Cooking with Paula McIntyre BBC Radio Ulster

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 puree
Cook 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. Add the lime juice. Rest the chicken for 5 minutes then slice and toss into the pan juices.
Pumpkin seed filled tortillas
1 onion, finely chopped
1 clove garlic, minced
1 tablespoon oil
25g pumpkin seeds
200g plain flour
½ teaspoon salt
35g chopped butter
75ml water
Cook the onion and garlic in the oil until soft and golden. Add the pumpkin seeds and cook for a minute then blend to a smooth puree. Rub the flour and butter together to fine crumb consistency. Add the salt and water and mix to a dough.
Divide the dough into 8 pieces and roll each into a thin circle. Cut around with a bowl and repeat. Keep the scraps. Spread some of the cool pumpkin seed mixture in the middle and brush the edges with cold water. Press the edges. Repeat with remaining dough and use the scraps to make more. Cook on a hot pan for about 2 minutes each side.
To serve –
Sour cream
Fresh coriander sprigs
Spoon the chicken mole into the middle and fold over. Add a dollop of sour cream and some coriander.

Strawberries Romanoff with whipped yoghurt and jam biscuits
Strawberries Romanoff
500g strawberries, green top removed and halved
Juice and zest 1 orange
Splash orange liqueur
2 teaspoons icing sugar
Mix everything together and chill for a few hours giving the bowl an occasional toss.
Whipped yoghurt
350ml double cream
175ml Greek style yoghurt
1 tablespoon honey
1 teaspoon vanilla paste or extract
Whip the cream to soft peaks then whisk in the honey and vanilla. Fold in the yoghurt.
Jam biscuits
175g soft butter
160g castor sugar
2 egg yolks
225g plain flour
50g ground almonds
½ teaspoon baking powder
Your choice of jams
Beat the butter, sugar and yolks together with an electric whisk until pale and fluffy. Mix in the flour, almonds and baking powder to a dough. Line 2 baking trays with parchment paper. Set the oven to 150oc.
Take a dessertspoon of the dough and roll into ball and place on baking tray a few centimetres apart. Press down and make a dent in the middle with your thumb - good to use damp hands for the rolling and denting.
Spoon some jam into the dent.
Bake for about 30 minutes or until golden and firm. Cool before serving.

600g monkfish fillet, cut into 4
20g castor sugar
50ml light soy sauce
2 teaspoons finely grated ginger
1 teaspoon sesame oil
1 teaspoon Chinese five spice powder
1 teaspoon cornflour
75ml water
1 tablespoon oil
4 finely chopped scallions
Few sprigs fresh coriander
Whisk the sugar, soy, ginger, sesame oil, five spice, cornflour and water together and add the monkfish and coat well. Chill to marinate for a few hours. Pre heat the oven to 200oc. Heat the oil in an oven proof pan and add the monkfish. Seal off for a minute each side and add about half of the remaining marinade over the top. Place in oven for 10 minutes or until firm to touch but with a little give. Add the remaining marinade and allow to rest for 5 minutes. Heat up to reduce the juices. Remove monkfish from pan and slice. Serve on the rice with a scattering of scallions and coriander.
Spinach and sesame rice
1 onion, finely chopped
1 clove garlic, minced
1 tablespoon oil
1 tablespoon sesame seeds
1 teaspoon sesame oil
225g longgrain rice
500ml vegetable stock
100g spinach shredded
Cook the onion and garlic in the oil in a saucepan until golden. Add the sesame seeds and cook for a minute. Add the rice and sesame oil and cook to coat with the onion mixture. Add the stock and bring to the boil. Place a lid on and simmer for 12 minutes. Add the spinach and replace the lid and leave for 5 minutes. Stir the spinach through and serve.

Rhubarb and almond puddings with rhubarb ripple cream

Crab cakes with devilled celeriac and apple slaw, dill mayo

Grilled honey and beer glazed gammon with potato and kale gratin