Guinness Glazed Steak with Leprechaun Mash – St Patrick’s Day Special Glazed Steak Recipe!!!

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Guinness Glazed Steak with Leprechaun Mash - St Patrick's Day Special Glazed Steak Recipe!!!
Recipe type: Steak / St Patrick's Day
Cuisine: Irish
Serves: 2
Tomorrow is St. Patrick's day and to celebrate, we're going to grill an incredible Guinness glazed steak and serve this up on a bed of Leprechaun mash.
For the Glaze / Marinade
  • 150ml Guinness stout
  • 30ml Demerara sugar
  • 100ml Worcestershire sauce
  • 15ml Tomato sauce
  • 5ml Salt
For the Steak
  • 2 x 250g Sirloin steaks
  • 30g Butter
To Sreve
  • 600g Prepared mashed potato
  • 25g Garlic chives
  • 25g Parsley
  • 125ml Sour cream
  1. Starting with the glaze, which is also the marinade. In a jug combine the salt, tomato sauce, Demerara sugar, Guinness stout and Worcestershire sauce and stir this until all of the sugar and salt has dissolved.
  2. Place the sirloin steaks in a stainless steel tray and pour in the marinade. Allow this marinate for 2 hours, turning the steaks every 30 minutes.
  3. minutes before the end of the marinating time, roughly chop the chives and parsley.
  4. Place these in a tall jug along with the sour cream.
  5. Use your stick blender to machine this until fine.
  6. Pour the mixture into the prepared mashed potato and mix it in thoroughly.
  7. Cover the mash and keep it warm.
  8. Remove the steaks from the marinade and put these aside.
  9. Heat a large pan over medium high heat and pour in the marinade. Bring this to a boil, lower the heat and simmer the marinade until it has reduced to half. Stir continuously while the glaze reduces.
  10. Remove this from the heat and put it aside.
  11. Heat another pan over medium high heat and 30g of butter.
  12. Grill the steaks for 3 to 4 minutes per side for medium rare or until done to your liking.
  13. Remove this pan from the heat and return the glaze to the heat.
  14. Add the steaks to the glaze and wipe them around the pan until completely coated and glossy.
  15. To serve, pipe the green mash onto a serving platter to form a platform for the steak.
  16. Transfer the steak to a cutting board and slice it at an angle into strips.
  17. Lift the steak up and place it on top of the mash.
  18. Drizzle the steak with half of the leftover glaze and serve immediately.


How to Make Irish Pork Bangers from Scratch at Home – St Patrick’s Day Special!!!

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How to Make Irish Pork Bangers from Scratch at Home - St Patrick's Day Special!!!
Recipe type: Sausage
Cuisine: Irish
With St Patrick's Day on the 17th, here is the perfect recipe to celebrate with. Irish pork bangers are similar in texture to English bangers, but they have a flavor and aroma all their own.
  • 1.8kg Pork shoulder, deboned, skin off
  • 1 Egg white
  • 125ml Guinness draught beer
  • 70g Dry bread crumbs
  • 40g Fine non-iodated salt
  • 15ml Ground black pepper
  • 10ml Dried marjoram
  • 5ml Ground Nutmeg
  • 2.5ml Dried Thyme
  • 2.5ml Dried Rosemary
  • 100-125ml Iced water
  1. Cut the pork shoulder into long strips, narrow enough to fit through the meat grinder's feeder tube.
  2. Transfer the strips to a large tray or platter in a single layer and place this in you freezer for 45 minutes.
  3. While the meat chills, beat the egg white with your stick blender until all of the albumen has broken down and the white is frothy.
  4. Pour in the Guinness draught beer, breadcrumbs, salt, black pepper, dried marjoram, ground nutmeg, dried thyme and dried rosemary. Process this to a paste.
  5. Remove the pork from the freezer and grind this through your 8mm or one third inch plate.
  6. Add the paste to the meat and massage this into the ground pork. The mixture will be pretty stiff and will need about 100ml of iced water to loosen it up. Massage this in, then return the pork to the freezer for 30 minutes.
  7. After 30 minutes, run the meat through the grinder once more, this time using a fine 3mm plate.
  8. Load the ground meat into the hopper of your sausage filler. Attach the funnel and feed the casing onto the funnel. I am using collagen casings as they are just so much easier and cleaner to work with.
  9. Twist the end of the casing and start filling the sausages. Take care not to fill them too tightly as this will cause them to split when cooking.
  10. It is easier to twist off the links as you go, twisting in the opposite direction for each link.
  11. Once all the links are formed, snip them apart with a sharp scissors and refrigerate the sausages overnight for the flavors to develop.
To Cook the Sausages
  1. Pour enough water into a frying pan to barely cover the base of the pan.
  2. Place the pan over medium-high heat and add the sausages. Simmer the sausages for 3 minutes per side.
  3. After simmering, most of the water will have evaporated, and the sausages will have started to release some of their fat. Add 30g butter to the pan and fry the sausages for 3 to 4 minutes per side until well browned and caramelized.
  4. Remove the sausages from the pan and serve immediately.


Irish Guinness Bread – St Patrick’s Day Special Recipe!!!

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Irish Guinness Bread - St Patrick's Day Special Recipe!!!
Recipe type: Bread
Cuisine: Irish
Prep time: 
Cook time: 
Total time: 
Irish Guinness bread is without a doubt one of the nicest breads I have ever tasted. In addition, it is also one of the simplest breads to make. In fact, even if you have never boiled an egg, you will be able to make Guinness bread.
Dry Ingredients
  • 250ml Rolled oats
  • 500ml Whole wheat flour
  • 125ml Brown sugar
  • 10ml Baking soda (bicarb)
  • 5ml Baking powder
  • 2.5ml Salt
Wet Ingredients
  • 60ml Melted butter
  • 10ml Vanilla extract
  • 250ml Cultured butter milk
  • 360ml Guinness Draught
  1. In a large mixing bowl, combine the rolled oats, whole wheat flour, brown sugar, baking soda, baking powder and salt. Stir these together until well combined.
  2. In a second mixing bowl, combine the melted butter, vanilla extract, cultured buttermilk and Guinness draught beer.
  3. Use a ball whisk to mix this until well combined, then add the dry ingredients. Mix this together until you have a batter that resembles porridge.
  4. Pour the batter into an 8 inch square non-stick pan. If your pan is not non-stick, give it a good rub-down with butter.
  5. Bake the bread in a preheated oven at 220c or 425f for 30 minutes. Reduce the heat to 200c or 400f and continue yo bake for a further 30 minutes.
  6. Let the loaf cool in the oven for 30 minutes before turning it out onto a cooling rack.
  7. And there we have it, Irish Guinness bread... with a super-crispy and caramelized crust and a soft airy crumb.
  8. This bread is best served warm with a generous dose of butter and honey.


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