. Whisk the eggs whites until stiff and set aside. In a separate bowl, beat the egg yolks and sugar together, then stir in the chocolate and Guinness mixture until smooth.
3. Gently fold in the egg whites, pour into 6 small clear glasses and leave in the fridge to set for an hour.
4. For the topping, spoon the whipped cream on top of Guinness chocolate mousse and grate fresh nutmeg on top.
2 tbsp of olive oil
2 onions diced
4 garlic cloves, minced
1 red pepper, diced
2 1/4 lb stewing beef, diced
14oz mixed fresh wild mushrooms
1 quart of Guinness
1 bouquet garni(a sprig of thyme, parsley, rosemary and a bay leaf tied together)
sea salt and fresh ground pepper
3 oz dark chocolate, grated
1. Preheat the oven to 325F
2. Start by making the Guinness meat filling, it will take 2 hrs to make so you could do this the day before. Place a frying pan over medium heat and add the olive oil. Once the oil has warmed, stir in the onions, red pepper and garlic and cook for 3 minutes. Transfer to a casserole dish. Next, add the beef, season with salt and pepper and cook until browned all over. Then add it to the onion and pepper mixture. Lastly, add the mushrooms to the frying pan and cook for 2 minutes. Season to taste and transfer to the casserole dish. Pour the Guinness over the beef and vegetables over the casserole dish, add the bouquet garni and chocolate. Stir well, cover and cook for 2 hours.
3. Once the beef is cooked, discard the bouquet garni and allow to cool
4. Preheat oven again and at 390F
5. Roll the pastry out to about 5mm thick and cut a large circle out of the pastry. Line the baking sheet with parchment paper and lay the pastry on the prepared baking sheet. Mark a circle with a medium-sized bowl and with a sharp knife, cut 4 cuts in the center circle.
6. Spread the Guinness beef stew around the center of the circle. Bring one point to of the center star over the filling as well as bringing the outer edge of the pastry inwards. Press the two together as you have a wreath.
7. Brush with beaten egg and bake for 15 minutes.
8. Remove from oven and allow to cool for 5 minutes.
Disclosure: This post was brought to you by Guinness Canada.
Hello Summer! We welcome Summer Solstice with open arms. Summer in Winnipeg is simply beautiful…28 December, 2019