Cooking With Paula Mcintyre

  • Author: Vários
  • Narrator: Vários
  • Publisher: Podcast
  • Duration: 39:04:32
  • More information

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Synopsis

Resident chef Paula McIntyre brings you a weekly recipe in a handy digestible ten minute download. From BBC Radio Ulster.

Episodes

  • Warm n’duja, runner bean and potato salad with feta and pumpkin seed picada

    21/09/2024 Duration: 09min

    75g n’djua 300g cooked baby potatoes, sliced 200g runner beans 2 shallots, finely chopped 100g crumbled feta Slice the runner beans into 3cm pieces and cook in boiling salted water for 3 minutes. Drain well and set aside. Heat the n’duja in a large pan and stir well to break it up. When it starts to melt add the potatoes and cook for minute. Add the shallots and cook for a couple of minutes then add the beans to coat. Spoon onto a platter and crumble the feta on top. Sprinkle over the pumpkin seed picada and serve. Pumpkin seed picada 50g pumpkin seeds 25g breadcrumbs 1 clove garlic minced 25ml olive oil Handful chopped parsley 1 tablespoon sherry vinegarHeat the oil in a frying pan and add the seeds and crumbs. Cook for a minute then add the garlic. Cook until golden and add the parsley and vinegar. Cool and then chop coarsely. Check seasoning.

  • Brown Sugar Toasted Fruit Loaf, Blackberry Cream, Poached Apples and Blackberries

    14/09/2024 Duration: 07min

    Brown sugar toasted fruit loaf4 thick slices fruit loaf or barmbrack 75g soft butter 50g soft brown sugar ½ teaspoon vanilla extract ¼ teaspoon mixed spiceSet oven to 180°c and line a baking tray with parchment paper. Mix the butter, sugar, vanilla and spice to a smooth paste. Spread over both sides of the loaf and place in oven for 20 minutes, turning over half way.Blackberry cream150g blackberries 75g castor sugar 200g mascarpone 250ml double cream Cook the blackberries with the sugar for 5 minutes then blend to a smooth puree and pass through a sieve to remove seeds. Cool.Whisk into the mascarpone and cream until thick. Poached apples 2 red eating apples 35g castor sugar 100ml water Juice 1 lemonPlace the sugar, water and lemon in a small pan and simmer until sugar has dissolved. Quarter, peel and core apples. Slice thinly and place in hot liquid. Cook for 5 minutes then cool.Spoon some of the blackberry cream onto hot toast and add some poached apples and a few blackberries to garnish.

  • Pork belly salad with radishes, hot and sour plum sauce

    07/09/2024 Duration: 09min

    Pork belly salad with radishes, hot and sour plum sauce 750g pork belly slices 1 tablespoon honey 2 tablespoons soy sauce 2 tablespoons cider vinegar Mix the honey, soy and vinegar together and add the pork. Mix well and marinate for a few hours in the fridge. Set oven to 200oc and line a baking tray with parchment paper. Place the belly on top and cook for about half an hour, turning once. 12 radishes, halved Heat a pan and add the pork to crisp the fat. Add the radishes and juices from pork. Cook until golden. Add a couple of tablespoons of the plum sauce on top of the pork Hot and sour plum sauce250g plums, halved, stoned and chopped 1 tablespoon oil 1 red onion, chopped 100ml cider vinegar 2 star anise 2 cloves garlic, chopped 25g ginger root, chopped 1 red chilli chopped 25ml soy sauce 35g dark brown sugarCook the onion, ginger, chilli and garlic gently in the oil and then add the plums, vinegar, star anise, soy and sugar. Simmer until the plums are soft. Remove anise and blend to a smooth pur

  • Pasta with Ham Broth, Leek, Late Summer Courgettes and Tomato Toasts

    31/08/2024 Duration: 07min

    250g bite size pasta like macaroni, orzo 1 ham hock or 250g ham trimmings ( ask your butcher) 2 onions, coarsely chopped 1 stick celery, chopped 2 tablespoons oil 1 medium, leek, split washed and chopped 1 large courgette Bunch basil Bunch parsley 50g finely grated parmesanPour boiling water over the ham hock or ham trimmings and place in a pot. Add the onion and celery and cover with cold water. Bring to a simmer and cover. Cook for about 2 hours for the hock ( less for the trimmings) or until fork tender. Remove ham from liquor and allow to rest for 10 minutes then shred the meat. Blend the cooking liquor. Heat the oil in a pan and cook the leeks and courgettes for 5 minutes. Add half the stock ( freeze the rest) and bring to a simmer. Cook the pasta, drain and add to the pan with the herbs and ham meat. Check seasoning. Remove the stalks from the basil and set aside. Chop the basil leaves and parsley and add to pan with half the parmesan and mix well. Spoon into bowls and sprinkle over the remaining

  • Chilled rice pudding with whiskey peach compote

    23/08/2024 Duration: 06min

    Chilled rice pudding with whiskey peach compote 200g pudding rice 400ml double cream 100ml whole milk 150ml Greek style yoghurt 1 teaspoon vanilla paste 100g castor sugar Place the rice, 300ml of the milk and sugar in a pan and cook, stirring frequently until rice is soft – about 25 minutes. Turn into a bowl and cover the surface with cling to prevent a skin forming. Cool and then chill. Whip the remaining cream and fold into the chilled rice with the yoghurt.Whiskey peach compote 4 ripe peaches 50g butter 50g soft brown sugar 75ml whiskey Bring a pan of water to the boil and have a bowl of iced water on the side. Score the top of the peaches and place in boiling water for 10 seconds and then transfer to the iced water. Peel the peaches, cut in half, remove stone and cut into 1cm dice. Cook the butter and sugar in a frying pan until the sugar starts to melt. Add the whiskey and peaches and cook until caramelized and coated with the sauce. Spoon the rice pudding into bowls and top with the peaches.

  • Grilled Chicken, Harissa and Carrot Quinoa Salad

    17/08/2024 Duration: 10min

    Harissa 1 red chilli, deseeded and chopped 1 clove garlic, chopped 2 shallots, chopped 1 tablespoon cooking oil Zest and juice 1 orange 50ml sherry vinegar Pinch cinnamon 1 teaspoon ground coriander seeds 1 teaspoon cumin seeds 1 teaspoon smoked paprika 50ml good olive oil or good local rapeseed oilCook the chillis, garlic and shallot in the cooking oil until soft and golden. Add the spices and cook for 30 seconds. Add the orange juice and zest and sherry vinegar and cook until it the liquid has evaporated. Blend with the olive oil to a smooth puree. Check seasoning. Carrot Quinoa 1 onion, finely chopped 1 tablespoon oil 200g quinoa, rinsed in cold water 600ml vegetable stock 175g coarsely grated carrotCook the onion in the oil until soft and then add the stock. Bring to the boil and add the quinoa. Place a lid on top and gently simmer for about 20 minutes or until liquid has evaporated. Add the carrot and replace lid. Leave for a further 10 minutes. Mix up with a fork and add a couple of teaspoo

  • Cherries and Chocolate Granita

    10/08/2024 Duration: 07min

    Caramelized cherries 250g cherries, stoned and halved 75g castor sugar 125ml boiling water 1 teaspoon vanilla paste or extract Cook the sugar in a non stick pan until it forms an amber liquid. Carefully add the water as it will spit and cook until thick and syrupy. Add the cherries and vanilla and toss for a couple of minutes to glaze.Chocolate granita 450ml water 2 teaspoons glucose 75g castor sugar 25g cocoa powder 75g chopped dark chocolate Place the water, glucose and sugar in a pan and simmer until the sugar has dissolved. Remove from heat and whisk in the chocolate and cocoa powder until chocolate has melted. Cool and pour into a plastic tub. Place in freezer for a couple of hours then fork up the mixture to form crystals. Repeat a couple of times until frozen. 200g crème fraiche Spoon the cherries into bowls and top with granita and a dollop of crème fraiche.

  • Grilled Brined Pork Chop with Barbecue Sauce, Corn and New Potato Salad

    03/08/2024 Duration: 12min

    Brined pork chops 4 x 200g pork chops 500ml water 20g seasalt 1 teaspoon mustard seeds 25g light brown sugar Few sprigs thyme or rosemary 1 clove garlic, smashed Place water, salt , mustard seeds, sugar, rosemary and garlic in a pan and simmer until sugar and salt have dissolved. Cool completely. Place pork chops in a container and cover with brine. Leave for 24 hours then pat dry and brush with a little oil. Grill the chops for about 5 minutes each side and half way through the cooking brush with the barbecue sauce to glaze. Give a final brush of the sauce to finish and rest. Any remaining sauce can be placed in a jar and will keep in the fridge for a month.Barbecue Sauce2 tablespoons oil 2 cloves garlic, minced 1 stick celery, finely chopped 2 shallots finely chopped 2 tablespoons tomato puree 200ml tomato ketchup 200ml water 100ml white malt vinegar 2 tablespoons treacle 1 tablespoon Worcestershire sauceFry the garlic, celery and shallot gently in the oil until golden and add the tomato puree. Coo

  • Prawns with Fennel, Chilli and Garlic Butter, Herb Rice Salad

    27/07/2024 Duration: 10min

    Herb rice salad 200g basmati rice, boiled for 10 minutes in salted water, drained and cooled 4 scallions, finely chopped Zest from 1 lime Chopped soft herbs like mint, coriander, parsley and chives 2 tablespoons white wine vinegar 50ml olive oil or good local rapeseed oil Salt and pepper to tasteMix the scallions, lime zest, herbs, vinegar and oil into the rice. Check seasoning. 1kg frozen raw prawns or scampi, defrosted and patted dry on kitchen paper 2 tablespoons oil 1 bulb fennel 1 red chilli, deseeded and chopped 2 cloves garlic, chopped 2 shallots, finely chopped Juice of lime from above 50g butter Heat the oil in a large frying pan or wok. Cut the fennel in half and remove the core, slice the fennel as thinly as you can and add to the pan. Cook for a minute then add the shallots, garlic and chilli and half the butter. Cook until golden then add the prawns. Cook for about 2 minutes, season with salt and add the juice of the lime. Dot the remaining butter around the pan and stir until melted. S

  • Garlic Pork Pintxos with Patatas Bravas

    20/07/2024 Duration: 10min

    Garlic pork pintxos 8 wooden skewers 600g trimmed pork fillet cut into thin slices 2 teaspoons honey 1 tablespoon sherry vinegar 3 cloves garlic, minced 3 tablespoons oil Salt Mix the honey, vinegar, garlic and oil in a bowl. Mix the pork into the marinade and then thread onto the skewers. Place on a hot barbecue or grill pan and season with salt. Cook for about 2 minutes each side or until cooked through. Patatas Bravas Tomato sauce 2 shallots chopped 1 clove garlic, chopped 2 tablespoons oil 300g new season local tomatoes, halved ½ teaspoon smoked paprika ½ teaspoon cumin seeds ¼ teaspoon good quality dried oregano 25ml sherry vinegar Cook the onions and garlic in the oil until golden. Add the tomatoes and spices and cook for 5 minutes. Add the vinegar and cook for 5 minutes. Season to taste then blend to a smooth sauce. It’s more than you’ll need for the recipe but will keep in the fridge for a week. 1kg new potatoes, scrubbed and cut into 2cm dice 2 sprigs rosemary Oil for cooking Salt to s

  • Meringues with white chocolate cream and gooseberry compote

    09/07/2024 Duration: 05min

    Meringues 4 egg whites 225g castor sugar 1 teaspoon white wine vinegar 1 teaspoon cornflour Set oven to 120oc and line a large baking tray with parchment paper. Whisk the eggs in a clean bowl to stiff peaks and fold the sugar in slowly, whisking all the time. Add the vinegar and cornflour and whisk for a minute. Spoon into a piping bag and pipe mounds onto the parchment. Take the back of a teaspoon and make a dent in the middle. Bake for about an hour or until set. Turn off the oven, open the door ajar and allow the meringues to cool. White chocolate cream 500ml double cream 175g white chocolate chopped Take 125ml of the cream and bring to a simmer. Add the white chocolate and stir until melted. Cool for 20 minutes. Whisk the rest of the cream and fold in the cold white chocolate mixture.Gooseberry compote 350g gooseberries, topped and tailed 75g sugar 2 tablespoons elderflower cordialPlace the gooseberries, sugar and cordial in a pan and cook gently until gooseberries are just cooked. Remove gooseberr

  • Barbecued courgette and haloumi bruschetta with cannellini bean dip

    09/07/2024 Duration: 06min

    8 slices sourdough bread 2 medium courgettes, cut into ¼ cm slices 200g haloumi cheese, sliced 3 tablespoons oil ¼ teaspoon good quality dried oregano 1 teaspoon fresh chopped rosemary ½ teaspoon seasalt Zest 1 lemon ( keep the rest for the dip) Handful of chopped parsley Mix the oil with the oregano, rosemary and lemon zest. Toss in the courgettes and haloumi to coat well. Place the courgettes on hot grill and season with salt. Cook until seared on both sides and slightly soft. Grill the haloumi until marked and add to the courgettes with any remaining marinade and the parsley. Grill the bread to toast on both sides. Cut the lemon in half and grill to scorch. Cannellini bean dip 1 x 400g tin cannellini beans drained 1 small onion finely chopped 1 clove garlic, minced 1 tablespoon cooking oil 50ml good quality olive oil Lemon from above 50g grated parmesan + extra for garnish Salt and pepper to taste Cook the onion and garlic in the cooking oil until soft and golden. Mix in with the beans, olive oil

  • Strawberry and coconut crumble cake with lemon cream

    29/06/2024 Duration: 11min

    Elderflower cordial 15 elderflower heads, washed 1 litre boiling water 450g castor sugar 1 lemon finely sliced 2 teaspoons citric acidPlace the sugar in a bowl and pour over the boiling water. Add the lemon and elderflower heads and stir well. Add the citric acid and cover for 24 hours. Strain through muslin and store in sterilized bottles.Strawberry and coconut crumble cake with lemon cream325g strawberries, hulled and roughly chopped 50g sugar 25g cornflour Place the chopped strawberries and sugar in a pan with 25ml of water. Simmer for 4 minutes. Mix about 2 tablespoons of cold water into the cornflour to make a paste. Mix into the strawberries and mix well. Set aside to cool.Line a cake tin with parchment paper and set oven to 180oc. Crumble topping 100g plain flour 60g butter at room temperature 30g castor sugar Rub the butter into the flour to coarse crumbs and mix in the sugar.225g plain flour ¾ teaspoon baking powder 50g desiccated coconut 200g castor sugar 75g melted butter 2 eggs 100ml who

  • Grilled Lamb Steak with Aubergine, Red Onion, Tomatoes and Mint and Tahini Dressing

    22/06/2024 Duration: 10min

    500g lamb leg steaks ½ teaspoon turmeric 1 teaspoon garam masala ½ teaspoon smoked paprika 1 tablespoon oil Mix the spices and oil in a dish and add the lamb. Mix well to coat and chill for a couple of hours. Remove from fridge 20 minutes before cooking 2 small aubergines cut into 1cm slices 1 red onion, cut in half through the root then each half into 4 wedges through the root 150g cherry tomatoes on the vine Oil for brushing Salt for seasoning.Brush the aubergine with oil and season with salt. Toss the onions in a little oil to coat. Grill the lamb, aubergines and onions on the barbecue – they should all take the same time – 5 minutes each side. Season with salt as you cook. Add the tomatoes for the last 2 minutes. Place the vegetables on a platter and allow the lamb to rest for 5 minutes before slicing.Mint and tahini dressing Handful of mint, leaves shredded 4 scallions, chopped 1 teaspoon tahini 1 teaspoon maple syrup 150ml sour cream 100ml good olive oil Salt and pepper to taste Blend the

  • Ploughman’s Lunch

    15/06/2024 Duration: 12min

    Stout and walnut wheaten Bread Ingredients 50g butter 50g treacle 225g wholemeal flour 25g chopped walnuts 1 teaspoon salt 15g Demerara sugar 75g oats 125g self raising flour 1 and half teaspoons baking soda 100ml stout 175ml buttermilk Set oven to 210°C. Melt the butter and treacle in a pan together and cool. Mix the wholemeal flour, salt, sugar, oats, walnuts and self raising flour in a bowl. Sift in the baking soda and mix well. Make a well in the centre and add the buttermilk, stout and treacle mixture. Mix to a soft dough and place on a floured surface. Roll into a ball and place on a floured baking tray. Flatten the dough slightly and slash a cross into the middle. Bake for 10 minutes at 210°C then lower the heat to 160°C and continue to cook for about another 20 minutes or until the bottom sounds hollow when tapped. Cool on a wire rack.Onion and whiskey chutney 4 onions 2 tablespoons oil 75g brown sugar 2 teaspoons mustard seeds 75g balsamic ( I used a whiskey barrel aged one but an

  • Honey Chilli Pork Griskin Kebabs with Mexican Street Corn

    01/06/2024 Duration: 09min

    Honey chilli pork griskin kebabs with Mexican street corn Honey chilli pork griskin kebabs 8 wooden kebab sticks, soaked in cold water for 20 minutes if cooking on a coal grill. 500g griskins 1 onion, peeled , cut in half and then into bite size pieces 1 teaspoon chipotle chilli paste 1 tablespoon oil 1 tablespoon soy sauce 2 teaspoons soft brown sugar 2 teaspoons cider vinegar 200ml dry cider 1 tablespoon Worcestershire sauce 2 teaspoons honey Cut each griskin into 3 pieces. Mix the chipotle, oil, soy, sugar and vinegar and mix the griskin pieces in well. Thread onto the kebab sticks with meat and then onion. Chill for a few hours to marinate. Boil the cider and honey until reduced by half. Add the Worcestershire sauce. Cook on a hot grill, turning frequently and brushing or spritzing with the cider reduction as you go. Mexican street corn 4 corn on the cob 1 tablespoon oil 25ml mayonnaise 25ml sour cream 1 clove garlic, finely grated 35g finely grated parmesan or crumbled feta 2 tablespoons fin

  • Raspberry and Elderflower Mousse Trifle with Crunchy Oats

    25/05/2024 Duration: 12min

    Raspberry mousse Raspberry and elderflower puree 150g frozen raspberries 2 heads elderflower 75g castor sugar Place the raspberries and sugar in a pan and set over medium heat. Pick the flowers from the stems in clumps and add to the pan. Cook for 5 minutes then allow to cool for an hour. Remove most of the elderflower and blend the rest to a smooth puree. Pass through a sieve to remove the seeds. Custard Cream 3 egg yolks 50g castor sugar 10g cornflour 10g plain flour 150ml whole milk 100ml whipping cream 250ml double creamWhisk the yolks, sugar, flour and cornflour.Scald the milk and whipping cream and pour over the egg mixture, whisk well and return to the pan. Stir constantly on a medium heat until thick. Pour into a clean bowl, cover surface with cling and when cool enough chill in the fridge for a couple of hours. Whisk the double cream to stiff peaks. Fold into the custard. Fold in three quarters of the raspberry puree. Oaty crumble 200g porridge oats 40g butter 40g honey 40g light brown

  • Grilled Patty Melts

    18/05/2024 Duration: 08min

    500g minced beef 2 teaspoons onion powder 2 teaspoons finely chopped gherkin 2 teaspoons American mustard ½ teaspoon salt 1 tablespoon Worcestershire sauce Oil for brushing Mix all the ingredients together and form into 4 patties the same size and shape as the bread you’re going to use. Brush with oil and cook on a hot pan for about 3 minutes each side or until cooked through.Caramelized onions 4 red onions 2 tablespoons oil 2 teaspoons sugar 2 tablespoons balsamic vinegar Salt and pepper to taste Peel the onions and cut in half through the root. Slice as thinly as you can. Heat the oil in a pan and add the onions, cook gently over a medium heat for about 10 minutes or until they’ve wilted down and are soft. Add the sugar and cook for a minute. Add the vinegar and cook until it has evaporated. Season with salt and pepper. To assemble 8 slices of bread – you could use pan loaf, granary bread or I used a seeded rye 8 slices Emmental cheese Mustard Mayonnaise Ketchup 50g butter Spread the bread wit

  • Homemade Chocolate Ice Cream with Rum Flamed Bananas

    11/05/2024 Duration: 07min

    Homemade chocolate ice cream 500ml double cream 75ml condensed milk 100g dark chocolate, chopped ¼ teaspoon cinnamon Pinch allspice Take 100ml of the cream and add the cinnamon and allspice. Bring to a simmer and add the chocolate. Cook gently, stirring until the chocolate has melted. Whip the cream to soft peaks and fold in the condensed milk and chocolate mixture. Place in a plastic container and freeze for a few hours.Rum flamed bananas 4 bananas, peeled and split in half lengthwise 50g dark brown sugar 50g butter 35ml rum 100ml double cream Take a large frying pan and add the sugar and butter. Cook until the butter has melted. Add the bananas and cook until golden then flip over and add the rum – carefully flame it if you wish. Add the cream and bring to the boil and sauce is smooth. Spoon the bananas into bowls and top with a couple of scoops of icecream and drizzle over the remaining sauce.

  • Chicken mole tacos with pumpkin seed filled tortillas

    04/05/2024 Duration: 09min

    Mole blend 1 dried chipotle chilli 1 teaspoon coriander seeds 1 teaspoon cumin seeds ¼ teaspoon cinnamon 25g walnuts 15g almonds 15g pumpkin seeds 1 onion, chopped 2 cloves garlic, minced 35ml good local rapeseed oil or veg oil 1 tablespoon tomato pureeCook the chilli in a dry pan turning frequently over low heat for 5 minutes. Remove seeds and return to pan with the coriander and cumin seeds. When they pop add the cinnamon and place in a bowl. When cool grind to a fine powder. Cook the walnuts, almonds and pumpkin seeds in a dry pan over low heat to toast – about 5 minutes turning occasionally. Cook the onion and garlic in the oil until golden then add the spices, nuts and tomato puree. Cook for a few minutes then blend to a smooth puree. 6 boneless, skinless chicken thighs 1 tablespoon oil 1 tablespoon mole 100ml chicken stock Juice 1 lime Toss the chicken in the oil and season with salt. Cook on a smoking hot grill pan until cooked through. Add the mole and stock and cook for a few minutes. Ad

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