Cooking With Paula Mcintyre

150g chopped dark chocolate 300ml double cream 25g soft brown sugar 4 egg yolks 2 tablespoons plain flour 25ml whiskey or rum ( optional)Butter 4 ramekins and set oven to 200°c. Place chocolate, cream and sugar in a pan and heat gently, stirring until the chocolate melts. Whisk the yolks with the flour and rum in a bowl until smooth. Mix in the chocolate mixture well and pour into ramekins. Place in a roasting dish and pour bowling water half way up the ramekins. Bake until just set – about 25 minutes.Roasted cherries 200g cherries, stoned 25g soft brown sugar 15g butter 1 teaspoon vanilla extract 1 tablespoon brandy or cherry liqueurHeat the butter and sugar in a pan until butter has melted. Add the cherries and vanilla and cook for 5 minutes. Flame with the brandy. Spoon onto the puddings, dust with icing sugar and serve.

Pot roast bacon 1 kg bacon loin joint 2 onions, roughly chopped 1 bay leaf Few sprigs thyme Place the bacon in pot that fits in the oven and add the onions, bay, thyme and cover with water. Add a lid and cook at 180°c for about an hour and half. Remove bacon and allow to rest. When ready to serve – place in a pan fat side down and cook until golden. Slice and serve with the accompaniments. Grilled cabbage and scallions 1 sweetheart cabbage 10 scallions Oil for cooking Salt for seasoningCut the cabbage in half through the root and cut each half into 3 wedges through the root. Brush with oil, season with salt and cook on a hot grill pan for about 3 minutes each side and on its side until soft. Remove. Brush the scallions with oil and cook on the pan until wilted on both sides. Season with salt.Proper parsley sauce 500ml of stock from cooking the bacon including the onions ( discard bay and thyme) 25g butter 15g plain flour Handful curly parsley roughly chopped – don’t be shy with the handful! 1 teaspoon

200g medium egg noodles 4 scallions finely chopped 1 tablespoon finely chopped kimchi 2 eggs whisked with a fork 1 teaspoon sesame oil 25ml soy sauce Oil for cooking Cook the noodles according to the pack and drain well. Toss in the sesame and cut them up roughly with knife and allow to cool. Mix in the eggs, scallions, kimchi and soy very well. Take a small pan or one big one and cover the bottom with oil and when hot add a handful of the mixture. Cook for about 2 minutes on high heat and flip over. Add a little more oil and cook for another 2 minutes or until crisp on both sides. Repeat with rest and keep warm in a low oven.Hot and sour peanuts 200g peanuts 1 tablespoon gochujang 1 tablespoon onion powder 1 clove garlic finely grated 1 tablespoon sumac 1 tablespoon castor sugar 50ml rice wine vinegar Whisk all the ingredients apart from the peanuts. Heat a pan and add the nuts. Toss around for a minute and add the mixture. Cook to coat for a minute. Allow to cool and chop coarsely. To assemble 2

200g plain flour 100g cold butter 35g icing sugar 1 egg Rub the flour and butter together until the mixture resembles fine breadcrumbs. Add the sugar and mix well. Make a well in the centre and add the Mix to a dough Wrap in cling and chill for 20 minutes.Apple and blueberry filling 3 medium cooking apples 3 red eating apples 250g frozen blueberries 25g butter 75g castor sugar Pinch allspice ½ teaspoon cinnamon Peel, core and chop the apples into 2cm pieces. Heat the butter and sugar in a skillet or pan that can go into the oven. Add the apples and cook for 5 minutes to soften. Add the blueberries and spices. Cool.1 egg yolkRoll out the pastry to in a circle to fit over the apple mixture. Place on top and tuck in. Trim the edges. Roll the trim and cut into leaf shapes. Brush the top with egg yolk then add the leaves. Brush with egg yolk. Bake in a 180oc oven for about 30 minutes or until golden, crisp and bubbling. Custard 2 egg yolks 25g castor sugar 1 tablespoon cornflour 100ml whole milk 200ml

150g wholemeal flour 100g plain flour Pinch salt 50ml vegetable oil 150ml waterMix the flours, salt and oil in a bowl and add a little water a time to combine to a soft dough. Knead and then place in a bowl for 20 minutes to rest. 200g potatoes, peeled and diced 1 onion, finely chopped 1 tablespoon finely grated ginger 1 teaspoon finely chopped chilli 1 teaspoon garam masala ½ teaspoon chilli powder 25g butter 1 tablespoon chopped coriander Boil the potatoes until soft and drain well. Mash them. Fry the onion, ginger and chilli in the butter until golden. Mix into the potatoes with the chilli powder and coriander and cool. Divide dough into 6 Roll into an 8cm circle. Place a sixth of the potato mixture in the middle and fold over and seal with a little water round the edges. Form into a ball and roll out to a 15 cm circle Rub a hot pan with a little butter and cook the paratha on one side for about 2 minutes. Brush the top with a little butter and flip and cook for 2 minutes on the other sideCoriand

Gingerbread 75g butter + extra for buttering 100g dark muscovado sugar 100g golden syrup 35g crystallized ginger roughly chopped 50ml whole milk 1 egg 2 teaspoons ground ginger 150g self raising flour Icing sugar to dustLightly butter a cake tin and dust with flour, shaking off the excess. Set oven to 180°c. Place butter, sugar and syrup in a pan and gently cook until the sugar has dissolved. Cool for 5 minutes. Blend the egg, crystallized ginger and milk together. Whisk into the butter mixture and then mix in the flour and ground ginger to a smooth batter. Pour into the tin and bake for about 40 minutes or until an inserted skewer comes out clean. Cool in the tin for 10 minutes then turn onto a plate and dust with icing sugar.Candied Tangerines 4 tangerines 50g castor sugar Pinch cinnamonPeel the tangerines and slice in half. Heat the sugar in a large hot pan and cook until caramelized. Add 50ml of hot water and cook to thick syrup. Add the cinnamon and then the tangerines cut side down. Cook until

200g fine noodles 25g grated root ginger 1 onion, finely chopped 2 cloves garlic, minced 6 scallions finely chopped 1 aubergine cut into 2cm dice 100g of either cooked bacon or ham chopped 1 tablespoon tomato puree 1 teaspoon gochujang or chilli paste 1 teaspoon sesame seeds 1 tablespoon toasted sesame seeds 100ml oyster sauce Oil for cooking Cook the noodles as per pack instructions, drain and toss in the sesame oil. Heat a tablespoon of oil in a wok and when smoking add the aubergines, cook until golden and set aside. Wipe out the wok and add another tablespoon of oil. Add the onions, garlic and ginger and cook until golden. Add the bacon and cook for a minute. Add the chill paste and tomato puree and cook for a minute stirring around. Add the oyster sauce and return the bacon and aubergines to the wok with the noodles. Stir well to combine. Spoon into bowls and top with the sesame seeds and scallions.

Paula's "Burns Night" SupperHaggis stuffed chicken thighs 6 chicken thighs, skin on, bone removed 75g crumbled haggis 75g sausage meat 25g breadcrumbs 1 onion, finely chopped Mix the haggis, sausage, crumbs and onion well. Place chicken on a board, skin side down and divide the stuffing among the thighs. Roll up the thighs to enclose the stuffing. Take a square of foil, place chicken on top, wrap up into a parcel and twist the ends. Repeat with remaining chicken and place in a roasting tray. Add 100ml of water and bake for 30 minutes at 180oc or until an internal temperature of 75oc is reached. Allow to rest for 10 minutes in the foil. Whiskey sauce 2 shallots, finely chopped 35g butter 50ml Scotch 200ml chicken stockCook the shallots in 15g of the butter until soft and golden. Add the stock and boil to reduce by half. Remove chicken from foil and strain any juices into the pan. Boil until sauce is spoon coating consistency. Lower heat and whisk in remaining butter, check seasoning.Brown butter mash

Flaky pastry225g plain flour 150g butter Pinch salt Cold water to bind Wrap the butter cling and place in freezer for 45 minutes. Mix the salt and flour together and then grate the butter from frozen into the bowl. Mix together then rub to breadcrumb consistency. Add cold water to bind, mix to a smooth dough, roll into a sausage shape and chill for an hour. Roll into a rectangle about 50cm x 30cm on a floured surface. Take a third of the pastry and fold into the middle and fold over the top third. Turn by 180 degrees and roll into the same size rectangle and fold in the same way. Divide the pastry roughly in half but with one side a bit bigger than the other. Roll out the smaller side into a 30cm round and place on a parchment lined baking tray. Use a knife to cut round a plate and use the trimmings for the top. Roll the other piece into a 40 cm round. Place on parchment paper and chill until ready to assemble.Mushroom Duxelle 350g mushrooms, sliced 1 tablespoon oil 2 shallots, finely chopped 25g butt

Mulled fruit 250g frozen mixed berries 100g castor sugar 200ml water 2 cloves 1 cinnamon stick, split in half 150ml red wine 4 large pears 4 plumsPlace the berries, sugar, cloves, wine, cinnamon stick and water in a pan and simmer for 5 minutes. Remove the cloves and cinnamon and blend to a smooth sauce and pass through a sieve into another pan. Peel the pears and cut in half through the root. Remove core with a melon baller or teaspoon and place in the berry liquor. Cover with a sheet of parchment and simmer gently for 10 minutes. Cut the plums in half, remove the stone and add to the pan. Simmer until pears and plums are just done. Remove pears and plums and boil the liquor to reduce by half. Return the pears and plums to the pan and allow to cool. Chop into 1cm pieces. You’ll have a bit more fruit than you need but it will keep for a couple of weeks in the fridge.Jelly 200ml of cooking liquor 2 leaves gelatine Soak the gelatine in cold water for 10 minutes. Heat the liquor and add the gelatine leave

2 pears, cored and chopped finely 2 sprigs rosemary, chopped 2 small onions, peeled and finely chopped 25g butter 500g sausage meat 35g chopped chestnut 75g breadcrumbs Handful chopped parsleyCook the onions gently in the butter until soft and golden and add the rosemary, cook for a minute and then cool. Mix into the sausage meat with the breadcrumbs, pears, chestnuts and parsley. Press into a buttered baking dish and bake for about 30 minutes at 180oc. Sweet and smoky cranberry sauce 1 small red onion, finely chopped 1 tablespoon oil 1 dessertspoon tomato puree 350g frozen or fresh cranberries 1 teaspoon sweet smoked paprika 1 teaspoon Dijon mustard Dash Worcestershire sauce 75g soft brown sugar 25ml cider vinegar Cook the onion in the oil until soft then add the tomato puree and cook for a minute. Add the cranberries, paprika, mustard, Worcestershire sauce, sugar and vinegar and cook gently for about 20 minutes. Check seasoning. Can be pureed with a blender or left as is.

Braised carrots with leeks and sprouts 500g carrots, peeled and sliced thinly 2 onions, finely chopped 2 cloves garlic, minced 1 teaspoon fennel seeds, ground 25g butter 500ml vegetable stock 375g leeks, split, washed and chopped 500g sprouts, trimmed and cut in half through the rootHeat the butter in a large casserole pan and the onions and garlic. Cook until soft and add the carrots. Cook with a lid on over medium heat, stirring occasionally for about 10 minutes. Add the fennel seeds and cook for a minute. Pour over the stock, add the lid and leave for about 15 minutes. Add the leeks and return the lid. After 5 minutes add the sprouts and place lid on again. Cook for about 8 minutes or until sprouts are cooked through. At this stage the liquid should have been absorbed but if not crank up the heat for a couple of minutes. Crispy parsnips with parma ham 4 medium parsnips, scrubbed, trimmed and cut in half lengthwise 50g plain flour ½ teaspoon salt Few grinds black pepper ¼ teaspoon mustard powder 2

Mince Pies with Streusel Topping and Orange Cream Homemade Mincemeat 100g ice cold butter, coarsely grated 200g dark brown sugar 2 Armagh Bramley apples, peeled, cored and coarsely grated zest and juice 1 lemon zest and juice 1 orange 50ml rum or orange liqueur 150ml Port 100ml Brandy 600g dried mixed fruit – I like a mixture of dried cranberries, cherries,figs, sultanas, pear and raisins 2 teaspoons mixed spice 1 round preserved ginger, finely chopped 2 teaspoons ground cinnamon 1 teaspoon ground clovesPlace everything in a bowl and mix well with your hands to incorporate all the ingredients. Place in sterilized jam jars, seal with a lid and leave for at least 3 days before using.Pastry 225g plain flour 110g cold butter 35g icing sugar 1 egg Rub the flour and butter together until the mixture resembles fine breadcrumbs. Add the sugar and mix well. Make a well in the centre and add the egg. Mix to a dough.Wrap in cling and chill for 20 minutes.Butter 2 x 12 hole pie tins. Roll out the pastry and cut into ro

Crostini with triple crème cheese, roasted grapes and walnut 1 ciabatta loaf 200g red seedless grapes, removed from stem 1 tablespoon oil 1 teaspoon seasalt 1 teaspoon finely chopped rosemary 2 rounds triple crème cheese 4 walnut halves Slice the bread as thinly as you can with a serrated knife and place on a couple of baking trays. Bake in a 180°c oven until crisp and golden – about 10 minutes. Cool. Place the grapes into a baking dish and drizzle over the oil. Scatter over the salt and rosemary and place in a 180°c oven for about 25 minutes or until the grapes are blistered. Cool. To serve – slice the cheese thinly and place on a crostini, top with a few grapes and then finely grape walnut on top. Crostini can be made in advance and stored in an airtight container. The grapes can be stored in the fridge for up to a fortnight.Crostini with local prawns, roast tomato, chilli and horseradish1 ciabatta loaf 1 x 350g pack frozen local prawns, defrosted Juice and zest 1 lemon 1 teaspoon salt 250g cherry tom

Chicken and leek minestrone soup with walnut and parsley pesto toasts Chicken and leek minestrone soup 1 small chicken, about 1kg 2 onions, peeled and quartered 1 stick celery, roughly chopped 2 cloves garlic, peeled 1 bay leaf 1 large leek, split, washed and chopped 25g butter 75g macaroni pasta 1 tin borlotti beans Large handful parsley, chopped Salt and pepper to taste Place the chicken in a pot and add the onions, celery, garlic and bay. Season with salt and pepper and cover with cold water. Bring to a simmer, place a lid on and cook until fork tender on the stove – about an hour and a quarter. Alternatively place in a casserole and cook in a 180oc oven for a couple of hours. Remove chicken and set aside. Remove bay leaf and blend the liquor. Cook the leeks in a pot with the butter, season to taste and cook until soft – about 5 minutes. Add the blended cooking liquor, bring to a simmer and add the pasta. Cook for about 10 minutes or until pasta is done. Meanwhile rip the chicken from the carcass

Chicken with leeks and mustard 8 boneless chicken thighs, skin on 1 tablespoon oil 15g butter 2 shallots, chopped 1 medium leek, split, washed and chopped 100ml dry white wine or dry cider 250ml chicken stock 2 tablespoons double cream 2 teaspoons Dijon mustard Heat the oil in a large frying pan until hot and add the chicken skin side down. Cook for about 5 minutes or until skin is golden and crisp. Flip over and cook for 5 minutes on the other side or until cooked through. Remove chicken from pan. Add butter and shallots to pan and cook until shallots are golden. Add the wine and cook for a minute, then add the stock and simmer until the liquid has reduced by half. Add the leeks and cook for 5 minutes. Add the cream and mustard and cook for a minute.Return the chicken to pan with resting juices and check seasoning. Serve with the buttered Queens.Buttered Queens 12 medium Queens potatoes, scrubbed Handful parsley, chopped 50g butter Place the potatoes in a pan and cover with cold water. Bring to a

Beef sausage stroganoff with parsnip mash 500g beef sausages 1 tablespoon oil 2 onions, finely sliced 1 clove garlic, minced 25g butter 250g sliced mushrooms 1 tablespoon tomato puree 2 tablespoons Worcestershire sauce 1 tablespoon balsamic vinegar 150ml beef stock 75ml double cream 2 teaspoons Dijon mustard Heat the oil in a large pan and add the sausages. Cook to seal on both sides and then add the onions and garlic. Cook until golden. Add the mushrooms and dot the butter around the pan. Cook until the mushrooms are golden and mix in the tomato puree. Add the Worcestershire sauce, vinegar and stock and cook until the stock has reduced by half. Add the cream and mustard and cook to spoon coating consistency. Check seasoning. Parsnip mash 1kg peeled potatoes 200g parsnips, peeled and chopped 200ml whole milk Salt to taste 25g butter Boil the potatoes. Place the parsnips in a pan and cover with the milk. Season with salt and place parchment on top. Cook gently until parsnips are soft. Blend to a sm

6 red eating apples 80g blackcurrant jam 100g self-raising flour 50g butter, coarsely chopped 175g caster sugar 250 ml dry apple ciderPreheat oven to 200C. Butter a baking dish or skillet. Peel, quarter and core the apples. Slice each quarter in half. Spread the jam over the base of the baking dish. Place the apples on top. Rub the butter into the flour until it resembles fine crumbs. Add the sugar and mix well. Whisk in the cider to a smooth batter and pour over the top of the apples. Bake for 30 minutes or until golden and firm on top.Apple cream 1 large bramley apple, peeled, cored and chopped 50g castor sugar 250ml double creamCook the apple and sugar until soft. Blend to a smooth puree and cool. Whip the cream and fold in the apple. Serve with the hot pudding.

Coffee Cake 250g soft butter 125g castor sugar 125g soft brown sugar 3 eggs 50g chopped walnuts 225g self raising flour 50g chopped dates 1 vanilla extract Set oven to 180°c and line a loaf tin or baking tin with parchment paper. Beat the butter and sugars together until pale and fluffy. Add eggs one at a time, then fold in flour, walnuts, dates and vanilla extract. Spoon into the tin and bake for about 40 minutes or until a skewer comes out clean.Coffee and white chocolate cream 35ml espresso 275ml double cream 75g chopped white chocolate 250g mascarpone 2 tablespoons icing sugarWarm 75ml of the cream with the espresso and add the white chocolate. Stir over a low heat until chocolate is melted. Whisk the remaining cream with the mascarpone and icing sugar and mix in the chocolate mixture. Spoon into a piping bag and pipe over cool cake.

250ml double cream 50g soft brown sugar 1 teaspoon vanilla 1 egg 100g dark chocolate chopped Simmer the cream, sugar and vanilla until the sugar has dissolved. Pour over the dark chocolate and stir until melted. Cool for 5 minutes and whisk in the egg. Pour into 4 ramekins or glasses and chill until set – about 6 hours.Poached plums 4 plums, halved and stoned 50g castor sugar 100ml water Pinch cinnamon 25ml rum – optional Place the sugar and water in a pan and cook until sugar has dissolved. Add the cinnamon and rum and place the plums in. Cover with parchment and cook gently for 3 minutes. Turn off the heat and allow to cool in the liquid. Peel the plums and cut each half in half. Muscovado cream 200ml double cream 1 teaspoon vanilla extract 25g dark muscovado sugar Whip the cream and fold in the sugar and vanilla. Candied hazelnuts 50g skinned hazelnuts 75g castor sugar 50ml water Place the sugar and water in a pan and cook until the mixture is thick and syrupy but not starting to go brown. A