A Pint Of Prawns And Guinness Chaser British Pub Grub Food

A PINT OF PRAWNS AND GUINNESS CHASER - BRITISH PUB GRUB!

A Pint of Prawns and Guinness Chaser - British Pub Grub! image

Classic and traditional British Pub Grub! Cooked prawns (shrimps) served in a pint mug with a tangy garlic mayonnaise and a pint of Guinness of course - my idea of heaven! British pub grub is justly famous and this simple dish is also great when served at home. Serve these prawns for family gatherings, or St Patrick's Day, St George's Day, St David's Day, St Andrew's Day, Australia Day, football, superbowl, darts matches or ANY time you fancy simple, robust food with a pint of ale! I have suggested Guinness but you can serve these prawns with any real ale or your favourite brew. I have spiced the mayonnaise up a tad - if you are not a lover of spicy food, serve these prawns with classic mayonnaise.

Provided by French Tart

Categories One Dish Meal

Time 5m

Yield 2 Pints of Prawns, 2 serving(s)

Number Of Ingredients 6

Ingredients

500 g cooked prawns, in shells (shrimp)
2 -3 garlic cloves, peeled
1 red chili
4 tablespoons mayonnaise
lemon wedge, to serve
Guinness stout or ale, of your choice

Steps:

Divide the prawns between two glasses or pint mugs.
Finely mince the garlic cloves. Halve and seed the chilli, then finely chop the chilli flesh. Mix the mayonnaise with the garlic and chilli, and divide between two small dishes.
Serve the prawns with the garlic/chilli mayonnaise and lemon wedges for squeezing over the prawns, and a pint of Guinness or your favourite real ale.
NB: The garlic & chilli mayonnaise also goes brilliantly with any grilled or barbecued fish or seafood. Try it with salmon steaks wrapped in vine leaves or uncooked prawns threaded onto skewers, cooked on the barbecue.

BABY GUINNESS

Baby Guinness image

This faux mini-beer is a lush after-dinner drink, made to look like a small pint of Guinness. I was not given measurements so these are just estimates. Recipe can easily be increased for more servings.

Provided by CulinaryQueen

Categories Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 2

Ingredients

1 ounce Kahlua
1/4 ounce irish cream

Steps:

Pour the Kahlua into a shot glass.
Whip the Irish cream enough to make it foamy with bubbles.
Carefully spoon the Irish cream on top of the Kahlua.
Cheers!

Nutrition Facts : Calories 88, Fat 0.1, Sodium 2.3, Carbohydrate 9.2, Sugar 9.2

PLOUGHMAN'S LUNCH (BRITISH PUB LUNCH)

Ploughman's Lunch (British Pub Lunch) image

This is a Mature Cheddar and Chutney Sandwich, just one of the sandwiches sold under the "Ploughman's Lunch" heading listed on pub menu's in Great Britain. Bloomer Bread is a chewy, dense bread that is made with very long rising times to develop the flavor of the wheat and the yeast.

Provided by ddav0962

Categories Lunch/Snacks

Time 3m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 3

Ingredients

2 ounces Mature cheddar cheese
2 tablespoons plum and apple chutney
2 slices bloomer bread

Steps:

Spread bread with plum and apple chutney. Layer in chunks of mature cheddar. Assemble sandwich and serve with "chips".

EASY AND TRADITIONAL BRITISH PUB STYLE PICKLED ONIONS

Easy and Traditional British Pub Style Pickled Onions image

I have been making these for years and years now, and I always like to have a jar handy in the pantry. They are great to munch on with cold meats, cheeses, bread and crackers, as well as being a much loved and traditional accompaniment to Ploughman's Lunch and also Fish and Chips. You will often see large jars of pickled onions in British fish and chip shops, AND on the bar in British pubs! If you start these in October, they will be ready to eat by Christmas and New year - making them an ideal addition for your cold buffet table and cheese boards. Please note, this is an easy and therefore a NON BRINING method; they will last for about 6 to 9 months in ideal conditions, a cool and dark pantry or store cupboard. If you wish to make these in bulk to last a couple of years, you need to brine the onions first; I have added brining notes at the end of the recipe instructions. I hope you will enjoy these as much as we do!

Provided by French Tart

Categories Onions

Time P1m14DT15m

Yield 1 Large Jar Pickled Onions

Number Of Ingredients 3

Ingredients

2 lbs pickling onions, peeled
1 1/2 pints malt vinegar or 1 1/2 pints pickling vinegar
2 tablespoons ready-mixed pickling spices (OR 2 tablespoons of your your own mix using -- green, white and black peppercorns, coriander seeds,)

Steps:

Peel the onions and pack one third of them tightly into a large Kilner jar or preserves jar. (You can also use several smaller jars if you wish.).
Scatter one third of the pickling spices over the top of the first layer of onions and continue packing the onions in to the jar - adding two more layers of pickling spices as you go.
Pour the malt vinegar into the jar, making sure that all the onions are covered by the vinegar.
Add some extra vinegar if there is not quite enough.
Seal the jar and store in a dark, cool place for at least 6 weeks before using the pickled onions.
Brining Notes:.
You need to begin 2 days ahead by placing the onions in a large non-metallic bowl. Then mix 2 pints of water with 4 ozs of salt together, pour this over the onions and leave them covered with a cloth for 2 days.
Drain the onions and dry them well, continue as above. These onions will last for up to 2 years + in ideal conditions - a dark and cool pantry or store room.

Nutrition Facts : Calories 533.3, Fat 0.7, SaturatedFat 0.2, Sodium 63.4, Carbohydrate 98.5, Fiber 12.7, Sugar 41.8, Protein 8.3

THE BLACK AND BLACK

The Black and Black image

This is a wickedly bittersweet stout cocktail that is enjoyed in Ireland. This is good for someone who wants to lighten up their pint of Guinness. When my husband and I were in Dublin, his Aunt thoroughly enjoyed hers and she typically does not drink! Please note that this recipe uses blackcurrant concentrate, NOT juice. Food.com would not let me list it. Enjoy!

Provided by Nif_H

Categories Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 2

Ingredients

1/4 cup blackcurrant juice (NOT juice but a concentrate such as Ribena)
15 ounces Guinness stout, chilled (1 can - 440 ml)

Steps:

Pour blackcurrant concentrate into a pint glass.
Add Guinness.
Drink!

Nutrition Facts : Calories 2208.9, Sodium 205.5, Carbohydrate 182.4, Protein 23.6

SPANISH TIGER PRAWNS (SHRIMPS)

Spanish Tiger Prawns (Shrimps) image

I regularly cook these for dinner parties and they remain a firm favourite. I have had to teach numerous friends the recipe and have had the dish cooked for me many times on return invitations. It is important that the prawns are raw, with the heads on, as this is where much of the flavour comes from. Fresh are better, but frozen tiger prawns make a perfectly satisfactory alternative if necessary. Birds-eye chillies are very small, but very hot. During marinading, a small amount of this heat is transferred to the oil and sherry. Be careful not to bite into one of these chilles, though - you will find yourself stuffing your mouth full of bread to numb the burn! I normally serve the dish as a starter, in the pan in the centre of the table and accompanied with lots of fresh French bread for dunking. Wonderfully tasty and typically Spanish.

Provided by Snowbunny Andorra

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 kg raw tiger shrimp, shell-on
3 whole dried bird's eye chiles
1/2 lemon
3 garlic cloves, sliced
300 ml dry sherry
300 ml extra virgin olive oil
salt and pepper

Steps:

Mix a count the olive oil and sherry in a shallow dish. Add garlic, chillies, salt and pepper. Squeeze lemon into mixture.
Remove shells from prawns. Squeeze the heads into the mixture, place the prawns and heads into the mixture and discard the remaining shells. The squeezing of the heads is a very important step and should not be forgotten, however squeemish!
Ensure the prawns are mostly covered by the mixture. If not, add more sherry and olive oi in equal measures.
Cover and leave to marinade at cool room temperature for as long as possible, preferably 3 hours. If less time is available, add more garlic and chillies. Mix occasionally to cover the prawns.
Remove prawns from mixture, leaving heads in the sauce, and place to one side.
Heat the marinade over a high heat until bubbling and the heads have turned pink.
Return the raw prawns to the pan and stir until just cooked.
Remove some heads from the pan if desired, although a few make an attractive addition, and the Spanish traditionally suck any remaining juice from them.
Serve in the pan in the centre of the table with lots of crust bread for dipping.

Nutrition Facts : Calories 1161.8, Fat 69.2, SaturatedFat 9.8, Cholesterol 380, Sodium 391.3, Carbohydrate 15, Fiber 0.8, Sugar 3.1, Protein 51.4

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A Pint Of Prawns And Guinness Chaser British Pub Grub Food

A PINT OF PRAWNS AND GUINNESS CHASER - BRITISH PUB GRUB!

BABY GUINNESS

This faux mini-beer is a lush after-dinner drink, made to look like a small pint of Guinness. I was not given measurements so these are just estimates. Recipe can easily be increased for more servings.

PLOUGHMAN'S LUNCH (BRITISH PUB LUNCH)

This is a Mature Cheddar and Chutney Sandwich, just one of the sandwiches sold under the "Ploughman's Lunch" heading listed on pub menu's in Great Britain. Bloomer Bread is a chewy, dense bread that is made with very long rising times to develop the flavor of the wheat and the yeast.

EASY AND TRADITIONAL BRITISH PUB STYLE PICKLED ONIONS

THE BLACK AND BLACK

SPANISH TIGER PRAWNS (SHRIMPS)

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