Cooking with Paula McIntyre

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

  1. -1 J

    Buttermilk breadrolls with steak, raclette, gherkin and mustard mayonnaise

    Buttermilk breadrolls 450g bread flour 7g dried yeast 190ml buttermilk 60ml local rapeseed oil 1 heaped tablespoon castor sugar 1/4 teaspoon baking powder Egg yolk for brushing Stir yeast and 35ml of lukewarm water in a large bowl and leave for 10 minutes. Warm the buttermilk to blood temperature gently and add to the yeast mixture with the oil and sugar. Mix in the flour and baking powder to a soft dough and transfer to a floured surface. Knead for 10 minutes and place in a clean bowl rubbed with oil. Cover with cling or a damp tea towel and leave at room temperature for an hour. Knock back and divide dough into 4 equal pieces. Roll into balls and place on baking trays lined with baking paper - don’t have them too close together as they’ll rise. Leave for 30 minutes. Set oven to 200°c. Brush rolls with egg yolk and then bake for about 20 minutes or until the bottom sounds hollow when tapped. Cook on a wire rack. 500g rump steak 1 tablespoon oil for rubbing Seasalt Freshly ground black pepper 150g mayonnaise 2 teaspoons wholegrain mustard 1 tablespoon finely chopped gherkin 200g raclette slices or thin slices of cheddar Rub the oil all over the rump and season with salt. Heat a pan until smoking and seal on both sides for two minutes. Lower the heat and cook to desired temperature. Season with pepper and rest for 5 minutes and slice thinly. Mix the mayonnaise with the mustard and gherkins Split the rolls and spread the mayo on to the surface.Arrange the beef over the top and then cheese. Bake in a 180oc oven until cheese has melted – about 10 minutes. Serve hot.

    6 min

  2. 14 FÉVR.

    Caramel pecan pancakes with rum candied bananas

    Caramel pecan pancakes 3 large eggs 1 dessertspoon golden syrup 200ml buttermilk 300g plain flour 1 teaspoon baking soda 50ml bannoffee toffee 75g chopped pecans Oil for cooking Whisk the eggs, syrup and buttermilk in a bowl. Sift in the flour and baking soda. Whisk to a thick batter. Allow to rest for 10 minutes. Wipe a medium hot pan with oil and add a tablespoon of batter – don’t over crowd the pan. Drizzle some of the bannoffee toffee and add a sprinkle of pecan nuts on the surface. Spread over some more pancake batter to enclose the nuts and sauce. When bubbles appear, flip over and cook on the other side for a couple of minutes to cook through. Repeat with the remaining batter. Rum candied bananas 50g butter 50g soft brown sugar 50ml rum Pinch cinnamon 4 bananas, peeled and chopped Heat the butter and sugar in a large pan and spread to fill the surface. Add the rum and toss for a minute. Flame carefully with the rum, add the cinnamon and serve with the pancakes.

    7 min

  3. 7 FÉVR.

    Rhubarb And Jam Tarts With Coconut Custard Cream

    Rhubarb compote 100g castor sugar 250g rhubarb, chopped into 1cm pieces Zest and juice of 1 orange Splash of gin ( optional) Cook the sugar and orange zest and juice until the sugar has dissolved over medium heat. Add the rhubarb, cover with parchment and simmer gently until just cooked – really only a couple of minutes.Turn off and cool. Pastry 225g plain flour 100g butter 60g icing sugar 1 egg 1 egg yolk Rub the flour, butter and sugar together until the mixture resembles fine crumbs ( do this in a food processor if you wish). Mix the egg and the yolk and add to make a dough. Wrap in cling and chill for an hour. Strawberry jam Lightly butter 2 tartlet tins and set oven to 180oc. Roll the pastry out until thin and cut out rounds to fit in the hole. Chop half the rhubarb and mix with an equal amount of jam. Spoon into the pastry and bake for 15 minutes. Cool and remove from tins. Serve with a dollop of the cream. Coconut custard cream 225 ml milk 2 egg yolks 75 g caster sugar 10 g plain flour, sieved 10g cornflour Simmer the milk. Whisk the egg yolks, sugar, cornflour and flour and then pour over milk. Whisk well and return to pan over low heat. Stir constantly until custard is thick. Pour into a bowl and cover surface with cling, cool and chill. 25g desiccated coconut 250ml double cream Spread the coconut onto a baking tray lined with parchment and cook in a 180oc oven for about 5 minutes or until golden. Cool. Whip the cream, fold in the cold custard and coconut.

    5 min

  4. 31 JANV.

    Grilled Pork Shoulder Chop With Pickled Mustard Seeds And Cider Cabbage

    Recipe Pickled mustard seeds 1 tablespoon yellow mustard seeds 2 tablespoons cider vinegar Place the seeds in a small bowl and cover with vinegar. Cover and allow to sit at room temperature for 2 days before using 4 x 175g boneless shoulder chops 1 tablespoon oil ½ teaspoon smoked seasalt ( or regular seasalt) 2 teaspoons maple syrup 1 tablespoon cider vinegar 15g butter 1 shallot, finely chopped 200ml chicken stock 2 teaspoons pickled mustard seeds 1 teaspoon Dijon mustard 1 tablespoon chopped chives Mix the oil with the salt, maple syrup and vinegar and rub all over the chops. Cover and chill overnight. Heat a large pan until smoking hot and add the chops. Cook for 2 minutes each side then lower the heat and cook through gently. Remove from pan and set aside, covered in foil. Add the butter and shallots to the pan and cook until golden. Add the stock and reduce by half. Whisk in the mustard and then add the pickled mustard seeds. Add resting juices from pork and the chives and warm through. Check the seasoning. Slice the pork and spoon over the sauce. Cider Cabbage 1 sweetheart cabbage 1 tablespoon oil Salt and pepper 20g butter 150ml dry local cider Cut the cabbage in quarters through the root. Heat the oil in a large pan until smoking hot. Add the cabbage wedges. Cook until golden brown on both sides and add the butter. Turn to coat in the butter. Season with salt and pepper and add the cider. Cover with a lid, lower the heat slightly and cook for about 8 minutes or until cooked through. Boil to reduce any excess liquid. Serve with the pork and some mash.

    7 min

  5. 24 JANV.

    Cranachan Flapjacks with raspberries, whiskey, and honeycomb cream

    Recipe Flapjacks 175g golden syrup 135g butter 175g porridge oats Line an 8inch square tin with parchment paper and set oven to 180oc. Melt the syrup and butter in a pan and then mix in the oats. Press into the tin and bake for 25 minutes. Cool for a couple of minutes and cut into squares. Cool in the tin and then remove. Honeycomb 150g castor sugar 2 tablespoons water 1 tablespoon honey 1 tablespoon liquid glucose 2 teaspoons baking soda Place the sugar, water, honey and glucose in a pan and cook to an amber liquid. Avoid stirring too much as it can cause the mixture to crystallise. Add the baking soda and mix briefly. It will foam up so be careful. Pour onto a sheet of parchment paper. Allow to cool. Whiskey and honeycomb cream 250ml double cream 50ml whiskey 4 tablespoons honeycomb crumbled Whip the cream to stiff peaks and fold in the whiskey and honeycomb. 250g raspberries Top the flapjacks with the honeycomb cream and dot over 2 or 3 raspberries. Top with more crumbled honeycomb.

    7 min

  6. 21 JANV.

    Beef Shin Soup With Ginger, Rice, Scallions and Chilli

    Recipe 500g shin of beef, bone in 1 tablespoon oil 35g root ginger sliced finely 2 onions, peeled and chopped roughly 3 cloves garlic, peeled 500ml beef stock – you can buy ready made stock or use 2 cubes 2 tablespoons soy sauce 4 scallions 1 red chilli 2 tablespoons crispy onions ( available in supermarkets and delis) 100g basmati rice Heat the oil in a pan or casserole until smoking hot and add the shin. Cook on both sides for a couple of minutes then add the ginger, garlic and onions. Transfer to a saucepan and cover with the stock and soy. Add some more water if necessary. Either gently simmer on the stove with a lid on or place in a 170oc oven in a casserole for about 2 hours or until fork tender. Either way check there’s enough liquid to cover the meat throughout. Boil the rice until cooked, drain and cool under cold water. Cut the scallions into 3 slices then cut them into thin strips. Split the chilli and cut into thin strips. Place in iced water. Remove shin and blend the remaining liquid to a smooth soup. Add water to spoon coating consistency. Shred the meat from the shin and add to the soup. Check the seasoning. Spoon the rice into 4 bowls and top with the hot soup. Garnish with the scallion and chilli strips and crispy onion.

    6 min

  7. 10 JANV.

    Grilled Bacon Chop On Toast with Fermented Red Cabbage, Beetroot And Apple, Mustard and Dill, Gherkin Sourcream

    Grilled bacon chop on toast with fermented red cabbage, beetroot and apple, mustard and dill, gherkin sourcream Fermented red cabbage with beetroot and apple 500g red cabbage, roots removed and finely shredded 1 large beetroot, peeled and coarsely grated 2 eating apples, coarsely grated 1 red onion, finely sliced 10g seasalt 1 teaspoon freshly ground black pepper 1 teaspoon chilli paste ( chipotle works well here) 1 teaspoon crushed coriander seeds Place the red cabbage, beetroot, apples and onions in a bowl and mix in the seasalt. Mix together for 5 minutes, rubbing in the salt – use gloves! Cover with a teatowel and leave for a few hours, mixing occasionally. Mix in the chilli, pepper and coriander and press into a sterilized jar or jars and press down to ensure the mixture is covered with liquid. If not make up a brine of 10g salt to 100ml of water, simmer until salt has dissolved and pour onto the vegetables. Press down and place a lid on top but don’t tighten it. Keep at room temperature for a week, pressing down frequently. Place lid on after a week and store in the fridge. 2 bacon chops 4 slices sourdough bread 200ml sour cream 1 tablespoon finely chopped gherkin or cornichon 2 tablespoons dill, chopped 2 teaspoons wholegrain mustard Place the chops fat side down on a pan over medium heat and cook until the fat is golden. Cook on both sides for about 3 minutes each side or until cooked through and rest for 5 minutes. Mix the sourcream with the gherkins, dill and mustard. Toast the bread. Spread some of the sourcream on to the toast, top with sliced bacon and then some of the fermented cabbage. Garnish with dill and serve.

    8 min

  8. 23/12/2025

    Festive Date and Irish Coffee Crispies

    Festive date and Irish coffee crispies 125g butter 100g soft brown sugar 225g finely chopped dates 1 teaspoon cinnamon ½ teaspoon mixed spice 100g puffed rice Line a baking tray with parchment paper. Place the butter and sugar in a large pan and cook until the butter has melted. Add the dates and cook until foamy and starting to caramelize. Mix in the puffed rice and spices and press into the baking tray. Chocolate coffee layer 225ml double cream 50ml whiskey 75ml espresso coffee 50g soft brown sugar 250g chopped dark chocolate Place the cream, whisky, coffee and sugar in a pan and simmer until the sugar has dissolved. Add the chocolate and stir over low heat until melted. Pour over the crispy base and chill for half an hour. 250ml double cream 50ml Irish cream liqueur Cocoa to dust Whip the cream and fold in the liqueur. Cut the crispies into small squares or rectangles and pipe on the cream. Dust with cocoa.

    6 min
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À propos

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

Informations

  • Création
    BBC Radio Ulster
  • Années d’activité
    2009 - 2026
  • Épisodes
    351
  • Classification
    Tous publics
  • Copyright
    © (C) BBC 2026
  • Site web de l’émission
    Cooking with Paula McIntyre

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