Cooking With Paula Mcintyre

Wild garlic mole 1 tablespoon oil 1 shallot, finely chopped 1 clove garlic, minced Handful wild garlic leaves, shredded Handful coriander chopped 75g purple sprouting broccoli 2 green chillis, deseeded and chopped 2 tablespoons pumpkin seeds Zest and juice 1 lime 50ml olive oil Shred the broccoli and cook in boiling salted water for a minute. Drain and cool. Cook the onion and garlic in the oil until soft and add the chillis. Cook for a minute. Place the mixture in a jug and blend with the wild garlic, coriander, broccoli, pumpkin seeds, lime juice and zest and oil. Check seasoning. Tostadas 6 soft flour tortillas Oil for cooking Cut 3 rounds out of each tortilla. Fry in oil until crisp and set aside.Grilled asparagus 8 asparagus stems Oil for brushing 75g feta cheese crumbled Bring a pan of water to the boil and season with salt. Trim the tough bottom of the asparagus and add to the water. Cook for about 3 minutes – check if a knife goes in. Drain, brush with oil and cook on a grill pan to mark

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 dry50g 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 coverPlace 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

RecipeLemon shortcake 200g soft butter 150g castor sugar 2 egg yolks 150g plain flour 1 teaspoon baking powder 50g ground almonds Zest of 2 lemons 4 tablespoons lemon curdBeat the sugar and butter until pale and fluffy. Beat in the egg yolks, flour, baking powder, almonds and lemon zest ( keep the lemon juice for the syllabub) Wrap in cling and chill for an hour.Set oven to 180oc. Line a baking tin with parchment paper. Coarsely grate half the mixture into the tin and press around evenly. Spread over the curd. Top with the remaining grated mixture and bake for 30 minutes or until golden and firm. Cool in the tin for about 20 minutes before cutting into squares. Lemon Syllabub Juice of 2 lemons 50g castor sugar 1 teaspoon vanilla paste or extract 250ml double cream 100ml yoghurt Simmer the lemon juice with the sugar until the sugar dissolves. Cool. Whip the cream and fold in the lemon mixture. Fold in the yoghurt and vanilla. Spoon or pipe into glasses and serve with the biscuits. A few raspberries co

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 tasteBlend 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

Recipe Biscuit base 200g chocolate oaty biscuits, crushed 65g melted butter Mix together and press into a pie tin up the sides a bit and chill.100g chopped dates 50ml PX sherry Mix, cover and leave overnight.150g chopped dark chocolate 150g chopped milk chocolate 150ml double cream 25ml banoffee toffee 25g butter Place the chocolates in a heat proof bowl. Heat the cream, butter and toffee in a pan until bubbling, pour over the chocolate and stir until melted. Add the dates and mix well. Pour into the biscuit base and smooth off. Chill for a few hours to set but take out of fridge at least an hour before serving. 250ml double cream whipped 25g dark chocolate Pipe the cream over the top and finely grate the chocolate all over.

RecipeCoconut Rice Pudding 100g pudding rice 450ml coconut milk – 1 tin 150ml whipping cream 25g honey 25g castor sugar 1 teaspoon vanilla extract Rinse the rice pudding for a minute in a sieve under cold running water. Place the pudding rice in a pan with the coconut milk, cream, honey, sugar and vanilla and gently simmer for about half an hour or until rice is cooked through. Poached and caramelized pineapple 1 pineapple 350ml pineapple juice 25g brown sugar Peel the pineapple and remove the “eyes”. Quarter, remove the core and cut the pineapple into 3cm slices. Place in the pineapple juice and gently simmer until the pineapple is just done. Remove pineapple and add the sugar to the liquid. Boil until thick and syrupy and return the pineapple to the liquid and mix well. Candied puffed rice 50g castor sugar 2 teaspoons water 30g rice crispies 10g desiccated coconut Heat the sugar and water over high heat in a pan until the sugar turns to a golden caramel liquid – don’t stir. Remove from heat and mi

Recipe Lemon Crunch Pie with blueberriesBase 200g oaty or digestive biscuits 75g butter Crush the biscuits to a fine crumb either in a food processor or place in a bag and bash with a rolling pin. Melt the butter and mix with the crumbs. Line a 20cm springform cake tin or 6 individual tins, with parchment paper. Press the biscuit mixture into the tin and press down. Chill in the fridge.Filling Zest and juice 2 lemons 150ml condensed milk 300 ml double cream, whipped Fold the condensed milk, lime zest and juice into the cream. Spoon onto the base and allow to chill in the fridge for a few hours.Blueberry compote 250g frozen blueberries 35g honey Mix in a pan and cook for 5 minutes. Cool.250ml whipped cream ( optional) Remove the tin from the pudding and spoon the blueberries on top. Pipe the cream on top and serve.

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 bubbl

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 mustardBrush 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 18

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 ma

Caramel pecan pancakes3 large eggs1 dessertspoon golden syrup200ml buttermilk300g plain flour1 teaspoon baking soda50ml bannoffee toffee75g chopped pecansOil for cookingWhisk 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 bananas50g butter50g soft brown sugar50ml rumPinch cinnamon4 bananas, peeled and choppedHeat 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.

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 yolkRub 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 corn

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 using4 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 chivesMix 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 t

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 crumbledWhip 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.

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 s

Grilled bacon chop on toast with fermented red cabbage, beetroot and apple, mustard and dill, gherkin sourcreamFermented 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,

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.

Sausage pancakes with cranberry sauce, chipotle cream and chestnut crumb Sausage Pancakes 150g plain flour ½ teaspoon baking soda ½ teaspoon baking powder 1 egg 175ml buttermilk ½ teaspoon salt Freshly ground black pepper 2 shallots, finely chopped 1 tablespoon oil plus more for cooking pancakes 4 finely chopped scallions 150g cooked sausage chopped Cook the shallots in the oil until golden and cool. Whisk the flour, baking soda and powder together. Make a well in the centre and add the egg. Whisk in the buttermilk then add the salt, shallot mixture, scallions and sausage. Heat a pan and wipe with oil. Add dessertspoons of the batter and cook until bubbles appear, flip and cook on other side. Chestnut crumb 25g butter 50g cooked chestnuts finely chopped 50g breadcrumbs 2 teaspoons chopped rosemary 2 tablespoons chopped parsley Cranberry relish 1 red onion, finely chopped 1 tablespoon oil 100ml Port 2 Granny Smith apples, peeled, cored and cut into 1/2cm dice 250g cranberries 75g castor sugar Co

Recipe Pastry:150g butter 225g plain flour Pinch salt Cold water to bind Wrap the butter in parchment and freeze for 45 minutes. Place the flour into a bowl and mix in the salt. Coarsely grate the butter into the flour then rub until the mixture is fine and sandy. Add cold water to bind to a dough, wrap in cling and chill. Roast Celeriac:1 medium celeriac, scrubbed under cold water 1 tablespoon oil Salt Few sprigs fresh thyme Line a baking tray with parchment paper. Cut the wiry bottom from the celeriac and slice into 4 rounds. Place on parchment, brush with oil, season with salt and add the thyme. Cover with foil and roast in a 180oc oven for about 45 minutes or until soft. Mushroom Duxelle:350g mushrooms, sliced 2 tablespoons oil 1 onion, finely chopped 2 cloves garlic, minced 25g butter 75ml Port or red wine 1 tablespoon balsamic vinegar Salt and pepper to tasteHeat a large pan until smoking hot and add the oil ( or use 2 pans so as not to crowd the mushrooms) and mushrooms. Cook for a minute

RecipeBiscuit base 250g gingersnap biscuits, crushed 150g melted butter Grease an 8 inch cake tin. Mix the biscuits with the melted butter and press into the cake tin. Chill.Filling 250g mascarpone cheese 400g full fat cream cheese 75g icing sugar 250ml double cream 1 teaspoon vanilla paste 35g crystallized ginger, finely chopped Whisk the cheeses, sugar and cream until thick. Fold in the ginger and vanilla and spoon onto the biscuit base. Smooth off the top and chill.Pedro Ximenez Sherry candied pears 4 pears 100g castor sugar 75ml Pedro Ximenez sherry 1 tablespoon honey or maple syrypQuarter the pears, remove the core and cut each quarter in half. Heat a large frying pan and sprinkle the sugar over the top. Cook to an amber liquid then add 100ml of boiling water and the sherry. Boil to a thick syrup and add the pears. Cook until the pears are soft and glazed – about 5 minutes. Add the honey and cook for another minute. Cool. Spoon the pears onto the chilled cheesecake.