Cooking with Paula McIntyre

Pumpkin chowder with pumpkin soda farls

Pumpkin Chowder with butterbeans

400g culinary pumpkin ( Crown Prince or onion squash work well) peeled, seeds removed and cut into 1cm dice 100g streaky bacon, chopped 25g butter 1 onion, finely chopped 200g leeks, split washed and chopped 2 cloves garlic, minced 1 teaspoon smoked paprika 750ml chicken stock 1 x 400g tin of butterbeans

Cook the bacon in a dry saucepan until crisp and golden. Remove from pan and add the butter to the pan. Add the onions, garlic and leeks and cook gently until soft. Add the smoked paprika and pumpkin and cook for a minute. Cover with stock and gently simmer until the pumpkin is soft. Take half of the soup and blend to a smooth puree and return to the pan with the beans. Warm through and spoon into bowls. Top with the crispy bacon and serve.

Pumpkin and smoked cheddar soda farls 1 wedge pumpkin – about a sixth of a medium pumpkin 2 teaspoons oil 250g plain flour 175ml buttermilk ¾ teaspoon baking soda ½ teaspoon seasalt 50g smoked cheddar grated

Drizzle the pumpkin with oil and roast in a 180oc oven until soft – about 45 minutes. Remove seeds and skin and puree the flesh. Take 75g of the pumpkin flesh and blend with the buttermilk. Mix the flour, baking soda and salt together then mix in the cheese. Add the pumpkin buttermilk and mix to a smooth dough. Place on a floured surface and flatten into about 1cm thin round. Cut in four farls. Heat a heavy based frying pan or griddle over medium heat and add the farls. Cook for about 5 minutes on each side and then on their side for a minute. When they’re cooked they sound hollow when tapped. Split and butter.

375g dried fruit ( I use a mixture of raisins, sultanas, figs, and cranberries) 50g soft brown sugar 150ml hot strong tea 1 large egg 225g self raising flour 25ml buttermilk

Add the sugar to the hot tea and allow to sit for 5 minutes. Place fruit in a bowl and add the tea. Cover and leave overnight to soak. Line a loaf tin with parchment paper and set oven to 170oc. Whisk the egg and mix into the fruit mixture. Sift in the flour and mix well. Add the buttermilk and mix well. Spoon into the tin and bake for about 45 minutes, in the middle of the oven, or until an inserted skewer comes out clean. Leave in tin for 10 minutes then turn into a wire rack to cool.

Stewed apple 2 bramley apples, peeled, cored and chopped 75g castor sugar

Place in a pan and cook until soft.

Spiced whiskey cream

50g dark muscovado sugar 50ml whiskey 1 teaspoon mixed spice 150ml Greek yoghurt 125ml double cream whipped

Boil the sugar, whiskey and spice to a thick syrup and cool. Mix into the yoghurt and fold in the whipped cream. Serve on the side of the warm or toasted brack with the apples.

Pork tomahawk with hot cabbage, apples and sage, mustard dressing

2 pork tomahawk steaks, about 250g in weight

1 sweetheart cabbage

1 red eating apple, quartered cored and sliced

2 medium onions, peeled and sliced

12 sage leaves

2 teaspoons Dijon mustard

75ml olive oil or good local rapeseed oil

20ml cider vinegar

1 teaspoon honey

Salt and pepper to taste

Season the pork with salt and place fat side down in a pan over medium heat. Cook to render the fat until golden – about 8 minutes. Cook on both sides to seal off and then place in a 180oc oven for 10 minutes. Allow to rest

Quarter and remove core of the cabbage and place in the pork fat. Cook until sealed on both sides and then add the onions. Cook for a few minutes then add the apples and sage. Add a little water and cook until the cabbage is soft.

Whisk the mustard, oil and vinegar together and add the honey and season to taste.

Slice the pork. Add any juices to the pan and arrange the cabbage mixture on a platter. Top with the pork. Drizzle over the mustard dressing and serve.

Recipe

Plum compote

4 plums, halved, stoned and chopped

25g castor sugar

1 tablespoon honey

Place the plums, sugar and honey in a pan and cook until thick and jammy. Cool.

Frangipane

60g soft butter

60g castor sugar

1 egg

50g ground almonds

15g plain flour

Beat the butter and sugar until pale and fluffy. Add the egg and mix well. Whisk in the almonds and flour.

4 thick slices barmbrack

4 dessertspoons damson or plum jam

50g flaked almonds

Place the barmbrack on a baking tray and set oven to 170oc.

Spread the jam over the top, followed by the plum compote and then spread the frangipane evenly over the top of the plums. Sprinkle over the flaked almonds and bake for about 15 minutes or until the frangipane is golden and an inserted skewer comes out clean. Serve hot on their own or with a dollop of cream.

Recipe

500g carrots, scrubbed well and cut in half lengthwise, ends trimmed 4 tablespoons good local rapeseed oil or cooking oil 2 medium onions, finely sliced 25g chopped root ginger 2 cloves garlic, minced 1 litre vegetable or chicken stock 1 red chilli, finely sliced 4 small shallots, peeled and finely sliced 50g pumpkin seeds coarsely chopped

Set oven to 190oc. Take a large sheet of parchment paper and place carrots on one side. Drizzle over a tablespoon of the oil and season with salt. Fold over the paper and twist the edges to seal in the carrots. Bake in the oven for about an hour or until soft. Cook the onions, ginger and garlic in another tablespoon of the oil until soft and golden over low heat – about 10 minutes. Add the carrots and stock and simmer for 10 minutes. Blend to a smooth soup and check seasoning. Heat the remaining oil over low heat and add the shallots and chilli. Cook gently until the shallots are golden. Add the pumpkin seeds and cook until they pop. Remove from heat and season with salt. Spoon the soup into bowls or cups and sprinkle over the crispy pumpkin seed mixture.

Pear and blueberry buckle 2 pears 50g castor sugar 1 tablespoon honey 150g frozen blueberries Peel, core and dice the pears and cook with the sugar and honey until soft. Add the blueberries. Cool. Cake batter

60g soft butter 150g castor sugar 1 egg 125ml buttermilk 250g plain flour 1 teaspoon baking powder

Butter and line a 23cm cake tin with parchment paper and set the oven to 180oc. Beat the butter and sugar until pale and fluffy. Mix in the egg. Mix the flour and baking powder and add half of this mixture to the butter mixture with half the buttermilk. Mix until incorporated then add the remaining flour and buttermilk and mix to a smooth batter. Fold in half the pear and blueberry mixture. Spoon half the batter into the bottom of the cake tin and smooth off. Add the remaining pear mixture and then top with the rest of the cake batter. Topping

50g castor sugar 25g oats 50g plain flour 60g diced butter

Rub together to coarse crumbs. Sprinkle the topping over the cake and bake for about 45 minutes or until an inserted skewer comes out clean.

Breton Chicken

8 chicken thighs, skin on bones removed ( see below for chicken stock recipe) 1 tablespoon oil 25g butter 1large leek, split, washed and chopped 200ml dry local cider 1 bay leaf 200ml chicken stock 75ml double cream 2 teaspoons Dijon mustard Handful chopped parsley

Heat the oil in a large frying pan. Season the chicken with salt and add skin side down in the pan and cook until the skin is crisp and golden. Flip over and cook for a couple of minutes on the other side. Remove from pan and set aside. Add the butter to the pan and add the leeks. Season with salt and pepper and cook for 5 minutes. Add the cider and bay leaf. Boil to reduce by half. Add the stock and boil for 5 minutes. Return the chicken thighs to the pan and simmer for 10 minutes. Add the cream, mustard and parsley and mix well. Cook for another 5 minutes then check seasoning, remove bay leaf and serve.

Chicken Stock

Bones from chicken thighs 1 tablespoon oil 1 stick celery, chopped roughly 1 onion, chopped ½ carrot chopped 1 bay leaf 4 peppercorns crushed Few sprigs thyme

Heat the oil in a saucepan until hot and add the bones. Cook until well coloured. Add the celery, onion and carrot, lower the heat and cook for 10 minutes. Add the bay, peppercorns and thyme and cover with cold water. Bring to a simmer for about 2 hours, make sure liquid is topped up. Strain and use what you need. The rest can be frozen.

500g shin of beef 2 tablespoons oil 2 large carrots peeled and roughly chopped 1 onion, roughly chopped 2 sticks celery chopped 2 cloves garlic, minced 1 tablespoon tomato puree 750ml beef stock 1 tablespoon Worcestershire sauce 2 tablespoons balsamic 350g pasta - I used pacheri 75g grated parmesan or hard cheese

Heat a tablespoon of the oil in a casserole until smoking hot. Season the beef with salt and sear on both sides for a couple of minutes. Remove from pan and add the onion, celery and carrots and the remaining tablespoon of oil. Cook for 5 minutes to colour then add the tomato puree and stir well. Cook for a minute and add the stock, vinegar and Worcestershire sauce. Bring to boil and return beef to pan. Cover and bake in a 140oc oven for about 2 hours or until fork tender. Cook the pasta according to the pack. Remove carrots and add 150ml of liquor and blend well. Take the remaining liquor and boil to reduce by half. Blend and check seasoning. Shred the beef and add to the meat liquor. Drain the pasta and add to the meat with the carrot puree, stir well and add a bit of cooking water to loosen if needed. Mix in half the cheese and spoon into bowls. Sprinkle the rest of the cheese over the top and serve.

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Paula shows John how to make chocolate peppermint traybakes.

Coconut cheesecake cream

250g cream cheese 250g mascarpone 50g castor sugar 250ml double cream 1 teaspoon vanilla extract 50g desiccated coconut 25g icing sugar

Take 125g of the cream and add the vanilla and sugar. Bring to a simmer until sugar has dissolve and add the coconut. Turn off the heat and cool for 30 minutes. Whisk the cream cheese, mascarpone, remaining cream together and add the coconut cream mixture and icing sugar. Orange Crumble 100g plain flour 80g soft butter 100g castor sugar Zest 1 orange. Rub the flour and butter to coarse crumb texture. Add the sugar and orange zest Spread over a tray lined with parchment paper. Bake for 15 minutes at 180oc or until golden and crisp. Cool and break up into a crumble.

Poached Rhubarb 4 stalks rhubarb, cut into 2cm pieces 500ml local apple juice 250ml water 50g castor sugar 2 tablespoons grenadine

Place the water and sugar in a large saucepan and simmer until sugar has dissolved. Add the apple juice and bring to a simmer. Add the grenadine and gin and then the rhubarb. Cover the surface with parchment paper and lower the heat to as little as possible. Cook for about 3 minutes then turn off and allow the rhubarb to cool in the liquor. Store in the fridge and use as necessary. The juice can be added to sparkling water, wine or gin and tonic.

Spoon the coconut cream into bowls, make a well in the centre, spoon in some rhubarb and scatter over the crumble.

1 sheet ready rolled puff pastry 60g soft butter 60g castor sugar 1 egg 50g ground almonds 15g plain flour 15g cocoa powder 1 egg yolk 10g melted butter 1 tablespoon Demerara sugar 1 tablespoon maple syrup 175g cherries, stone removed

Place the pastry on a lightly greased baking tray. Beat the castor sugar and butter until pale and fluffy. Add the egg and mix well. Mix in the almonds, cocoa and flour to a smooth paste. Score a border of 1cm thick around the pastry, prick the middle with a fork and brush all over with the egg yolk. Spread the frangipane into the centre rectangle within the border. Press the cherry halves into the frangipane. Brush all over with the melted butter and sprinkle the Demerara sugar over evenly. Bake in a 180oc preheated oven for about 25 minutes or until frangipane is cooked through. Brush with the maple syrup and cool slightly before serving.

Spiced Courgette fritters with yoghurt dressing

125g mashed potatoes 250g coarsely grated courgettes ½ teaspoon salt 4 scallions, finely chopped 45g rice flour 1 teaspoon garam masala ½ teaspoon cumin seeds ½ teaspoon nigella seeds Oil for shallow frying

Mix the courgettes with the salt and leave for 10 minutes. Squeeze through a sieve to get rid of as much water as possible and place in a bowl with the potatoes, scallions, rice flour, and spices. Mix well. Form into small golf ball size pieces – roll and then flatten. Heat a quarter of thumb nail depth of oil in a frying pan and add the fritters. Cook until golden on both sides – about 2 minutes each side. Drain on kitchen paper and serve with the yoghurt dressing.

Yoghurt Dressing

250ml Greek style yoghurt ½ teaspoon salt 2 tablespoons oil 2 teaspoons cumin seeds 2 cloves garlic, minced 2 teaspoons curry leaves ½ teaspoon turmeric ½ teaspoon Kashmiri chilli powder

Season the yoghurt with salt in a bowl. Heat the oil in a pan and add the cumin seeds. When they pop add garlic and curry leaves. Cook gently until the garlic is golden. Add the turmeric and chilli powder and remove from heat. Pour the mixture over the surface of the yoghurt and serve with the fritters.

Braised local beans with parma ham and spaghetti

1 stick celery, finely chopped 1 onion, finely chopped 2 cloves garlic, minced 25g butter 4 slices parma ham, shredded 1 tablespoon tomato puree 250g mixed beans ( runner beans and green beans) topped tail and cut into 2cm pieces 250g local tomatoes cut the same size or whole if cherry tomatoes 250ml stock 300g dried spaghetti 75g hard cheese like parmesan/ Cais na Tire/ pecorino Handful fresh basil, parsley or lovage, chopped 1 tablespoon of good olive oil

Cook the onion, garlic and celery in the butter in a pan over low heat – keep a lid on and give it a stir occasionally, for 15 minutes or until soft. Add the ham and cook for a couple of minutes. Mix in the tomato puree and add the beans, tomatoes and stock. Place the lid on and simmer for 10 minutes. Cook the spaghetti for 10 minutes and then drain and add to the braised beans. Mix in the cheese and herbs. Check seasoning and serve in bowls with a drizzle of the good oil.

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.

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.

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.

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

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.

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.

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