Utensils: Large saucepan, potato peeler, cutting knife, food processor,
cutting board, measuring spoons, skillet (to cook bacon), measuring cups,
2 pounds medium-size potatoes
1/2 pound cabbage
2 strips bacon
2 tablespoons butter
1 teaspoon minced onion
1/2 teaspoon salt
1/8 teaspoon pepper
1. Boil the potatoes until soft, peel and mash them. Cook the 2 strips
of bacon. Shred cabbage (you can either cut very fine shreds or use the food
processor). Cook the cabbage, covered with bacon and one-half cup water until
very tender. Drain.
2. Melt butter in a large saucepan. Add minced onion, salt and pepper,
potatoes and cabbage. Blend thoroughly and heat.
Guinness Potato Salad
1 hour 45 minutes (1 hr 10 min prep, 35 min cooking)
Update to: servings US Metric
6 medium potatoes
4 slices bacon
1 tablespoon onions, chopped
1 stalk celery, chopped
1 teaspoon Morton light salt
2 tablespoons unsalted butter
2 tablespoons unbleached flour
1/2 teaspoon dry mustard
1 tablespoon sugar
8 fluid ounces Guinness
1/2 teaspoon Tabasco hot pepper sauce
2 tablespoons fresh parsley, chopped
1 Boil potatoes in medium-size saucepan until just tender.
2 Peel and slice.
3 Fry bacon until crisp.
4 Break into small pieces and mix with onion, celery, and salt; set aside.
5 Stir melted butter and flour in a small saucepan until blended.
6 Add mustard and sugar.
7 Slowly stir in Guinness and hot pepper sauce.
8 Bring to a boil, stirring constantly.
9 Pour over potatoes.
10 Sprinkle with parsley.
11 Toss lightly and let stand 1 hour.
12 Add bacon mixture; toss gently and serve.
Champ is a mixture of mashed potatoes and scallions or fresh chives that
is served in a mound with a well of melted butter in the center. Traditionally
it is eaten with a spoon, starting from the outside of the mound and dipping
each spoonful in butter. From The Irish Heritage Cookbook.
2 lbs. potatoes, peeled and cut into 2-inch pieces
1/2 cup milk, light cream or half and half
6 tbsps. butter
1 1/3 cups chopped scallions or fresh chives
Salt and pepper to taste
1. Cook potatoes in boiling salted water until tender, 12-15 minutes. Drain
2. Meanwhile, in a medium saucepan, combine milk and 4 tbsp. of butter.
Heat over medium heat until butter is melted. Add scallions or chives, reduce
heat to simmer, and cook until scallions or chives are soft, 2 to 4 minutes.
3. Add potatoes, salt and pepper to milk mixture and stir until blended.
To serve, spoon champ into a bowl or onto a plate, make a well in center,
and top with remaining butter. Serve at once.
Beets in Guinness with Beet Greens
9 pounds beets including the greens
(4 1/2 pounds without the greens), trimmed,
leaving 2 inches of the stem ends intact and reserving
1 pound of the beet greens
3 tablespoons Guinness
1 tablespoon red-wine vinegar
1/2 stick (1/4 cup) unsalted butter
the reserved beet greens or 1 pound of kale, coarse stems discarded and the
leaves washed well, spun dry, and chopped very coarse
In a kettle cover the beets with 2 inches cold water, bring to a boil, and
simmer the beets, covered, for 20 to 35 minutes (depending on their size),
or until they are tender. Drain the beets and under the cold running water
slip off and discard their skins and stems. In a skillet bring to a boil the
stout and the vinegar and whisk in 2 tablespoons of the butter. Stir in the
beets, quartered, add the salt and pepper to taste, and keep the beets warm,
covered. In a large skillet heat the remaining 2 tablespoons butter over moderately
high heat until the foam subsides, in it sauté the reserved beet greens, stirring,
for 5 minutes, or until they are tender, and stir in the salt and pepper to
taste. Arrange the greens around the edge of a platter and mound the beets
in the center.
Oyster and Guinness Risotto with Watercress
2 tablespoon olive oil
1 red onion chopped
1 clove garlic, crushed
1 1/2 cups arborio rice
1 cup sliced mushrooms
1.25 litres hot chicken stock
24 freshly shucked oysters
1/2 cup chopped fresh watercress
Cracked black pepper to taste
Grated rind and juice of 1 lemon
Heat olive oil in a heavy based large saucepan. Add onion and garlic and cook
for 1-2 minutes or until translucent.
Add rice and mushrooms and cook 1-2 minutes. Pour in Guinness and cook, stirring
until all liquid is absorbed.
Add the chicken stock, a cup or so at a time, stirring and allowing the liquid
to be absorbed before adding more. Continue stirring and adding stock until
rice is plump and soft, about 20-30 minutes.
Stir in oysters, watercress, pepper and lemon juice and rind and cook 1-2
Remove from heat, cover and set aside for 3 minutes. Serve immediately.
Guinness Smoked Beans
4 lb. dried white beans, (soak overnight)
4 ham hocks
2 bottles Guinness
2 large garlic cloves
1 lb. brown sugar
2 1/2 cup molasses
2 1/2 cup tomato puree
3/4 cup cider vinegar
1/2 tbs. paprika
1/2 tbs. garlic powder
1/4 tbs. salt
1/4 tbs. onion powder
1/4 tbs. dried thyme
1/4 tbs. cayenne pepper
1/4 tbs. ground black pepper
2 tbs. red crushed chilies
2 tbs. toasted coriander
5 Granny Smith apples, diced
10 bacon strips
Soak beans overnight. Boil beans with 1 bottle of Guinness and 4 ham hocks.
Watch water level. Should not fall below level of beans. Boil until some of
beans are just starting to break up. Pour off liquid until at 3/4 level of
Clean and dice hocks and add with remaining ingredients. Place bacon on
top of beans.
Bake at 250F for 5 hours and uncover. Raise temperature to 350F and continue
to bake, stirring every 10 minutes for 30 to 40 minutes.
Place in pan and smoke with hickory for 3 hours, stirring every 20 minutes.
If beans are dry add tomato juice to desired consistency.