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Cooking with Paula McIntyre: Daily Summaries Delivered
by BBC Radio Ulster
Resident chef Paula McIntyre brings you a weekly recipe in a handy digestible ten minute download. From BBC Radio Ulster.
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- 1 weeks ago6 min
Barmbrack With Stewed Apples And Spiced Whiskey Cream
375g dried fruit ( I use a mixture of raisins, sultanas, figs, and cranberries) 50g soft brown sugar 150ml hot strong tea 1 large egg 225g self raising flour 25ml buttermilkAdd the sugar to the hot tea and allow to sit for 5 minutes. Place fruit in a bowl and add the tea. Cover and leave overnight to soak. Line a loaf tin with parchment paper and set oven to 170oc. Whisk the egg and mix into the fruit mixture. Sift in the flour and mix well. Add the buttermilk and mix well. Spoon into the tin and bake for about 45 minutes, in the middle of the oven, or until an inserted skewer comes out clean. Leave in tin for 10 minutes then turn into a wire rack to cool.Stewed apple 2 bramley apples, peeled, cored and chopped 75g castor sugar Place in a pan and cook until soft. Spiced whiskey cream 50g dark muscovado sugar 50ml whiskey 1 teaspoon mixed spice 150ml Greek yoghurt 125ml double cream whipped Boil the sugar, whiskey and spice to a thick syrup and cool. Mix into the yoghurt and fold in the whipped cream. Serve on the side of the warm or toasted brack with the apples.
- 2 weeks ago9 min
Pork Tomahawk With Hot Cabbage, Apples and Sage, Mustard Dressing
Pork tomahawk with hot cabbage, apples and sage, mustard dressing2 pork tomahawk steaks, about 250g in weight1 sweetheart cabbage1 red eating apple, quartered cored and sliced2 medium onions, peeled and sliced12 sage leaves2 teaspoons Dijon mustard75ml olive oil or good local rapeseed oil20ml cider vinegar1 teaspoon honeySalt and pepper to tasteSeason the pork with salt and place fat side down in a pan over medium heat. Cook to render the fat until golden – about 8 minutes. Cook on both sides to seal off and then place in a 180oc oven for 10 minutes. Allow to restQuarter and remove core of the cabbage and place in the pork fat. Cook until sealed on both sides and then add the onions. Cook for a few minutes then add the apples and sage. Add a little water and cook until the cabbage is soft.Whisk the mustard, oil and vinegar together and add the honey and season to taste.Slice the pork. Add any juices to the pan and arrange the cabbage mixture on a platter. Top with the pork. Drizzle over the mustard dressing and serve.
- 3 weeks ago6 min
Plum Barmbrack Bostock
RecipePlum compote4 plums, halved, stoned and chopped25g castor sugar1 tablespoon honeyPlace the plums, sugar and honey in a pan and cook until thick and jammy. Cool.Frangipane60g soft butter60g castor sugar1 egg50g ground almonds15g plain flourBeat the butter and sugar until pale and fluffy. Add the egg and mix well. Whisk in the almonds and flour.4 thick slices barmbrack4 dessertspoons damson or plum jam50g flaked almondsPlace the barmbrack on a baking tray and set oven to 170oc.Spread the jam over the top, followed by the plum compote and then spread the frangipane evenly over the top of the plums. Sprinkle over the flaked almonds and bake for about 15 minutes or until the frangipane is golden and an inserted skewer comes out clean. Serve hot on their own or with a dollop of cream.
- Oct 2, 20269 min
Roast Carrot Soup With Crispy Pumpkin Seeds, Chilli And Shallot
Recipe 500g carrots, scrubbed well and cut in half lengthwise, ends trimmed 4 tablespoons good local rapeseed oil or cooking oil 2 medium onions, finely sliced 25g chopped root ginger 2 cloves garlic, minced 1 litre vegetable or chicken stock 1 red chilli, finely sliced 4 small shallots, peeled and finely sliced 50g pumpkin seeds coarsely chopped Set oven to 190oc. Take a large sheet of parchment paper and place carrots on one side. Drizzle over a tablespoon of the oil and season with salt. Fold over the paper and twist the edges to seal in the carrots. Bake in the oven for about an hour or until soft. Cook the onions, ginger and garlic in another tablespoon of the oil until soft and golden over low heat – about 10 minutes. Add the carrots and stock and simmer for 10 minutes. Blend to a smooth soup and check seasoning. Heat the remaining oil over low heat and add the shallots and chilli. Cook gently until the shallots are golden. Add the pumpkin seeds and cook until they pop. Remove from heat and season with salt. Spoon the soup into bowls or cups and sprinkle over the crispy pumpkin seed mixture.
- Sep 26, 20265 min
Pear and Blueberry Buckle Cake
Pear and blueberry buckle 2 pears 50g castor sugar 1 tablespoon honey 150g frozen blueberries Peel, core and dice the pears and cook with the sugar and honey until soft. Add the blueberries. Cool. Cake batter 60g soft butter 150g castor sugar 1 egg 125ml buttermilk 250g plain flour 1 teaspoon baking powder Butter and line a 23cm cake tin with parchment paper and set the oven to 180oc. Beat the butter and sugar until pale and fluffy. Mix in the egg. Mix the flour and baking powder and add half of this mixture to the butter mixture with half the buttermilk. Mix until incorporated then add the remaining flour and buttermilk and mix to a smooth batter. Fold in half the pear and blueberry mixture. Spoon half the batter into the bottom of the cake tin and smooth off. Add the remaining pear mixture and then top with the rest of the cake batter. Topping 50g castor sugar 25g oats 50g plain flour 60g diced butter Rub together to coarse crumbs. Sprinkle the topping over the cake and bake for about 45 minutes or until an inserted skewer comes out clean.
- Sep 19, 20267 min
Breton Chicken
Breton Chicken 8 chicken thighs, skin on bones removed ( see below for chicken stock recipe) 1 tablespoon oil 25g butter 1large leek, split, washed and chopped 200ml dry local cider 1 bay leaf 200ml chicken stock 75ml double cream 2 teaspoons Dijon mustard Handful chopped parsley Heat the oil in a large frying pan. Season the chicken with salt and add skin side down in the pan and cook until the skin is crisp and golden. Flip over and cook for a couple of minutes on the other side. Remove from pan and set aside. Add the butter to the pan and add the leeks. Season with salt and pepper and cook for 5 minutes. Add the cider and bay leaf. Boil to reduce by half. Add the stock and boil for 5 minutes. Return the chicken thighs to the pan and simmer for 10 minutes. Add the cream, mustard and parsley and mix well. Cook for another 5 minutes then check seasoning, remove bay leaf and serve. Chicken Stock Bones from chicken thighs 1 tablespoon oil 1 stick celery, chopped roughly 1 onion, chopped ½ carrot chopped 1 bay leaf 4 peppercorns crushed Few sprigs thyme Heat the oil in a saucepan until hot and add the bones. Cook until well coloured. Add the celery, onion and carrot, lower the heat and cook for 10 minutes. Add the bay, peppercorns and thyme and cover with cold water. Bring to a simmer for about 2 hours, make sure liquid is topped up. Strain and use what you need. The rest can be frozen.
- Sep 17, 20267 min
Shin of Beef Pasta with Carrot Sauce
500g shin of beef 2 tablespoons oil 2 large carrots peeled and roughly chopped 1 onion, roughly chopped 2 sticks celery chopped 2 cloves garlic, minced 1 tablespoon tomato puree 750ml beef stock 1 tablespoon Worcestershire sauce 2 tablespoons balsamic 350g pasta - I used pacheri 75g grated parmesan or hard cheeseHeat a tablespoon of the oil in a casserole until smoking hot. Season the beef with salt and sear on both sides for a couple of minutes. Remove from pan and add the onion, celery and carrots and the remaining tablespoon of oil. Cook for 5 minutes to colour then add the tomato puree and stir well. Cook for a minute and add the stock, vinegar and Worcestershire sauce. Bring to boil and return beef to pan. Cover and bake in a 140oc oven for about 2 hours or until fork tender. Cook the pasta according to the pack. Remove carrots and add 150ml of liquor and blend well. Take the remaining liquor and boil to reduce by half. Blend and check seasoning. Shred the beef and add to the meat liquor. Drain the pasta and add to the meat with the carrot puree, stir well and add a bit of cooking water to loosen if needed. Mix in half the cheese and spoon into bowls. Sprinkle the rest of the cheese over the top and serve.Show less
- Sep 12, 20266 min
Chocolate peppermint traybake
Paula shows John how to make chocolate peppermint traybakes.
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