BLACK VELVET COCKTAIL,GUINNESS STEW, COLCANNON and FISH CAKES
Let’s begin with the important stuff…
BLACK VELVET COCKTAIL
1/2 flute champagne
1/2 flute Guinness
Do you really need any more instructions?
I can suggest three options:
Option # 1
Half fill the flute with bubbly.
Over the back of a spoon gently pour Guinness into flute.
This way the densities of the two will remain separate….
so they say…
Couldn’t quite get this one right…
Option # 2
Reverse the above process adding Guinness first.
Again with the back of a spoon pour the champagne
letting the liquid float over the top of the Guinness.
Better success with this one…
Option # 3
By far the easiest and more the look of Black Velvet…
Believe me when I say
if there were more options
my French boat Captain would have been more than happy to get his Irish on…
I on the other hand have to keep my wits about me to get this Irish dinner ready.
Guinness Irish Stew
(pressure cooker method)
I don’t really have a specific recipe for my Guinness stew
but it is very forgiving.
Add as much or as little of the following ingredients as you wish.
I made this to fit into my little 2 quart pressure cooker.
Approximately 1 lb stewing beef
Several tbsp flour
salt and pepper
2 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, chopped
1 cup chopped carrots
1 cup chopped fresh mushrooms
1-2 tbsp tomato paste
1 tbsp Worcestershire sauce
2-3 sprigs fresh thyme
Toss beef pieces with flour seasoned well with salt and pepper
Heat oil in pressure cooker pot.
Add floured pieces of beef a few at a time and brown well.
Set pieces aside.
Add onions and garlic to pot and sauté until fragrant and transparent.
Stir in tomato paste and Worchestershire sauce.
Return beef to pot.
Add carrots and mushrooms.
Top up pot with enough Guinness to cover beef and veggies.
Top with thyme sprigs
Place lid on cooker and when pressure reaches desired level
set cooking time to 15 minutes.
This should give you just enough time to prepare the rest…
4 medium sized potatoes, cut into 1/4’s
1/2 Savoie cabbage, sliced then chopped into 1″ pieces
1 clove garlic, smashed and minced
Splash or two of Guinness for braising
1 green onion, chopped
6 tbsp butter, divided
1/2 cup whole milk or cream
Salt & pepper
Boil potatoes until tender.
Drain, add 3 tbsp butter, milk and mash until creamy smooth.
To a heavy skillet melt remaining butter.
Sauté garlic until fragrant, being careful not to scorch.
Add cabbage and stir to incorporate with butter and garlic.
Continue to sauté stirring to loosen any browned bits.
Add the splashes of Guinness, cover and reduce heat to low and braise until cabbage is tender.
Add to potatoes.
Salt and pepper to taste.
Spoon an Irish-sized portion onto warmed plates
and top with steaming stew…
(Irish for ‘delicious’)
Now for the leftovers…and don’t I wish I had made more!…
One of my favourite meals as a kid was my Mom’s fish cakes
made with leftover potatoes and haddock.
So I thought what a great way to use leftover Colcannon…
To 2 cups of leftover Colcannon I added
1 egg, lightly beaten
1 generous tbsp minced preserved lemon – flesh and rind (link to recipe)
1 tin of macherel filets, juices drained
a dash or two of salt and pepper
Scoop spoonsful in hot oiled skillet or on grill and fry
until brown and crispy on both sides…
Delicious served for breakfast, lunch or dinner…
Makes 4 fish cakes.
…note to self:
next time make more Calcannon…
We both could easily have eaten 4 cakes each.