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Guinness® Cheddar, Potato and Onion Quiche

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METHOD

This quiche is a delicious homage to the Irish heritage of Guinness®. Rich, comforting and nourishing with the magnificently malty taste of Guinness® Cheddar.

Preheat the oven to gas mark 4 /180°C/350º

First things first, make the short crust pastry. Put the flour and butter into a mixing bowl and lightly rub them together until the mixture looks like breadcrumbs. Stir in the cold water a little at a time and mix until combined. Once the dough has come together, turn out onto a freshly floured, clean work surface and knead until it forms a ball. Wrap in cling film and allow to rest in the fridge for at least 30 minutes.

Grease a 23cm round pie dish, and dust lightly with flour. Remove the dough from the fridge and roll out into a circle on a floured work surface, to about 5mm thick. Transfer the rolled-out pastry to the pie tin and gently press it into all the sides. Roughly trim off most of the excess but a little all round the edge of the dish to allow for some shrinking. Rest in the fridge for a further10–15 minutes.

Using a fork, prick the base of the pastry and line with greaseproof paper weighted down with some baking beans. Place in the oven for 15-20 minutes until lightly golden. Remove from the oven and place on a wire rack to cool, trimming off any excess pastry.

Meanwhile, place a large frying pan over a high heat, add a generous splash of olive oil and fry the potatoes and onion for 20–25 minutes until soft.

Once tender and cooled slightly, mix the potato and onions with the grated Guinness Cheddar and finely chopped thyme together in the partially baked pastry case.

In a separate bowl, beat together the double cream and eggs, season with, sea salt and freshly ground black pepper.

Pour this over the cheesy potato and onion mixture in the pastry case. Place the tart in a pre-heated oven to for 20-25 minutes, or until golden on top and set. Leave to cool on a wire rack for 15 minutes.

We like to serve this slightly warm with a lightly dressed salad and a pint of plain of course!

 

INGREDIENTS

100 g roughly grated Guinness® Cheddar
350 g waxy potatoes peeled and thinly sliced
2 large red onions thinly sliced
A large sprig of thyme finely chopped
3 large free range eggs
200 ml double cream
Olive oil
200 g plain flour
100 g organic unsalted butter cubed
2 tbsps cold water
Sea salt and freshly ground black pepper

SERVES

4 - 6 people

COOKS IN

Ready in 50 minutes

DIFFICULTY

Not Too Tricky

Irish Rarebit

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METHOD

This is a supercharged version of the classic Welsh Rarebit with the magnificently malty taste of Guinness® Cheddar for a uniquely Irish twist.

Pre-heat the grill so that it’s good and hot.

Whisk the egg yolks with the Guinness® Wholegrain Mustard and crème fraiche then stir in the grated Guinness® Cheddar and seasoning.

Lightly toast the chunky rye bread on both sides and cover each slice with a generous tablespoon of Guinness® Tangy Chutney, followed by a quarter of the cheesy rarebit mixture. Make sure to spread this out right to the edge so that the crust doesn’t burn. Place under the pre-heated grill until golden and bubbling.

Remove from the grill and allow to cool slightly before tucking in. We like to serve ours with a big handful of Burts Guinness® Rich Chilli Thick Cut Crisps on the side and a velvety smooth pint of plain.

INGREDIENTS

100 g roughly grated Guinness Cheddar
2 large free range egg yolks
150g crème fraiche
Sea salt and freshly ground black pepper
4 x doorstop thick slices of good quality bread (we think that rye bread is best)

SERVES

2

COOKS IN

Ready in 15 minutes

DIFFICULTY

Easy

Steak and Guinness® Pie

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METHOD

This pie is the ultimate comfort food. Rich, intense and melt in the mouth with the subtle bitterness of Guinness® and the smooth creaminess of Guinness® Cheddar, the perfect partnership for the perfect pie!

Preheat the oven to gas mark 5/190°C/375ºF.

Peel and roughly slice the red onions, carrots, celery and field mushrooms and finely chop the rosemary and thyme.

Heat a tablespoon of olive oil in a large ovenproof pan over a low heat, add the red onions and fry for about 10 minutes until softened.

Increase the heat and add the carrots, celery, mushrooms, garlic, cubed beef, finely chopped herbs, a generous pinch of salt and freshly ground black pepper, stir and fry for about 5 minutes. Then pour in the Guinness®, stir in the flour and add a little water to cover the ingredients.

Simmer for 5 minutes then cover the ovenproof pan with a lid and place in the pre-heated oven for 3 hours, stirring occasionally, until the stew filling is rich, dark and thick just like a pint of Guinness®, and the meat is perfectly tender.

Meanwhile, flour a clean work surface and roll out the puff pastry to about 0.4cm thick.

Coarsely grate the Guinness® Cheddar, stir half through the pie filling and leave to cool slightly.

Transfer the pie mixture to an ovenproof pie dish (we love to use Falcon Enamel) and sprinkle on the remaining Guinness® Cheddar. Place the puff pastry over the top and pinch or fold the edges to seal. Lightly score the pastry with a wave-like pattern to replicate the famous Guinness® ‘Liffy lines’. You can even decorate your pie with a cut out pastry Guinness® harp if you’re feeling ambitious!

Beat the egg and brush over the top of the pie. Bake directly in the middle of the oven further 45 minutes, or until the pastry is golden and beautifully puffed-up.

Serve piping hot with buttered spring cabbage and a pint of plain of course!

INGREDIENTS

400 ml of Guinness®
1 kg of organic beef brisket or stewing steak cut into 2 cm cubes (we like ours to be Irish but British will do just fine!)
3 large red onions
3 large carrots
3 sticks of celery
4 large field mushrooms
4 cloves of garlic
A few sprigs of fresh rosemary and thyme
1 tbsp olive oil
2 tbsps plain flour
200 g Guinness® Cheddar
170 g all-butter puff pastry (we use pre-made but by all means make your own. This Rachel Allen Easy Puff Pastry recipe is fantastic http://www.rachelallen.com/post/puff-pastry )
1 large free-range egg

SERVES

4-6 people

COOKS IN

Ready in 4 hours

DIFFICULTY

Not Too Tricky