Paula McIntyre's Hamely Kitchen
Paula makes a Glens of Antrim lamb roast with a caramel and vinegar glaze and elevates the humble turnip by making two side dishes: turnip cake and turnip gratin. This is followed by salt ling, a sustainable fish, roasted and served with boxty, poached leeks, bacon crumb and an elderberry caper butter sauce. The final dish is a brined and braised Denver cut of beef with a nettle and onion crust served with a barley risotto.
Paula cooks on the terrace, serving up locally-caught langoustines on a potato and smoked dulse wafer with pickled carrot. She then makes what she describes as `love on a plate', a country pie made with locally-bred ham served up with crowdie cheese and pickled smoked beetroot salad. She rounds off with a rhubarb and blackcurrant tray bake with cider custard poured over.
Paula forages for wild garlic which she will incorporate into a roast onion soup, served with savoury cheese and smoked tomato jam biscuits. Paula is a keen sea swimmer and she'll be serving up this soup to her fellow swimmers on East Strand, Portrush. She also makes the beautifully descriptive Ulster-Scots dish mollygowans and clappydoos, which is an escalope of monkfish and shellfish cooked in cider dressed in brown butter.
Copyright © 2021
All Rights Reserved.
Internet Service Terms
Apple TV & Privacy