Cooking with Paula McIntyre

BBC Radio Ulster

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

  1. 1일 전

    Tea smoked brined chicken thighs with Peri Peri and cucumber salad

    Teasmoked brined chicken 8 boneless chicken thighs 500ml water 1 teaspoon mustard seeds 2 cloves garlic, smashed Few sprigs rosemary or thyme 20g seasalt 50g brown sugar 1 tablespoon cider vinegar Simmer the water with the mustard, garlic, herb, salt, sugar and vinegar until the sugar has dissolved. Cool completely and add the chicken. Refrigerate for a few hours or overnight. Remove from brine and pat dry 50g longgrain rice 25g Demerara sugar 1 dessertspoon tealeaves Line a roasting tray with foil and scatter over the rice, sugar and tea. Mix well. Place a rack on top and add the chicken. Cover tightly with foil and cook on a high heat for 5 minutes then turn heat off and allow to rest for a few minutes. Peri Peri sauce Roast garlic 1 bulb garlic broken into cloves Oil to cover Place in a ramekin, cover with oil, cover with foil and bake in a 180oc oven until soft. Cool and peel the garlic and place back in oil 4 red chillis 50ml extra virgin olive oil 50ml red wine vinegar 4 cloves roast garlic 1 teaspoon smoked paprika ¼ bay leaf, shredded Salt to taste Brush the chilis with oil and place in 180oc oven for 10 minutes. Cool for 5 minutes then peel and remove seeds ( keep them in if you want it hot). Blend with the garlic, oil, vinegar, paprika and bay. 1 tablespoon maple syrup Place the chicken, skin side up, on a baking tray. Mix the maple with 2 tablespoons of the peri peri and brush all over the chicken. Cook for about 12 minutes or until cooked through. Remaining peri peri will keep in the fridge for a couple of weeks. Cucumber salad 1 little gem Handful mixed leaves ½ cucumber 25ml balsamic vinegar 75ml oil Salt and pepper Peel and slice the cucumber. Break the gem into leaves. Drizzle the vinegar and oil all around a bowl and season with salt and pepper. Add the leaves and cucumber, toss around and serve.

    9분
  2. 4월 4일

    Grilled Leg Of Lamb With Wild Garlic And Almond Pesto With Carrot Skordalia

    Recipe Grilled leg of lamb with wild garlic and almond pesto 4 x 175g lamb leg steaks 1teaspoon fennel seeds ¼ teaspoon dried oregano 1 teaspoon castor sugar 1 teaspoon seasalt 1 tablespoon oil Grind the fennel seeds as finely as possible and mix in with the oregano, sugar and oil. Rub all over the lamb and refrigerate for a couple of hours. Remove from fridge half an hour before cooking. Wild garlic and almond pesto 35g wild garlic leaves, washed in cold water, patted dry in kitchen paper and shredded 35g flaked toasted almonds 75ml olive oil Zest 1 lemon ( keep the juice for the skordalia) Salt and pepper to taste Blend well and check seasoning. Carrot Skordalia 4 medium carrots – preferably local, scrubbed and cut in half lengthwise 1 tablespoon oil ½ teaspoon seasalt Juice 1 lemon 50ml good olive oil Take a sheet of parchment paper and place carrots on top. Drizzle over the tablespoon of oil and scatter over the salt. Gather into a parcel and bake in a 180oc oven until tender – about 40 minutes. Chop the carrots and blend with the lemon juice and oil and any cooking juices. Add a little water to loosen up if required. Check seasoning. To Cook Lamb Heat a large grill pan until smoking hot and add the lamb. Cook for 3 minutes then flip over and cook for a couple of minutes on the other side. Spoon some of the pesto over the top of each steak and allow to rest. Serve with the skordalia.

    7분
  3. 3월 7일

    Shepherd Pie Jackets with fennel and feta salad

    Shepherd Pie Jackets with fennel and feta salad Shepherd Pie Jackets 4 large baker potatoes, scrubbed 250g lamb mince 1 tablespoon oil 1 onion, finely chopped 2 cloves garlic 1 stick celery, finely chopped 1 small tin chopped tomatoes 1 tablespoon tomato puree 250ml beef stock 1 tablespoon Worcestershire sauce 50ml milk 125g finely grated cheddar Bake the potatoes in a 180oc oven for about 45 minutes or until cooked through. Heat a pan until smoking hot and add the lamb mince. Cook until sealed off well. Drain off the fat and add the onion, garlic and celery to the pan and cook for about 10 minutes. Add the tomato puree, tomatoes, stock and Worcestershire sauce and simmer for 20 minutes. Check seasoning. Cut the potatoes in half while warm and scoop out the flesh. Mash the flesh with the milk and season to taste. Place the shells in a baking tray and spoon the mince. Spoon or pipe the potato on top and then sprinkle with the cheese. Bake in a 180oc oven for about 20 minutes or until golden and bubbling. Fennel and feta salad 1 tablespoon white balsamic vinegar ½ teaspoon Dijon mustard 75ml olive oil 1 teaspoon honey Salt and pepper to taste 1 bulb fennel 1 little gem lettuce 75g crumbled feta Whisk the vinegar, mustard and oil together with the honey and season to taste. Cut the fennel in half and remove the core. Slice as thinly as you can and toss into the dressing. Toss in the feta. Shred the lettuce and mix in.

    8분
  4. 3월 4일

    Chicken and leek pie, broccoli with pickled shallot

    Pastry 225g plain flour 100g chopped cold butter Pinch salt 1 egg Rub the flour and butter until the mixture resembles fine crumbs. Mix in the salt. Mix in the egg to dough, wrap in cling and chill. Filling 4 boneless, skinless chicken thighs Oil for brushing 25g butter 1 large leek, split, washed and chopped 25g plain flour 150ml chicken stock 1 tablespoon cream 1 teaspoon Dijon mustard Brush the chicken with oil and cook on a hot grill pan for about 4 minutes each side or until cooked through. Allow to rest. Heat the butter in a pan and add the leeks. Cook until wilted down and mix in the flour well. Add the stock and mix to a stiff smooth sauce. Add the cream and mustard and check seasoning. Add any resting juices from the chicken and then cool and chill. Chop the chicken and mix into the sauce. To assemble 1 egg yolk. Divide the pastry in half and roll to fit a buttered pie dish. Trim off the edges and keep in cling. Line with foil and fill with baking beans. Chill for an hour then bake in a 180oc oven for 12 minutes. Remove beans and foil and bake for another 5 minutes. Fill with the chicken mixture. Roll out the remaining pastry and cover the chicken mixture. Crimp the edges and brush with egg yolk. Roll out the ends of pastry and make leaves. Place on pie and cover with more egg yolk. Bake in a 180oc oven for 30 minutes. Broccoli with pickled shallot 2 shallots, peeled and finely sliced 25ml white wine or cider vinegar 25ml water 1 teaspoon sugar ¼ teaspoon turmeric 1 teaspoon mustard seeds Salt to taste 350g tenderstem broccoli 1 tablespoon oil Place the vinegar, water, sugar, turmeric and mustard seeds in a pan and simmer until the sugar has dissolved. Check seasoning and pour over the shallots. Leave for an hour to pickle. Blanch the broccoli in salted boiling water for a minute and then drain, place on kitchen paper and top with kitchen paper. Heat the oil in a frying pan until smoking add the broccoli. Cook for a couple of minutes then add the shallots ( not the liquid) and warm through.

    8분

소개

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

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