RECIPE: Here's how to make a Guinness cheese toastie
For the day that's in it, and all.
Happy St Patrick's Day. May it be filled with Zoom drinks, shamrock shakes, and the unwavering sense that 2021 won't be the last time this celebration is mired by Covid.
St Patrick's Day is a little different this year, as it has been since last year. There's no point in dwelling on it - it just is. Nada we can do about it, lads.
What you can do, however, is celebrate in style and whip yourself up a divine cheese toastie made with Guinness infused cheese. Doesn't get more Irish than that, does it?
The toastie in question is the brainchild of Marcus O'Laire, who has teamed up with Guinness to create a toastie that no man has ever created before.
And yeah, it sounds pretty tasty, in fairness.
- 2 slices good quality, robust malted sourdough
- Aged red cheddar (grated)
- Aged white cheddar/provolone (grated)
- Low moisture Mozzarella (grated)
- 200ml Guinness Draught in a can
- 300ml whole milk, warmed gently
- 70g butter
- 70g flour
- Half tsp smoked paprika
- 2 finely chopped spring onions
- Strong English mustard
- Salt and pepper
- Good quality, glazed ham (optional)
Make the Guinness cheese sauce:
1. In a saucepan, melt 70g of butter until bubbling. Add 70g of flour and whisk for 2 minutes until the roux (flour and butter) smells slightly like pancakes.
2. Add in the warmed milk bit by bit, whisking consistently to form a smooth, thick béchamel. Add 200ml of Guinness Draught and continue to whisk on a low heat until incorporated and delicious.
3. Add the smoked paprika and a generous handful of each cheese, bit by bit, until melted and you’re left with a thick, glorious, shiny cheese sauce. Season with salt and pepper to taste.
Assemble the toastie:
1. Heat a pan to medium / high heat and add enough butter to cover the base of the pan. Add in your first slice of bread.
2. Add a small amount of cheese sauce to the bread and then heap a generous, equal amount of each grated cheese on top (best if pre-mixed). Let bits of cheese cascade down into the pan where they’ll melt and form a crispy skirt on your sandwich.
3. Add a generous ladle of your cheese sauce on top followed by your spring onions and ham (if including). Top with the second slice of bread and cook for a few minutes each side, adding butter to the pan if needed, until the inside is perfectly melted and oozing, and the outside is golden and crunchy.
4. Serve with some mustard and a lovely pint of Guinness on the side.