Celebrate St Patrick’s Day with Guinness

People around the world will unite in celebration of St Patrick’s Day next Sunday.

More than 60 million people globally claim Irish ancestry, including the 4.1 million citizens of Ireland. Everyone, whether Irish or not, is encouraged to ‘become Irish for the day’ in honour of this cultural and traditional day.

Guinness will be marking St Patrick’s in its trademark way, with ‘Paint the Town Black’-inspired celebrations taking place around the globe.

In Malta, various pubs will be taking part in the celebrations, also giving out special branded gifts to Guinness drinkers. Selected supermarkets will be giving out a special St Patrick’s Day edition Guinness keychain with every four-pack purchased.

For the first time, the Irish-Maltese Circle is holding a St Patrick’s Day Parade next Sunday, leaving the Phoenicia Hotel at 11.45am and marching through Republic Street, Valletta. Irish Ambassador Jim Hennessy and Mrs Hennessy will lead the parade.

Also participating in the parade will be traditional dancers from Ireland, Paws Malta, the Breast Care Support Group, St Patrick’s Football Club, San Ġwann Scouts Pipe Band and Keltica, a Maltese group who will be playing Irish music. The parade will end with a performance at St George’s Square.

Guinness master brewer Fergal Murray said: “St Patrick’s Day is about having a fantastic night out with friends, no matter where you are in the world. And this year, we want people around the globe to come together and ‘Paint the Town Black’ with us, to celebrate this much-loved holiday in style.”

Guinness is imported by Farsons Beverage Imports Co. Ltd, a member of the Farsons Group.

A taste of Guinness in your kitchen

Guinness’ in-house chef Justin O’Connor shares some easy-to-make recipes, each of which makes use of the complex flavour of the stout in a unique way.

Lamb kebabs with Guinness marinade

(Serves 4)

1 loin of lamb, trimmed
Olive oil
½ red pepper
½ yellow pepper
1 small red onion, peeled and quartered

Marinade:
50 ml Guinness extra stout
1 tbsp natural yoghurt
2 cloves garlic, crushed
½ tsp ground cumin
1 tbsp of chopped coriander
Salt and pepper
Juice of ½ lemon
¼ red chilli, chopped

Slice the loin into eight pieces and place in the Guinness, overnight, in the fridge. Dice up the peppers and wedge the onions, season and coat in olive oil. Add the rest of the marinade on top of the lamb and continue to marinade for two to three hours.

Now skewer the lamb and vegetables evenly onto four skewers. To cook, place in the oven for eight minutes at 180˚C or char grill until evenly cooked. Serve with a minted yoghurt.

Guinness chocolate brownies

(Serves 12)

100 ml Guinness
185 g dark chocolate
50 g milk chocolate
185 g butter
3 eggs
275 g caster sugar
Vanilla essence
85 g plain flour
20 g cocoa powder
50 g white chocolate buttons

Line a baking tray with parchment paper and sprinkle white chocolate buttons. Melt the Guinness, butter, dark and milk chocolate together and remove from heat when melted.

Whip the eggs, sugar and vanilla essence and fold into the chocolate mix. Sieve in flour and cocoa powder, folding in three stages.

Pour into the tray and spread out. Bake for 20 to 22 minutes at 160˚C. Serve warm with vanilla ice cream.

Irish lamb stew

(Serves 4-6)

1 kg diced neck or shoulder of lamb
Bouquet of parsley, thyme and bay leaf
3 large onions, finely chopped
Salt and freshly ground white pepper
3-4 carrots, diced
2 sticks of celery chopped
1 small turnip diced
Small leek diced
1 kg of peeled potatoes, diced
Finely chopped parsley
1½ litres of chicken stock
2 tbsps pearl barley

In a pot, put the meat, bouquet of herbs, barley, onions, carrots, celery and turnip and cover with chicken stock. Simmer gently for one hour. Skim off the scum on top. Add the potatoes and continue cooking for half an hour. For the last five minutes, add in the leek. Remove the bouquet of herbs. Serve in deep bowls with soda bread.

Guinness chocolate mousse

(Serves 6)

10 egg yolks
10 egg whites, whisked
350 g dark chocolate
1/4 lb butter
100 g caster sugar
100 ml Guinness draught

Melt the dark chocolate and butter in a bain-marie and add the Guinness draught. Beat the egg yolks and caster sugar until light and fluffy. Mix in the melted chocolate mixture with the egg yolks and slowly fold in the whisked egg whites until everything is smooth. Transfer the mousse to serving glasses and chill. Serve with fresh raspberries or other seasonal berries.