Cooking with Paula McIntyre

BBC Radio Ulster

4.5 (48)
Food
Updated Biweekly

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

17h ago

Blackcurrant Ice Cream Sandwiches With Florentines

Recipe Florentines 50g butter 50g soft brown sugar 50g golden syrup 50g plain flour 100g chopped mixed nuts ( pistachio, hazelnuts, almonds) 75g mixed dried fruit ( apricot, cranberry, raisins etc) Set oven to 180oc and line 2 trays with parchment paper. Melt the butter, sugar and syrup in a pan. Remove from heat and beat in the flour to a smooth paste. Mix in the buts and fruit. Take a tablespoon of the mixture and place on the baking tray and flatten slightly. Repeat with remaining mixture, leaving space in between as they spread when cooking. Bake for about 10 minutes and cool to set. Blackcurrant icecream 150g blackcurrants 1 tablespoon Brandy or fruit liqueur 1 tablespoon liquid glucose Juice ½ lemon 250g sugar 4 egg yolks 500ml double cream Place the blackcurrants with the brandy, glucose, lemon juice and 50g of the sugar in a pan and simmer for 10 minutes. Blend and cool Whisk the remaining sugar with the egg yolks in a heat proof bowl over a pan of simmering water. Whisk for 2 minutes then whisk with an electric whisk for another 3 minutes or until pale. Whisk the cream to soft peaks. Fold the egg yolk mixture into the cream and then fold in the blackcurrant mixture. Place in a plastic tub and freeze until set. Scoop the icecream and sandwich between 2 Florentines.
Jul 25

Scones with Strawberry and Elderflower Jam, Clotted Cream

Recipe Scones 225g soda bread flour ½ teaspoon baking powder 50g butter 35g castor sugar 1 egg 125ml buttermilk 1 teaspoon vanilla extract 1 egg yolk Sift the flour and baking powder into a bowl. Add the butter and rub until the mixture resembles fine crumbs. ( For best results chill at this stage for an hour) Add the sugar and mix well. Set oven to 190°C and lightly butter 2 baking trays. Whisk the egg, buttermilk and vanilla together and add to the flour mixture Mix to a soft dough and place on a floured surface. Knead gently. Roll to 2cm thick and cut into desired shapes and place on baking trays. Brush the top with egg yolk and bake for about 20 minutes or until golden, risen and the bottom sounds hollow when tapped. Strawberry and elderflower jam 500g strawberries 500g jam sugar or granulated sugar 1 tablespoon lemon juice 2 elderflower heads If the strawberries are large, cut them in half. Put the strawberries and lemon juice into a large pan. Heat for a few minutes to soften, add the sugar and stir over a low heat until the sugar has dissolved. Add the elderflower heads. Once the sugar has dissolved and the liquid is clear, boil steadily for about 6 minutes, or until at setting point. To test if the jam is at setting point, spoon a little onto a cold plate, leave for a minute and then push the jam with your finger. If the jam crinkles and separates without flooding back, setting point has been reached. Set aside to cool for 10 minutes. Remove the elderflowers. Spoon into sterilised jars, label and seal with wax paper and a lid. Split the scones, add some jam and a little clotted cream.
Jul 18

Southern Fried Chicken and Waldorf Salad

Recipe Southern Fried Chicken 8 boneless skinless chicken thighs 150ml buttermilk 1 teaspoon fresh chopped thyme 1 clove garlic, crushed 150g plain flour Half a teaspoon mustard powder 2 teaspoons onion powder 1 teaspoon garlic powder Half a teaspoon ground black pepper 1 teaspoon sweet smoked paprka Half a teaspoon of salt Oil for cooking Mix the buttermilk with the minced garlic and thyme. Add the chicken and marinate in the fridge for a few hours Mix the flour with the mustard, onion, garlic powders, pepper, salt and paprika. Remove chicken from buttermilk and dredge in the flour mixture. Set oven to 180oc.Heat half a thumb nail depth of oil in a pan until a little flour added sizzles. Add 4 of the thighs and cook for 2 minutes each side. Transfer to a baking tray. Repeat with remaining chicken and cook in oven for 10 minutes or until crisp and cooked through. Waldorf Salad 75g walnuts 35g castor sugar 2 tablespoons balsamic vinegar 4 sticks celery, finely chopped plus leaves 2 red apples, quartered, cored and chopped 75g smoked cheddar cut into half cm dice 2 tablespoons mayonnaise 150ml sour cream Heat the sugar in a small pan until it turns amber. Add the balsamic and 25ml water. Cook to a liquid and toss in the walnuts and place on parchment paper to cool. Chop the walnuts and mix into the other ingredients.
Jun 27

Grilled Mackerel, Elderflower Yoghurt, Beetroot Salad

Recipe 4 mackerel filleted, pin bones removed and trimmed ( ask your fishmonger) Oil for brushing Seasalt for seasoning Heat your barbecue or a hot pan ( if you’re worried the pan might stick, line the bottom with parchment paper). Brush the skin with oil and season with salt. Place skin side down and cook for about 3 minutes or until skin is crisp. Season the flesh with salt and flip over. Cook for another minute and rest. Elderflower Yoghurt 200ml Greek Style yoghurt 1 teaspoon black onion seeds 1 teaspoon hot honey 1 dessertspoon elderflowers chopped ½ teaspoon seasalt Toast the onion seeds in a dry pan until they pop then mix into the yoghurt with the hot honey, elderflowers and salt and mix well. Beetroot Salad 2 medium beetroots, peeled and coarsely grated 1 red onion, finely sliced 1 tablespoon oil 1 tablespoon white wine vinegar Salt and pepper to taste Fry the onion in the oil until soft and mix into the beetroot with the vinegar and season well. Allow to marinate for an hour, tossing occasionally, before serving. Serve the mackerel on some beetroot salad with a dollop of the yoghurt on the side. Garnish with some elderflowers and parsley/lovage
Jun 24

Grilled Lamb With Potatoes, Scallions, Salsa Verde And Feta

Recipe Salsa verde Handful basil Handful parsley Handful mint leaves 2 cornichon chopped 4 capers 1 teaspoon Dijon mustard 1 tablespoon white balsamic or lemon juice 75ml olive oil Salt and pepper to taste Blend together 500g lamb leg steaks Oil for rubbing Seasalt 500g baby potatoes, boiled, cooled and cut in half 8 scallions, split in half lengthwise 75g feta cheese Rub the lamb leg steaks with oil and season with seasalt. Place on grill and cook for 3 minutes each side. Allow to rest. Toss the potatoes in a tablespoon of oil and place on the grill cut side down. Cook until marked and flip over, scatter with salt. When cooked toss a dollop of the salsa verde in and mix well. Place the scallions on the grill to wilt and toss into the potatoes. Place on a platter. Slice the lamb and arrange over the potatoes. Drizzle over the remaining salsa and crumble over the feta.
Jun 20

Grilled Lamb with Potatoes, Scallions, Salsa Verde and Feta

Recipe Salsa verde: Handful basil Handful parsley Handful mint leaves 2 cornichon chopped 4 capers 1 teaspoon Dijon mustard 1 tablespoon white balsamic or lemon juice 75ml olive oil Salt and pepper to taste Blend together 500g lamb leg steaks Oil for rubbing Seasalt 500g baby potatoes, boiled, cooled and cut in half 8 scallions, split in half lengthwise 75g feta cheese Rub the lamb leg steaks with oil and season with seasalt. Place on grill and cook for 3 minutes each side. Allow to rest. Toss the potatoes in a tablespoon of oil and place on the grill cut side down. Cook until marked and flip over, scatter with salt. When cooked toss a dollop of the salsa verde in and mix well. Place the scallions on the grill to wilt and toss into the potatoes. Place on a platter. Slice the lamb and arrange over the potatoes. Drizzle over the remaining salsa and crumble over the feta.
Jun 11

Mille Feuille With Rhubarb And Custard Cream

Recipe Custard Cream 225 ml milk 2 egg yolks 75 g caster sugar 10 g plain flour, sieved 10g cornflour 250ml double cream 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. Whip the cream to stiff peaks and fold in the custard. Poached rhubarb 4 thin sticks rhubarb, cut into 2cm pieces 75g castor sugar 150ml water Place the sugar and water in a saucepan and simmer until sugar has dissolved. Add the rhubarb and grenadine and gently simmer until just done – keep an eye to make sure it doesn’t over cook. Cool. Pastry Crisp 1 pack ready rolled puff pastry Icing sugar for dusting Line a baking tray with parchment paper and set oven to 180oc. Dust over the top with icing sugar evenly with a sieve. Place another sheet of parchment on top and then top with a baking tray. Bake for about 15 minutes or until pastry is crisp and golden. Divide into 8 rectangles with a serrated knife. To assemble 250ml double cream whipped Fold the custard into the cream. Spoon a quarter onto 4 of the pastry crisps. Top with rhubarb Top with another crisp and dust with icing sugar
Jun 6

Peanut Butter Slice With Vanilla Cream And Flamed Strawberries

Recipe Peanut butter cake 100g soft butter 50g smooth peanut butter 100g soft brown sugar 2 eggs 75ml natural yoghurt 100g self raising flour Line a 25 x 20 cm tin with parchment paper and set oven to 180oc. Mix the butter, peanut butter and sugar with an electric whisk until pale and fluffy. Add the eggs one at a time and whisk well. Whisk in the yoghurt and flour to a smooth batter and spoon into the tin. Bake for about 20 minutes or until an inserted skewer. Allow to cool. Turn out onto a tray and remove parchment. Vanilla Cream 350ml double cream 1 teaspoon vanilla paste 20g icing sugar Whisk the cream to peaks and fold in the vanilla and sugar. Place in a piping bag and pipe over the cool cake. Flamed strawberries 400g strawberries, hulled and cut in half 1 tablespoon icing sugar Place the strawberries cut side up on a metal tray and dust over the icing sugar. Flame with a blow torch until sugar has melted, Cool and place on cake.

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4.5

out of 5

48 Ratings

Like the great cooking shows of old

10/25/2017

anonymüs

Chatter, good info, the sounds of cooking and a happy kitchen. Listening every week in Colorado.
Chicken currÿ

03/05/2023

321lyn

Not enough detail inn recipes. Amount of spîcces"
Love this podcast

03/12/2012

queries needed

Great show.