Cooking With Paula Mcintyre

Flatbread dough 200g plain flour 200g spelt flour or medium wholemeal 7g instant dried yeast ½ teaspoon salt 25ml good local rapeseed oil or olive oil 75ml buttermilk 150ml lukewarm water Mix the flours with the yeast and the salt and make a well in the middle. Add the oil, buttermilk and water and mix to a dough – add a little more water if necessary. Turn onto a floured surface and knead for 5 minutes. Place in a lightly oiled bowl and cover for an hour.Chorizo and onion topping with scarmorza cheese 100g sliced chorizo 1 tablespoon oil + more for cooking the flatbreads 4 onions, finely sliced 125g coarsely grated scarmorza cheese or substitute cheddar Heat the oil in a pan and add the chorizo. Cook for a minute then add the onions. Cook gently until golden and soft. Divide the dough into 4 and roll each piece into a thin circle. Add a tablespoon of oil to a large frying pan and when hot add the flatbread. When bubbles appear flip over, lower the heat and spoon over a quarter of the chorizo mix and

Oat shells 75g rolled oats 50g plain flour 75g soft brown sugar 50g cold butter diced 1 teaspoon honey 1 egg yolkRub the oats, flour and butter together until the mixture resembles fine crumbs. Add the sugar, honey and egg yolk and mix to a dough. Lightly butter a 12 hole tartlet tray and set oven to 180oc. Divide the mixture into 12 pieces – you can eyeball this or weigh the mixture and divide by twelve. Take pieces of the dough and roll into a ball with wet hands then flatten to fit into the hole. Repeat with all the mix and then bake for 12 minutes. Allow to cool in the tray for 10 minutes then remove.4 red eating apples 1 dessertspoon honey 25g castor sugar Juice half a lemonPlace the lemon juice in a bowl. Cut the apples in quarters, peel and remove the core and then cut into small dice. Toss in the lemon juice. Place the honey, sugar and apples in a pan and cook until apples have softened but still intact. Drain the apples and place in a bowl. Boil the liquor to a thick syrup and add to the apples

275g coarsely grated courgette 1 onion finely chopped 2 cloves garlic, minced 1 egg 75g plain flour 75g chickpea flour 1 teaspoon chipotle chilli paste ½ teaspoon seasalt Oil for cooking Mix the courgette, onion and garlic with salt. Add the egg, flours and chilli and mix to a batter. Cover the bottom of a frying pan with oil and when medium hot add tablespoons of the batter. Cook for about 2 minutes each side or until golden. Drain on kitchen paper and serve.You can cook them in batches and keep warm in the oven until all are cooked. Tomato Salad 350g local tomatoes, halved or larger ones quartered 1 small red onion or 2 shallots finely sliced 150g olives ( I used tinned anchovy stuffed green olives) cut in half 1 teaspoon capers finely chopped 1 tablespoon good balsamic vinegar 50ml good olive oil Handful basil leaves Salt and pepper to taste Place the tomatoes in a bowl and mix in the onion, olives and capers well.Season with salt and pepper. Mix the balsamic with the oil and toss into the mi

RecipeHomemade mayonnaise 1 egg yolk 1 teaspoon Dijon mustard 1 tablespoon white wine or cider vinegar 200ml light vegetable oil or good local rapeseed oil Juice of 1 lemon ( keep the zest for the crab) Salt to taste Blend the egg yolk, mustard and vinegar together for a minute then slowly trickle in the oil,blending as you do. When fully incorporated add the lemon juice and check seasoning. This is more than you need for the crab but store in the fridge for up to a week.Crab salad 200g white crab meat 100ml of mayonnaise 2 tablespoons chopped fresh dill – keep a few fronds for on top Zest of lemon from above Salt and pepper to taste Pick through the crab in case there’s any rogue shells. Mix in the remaining ingredients and check seasoning.Pickled radish 10 radishes, finely sliced 2 shallots, finely sliced 50ml cider or white wine vinegar 50ml water 2 teaspoons castor sugar ½ teaspoon salt Place the vinegar, water, sugar and salt in a pan and cook until sugar has dissolved. Mix the radishes and s

RecipeAlmond crumble 25g soft butter 30g plain flour 25g finely chopped almonds nuts 30g castor sugar Rub the butter and flour together to coarse crumbs. Rub in the sugar and nuts.Raspberry Clafouti 300g raspberries, tossed in 25g castor sugar and 3 tablespoons brandy or whiskey 30g melted butter plus more for greasing 2 tablespoons Demerara sugar 3 eggs 40g castor sugar 250ml whole milk 75g plain flour 1 teaspoon vanilla extractBrush a baking dish with butter and scatter over the Demerara sugar. Set oven to 180oc. Whisk the eggs with the sugar until pale and creamy – will take about 8 minutes at full speed with an electric mixer. Sieve in sugar and add the milk. Whisk to a smooth batter and then whisk in the vanilla, flour and melted butter. Spoon the raspberries and any juices into the dish and pour the batter on top. Scatter over the crumble and bake for about 25 minutes. Serve straightaway from the oven.White chocolate cream 250ml double cream 50g white chocolate finely grated Whisk the cream

Recipe4 x 175g lamb leg steaks Oil for brushing Salt and freshly ground pepper Brush the lamb leg steaks lightly with oil and season with salt. Place on hot barbecue and cook for a few minutes to your liking on each side. Remove from grill, season with pepper and allow to rest for a few minutes before slicing. Barbecued broadbeans 1kg broadbeans in the podPlace on a hot barbecue and cook for about 3 minutes each side or until slightly scorched. You could do this on a ridged grill pan. Allow to cool slightly and then pop out of shells. Zhoug Handful coriander , chopped Handful parsley, chopped 75ml good local rapeseed oil or olive oil 1 teaspoon fresh chopped red chilli Pinch sugar Pinch ground cloves Crushed seeds from 6 cardamom pods ½ teaspoon ground cumin 1 clove garlic Salt to tasteBlend to a smooth sauce and season to taste.2 little gem lettuce, separated into leavesArrange the lettuce on a platter. Slice the lamb and arrange around the platter. Spoon over the zhoug. Would be lovely with some ne

Recipe2 duck breasts Salt to season 2 teaspoons honey 1 tablespoon sherry vinegar ¼ large watermelon 1 cucumber 1 tablespoon toasted sesame seeds 1 teaspoon sesame oil 1 tablespoon soy sauce Juice and zest 1 lime 2 tablespoons mint leaves 4 scallions, chopped Handful coriander 50ml light oilScore the fat on the duck and season with salt. Place fat side down in a cold pan over low heat and gently cook until the duck fat is golden and crisp – will take about 15 minutes. Turn over and cook through. Rest the duck breast ( keep the fat for potatoes or roast vegetables). Peel the watermelon and cut into 2cm dice. Peel the cucumber and finely slice. Mix a tablespoon of the honey with the vinegar, lime juice, zest, sesame oil, oil and soy sauce. Brush the rested duck breast with the remaining hot and heat in a clean pan to caramelize. Slice thinly. Mix the cucumber, watermelon, mint and scallions and dressing with half the dressing. Spoon onto a platter and arrange the duck on top. Scatter over the sesame see

Blackcurrant compote 350g blackcurrants, stems removed 100g castor sugar Simmer in a pan for 5 minutes then cool.Lemon sabayon cream 3 egg yolks 75g castor sugar 50ml Limoncelllo or zest and juice 1 lemon 250g mascarpone 100ml double cream Place in a heat proof bowl over a pan of simmering water. Whisk continuously until the mixture thickens and is pale. Remove from heat and continue to whisk for a couple of minutes. Cool for 5 minutes. Whisk in the mascarpone until smooth then whisk in the cream for a couple of minutes – the mixture should be like thick custard. Spoon the blackcurrant into 4 bowls and top with the sabayon. Chill until ready to serve.Lemon and pistachio crumble 50g plain flour 40g butter, at room temperature 50g castor sugar Zest 1 lemon 50g shelled pistachios, coarsely chopped Line a baking tray with parchment paper and set oven to 180oc. Rub the flour and butter until it resembles coarse crumbs. Mix in the pistachios and lemon zest well. Spread onto the baking tray and bake for about

Fennel butter 1 shallot, finely chopped 1 clove garlic, chopped 1 tablespoon olive oil 200ml dry white wine 250g soft butter Large handful fennel herb chopped ( substitute any soft herb like basil, chives, parsley etc)Cook the shallot and garlic in the oil until golden. Add the wine and reduce until none of the liquid remains. Blend with the butter and fennel to a smooth paste. Roll in cling in the shape of a sausage and chill. Can be divided up and frozen in batches.350g fregola ( or substitute orzo pasta) 2 shallots, finely chopped 2 cloves garlic, minced 1 tablespoon olive oil plus more for brushing 200g heritage tomatoes, cut into 2cm chunks 1 yellow courgette 1 green courgette 200ml vegetable stock 1tablespoon balsamic vinegar 75g grated parmesan 50g fennel butter ( or just use regular butter) Chopped parsley, lovage to finishSlice the courgettes in half lengthwise then cut into ½ cm thick strips. Brush with oil and cook on a hot griddle pan to scorch for about 2 minutes each side – season

Recipe150ml double cream 150ml whole milk 1 teaspoon vanilla paste 3 leaves gelatine 125g castor sugar 350g Greek style yoghurt Soak the gelatine in cold water for 10 minutes. Place the cream, milk, vanilla and sugar in a pan and simmer until the sugar has dissolved. Squeeze the water from the gelatine and add to the mixture and remove from heat. Cool to room temperature and fold in the yoghurt. Pour into 4 glasses and set in the fridge for a few hours.Strawberry Jelly 200g strawberries chopped 50g castor sugar 100ml cider 2 leaves gelatine Soak the gelatine in cold water for 10 minutes. Place the strawberries,sugar and cider in a pan and simmer until the berries are soft. Blend to a smooth puree and add the gelatine leaves. Pass through a sieve. Brush a plastic container with oil and line with cling. Pour in the jelly mixture. Allow to set in the fridge for a few hours. Remove from container and cut into squares.250g strawberries, hulled and halved 1 teaspoon castor sugar Mix the strawberries and sug

Recipe8 boneless, skinless chicken thighs, sliced in 4 1 teaspoon smoked paprika ½ teaspoon English mustard powder ½ teaspoon garlic powder 2 teaspoons brown sugar 1 teaspoon onion granules ¼ teaspoon salt Few grinds pepper Oil for brushing Place the chicken in a bowl. Mix the smoked paprika, mustard, garlic, sugar, onion granules salt and pepper together. Take a teaspoon of the mixture out for the corn and mix the rest thoroughly in with the chicken. Allow to marinate for a few hours in the fridge. Thread onto skewers. Alternatively you can rub the whole thighs with the spice mixture. Cider spritz 200ml dry cider 2 tablespoons Worcestershire sauce 2 tablespoons cider vinegar Place in a pan and boil to reduce by half. Place in a spritz bottle if you have one.Brush the kebabs with oil and grill for 3 minutes each side on high barbecue heat. Spritz or brush with the cider mixture as you grill and turn. Grilled corn salad 2 corn on the cob Oil for brushing Salt Teaspoon spice rub 1 leek, split and was

RecipePineapple semifreddo with candied white chocolate and coconut crumb Pineapple semifreddo 2 egg yolks 100g castor sugar 150ml pineapple juice Zest and juice 1 lime 25g cornflour 200g pineapple flesh, blended 350ml double creamPlace the egg yolks, sugar, pineapple juice, lime juice and zest and cornflour in a saucepan and whisk until smooth. Place over heat and whisk constantly until thick . Spoon immediately into a bowl and add the pineapple puree. Allow to cool. Whip the cream and fold into the mixture. Brush a one pound loaf tin with oil and line with cling film. Spoon the mixture in, cover and freeze.Toasted coconut and burnt white chocolate crumb 100g white chocolate, chopped 35g desiccated coconut Line a baking tray with parchment paper and set the oven to 140oc Spread the chocolate over the tray and cook for 10 minutes. Sprinkle over the coconut and cook for another 5 minutes. Cool then chop the mixture. Remove semifreddo from the tin 20 minutes before you serve. Slice and roll in the crum

Recipe4 x 200g pork shoulder chops 200ml dry cider 500ml water 15g seasalt 30g brown sugar 1 teaspoon mustard seeds 1 clove garlic, smashed 2 sprigs fresh rosemary Place the cider, water, salt, sugar, mustard seeds, garlic and rosemary in a pan and simmer until sugar and salt have dissolved. Cool completely. Place the chops in a container and cover with the brine. Cover and chill overnight. Remove from brine and pat dry on kitchen paper.1 tablespoon oil 150ml dry cider 2 tablespoons Worcestershire sauce 1 tablespoon cider vinegar 1 tablespoon honeyBoil the cider, Worcestershire, vinegar and honey until reduced by half. Rub the oil on the chops and place on barbecue or hot pan. Cook for 2 minutes each side then lower the heat and brush with the glaze for another 3 minutes each side or until cooked through. Allow to rest for 5 minutes before slicing.Grilled apple and walnut salad 2 red eating apples Oil for brushing 75g walnuts toasted in a pan for a minute and coarsely chopped 2 red onions 1 litt

Tonnato 125g tinned or jarred tuna, drained weight 1 garlic clove, peeled Juice of half a lemon 1 egg yolk 1 small handful parsley leaves 1 teaspoon Dijon mustard 150ml good quality local rapeseed oil or olive oil Salt and pepper, to season Put all the ingredients, except the oil and seasoning, into a food processor or a bowl suitable for an immersion blender, and pulse until smooth. While pulsing, add the oil, bit by bit, then blend until smooth. The consistency should be loose, but not runny – somewhere between single and double cream. Taste and add more lemon juice, salt and pepper, as needed.Grilled asparagus 12 spears asparagus Oil for brushing and drizzling Seasalt Shaved parmesan Fresh oregano or basil leaves Peel the bottom of the asparagus with a vegetable peeler and break off the rough part at the end. Bring a pan of boiling water to the boil and add the asparagus. Cook for a minute and drain well. Brush with oil, season with seasalt and cook on a hot grill pan or barbecue for a minute each side

Crème Caramel with orange, date and sherryCrème Caramel 500ml whole milk 225g castor sugar 1 teaspoon vanilla paste 4 eggs + 1 yolk Take 4 x approximately 200ml ramekins or 4 metal pudding bowls and place on a folded towel or blue cloth in a roasting tin. Set the oven to 130oc. Heat 100g of the sugar in a pan and cook until a golden amber colour. Divide among the bottom of the ramekins and allow to set. Place the milk and vanilla in a pan and bring to a simmer. Whisk the eggs and yolk with remaining sugar and pour over the hot milk. Whisk then pass through a sieve into a jug. Pour into the ramekins. Pour boiling water half way up the outside of the ramekins in the pan and cook for about 45 minutes or until wobbly but set. Cool in the tray and then chill in the fridge. Orange,date and sherry salad 2 large oranges 75g chopped dates 50g dark brown sugar 1 teaspoon vanilla paste 50ml Pedro Ximenez sherry Peel the oranges with a serrated knife, including the pith. Segment the oranges by going in between th

4 x 175g fillets hake, scaled and pinboned 200ml water 15g seasalt 2 tablespoons oil 25g butter Place the water and salt in a pan and bring to a simmer until salt has dissolved. Cool completely then submerge the hake in the brine and leave for an hour. Remove and pat dry on kitchen paper. Heat the oil in a large non stick frying pan ( or line a frying pan with parchment paper to ensure no sticking). Add the oil and heat until hot. Add the hake, skin side down and press into the pan. Cook for 5 minutes or until skin is golden. Add the butter and cook for a minute then flip over a cook through on the other side for a couple of minutes. Allow to rest for a couple of minutes before serving.Cucumber and dill veloute ½ cucumber 1 shallot, finely chopped 15g butter 150ml dry white wine or dry cider 200ml chicken stock 75ml double cream 2 tablespoons chopped dill Salt to taste If you have a small melon baller, make about 20 balls out of the cucumber. If not, cut the cucumber in half lengthwise, then in half a

Chocolate buttermilk slab cake 275g castor sugar 125g chopped dark chocolate 90g butter 175ml water 225g plain flour ¾ teaspoon baking soda 100ml buttermilk 2 eggsSet the oven to 170c. Line a brownie tin with parchment paper. Place the sugar, chocolate, butter and water in a saucepan and cook gently until the chocolate and butter have melted. Cool Whisk in the buttermilk and eggs. Sift the flour and baking soda together and fold into the mixture. Spoon into the cake tin and bake for 45 minutes or until an inserted skewer comes out clean. Allow to cool and remove from tin.Raspberry ripple cream 100g frozen raspberries 50g castor sugar 500ml double cream 1 tablespoon icing sugar Cook the raspberries and castor sugar for 5 minutes then press through a sieve. Cool. Whip the cream and sweeten with the sugar. Fold the raspberry puree through the cream. To assemble 125g fresh raspberries Dehydrated raspberries ( optional) Fresh mint or angelica Cut the cake in half and spread two thirds of the cream on top.

400g haloumi, cut into 12 slices ½ small onion, chopped 1 clove garlic, chopped ½ teaspoon smoked paprika Zest and juice 1 lemon 1 teaspoon fresh oregano or ¼ teaspoon dried 25ml olive oil Blend the onion,garlic, paprika, lemon, oregano and oil to a smooth paste. Rub all over the haloumi and marinate in the fridge for a few hours, 8 slices sourdough bread Soft butter to spread 75g finely grated hard cheese like parmesan or vintage gouda Butter the bread on both sides. Arrange the haloumi over 4 slices and scatter over half the hard cheese. Place the other slice on top. Place in a grill pan or large frying pan and sprinkle some of the hard cheese on top. Cook for a couple of minutes then flip and sprinkle the rest of the cheese on top. Cook until golden and crisp on both sides. Tzatziki 400g thick Greek style yoghurt 1 cucumber Zest of 1 lemon Juice of half the lemon 1 clove garlic, grated finely 25ml olive oil 1 tablespoon finely chopped fresh mint 1 tablespoon finely chopped fresh dill Salt and pep

4 pork chops about 150g each 2 eggs 100g plain flour seasoned with salt and pepper 100g panko breadcrumbs (crispy Japanese crumbs available in most supermarkets) or regular breadcrumbs 50g finely grated parmesan oil for fryingSet the oven to low heat – about 80°c. Beat the eggs in a dish. Place the seasoned flour in another and mix the crumbs and parmesan in another. Place a chop on a sheet of parchment, top with another sheet and beat with a rolling pin to flatten into escalopes. Dip the escalopes in the flour, then the egg and then cover with the crumbs. Heat a thumb nail depth of oil in a frying pan over medium high heat. Place a wire rack on a roasting tray. Add the escalopes one or two at a time into the oil – don’t over crowd and cook for about 3 minutes on each side or until golden and crisp. Place on rack and in oven while you cook the rest.Apple and celery salad 4 stalks of celery from inside 1 Granny Smith apple 150ml sour cream 100ml olive oil or good local rapeseed oil 2 tablespoons chopped

Meringues 3 egg whites 175g castor sugar 1 teaspoon white wine vinegar 1 teaspoon cornflour Set the oven to 120oc and line a baking tray with parchment paper.Whisk the egg whites in a clean bowl to stiff peaks. Slowly add the sugar, whisking all the time. Whisk in the vinegar and cornflour. Spoon into a piping bag and pipe circles onto the tray and then pipe up on each to make a nest. Bake for about an hour or until set. Turn off the oven and allow the meringues to cool in the oven. Crushed berry and coconut cream 100g frozen mixed berries 35g castor sugar 200ml double cream 25g desiccated coconut toasted in a dry pan until goldenSprinkle the sugar over the berries and leave until defrosted. Crush with a fork. Whip the cream to stiff peaks and fold in the berries and all but a teaspoon of the coconut. Lime Curd Zest and juice of 3 limes 3 egg yolks 100g castor sugar 25g cornflour mixed with 35ml water 75g butter, cut into dice Place the lime zest and juice in a pan and bring to the boil. Whisk the eg