Cooking with Paula McIntyre BBC Radio Ulster

Honey chilli pork griskin kebabs with Mexican street corn
Honey chilli pork griskin kebabs
8 wooden kebab sticks, soaked in cold water for 20 minutes if cooking on a coal grill.
500g griskins
1 onion, peeled , cut in half and then into bite size pieces
1 teaspoon chipotle chilli paste
1 tablespoon oil
1 tablespoon soy sauce
2 teaspoons soft brown sugar
2 teaspoons cider vinegar
200ml dry cider
1 tablespoon Worcestershire sauce
2 teaspoons honey
Cut each griskin into 3 pieces. Mix the chipotle, oil, soy, sugar and vinegar and mix the griskin pieces in well. Thread onto the kebab sticks with meat and then onion. Chill for a few hours to marinate. Boil the cider and honey until reduced by half. Add the Worcestershire sauce.
Cook on a hot grill, turning frequently and brushing or spritzing with the cider reduction as you go.
Mexican street corn
4 corn on the cob
1 tablespoon oil
25ml mayonnaise
25ml sour cream
1 clove garlic, finely grated
35g finely grated parmesan or crumbled feta
2 tablespoons finely chopped coriander
Chilli powder to sprinkle
Cook the corn in boiling, salted water for a minute. Drain well and pat dry. Brush with oil and cook on a hot grill to scorch all over. Mix the mayonnaise with the sour cream and garlic and brush liberally all over the corn. Sprinkle over the cheese and coriander to coat and sprinkle with chilli powder to finish.

Raspberry mousse
Raspberry and elderflower puree
150g frozen raspberries
2 heads elderflower
75g castor sugar
Place the raspberries and sugar in a pan and set over medium heat. Pick the flowers from the stems in clumps and add to the pan. Cook for 5 minutes then allow to cool for an hour. Remove most of the elderflower and blend the rest to a smooth puree. Pass through a sieve to remove the seeds.
Custard Cream
3 egg yolks
50g castor sugar
10g cornflour
10g plain flour
150ml whole milk
100ml whipping cream
250ml double cream
Whisk the yolks, sugar, flour and cornflour.Scald the milk and whipping cream and pour over the egg mixture, whisk well and return to the pan. Stir constantly on a medium heat until thick. Pour into a clean bowl, cover surface with cling and when cool enough chill in the fridge for a couple of hours.
Whisk the double cream to stiff peaks. Fold into the custard. Fold in three quarters of the raspberry puree.
Oaty crumble
200g porridge oats
40g butter
40g honey
40g light brown sugar
35g dates, finely chopped
45g hazelnuts, chopped
1 teaspoon vanilla extract
Set oven to 160oc and line a tray with parchment paper.
Melt the butter and honey together and mix into the oats with the dates, nuts and vanilla. Spread onto the tray and bake for about 20 minutes, turning over a couple of times, or until golden. Cool.
You’ll have more than you need for the recipe but it will keep for a couple of weeks in an airtight container and is good with fruit, yoghurt or icecream.
To assemble -
100g madeira sponge
50ml elderflower cordial or liqueur
150g fresh raspberries
Elderflower sprigs
Cut the sponge into small dice and divide among 4 glasses.
Drizzle the cordial or liqueur over the sponge. Spoon half the raspberry mousse into the bowls and top with the remaining puree. Add the remaining mousse and sprinkle over some of the crunchy oats. Garnish with the raspberries and elderflower sprigs.

500g minced beef
2 teaspoons onion powder
2 teaspoons finely chopped gherkin
2 teaspoons American mustard
½ teaspoon salt
1 tablespoon Worcestershire sauce
Oil for brushing
Mix all the ingredients together and form into 4 patties the same size and shape as the bread you’re going to use.
Brush with oil and cook on a hot pan for about 3 minutes each side or until cooked through.
Caramelized onions
4 red onions
2 tablespoons oil
2 teaspoons sugar
2 tablespoons balsamic vinegar
Salt and pepper to taste
Peel the onions and cut in half through the root. Slice as thinly as you can. Heat the oil in a pan and add the onions, cook gently over a medium heat for about 10 minutes or until they’ve wilted down and are soft. Add the sugar and cook for a minute. Add the vinegar and cook until it has evaporated. Season with salt and pepper.
To assemble
8 slices of bread – you could use pan loaf, granary bread or I used a seeded rye
8 slices Emmental cheese
Mustard
Mayonnaise
Ketchup
50g butter
Spread the bread with mayo, mustard and ketchup. Spread over the onion mixture on each and top with a patty. Top with the cheese and then a slice of bread.
Heat the butter in a pan large enough to hold all 4 sandwiches or use 2. When the butter is melted and foaming add the sandwich and cook for about 2 minutes each side. Serve immediately.

Homemade chocolate ice cream
500ml double cream
75ml condensed milk
100g dark chocolate, chopped
¼ teaspoon cinnamon
Pinch allspice
Take 100ml of the cream and add the cinnamon and allspice. Bring to a simmer and add the chocolate. Cook gently, stirring until the chocolate has melted. Whip the cream to soft peaks and fold in the condensed milk and chocolate mixture. Place in a plastic container and freeze for a few hours.
Rum flamed bananas
4 bananas, peeled and split in half lengthwise
50g dark brown sugar
50g butter
35ml rum
100ml double cream
Take a large frying pan and add the sugar and butter. Cook until the butter has melted. Add the bananas and cook until golden then flip over and add the rum – carefully flame it if you wish. Add the cream and bring to the boil and sauce is smooth.
Spoon the bananas into bowls and top with a couple of scoops of icecream and drizzle over the remaining sauce.

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.