St Patrick’s Day recipes: How to make Guinness brownies, Guinness pie, and Guinness stew

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• 100ml Guinness

• 185g dark Chocolate

• 50g Milk Chocolate

• 185g Butter

• 3 Eggs

• 275g Caster Sugar

• Vanilla Essence

• 85g Plain Flour

• 20g coco powder

• 50G White Chocolate buttons

Method:

Line a baking tray with parchment paper and sprinkle white chocolate buttons in tray.

Melt the Guinness, butter, dark and milk Chocolate together, remove from heat when melted. Whip eggs sugar and vanilla essence (until figure of 8) and fold into the chocolate mix.

Sieve in flour and coco powder, folding in 3 stages.

Pour into tray and spread out bake for 20 – 22 minutes at 160'.

Serve warm with Vanilla ice cream.

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Ingredients: serves 4

Method:

In a pot seal the diced beef and brown all over. The vegetables are then added and cooked out for 4-5 minutes. Add the herbs and beef stock. Now add the Guinness Foreign Extra Stout. Slow cook the beef over a stove for 1 hour. Add a little water if needed at the end.

Cut the puff pastry into 8 even pieces. Egg wash each piece of pastry.

Using one piece of pastry place it on top of another piece of pastry to form a double case. Do this with the rest of the pastry to form four double pastry cases.

Using a knife score the top of the pastry to give the effect of a vol-au-vent. Now bake at 200ºC for 14 minutes.

When cool cut the top of to form a lid. Core some of the pastry out for the center of each case. Spoon the hot beef into each case and serve.

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Ingredients: serves 4

Method:

Stir fry the beef, add the vegetables & cook till tender, then pour the Guinness& reduce by half.

Add the beef stock & herbs and simmer very slowly for between an hour and an hour and a half.

Serve with the champ potato & honey roast carrot & parsnip.

Tip – This stew is always better made one day in advance!