Cooking With Paula Mcintyre

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.

Recipe4 duck breasts, trimmed 350ml water 2 crushed juniper berries 1 teaspoon crushed black pepper corns 1 teaspoon mustard seeds Few sprigs thyme 10g seasalt 15g brown sugar 50g dried fruit – cranberry, cherry and golden raisin mix 1 finely chopped shallot 125ml dry cider 200ml chicken stock 15g butter Soak the fruit in the sherry overnight. Heat a saucepan and add the juniper, pepper and mustard seeds. When they start to pop add the water, thyme, salt and sugar. Simmer until sugar and salt have dissolved. Cool completely and submerge the duck breasts in it. Chill overnight then remove duck and pat dry with kitchen paper. Score the skin and place skin side down into a cool frying pan. Place on medium low heat and cook until the skin is rendered and crisp – will take about 12-15 minutes. Flip over and cook on other side for a few minutes or cook in a 190oc oven until desired temperature. Remove the fat from the pan but not juices if possible. Add the shallot to the pan and cook until golden. Add the fru

Apple, Fig and Walnut Cake1 large Bramley apple, peeled, cored and chopped 100ml vegetable oil 1 teaspoon baking powder 100g chopped dried figs 150g soft brown sugar 2 eggs 75ml buttermilk 140g plain flour 1 teaspoon ground cinnamon ½ teaspoon mixed spice 30g wholemeal flour 75g chopped walnutsSet the oven to 180oc and butter a cake tin. Cook the apples with 25g of the sugar until soft then blend to a smooth puree. Cool. Whisk the apple puree with the vegetable oil, buttermilk and eggs. Mix the flours with the baking powder,spices, figs, sugar and walnuts. Add the wet ingredients and whisk to a smooth batter. Spoon into the tin and bake for about 40 minutes or until an inserted skewer comes out clean. Drizzle for cake 60g icing sugar 1 dessertspoon maple syrup ¼ teaspoon cinnamon 1 dessertspoon waterMix together and drizzle over the cool cake. Or if you want to have the cake with blue cheese leave off the drizzle.

Recipe Parsnip Chowder 100g diced streaky bacon or pancetta 25g butter 1 stick celery diced 2 medium onions, finely chopped 1 clove garlic minced 1 heaped tablespoon plain flour 750g parsnips, peeled and cut into 2cm dice 1 litre chicken stock 50ml double cream Handful chopped parsley Cook the bacon in a dry saucepan until crisp. Add the butter, celery, onions and garlic and cook gently with a lid for about 15 minutes stirring occasionally. Add parsnips and cook to coat. Mix in the flour then add the stock. Bring to a simmer and stir well. Cook for about 20 minutes on a gently simmer or until the parsnips are cooked. Finish off with the cream and parsley. Check seasoning and serve with the griddle scones. Rosemary, cheese and onion griddle scones250g plain flour 1 teaspoon baking soda Good pinch salt 1 tablespoon chopped fresh rosemary 1 medium onion, finely chopped 1 tablespoon oil 75g grated sharp cheddar 225ml buttermilkCook the onions in the oil until soft and golden. Cool. Mix the flour, salt

Recipe 1kg mussels, scrubbed 250ml dry cider 100g pancetta or streaky bacon, chopped 1 tablespoon oil 25g butter 1 leek, split, washed and chopped 150g orzo 250ml chicken stock Handful chopped parsley Heat a large saucepan with a lid until smoking hot. Add half the cider and then the mussels. Place the lid on top and steamed for 2 minutes. Check and remove any that are open. Return lid and steam for another minute. Check and remove until all the mussels are open. Remove the meat from the mussels and set aside. Strain the mussel liquor and set aside. Heat the oil in a pan and add the pancetta. Cook until crispy then add the butter and leeks. Cook for a minute then add the mussel liquor, stock and orzo. Place a lid on top and cook for 12 minutes or until pasta is cooked. Add the mussels and parsley, heat for a minute then serve.

Recipe6 chicken thighs, skin and bone removed 1 tablespoon oil 175g chopped leeks 2 carrots, peeled and finely sliced 1 onion finely chopped 25g butter 2 tablespoons oil 100ml white wine or dry cider 350ml chicken stock 75ml double cream 2 teaspoons Dijon mustard 2 stalks soup celery shredded Handful chopped parsley Heat the oil in a large frying pan until smoking hot. Season the chicken with salt and cook for 2 minutes on each side. Remove from pan and set aside. Add the butter to the pan and then add the leeks, carrots, soup celery and onions. Cook for a minute then add the wine. Cook for 2 minutes and add the stock. Return chicken to pan, place a lid on top and simmer for 20 minutes. Add the cream and mustard and simmer for 5 minutes. Add the parsley and check seasoning.

Recipe1 onion, finely chopped 1 stick celery, finely chopped 1 clove garlic, minced 50g butter 1 medium potato, peeled and diced 1 litre chicken or vegetable stock 1 head broccoliHeat the butter in a saucepan and add the onion, celery and garlic. Add a lid and cook on gentle heat for 15 minutes stirring occasionally. Add the stock and potato and simmer until the potato is soft. Separate the florets from the broccoli and finely shred. Finely dice the stalks as finely as to you can and add to the pan while the potato is cooking. Add the shredded florets and cook for 2 minutes. Blend to a smooth puree and check seasoning. ½ soda farl, cut into 1cm dice 2 tablespoons oil 15g butter Heat the oil in a pan and add the diced farl. Cook until golden then add the butter and continue to cook until crisp. Drain on kitchen paper. 2 tablespoons finely chopped chives 2 tablespoons sour cream Spoon the soup into bowls, drizzle over some sour cream, scatter over the croutons and chives.

RecipeApple sponge puddings with clotted cream 125g soft butter + extra for greasing 50g castor sugar 1 large egg 125g self raising flour 100ml apple juice 2 red eating apples 2 dessertspoons Demerara sugar Butter 4 individual pudding moulds or ramekins and line the bottom with a circle of parchment paper and set oven to 190oc. Beat the butter and sugar until pale and fluffy – will take about 5 minutes at full speed with an electric mixer. Fold in the egg then the flour and juice. Peel, core and dice the apples and toss in the Demerara sugar. Butter a piece of foil on the unshiney side and place loosely on top of the puddings. Place in a baking dish and fill the dish half way up with boiling water. Place in oven and bake for about 30 minutes or until an inserted skewer comes out clean. Turn out onto a dish apple side up. Serve warm with a teaspoon of clotted cream for each pudding.

RecipeChocolate cracknell 150g golden syrup 75g butter chopped 30g cocoa powder 100g chopped dark chocolate 150g cornflakes Line a cake tin with parchment paper. Place the syrup, butter and cocoa in a saucepan over medium heat and cook until butter is melted and the mixture is smooth. Add the chocolate and turn off the heat. Stir until the chocolate is melted and mix in the cornflakes until completely coated. Press into the cake tin and level off the top. Cool and then chill to set. Remove from tin and cut into pieces.Whiskey custard cream 300ml whole milk 50ml whiskey 3 egg yolks 100g castor sugar 10g plain flour 15g cornflour Place the milk and whiskey in a saucepan and heat until simmering. Whisk the yolks with the sugar, flour and cornflour until well combined. Pour half the milk mixture onto the yolk mixture and whisk well. Pour back into the remaining milk and stir gently over low heat, constantly until the mixture thickens. Pour into a clean bowl and cover the surface with cling or parchment pap

Damson Cheesecake Cream Damson Puree 500g damsons 200g granulated sugar Place the damsons and sugar in a pan and allow to gently simmer until the fruit is pulpy and any fruit removed from the stone. Scoop out the stones with a peascoop or a slotted spoon.Blend the pulp and then pass through a sieve. Store in sterilized jam jars. 250g mascarpone 150ml double cream 1 teaspoon vanilla paste 2 tablespoons icing sugar 150ml natural thick yoghurt 200g damson puree Whisk the mascarpone and cream until thick. Fold in the vanilla, icing sugar and yoghurt. Ripple the damson puree through the cream. Spoon into 4 bowls and drizzle more damson puree on top.Blackberry thumbprint biscuits Blackberry jam 750g blackberries 350g granulated sugar If you don’t have a temperature probe place a saucer in the freezer. Place blackberries in a heavy based saucepan and cook over low heat for 5 minutes. Add the sugar and bring the mixture to the boil then turn heat down to a simmer. Cook until the mixture reaches 105oF on a probe

Roast Apricots 8 apricots 1 tablespoon honey 1 tablespoon light brown sugar Cut the apricots in half and place cut side up in a baking dish. Mix the honey with the sugar and drizzle over the top of the fruit. Place in a 180oc oven for 15 minutes.Coffee Cream 50ml 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. Nut Crunchies 380g mixed nuts ( I used almonds, hazelnuts and pistachios) 165g castor sugar Set the oven to 180oc and line a baking tray with parchment paper. Scatter over the nuts and place in the oven for 10 minutes. Bash the nuts and sugar together in plastic bag to coarse crumbs. 75g egg white 85g sugar Whisk the egg whites to soft peaks and add the sugar in a steady flow. Fold in the nut mixture. Line two baking trays with parchment pa

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