Paula adds a modern, streetfood twist to traditional roozle breid, a variation on potato bread, by transforming it into a taco filled with shredded slow cooked beef cheek and topped with horseradish and pickled onions. Paula takes a trip to Baronscourt Estate in County Tyrone, where she learns about deer which are raised on the estate. She uses this prime produce in her sumptuous Scotch Pie filled with minced venison and a special blend of gravy and spices.
Paula rustles up a sandwich or `piece' but first she has to catch the filling. So, she'll be heading to Lough Neagh with father and son fishing duo, Gerry and Daniel McNally to fish for pollan. Back in the kitchen, she will be adding a sweet and sour tomato jam and scallions to the fish to complete the `piece'.
Paula pays a visit to a Belfast fishmongers where they smoke their own haddock. Inspired by Arbroath smokies, she'll be using is as a casing for a Smokie Scotch egg served up with a parsley mayonnaise. Paula will also be making a cottage pie with short rib of beef topped with Parsnip Duchesse.
Paula finds inspiration in a vintage Women's Institute cookbook, published in 1945. She will make a beef tea served up with corwaddle, a type of oat biscuit, topped with savoury butter cream and onion jam. Paula will pay a visit to an orchard in Armagh, the apple county, where she will meet a family who have a long tradition in producing Bramleys and other varieties.
Paula will be show casing dollaghan, a fish caught in Lough Neagh. After treacle-curing it, she will serve the dollaghan on wheaten farls with a cucumber relish. And as an extra treat, she will reveal how to make a champagne from gorse.
Chef Paula McIntyre serves up a collop of venison with sauteed potatoes, smoked chicken with rumbledethumps, a dish from the Scottish Borders, and a gingerbread queen of puddings.
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