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PODCAST

Cooking with Paula McIntyre

BBC Radio Ulster

Resident chef Paula McIntyre brings you a weekly recipe in a handy digestible ten minute download. From BBC Radio Ulster.

arts food

All Episodes

5:48

Festive Date and Irish Coffee Crispies

Cooking with Paula McIntyre ·

2025/12/23

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

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4:45

Sausage pancakes with cranberry sauce, chipotle...

Cooking with Paula McIntyre ·

2025/12/23

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

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8:26

Festive Celeriac And Mushroom Duxelle En Croute With...

Cooking with Paula McIntyre ·

2025/12/13

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

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6:43

Ginger cheesecake with Pedro Ximenez candied pears

Cooking with Paula McIntyre ·

2025/12/06

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

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7:15

Roast Duck Breast With Cider Dried Fruit And Hot Red...

Cooking with Paula McIntyre ·

2025/11/29

Recipe4 duck breasts, trimmed350ml 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

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6:41

Apple, Fig and Walnut Cake

Cooking with Paula McIntyre ·

2025/11/22

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

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7:35

Parsnip Chowder With Rosemary, Cheese And Onion...

Cooking with Paula McIntyre ·

2025/11/15

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

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6:15

Mussels With Pancetta, Cider And Orzo Pasta

Cooking with Paula McIntyre ·

2025/11/08

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

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6:49

Chicken Fricassee

Cooking with Paula McIntyre ·

2025/11/01

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

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4:52

Broccoli Soup With Soda Bread Croutons

Cooking with Paula McIntyre ·

2025/10/04

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

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4:22

Apple Sponge Puddings With Clotted Cream

Cooking with Paula McIntyre ·

2025/09/27

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

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5:33

Chocolate cracknell with whiskey custard cream

Cooking with Paula McIntyre ·

2025/09/23

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

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7:50

Damson Cheesecake Cream with Blackberry Thumbprint...

Cooking with Paula McIntyre ·

2025/09/12

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

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5:05

Roast Apricots With Coffee Cream And Nut Crunchie...

Cooking with Paula McIntyre ·

2025/09/06

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

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5:41

Flatbreads with chorizo, onions, smoked scarmorza and...

Cooking with Paula McIntyre ·

2025/08/30

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

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5:33

Oaty Apple Creams

Cooking with Paula McIntyre ·

2025/08/23

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

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8:13

Courgette Fritters with Tomato Salad

Cooking with Paula McIntyre ·

2025/08/15

275g coarsely grated courgette1 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

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4:49

Savoury French Toast With Crab Salad, Pickled Radish,...

Cooking with Paula McIntyre ·

2025/08/08

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

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5:17

Raspberry Clafouti With Almond Crumble And White...

Cooking with Paula McIntyre ·

2025/08/02

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

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7:04

Grilled lamb leg with barbecued broadbeans and zhoug

Cooking with Paula McIntyre ·

2025/07/29

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

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351 results

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