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Creamy Oyster Bisque
Serves 4-6
Ingredients
20 Fresh oysters or 1 jar freshly shucked oysters (about 20 oysters), drained, keeping liquid
1 cup fish stock (including water drained from bottled oysters, if using)
1/2 cup Guinness
1 small white onion or 1/2 leek, diced
1 stalk celery, diced
2 cups (about 400g) diced peeled potato
1 teaspoon thyme
1/2 cup low fat milk
Freshly ground pepper to taste
Watercress or parsley for garnish
Method
Drain the oysters, retaining the liquid and add enough fish stock to total 1 cup. Heat 2 tablespoons of the stock in a large saucepan and add the onion and celery. Cook over low heat until onion is transparent. Add the Guinness, remaining stock, potato and thyme and cook until potatoes are soft and most of liquid is absorbed. Transfer to a blender with half of the oysters, milk and pepper, or use an immersion blender in the saucepan to puree until smooth. Bring back to boil and serve immediately with a few oysters placed on top of each dish. Garnish with fresh watercress or parsley.
Oyster and Guinness Risotto with Watercress
Serves 4
Ingredients
2 tablespoon olive oil
1 red onion chopped
1 clove garlic, crushed
1 1/2 cups arborio rice
1 cup sliced mushrooms
125ml Guinness
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
Method
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 minutes. Remove from heat, cover and set aside for 3 minutes. Serve immediately.
Guinness Ginger Fruit Cake
Ingredients
250g butter
2 cups brown sugar
2 tablespoons treacle
Grated rind of 1 orange
300ml warm Guinness
1 teaspoon bicarbonate soda
4 eggs
4 cups plain flour
375g mixed dried fruit
125g mixed peel
100g diced glazed ginger
Method
Preheat oven to 170 C. Grease and line a 23cm cake tin or 2 ring tins.
Cream together the butter and sugar until light and fluffy. Add the rind and treacle and beat again until incorporated. Combine the Guinness with the soda and beat in the eggs. Sift the flour and fold into the creamed butter and sugar alternately with the Guinness mixture, ending with flour. Stir in the dried fruit and ginger and mix well. Spoon into prepared cake tin. Bake in a slow oven for 1 hour, reduce oven to low then cook for a further 1 1/2 hours or until a skewer inserted in the centre comes out clean. Cover loosely with newspaper and a towel to cool in pan. ( This cake is best stored for at least 1 week before eating to allow for flavours to develop.)
Irish Grilled Fruit
Ingredients
1/2 cup Guinness
3/4 cup orange juice
3 tablespoons brown sugar
1 cinnamon stick
2 tablespoons crystallised diced ginger
2 oranges, peeled and cut into thick slices
1/2 cup prunes or tinned cherries
1 very ripe pineapple
4 bananas
Extra brown sugar and pepper
2 tablespoons butter, optional
Creme Fraiche, double cream or thick honey yoghurt, to serve
Method
In a small saucepan combine the Guinness, orange juice, sugar, cinnamon stick and ginger. Bring to boil, stirring until sugar dissolves, reduce heat and cook for 10 minutes. Add oranges and prunes and remove from heat. Remove cinnamon stick. Peel and core the pineapple and cut into thick slices, slice the bananas in half lengthways. Rub surface with sugar. Heat a cast iron or heavy based pan and place the pineapple and bananas in pan. Flip with spatula when the sugar caramelises to a light brown . Pour over the syrup, bring to the boil, remove from heat and lift the fruit out with a slotted spoon. Place on plates or platter and keep warm. Return the liquid to a simmer and cook until syrupy. Whisk through the butter until melted. Pour over fruit and top with a dollop of the cream.
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