Tag: Guinness

The white truffle worth 130 thousand euros (for charity) – Italian Cuisine

Who expected staggering figures fromWorld auction of White truffle of Albawhich has just ended in the wonder that is the Grinzane Cavour Castle, was not disappointed this year either: the most coveted lot was made up of two twin trifole weighing 1004 grams each and for 130 thousand euros (1.1 million Hong Kong dollars) was won by a buyer from Hong Kong. It often happens that I go overseas, as anyone who has been following the event of the event for 24 years knows well Alba White Truffle Fair organized by the Enoteca Regionale Piemontese Cavour, but otherwise the auction is a complete surprise.

The World Alba White Truffle Auction

For truffles, first of all, given thatWorld Alba White Truffle Auction the largest and most valuable specimens of the season always go. Then for the place: the Grinzate Cavour Castlea specific site of the wine-growing landscapes of Langhe, Roero and Monferrato protected by UNESCO, which every year for this great event welcomes guests with an even more refined atmosphere and complete with flag-wavers (and already the entrance – the writer had the chance to participate – it’s truly a spectacle).

Maurizio Milanesio

The great charity event

Last but not least, the auction is very entertaining, also thanks to exceptional auctioneers: the hosts Enzo Iacchetti and Caterina Balivosupported by the journalist and gastronomic curator Paolo Vizzari, are now real regulars who make themselves available for the event. Because they are passionate and because they give their contribution for a very noble purpose. In fact, the proceeds have always gone entirely to charity and in 24 editions this has almost been achieved 7 million euros. This year they were collected in total 482,760 EUR, which will go to Piedmontese associations and beyond: the Alba-Bra Onlus Hospital Foundation, the Vialli and Mauro Foundation for Research and Sport Onlus, the Ukrainian population through the Razom committee and the Every Child Is My Child Onlus project. In Hong Kong the proceeds will instead benefit theMother’s Choice Institutewhile Singapore chose the foundation Singapore Children’s Societyand Vienna Glückskind, an initiative that aims to enhance the qualities of students and their self-esteem throughout the entire school system. Finally in Frankfurt the spotlight will be on Youth Cup of the German Youth, a competition between young athletes from the regional federations of the German Association for Paralympic Sports.\

Gordon Ramsay’s Cottage Pie With Guinness Recipe To serve…

Gordon Ramsay’s Cottage Pie With Guinness Recipe

To serve 6 you will need:

a large pie dish
2 tbsp olive oil
900g good quality (low fat) minced beef
sea salt and black pepper
3 medium onions, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
a few thyme sprigs, leaves only
2 nice fat plum tomatoes, chopped
2 tablespoons of tomato purée
330ml bottle of Guinness
5 tablespoons of Worcestershire sauce
300ml chicken stock (I used fresh home made chicken stock) but you can use a Knorr stock cube
1 kg floury potatoes, such as Maris Piper or King Edward, peeled and roughly cubed
50g butter a handful of grated cheddar, plus extra for the top of the pie
1 large egg yolk
plus a good handful of cooked peas and carrots if you fancy

How to do it:

Put a large frying pan over a high heat and add a thin layer of olive oil. Season the mince with salt and pepper and fry, stirring, in two or three batches, until nicely browned.

Drain off any fat, although you shouldn’t really have worth worrying about if you used good quality mince.

Put the cooked mince into a bowl and set aside.

In the same pan you just used, put it over a medium-high heat and add a little olive oil. When it’s nice and hot, fry the onions, with the garlic for a few minutes until until soft and golden.

Now add the thyme and cook for another minute or so.

Add the browned mince, tomatoes and tomato puree. Stir constantly for 4-5 minutes.

Add the Guinness and Worcestershire sauce and boil until the liquid has reduced by half. Pour in the stock and return to the boil.

Turn the heat down and simmer for 20-25 minutes, by which time the mixture should be lovely and thick and glossy.

Continue to simmer for another 5-10 minutes if it doesn’t seem quite thick enough. Once done remove it from the heat.

Preheat the oven to 180C/350F or Gas 4

Meanwhile, add the potatoes to a pan of salted water, bring to the boil and cook until tender. Drain and return to the hot pan for 15 seconds or so, to dry out, then take off the heat.

Pass the potatoes through a potato ricer back into the pan or mash smoothly. Mix through the butter, cheese and egg yolk.

Taste and adjust the seasoning.

Put the cooked peas and carrots into the bottom of the dish if you are using them and then spoon the mince mixture on top.

Spoon the mashed potato on top and rough up the surface with a fork.

Grate over some extra cheese and bake in the oven for about 30 minutes until bubbling and golden brown.

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Beef & Guinness Stew – Drinking AND Eating Beer on St. Patrick’s Day

While I’ve never been a huge fan of drinking Guinness, I’ve
always been a great admirer of how wonderfully it can elevate a simple beef stew. The subtle
bitterness from the hops, and toastiness from the malt, gives the gravy a depth
of flavor that I really love.

Besides, you only need one can for this St. Patrick’s Day-inspired stew, and since they’re sold in 4-can packs…well, you can do the math.
This would normally be the point in post where I’d make my annual Irish
drinking joke, but I’m not doing one this year.

Not only is it inappropriate, but it’s culturally
insensitive, and I’d like to think I’ve matured past the point of going for
such cheap laughs. Besides, my Irish joke writer, Paddy O’Sullivan, was on a
binge this week, so I never got one from him anyway. Oh well, like I said,
probably for the best.

Anyway, if you’re looking for a gorgeous and incredibly
delicious Irish stew recipe for your St. Patrick’s Day menu, this one comes
highly recommended. I served mine with some green onion mashed potatoes, and
while I usually encourage you to serve things like this on whatever you want,
not this time. You must serve this with some form of potato. And that is no
joke. I hope you give this a try soon. Enjoy!

Ingredients for 4 large servings:

4 strips bacon, sliced into small pieces

2 1/2 lb. beef chuck, cut in 2-inch pieces (tossed with
black pepper and at least 1 tsp salt)

2 onions, chopped

1/2 tsp salt

4 cloves garlic, minced

1 can (14.0-oz) Guinness beer, or other dark beer

1/4 cup tomato paste

4 sprigs of fresh thyme

3 carrots, cut in 1-inch pieces

2 ribs celery, cut in 1-inch pieces

2 1/2 cups chicken stock, or as needed

1 tsp sugar

salt and freshly ground black pepper to taste

4 cups mashed potatoes, optional (not really)

– Simmer stew on very low heat, covered, for about 2 hours,
or until fork tender

– Uncover, raise heat to med-high, and reduce, stirring
occasionally, until sauce thickens to your liking

– Taste and adjust seasoning!