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Merry Guinness dinners 2011

Some weeks back I attended Merry Guinness which showcased Masterchef Adam Liaw in action whipping out the dishes that he designed using Guinness as one of the ingredients. And throughout December, I checked out a few Merry Guinness parties. Here's some pics from the 3 parties that I attended at Jarrod & Rawlins, Garibaldi Italian Restaurant & Bar and Market Hall.

my dinner pass
Oysters with GUINNESS® Cream 
Crispy Squid with GUINNESS® and Chili Salt
GUINNESS® Lamb Shank and Mushroom Pie with Champ Fine
Open GUINNESS® and Fruit Christmas Puddings 
Of course it wasn't just the GUINNESS® inspired dishes. Each restaurant also whipped out their dishes from their menu.

some nibbles while waiting for dinner


Its Christmas and the whole mood turns fun with simple Q&A sessions. Answer it right and you'll receive your reward. 
We look good in our Merry Guinness hats right?
Yes I have decided to blog one simple recipe from this year's Merry Guinness menu so that you can wow your guest this festive season. And I've chosen the Crispy Squid with GUINNESS® and Chili Salt as its fast and simple. Plus it makes a really good nibble when friends come over to chat or chill. The sweet, spicy and malty GUINNESS® salt coating the squid has a rich and earthy umami flavour almost reminiscent of porcini or shiitake mushroom. Add a little sourness from a squeeze of fresh lime and enjoy!


Ingredients - Squid
• 500g squid, cleaned
• 3 tbsp rice flour
• oil for deep frying
• 1 tsp chives, finely chopped
• dressed salad leaves and lime wedges, to serve
Ingredients - Guinness Salt
• 440ml GUINNESS®
• 1 cup flat leaf parsley leaves (loosely packed)
• 1 tbsp sea salt flakes
• ½ tsp caster sugar
• 1 tsp Korean chili powder
• ¼ tsp ground black pepper

Method
• To make the GUINNESS® salt, reduce the GUINNESS® in a small saucepan to one-fifth of its volume. 
• Finely chop the parsley leaves and stir into the reduced GUINNESS® on low heat. Continue to cook for 2 minutes, stirring until a dark paste is formed. 
• Spread the paste in a thin layer over a baking tray and bake in a very low 50C oven for a few hours until completely dried.
•  Scrape the dried mixture into a mortar and grind a few times until just broken up. The GUINNESS® flakes should still be quite large and textured. Add the remaining salt ingredients and combine. 
• Heat the oil to 180C. 
• Slice the squid into thin strips and toss in the rice flour. 
• Shake off any excess flour and deep fry in batches until just cooked. Drain well.
•  Toss the squid in 1 tsp of GUINNESS® Salt and chopped chives. Serve with dressed salad leaves and lime wedges. 
And if you opt to be lazy for Christmas eve dinner tonight, then hop over to SOULed OUT Ampang to enjoy the final Merry Guinness party. SOULed OUT Ampang, will be offering selected recipes created by Masterchef Adam Liaw alongside a wide spread of SOULed OUT’s signature dishes in a feast that is sure to satisfy your Christmas cravings. Savour this Christmas feast for RM120nett for adults or RM80nett for children below the age of 10. Each meal also includes a complimentary glass of GUINNESS®, gluehwein or egg nog.  
SOULed OUT Ampang
G1, Ground Floor Menara HSC
187 Jalan Ampang
50450 Kuala Lumpur
www.souledout.com.my