Ingredients:

1 1/2 cups all-purpose flour

a 12-ounce bottle of beer (not dark)

6 scallions, chopped fine

2 tablespoons drained bottled capers, chopped fine

1 1/2 teaspoons salt

vegetable oil for deep-frying

1 head of broccoli, cut into 1 1/2-inch flowerets

Directions:

Preheat the oven to 325°F. In a bowl whisk together the flour, the beer, the scallions, the capers, and the salt. In a heavy kettle heat 1 1/2 inches of the oil to 375°F. on a deep-fat thermometer, working in batches dip the broccoli in the batter, and fry it in the oil for 3 minutes, or until golden, transferring it as it is fried to paper towels to drain. Dip the carrots in the batter and fry them for 2 minutes in the same manner.

Ingredients:

2 cups coarse whole wheat flour or

1 cup each quick-cooking oatmeal and oat bran

2 cups fine whole wheat flour

1/2 cup superfine sugar

1 teaspoon baking soda

1 teaspoon salt

8 Tablespoons butter

1 teaspoon malt extract

1 1/4 cups buttermilk

Directions:

Preheat oven to 425 degrees F. Grease a 9-inch loaf pan and dust with whole meal flour. In a large mixing bowl, combine the flours, sugar, soda, and salt. Cut in the butter. Stir in the malt, buttermilk, and Guinness and mix well. Pour into prepared pan and sprinkle with 1 to 2 tablespoons coarse whole wheat flour. Bake for 30 minutes, then reduce heat to 400° F and bake 15 to 30 minutes longer. Bread is done when a skewer inserted into the center comes out clean. Turn off the oven and cool with the door open for 30 minutes. Transfer to a wire rack to cool completely.

24 Fresh Sydney Rock Oysters or 1 jar freshly shucked drained, keep liquid.

1 cup fish stock (including water drained from bottled oysters)

1/2 cup Guinness

1 small white onion or 1/2 leek, diced

1 Stalk celery, diced

2 cups (about 400gm) diced peeled potato

1 teaspoon thyme

1/2 cup low fat milk

Freshly ground pepper to taste

Directions:

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.

Ingredients:

1 x 7.5kg Leg cooked Ham

2 cups Guinness Stout

1 cup brown sugar

2 teaspoons dry mustard

1 teaspoon ground ginger

Directions:

Peel skin off ham, leaving portion around bone. Place ham fat side up (on a rack if you have one).Pour 1 3/4 cups of stout over the ham. Bake in a moderately slow oven 160c about 2 hours, basting occasionally with stout and drippings.

Remove ham and baste with drippings. Score fat diagonally to form a diamond pattern. Mix sugar, mustard, ginger and cardamom with enough stout to moisten. Spread over ham. Increase oven temperature to hot (200c) and bake a further 35-45 minutes. Serve warm.

Ingredients:

2 large cans each of peaches, apricots and pear halves

10 whole cloves

1 stick cinnamon

1/2 cup white vinegar

1/2 cup sugar

2 oranges sliced

Directions:

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

Directions:

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.

Champ

Ingredients:

2 lbs. potatoes, peeled and cut into 2-inch pieces

1/2 cup milk, light cream or half and half

6 tbsps. butter

1 1/3 cups chopped scallions or fresh chives

Directions:

Cook potatoes in boiling salted water until tender, 12-15 minutes. Drain and mash.

Meanwhile, in a medium saucepan, combine milk and 4 tbsp. of butter. Heat over medium heat until butter is melted. Add scallions or chives, reduce heat to simmer, and cook until scallions or chives are soft, 2 to 4 minutes.

Add potatoes, salt and pepper to milk mixture and stir until blended. To serve, spoon champ into a bowl or onto a plate, make a well in centre, and top with remaining butter. Serve at once.

Ingredients:

1 cup sultanas

1 cup raisins

1 cup currants

2 teaspoons grated orange rind

1/4 cup orange juice

1 cup Guinness

1/4 cup whiskey

3 cups wholemeal breadcrumbs

3 eggs, lightly beaten

1 cup plain flour

1 teaspoon ground cinnamon

1 teaspoon baking powder

Sauce:

125 g butter

1/2 cup Demerara sugar

1/2 cup golden syrup

2 tablespoons whiskey

Directions:

Place sultanas, raisins, currants, orange rind and juice, Guinness and whiskey in a bowl, cover and leave to stand overnight.

Grease a six-cup capacity pudding steamer (or two small ones) with melted butter. Fold breadcrumbs through fruit mixture and leave to stand 5 minutes. Stir in eggs, then sifted flour, cinnamon and baking powder.

Spoon into prepared pudding steamer, lower into boiling water and steam 2 hours. Leave to stand 15 minutes before turning out of steamer.