Beef and Guiness Pie

Guiness! The meal in a glass! And it adds great flavour to casseroles, stews and pot pies.
Ingredients
2 kg diced chuck steak
3 sliced onions
4 crushed cloves garlic
1 tbs oil
2/3 cup plain flour
400ml Guinness
2 cups beef stock
Ready-rolled puff pastry
1 beaten egg

Method1. Brown 2kg diced chuck steak in hot oil. Set aside. Cook onions and garlic in 1 tbs oil until golden. Sprinkle in flour and cook for 1 min.

2. Return meant and juices to pan, add 400ml Guinness and 2 cups beef stock. Bring to the boil. Reduce heat, simmer for 2 hours until tender and sauce has thickened.

3. Preheat oven to 200°C. Spoon beef mixture into eight 250ml ovenproof ramekins. Cut out eight circles of ready-rolled puff pastry to cover. Press firmly onto dishes and seal. Brush with 1 beaten egg, place on a tray and bake for 25 minutes until golden.

You can freeze uncooked pies, wrapped in plastic then foil. Defrost before cooking.
Can also be made into one large family size pie simply by placing ingredients in a larger dish.

Enjoy!

Irish Soda Bread

I love soda bread served warm with lashings of golden syrup! Unhealthy, yes, but tastes soooo very very good!
Ingredients
4 cups flour
2 tsp bicarbonate of soda
1 tsp salt
60g butter, cubed
2-2 1/4 cups buttermilk

Method

1. Preheat oven to 190°C. Line a tray with baking paper. Sift 4 cups flour, 2 tsp bicarbonate of soda and 1 tsp salt into a large bowl.

2. Rub in 60g butter, cubed. Mix in 2-2 1/4 cups buttermilk to form a dough. Bring together on a floured surface to form a ball.

3. Shape dough into a 20cm round. Place on the tray. Cut a cross in the top. Bake for 35-45 minutes.

Enjoy!

Iced Irish Coffee

Where Irish Coffee is great for winter, Iced Irish Coffee is perfect for summer!

Ingredients
80ml (1/3 cup) freshly brewed espresso coffee
80ml (1/3 cup) Feeney's Luxurious Irish Cream Liqueur
1/3 cup ice cubes
125ml (1/2 cup) chilled milk
2 scoops vanilla ice-cream
Chocolate topping, to serve
2 scoops vanilla ice-cream, extra, to serveWhipped cream, to serve

Method

1. Combine the coffee and liqueur in a small jug. Cover and place in the fridge for 4 hours to chill.

2. Place the coffee mixture, ice cubes, milk and ice-cream in the jug of a blender. Blend until smooth.

3. Drizzle topping around the inside of serving glasses. Divide the mixture among the glasses.

4. Top with the extra ice-cream and whipped cream. Drizzle over chocolate topping to serve.

Enjoy!

Irish Coffee

What better way to kick off the Irish recipes than with Irish Coffee. This one's just for the adults ;)

Ingredients
1 tsp brown sugar
2 tbs Irish whiskey
3/4 cup (180ml) strong hot black coffee
1 tbs Carolans Irish Cream
Whipped cream
1 tsp grated chocolate

Method

1. Place brown sugar into a coffee mug. Pour in whiskey and coffee. Pour Irish cream into mug over the back of a spoon.

2. Carefully float cream on top and finish with chocolate.

Enjoy!

St Patricks Fun

Well my friends, it's the month of March and that means St Patrick's Day!! Being of Irish descent, I love this time of year and I love the fact that we celebrate it! Guiness, shamrocks, leprechauns, corned beef! So for the month of March, I will be posting Irish themed food.

Enjoy!

Paprika Baked Potatoes with Roasted Garlic Aioli

Yummy roast potatoes to accompany any roast dinner or just as a yummy snack

Ingredients
500g halved baby chat potatoes(or large potatoes cut into chunks)
2 tablespoons olive oil plus extra, to drizzle
1 teaspoon smoky paprika
salt and cracked black pepper
1 whole head of garlic
3/4 cup whole egg mayonnaise

Method
1. Preheat oven to 180ºC. Combine potatoes in a large bowl with olive oil, paprika, salt and cracked black pepper. Toss to coat. Transfer to a large baking dish lined with non-stick baking paper. Set aside.

2. Halve head of garlic through the middle. Keeping the halves intact, drizzle with extra olive oil and place in the baking dish. Bake potato and garlic for 45 minutes or until crisp and golden. Remove potato. Set aside and cover to keep warm.

3. Squeeze the garlic flesh out of the skins and place in a small serving bowl. Mash with a fork then add mayonnaise and stir until well combined. Serve aioli and baked potatoes with fresh chopped chives.

Enjoy!

Ricotta, Tomato & Basil Torte

Great for picnics or with a salad for a light dinner.

Ingredients
Olive oil, to grease
500g fresh low-fat ricotta
100g creamy feta, crumbled
3 eggs
2 garlic cloves, crushed
1 bunch fresh basil, leaves picked, finely shredded
375g grape tomatoes, halved
Fresh basil leaves, extra, to serve

Method

Preheat oven to 180°C. Lightly brush a 22cm (base measurement) springform pan with oil to grease. Release the base from the pan. Place a sheet of non-stick baking paper over the base allowing the sides to overhang. (This makes the tart easier to remove once cooked). Secure the base back into the pan.

Use an electric beater to beat the ricotta, feta, eggs and garlic in a bowl until smooth. Stir in the basil. Transfer the ricotta mixture to the prepared pan and use the back of a spoon to smooth the surface.

Arrange the tomato, cut-side up, on top of the ricotta mixture. Bake in oven for 1 hour or until set and golden. Set aside to cool completely. Place in the fridge for 1 hour or until firm.

Release the base from the pan. Use the paper to slide the torte onto a serving plate. Top with extra basil leaves to serve.

Enjoy!