Master a Guinness Recipe

RECIPES OCTOBER 2013

Master a Guinness Recipe

As part of this year’s Guinness Pint Master competition, participants in the regional and national finals will not only have to pour the perfect pint; they’ll also have to whip up a delicious Guinness creation to impress the judges.

If you’d like to try out a tasty Guinness recipe for yourself – try out this dinner and dessert combo: hearty Guinness Pot Pie and Guinness Chocolate Cake (which once iced, closely resembles a pint of Guinness with a frothy top!).

For a chance to win a Guinness prize pack, upload a photo of your Guinness recipe to the Guinness Facebook page – www.facebook.com/Guinness.NZ

Four Ingredient Guinness Pot Pie

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Ingredients

3kgs of shirt steak and rump steak, cut into cubes
3 pints of Guinness
Four carrots, cut into slices or chunk
Puff pastry

Directions
1. Put steak in a pot with salt & pepper and the Guinness
2. Add the carrots then slow cook until the meat is tender (the liquid will reduce down into a gravy)
3. Distribute the meat mixture into ramekins, top with puff pastry and bake until puffed and golden
4. Enjoy with a pint of Guinness, of course!

Click for big version.

Guinness Chocolate Cake

Ingredients

For the cake
1 cup Guinness
250 g butter
75 g cocoa
400 g caster sugar
150 ml sour cream
2 large eggs
1 Tbs vanilla essence
275 g plain flour
2 ½ tsp baking soda

For the icing

300 g cream cheese
150 g icing sugar
125 ml cream for whipping

Directions

1. Preheat the oven to 180°C
2. Butter and line a 23cm springform tin
3. Pour the Guinness into a wide pot, add the butter, and heat until the butter is melted
4. Then add the cocoa and sugar, whisking it into the Guinness mixture
5. Beat the sour cream with the eggs and vanilla in a separate bowl, then pour into the pan with the Guinness mixture
6. Whisk in the flour and baking soda
7. Pour the batter into the greased and lined tin and bake for 45 min – 1hour. Leave to cool completely in the tin on a wire rack
8. Once the cake is completely cool, sit it on a flat plate and make the icing
9. Lightly whip the cream cheese until smooth. Sift in the icing sugar then beat them both together
10. Add the cream and beat again until it makes a spreadable consistency
11. Ice the top of the black cake so that it resembles the creamy, frothy head of a pint of Guinness
12. Eat and enjoy with a cold glass of the ‘Black Stuff’!

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ENDS

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