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OnlyWilliam

Singapore Award-winning Lifestyle Blog. About Events, Food, Travel, Fashion, Entertainment, Technology & More

Hey all food-lovers,
I got some tasty recipes to share with you all!!! And for all you know, this recipes were specially designed by the Executive Chef at the Guinness Storehouse, Justin O’Connor in celebration of Saint Patrick's Day.

St Patrick’s is a cultural and religious holiday celebrated internationally on 17 March. It commemorates Saint Patrick (c. AD 387–461), the most commonly recognised of the patron saints of Ireland, and the arrival of Christianity in Ireland. It is observed by the Catholic Church, the Anglican Communion (especially the Church of Ireland), the Eastern Orthodox Church and Lutheran Church. Saint Patrick's Day was made an official feast day in the early 17th century, and has gradually become a secular celebration of Irish culture in general & widely celebrated in many countries.




That's Executive Chef at the Guinness Storehouse, Justin O’Connor. We’ve created a selection of Scroll down for his creation of the Guinness infused Paddy’s Day recipes!!!


Lamb Kebabs with Guinness marinade
Serves 4


Ingredients

1 x Loins of lamb trimmed
Olive oil
½ red pepper
½ yellow pepper
1 small red onion peeled and quartered

Marinade
50ml Guinness extra stout
1 tbsp natural yogurt
2 cloves garlic crushed
½ teaspoon ground cumin
1 tablespoon of chopped coriander
Salt and pepper
Juice of ½ lemon
¼ red chilli chopped

Method
Slice the loin into 8 pieces and place in the Guinness over night in a fridge.
Dice up the peppers and wedge the onions, season and coat in olive oil.
Add the rest of the marinade in on top of the lamb and continue to marinade for 2 – 3 hours. Now skewer the lamb and vegetables evenly onto 4 skewers. To cook place in the oven for 8 minutes at 180C or char grill until evenly cooked.
Serve with a minted yogurt.

___________________________________________________________


Irish Lamb stew
Serves 4-6



Ingredients
1kg Diced neck or shoulder of lamb
Bouquet of parsley, thyme and bayleaf
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
Kg of peeled potatoes diced
Finely chopped parsley
1 ½ lt of chicken stock
2 tbsp pearl barley

Method
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 ½ hour. For the last 5 minutes add in the leek. Remove the bouquet for herbs. Stir in the chopped parsley. Serve in deep bowls with soda bread.

___________________________________________________________

Beef & Guinness with puff pastry
Serves 4



Ingredients

200ml of GUINNESS® Foreign Extra Stout
400g stewing diced beef
100g pearl onion
1 large carrot - diced
100g sliced button mushrooms
2 cloves of garlic crushed
½ Litre of thick beef stock
Sprigs of fresh thyme & rosemary chopped
Small sheet of puff pastry

Method
Stir fry the beef, add the vegetables & cook till tender, then
In a pot seal the diced beef and brown all over. The vegetables are then added and cooked out for 4 -5 minutes. Add the herbs and beef stock. Now add the Guinness.
Slow cook the beef over a stove for 1- 1 ¼ hour. Add a little water if needed at the end.
Cut the puff pastry into 8 even pieces. Egg wash each piece of pastry. Using one piece of pastry place it on top of another piece of pastry to form a double case. Do this with the rest of the pastry to form 4 double pastry cases. Using a knife score the top of the pastry to give the effect of a vol au vent. Now bake at 200C for 14 minutes.
When cool cut the top of to form a lid. Core some of the pastry out for the centre of each case. Spoon the hot beef into each case and serve.



___________________________________________________________


Stuffed Guinness Barley Risotto & green cabbage leaves
Serves 4
Ingredients
8 oz pearl barley
2 lt vegetable stock
200ml cream
8oz fresh mushroom2 onions, peeled and chopped 4 cloves garlic, minced Salt and freshly ground pepper 2 tablespoons chopped fresh thyme 4 oz grated Parmesan cheese
4 large leaves of Savoy cabbage

Method
Blanch the cabbage leaves in boiling salted water for 3 – 4 minutes and cool in ice water.
In a pot sweat of onion, mushroom and garlic with a little olive oil for 4 -5 minutes without colouring. Pour in the stock, barley and thyme in on top. Cover with a lid and slow cook till barley is tender, add more stock if needed. When barley is cooked add the cream and parmesan cheese and cook out for 2 -3 minutes. Season to taste.
Using 4 small teacups line them with cling film and place the drained cabbage leaf in side to cover leaving some cabbage leaf over the edge. Now fill the cup with the cooked barley risotto and cover with the overhanging cabbage. Using the cling film take out of the cup and twist the cling film around the risotto to form a ball. Serve while hot or let it cool and reheat in the microwave.



___________________________________________________________



Guinness marinade Corned Beef, champ potato & cabbage
Serves 6
Ingredients
1.4 kg of corned beef soaked in pint Guinness overnight.
1 onion chopped
5 cloves
3 bay leaves
9 – 10 black peppercorns
1 head of Savoy cabbage
Kg peeled potatoes
150g butter
400ml cream
3 sliced spring onion

Method
Place the beef and Guinness into a pot and cover with cold water.
Add onion, cloves, bay leaves and peppercorns.
Cook for 2 – 2 ½ hrs or until tender
Cook the potatoes in salted water, drain and mash. Add 100g butter, ½ the cream and spring onion. Season potato to taste.
Boil the sliced cabbage in salted water for 5 minutes and drain, add a knob of butter and season. Take 100ml of the cooking stock and place in a pot, add the other 200ml cream and simmer for 2 minutes whisking in 50g butter.

To serve
Carve the corned beef onto a plate with a scoop of champ potato, boiled cabbage and finish with the cream sauce.



___________________________________________________________


Guinness Chocolate cupcake

Ingredients
10oz flour
2oz coco powder
6oz castor sugar
¾ teasp baking powder
3oz butter
½ teasp vanilla essence
2 eggs
175ml Guinness


Butter icing
6oz butter
12oz icing sugar

Method
Preheat oven at 170 C
Cream butter and sugar
Combine all the dry ingredients, add egg, Guinness and vanilla slowly until the mix comes together
Place into 12 cupcake papers and bake for 15 – 20 minutes
For the butter icing beat the butter and icing sugar till soft and creamy.When cupcakes are cold pipe the butter icing on and serve



___________________________________________________________



Guinness chocolate brownies
Serves 12
Ingredients
100ml Guinness
185g dark Chocolate
50g Milk Chocolate
185g Butter
3 Eggs
275g Caster Sugar
Vanilla Essence
85g Plain Flour
20g coco powder
50G White Chocolate buttons




Method
Line a baking tray with parchment paper and sprinkle white chocolate buttons in tray
Melt the Guinness, butter, dark and milk Chocolate together, remove from heat when melted.
Whip eggs sugar and vanilla essence (until figure of 8) and fold into the chocolate mix.
Sieve in flour and coco powder, folding in 3 stages.
Pour into tray and spread out bake for 20 – 22 minutes at 160'
Serve warm with Vanilla ice cream



_________________________________________________________




Enjoy the recipes!!!


All above recipes were designed by the Executive Chef at the Guinness Storehouse, Justin O’Connor.





Wrote by Only William...
Last week I was invited to a cozy mix-and-mingle cocktail/dinner party by Grand Mercure Roxy Singapore and omy.sg.


It was my 1st time to Grand Mercure Roxy Singapore- 50 East Coast Road, Roxy Square, Singapore 428769.


The hotel is nestled in the heart of historical Katong, a heritage area on the East Coast of the city rich in Peranakan culture, a unique ethnic group that encapsulates all of Singapore's Chinese, Malay, Indian and Eurasian culture. A short walk away to East Coast Park, an ideal venue for family outing with its attractive beaches and fun and recreational facilities. Singapore's famous food centres offering the city's favourites are just a stone away from Grand Mercure Roxy Singapore.


Opposite the hotel is the urban and chic Parkway Parade Shopping Centre that provides a one-stop shopping destination.


Compimentary Airport Shuttle Service every half hour from 7am to 2am daily.


This is one of their upgraded room located at level 4 of Grand Mercure Roxy Singapore.



Nice bathtub!!! Yes what is special of the 4 th floor is, guest staying at this level get a quick access to the swimming pool too. Saw that curtain on this picture? Yes there is a glass door that lead to the swimming pool!






Tolieries provided.




This was the swimming pool and newly opened Breez Bistro Bar (upper deck) that is located at level 4.

Bloggers that was invited had some mingle session at the Breez Bistro Bar (Level 4) with cocktails, wine and canapes served.




Love the interesting food served.




Me, Jessie & Shuqing had some cam-whore at the Breez Bistro Bar in front the swimming pool.





Afterwhich we headed for our dinner to Jia Wei Chinese Restaurant (Level 2)- Tel: 63405678.


Jia Wei Restaurant had an elegant atmosphere with a selection of intricate Cantonese cuisine and traditional dim sum, complement by an extentive list of wine labels.


Check out their website:
http://www.jiaweichineserestaurant.com.sg/




Love the interior decoration and furniture.




1st course is a dim sum!!!


The ingredient used were very fresh and I really like this.



2nd course is Abalone Herbal Soup and the soup taste really nice...

Thumb up for this!!!




3rd course is the Peking Duck!!!


The restaurant's staff helped us to cut the duck's skin.



I had never eaten any Peking duck like this before cause the skin tasted really tasty and crispy!!! Really yummilicious!!! 3 pcs is simply not enough for me...




4th Course is a prawn with pumpkin dish!

The prawn tasted really fresh and it is a good match with pumpkin!




5th course is a Beancurd dish!!!

The beancurd tasted really smooth and sliky!!!


I love this dish!!!




6 course is the traditional Singapore Laksa and I love the soup!

Some of my friends felt it is too spicy but I think it is still alright for me.


Love it with the cockles...




The dessert was Durian cake with a small bowl of fresh durian paste!!!

This is sure one of Singaporean's favourite dessert!!!

You should try this too!!!




Before we left, we had one last group photo at Jia Wei Chinese Restaurant.



To find out more of Grand Mercure Roxy Singapore, please visit http://www.grandmercureroxyvenues.com/




Wrote by Only William...

Just yesterday (25 Feb 2012), I was invited by F&N to Singapore Dance Delight Vol. 3 Preliminaries held at *SCAPE - Warehouse, Level 1. This was my 3rd time attending Singapore Dance Delight and always feel with excitement watching the show!!!

Dance Delight started in Osaka, Japan and has grown to become Asia's most pretigious street dance competition. In 2010, Singapore inaugurated Singapore Dance Delight to pick its first representative to compete with the world's best in Osaka, Japan. Singapore Dance Delight Vol.1 Winner Joyce and the Boys found it to be the tremendous honour and awe-inspiring experience to dance with the best in the world.

This year, Singapore Dance Delight Vol.3 ramps up the energy with 43 teams from 5 countries (Indonesia, Malaysia, Philippines, Thailand and Singapore) competing for the chance to win he honour and representing their country to compete in Dance Delight Vol.19 in Osaka.


The Preliminaries of SDD Vol3 starts 7pm at *SCAPE - Warehouse, Level 1 and it is opened to public (Free entry).
A lot of of people came "Super Early" in order to grab a good view of the event.


And F&N is proud to be the sponsorer for this event again. Thank F&N!!!


Thanks to the F&N team who are busy giving out free F&N Sparking Drinks.


Thanks to F&N, that I got the media pass and don't have to queue. Yeah!!!


The Host of the Singapore Dance Delight.


I love the venue for this year Preliminaries! The Audience got to sit down comfortably with aircon and watch the 43 dance crews.

It was a FULL HOUSE for this event and some people were still queuing outside waiting to get in.


Wow nice! I like this! So Matrix effect!!!




If I am not wrong, all girls for this team.






Camera man favourite!!! Jump higher!!! =)



These guys really can be in CIRCUS!!! Just kidding...
They are really good!!! Impressed by the human transformer-like! =)


Well this move got lot of girls screaming!!!
You know what the crowd love to see for sure!!!







Congratulations to all SDD Vol.3 Finalist!
Good luck and all the best for Finals!!!

。Rough Addicts
。Team Elite
。Deep Ft
。N.B.A
。Kraftfunk
。Fantastic Forze Crew
。Harlequinn
。Flipendemic Kru
。Xtatic
。KO-08
。Joyce & The Boys
。Da Street Soulz
。F4C All Starz
。Urban Myx
。A-Team
。Freekznutz
。Zoo Thailand
。Elecoldxhot
。UTG
。E-Merge Crew




Took a photo with Joyce & the Boys at the backstage!!!
With 2 time champion, Joyce and the Boys, wil they retain their crown this year again?

View the rest of the photo taken during the preliminaries here.


The Singapore Dance Delight Vol.3 (Finals) will be held at Kallang Theatre on 17 Mar 2012, 7pm. Tickets for the Singapore Dance Delight (Finals) are for sale now at O SCHOOL @ $15/$20 now!!! For more info, email info@oschool.com.sg.

Looking forward for the Finals!!!
Singapore Dance Delight Vol.3 Rocks!!!



Wrote by Only William...
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