Cooking with Paula McIntyre

Recipe
Scones
225g soda bread flour
½ teaspoon baking powder
50g butter
35g castor sugar
1 egg
125ml buttermilk
1 teaspoon vanilla extract
1 egg yolk
Sift the flour and baking powder into a bowl. Add the butter and rub until the mixture resembles fine crumbs. ( For best results chill at this stage for an hour)
Add the sugar and mix well. Set oven to 190°C and lightly butter 2 baking trays.
Whisk the egg, buttermilk and vanilla together and add to the flour mixture Mix to a soft dough and place on a floured surface. Knead gently.
Roll to 2cm thick and cut into desired shapes and place on baking trays.
Brush the top with egg yolk and bake for about 20 minutes or until golden, risen and the bottom sounds hollow when tapped.
Strawberry and elderflower jam
500g strawberries
500g jam sugar or granulated sugar
1 tablespoon lemon juice
2 elderflower heads
If the strawberries are large, cut them in half. Put the strawberries and lemon juice into a large pan. Heat for a few minutes to soften, add the sugar and stir over a low heat until the sugar has dissolved. Add the elderflower heads. Once the sugar has dissolved and the liquid is clear, boil steadily for about 6 minutes, or until at setting point. To test if the jam is at setting point, spoon a little onto a cold plate, leave for a minute and then push the jam with your finger. If the jam crinkles and separates without flooding back, setting point has been reached. Set aside to cool for 10 minutes. Remove the elderflowers. Spoon into sterilised jars, label and seal with wax paper and a lid.
Split the scones, add some jam and a little clotted cream.

Recipe
Southern Fried Chicken
8 boneless skinless chicken thighs
150ml buttermilk
1 teaspoon fresh chopped thyme
1 clove garlic, crushed
150g plain flour
Half a teaspoon mustard powder
2 teaspoons onion powder
1 teaspoon garlic powder
Half a teaspoon ground black pepper
1 teaspoon sweet smoked paprka
Half a teaspoon of salt
Oil for cooking
Mix the buttermilk with the minced garlic and thyme. Add the chicken and marinate in the fridge for a few hours
Mix the flour with the mustard, onion, garlic powders, pepper, salt and paprika. Remove chicken from buttermilk and dredge in the flour mixture. Set oven to 180oc.Heat half a thumb nail depth of oil in a pan until a little flour added sizzles.
Add 4 of the thighs and cook for 2 minutes each side. Transfer to a baking tray. Repeat with remaining chicken and cook in oven for 10 minutes or until crisp and cooked through.
Waldorf Salad
75g walnuts
35g castor sugar
2 tablespoons balsamic vinegar
4 sticks celery, finely chopped plus leaves
2 red apples, quartered, cored and chopped
75g smoked cheddar cut into half cm dice
2 tablespoons mayonnaise
150ml sour cream
Heat the sugar in a small pan until it turns amber. Add the balsamic and 25ml water. Cook to a liquid and toss in the walnuts and place on parchment paper to cool. Chop the walnuts and mix into the other ingredients.

Recipe
4 mackerel filleted, pin bones removed and trimmed ( ask your fishmonger)
Oil for brushing
Seasalt for seasoning
Heat your barbecue or a hot pan ( if you’re worried the pan might stick, line the bottom with parchment paper). Brush the skin with oil and season with salt. Place skin side down and cook for about 3 minutes or until skin is crisp. Season the flesh with salt and flip over. Cook for another minute and rest.
Elderflower Yoghurt
200ml Greek Style yoghurt
1 teaspoon black onion seeds
1 teaspoon hot honey
1 dessertspoon elderflowers chopped
½ teaspoon seasalt
Toast the onion seeds in a dry pan until they pop then mix into the yoghurt with the hot honey, elderflowers and salt and mix well.
Beetroot Salad
2 medium beetroots, peeled and coarsely grated
1 red onion, finely sliced
1 tablespoon oil
1 tablespoon white wine vinegar
Salt and pepper to taste
Fry the onion in the oil until soft and mix into the beetroot with the vinegar and season well. Allow to marinate for an hour, tossing occasionally, before serving.
Serve the mackerel on some beetroot salad with a dollop of the yoghurt on the side. Garnish with some elderflowers and parsley/lovage

Recipe
Salsa verde
Handful basil
Handful parsley
Handful mint leaves
2 cornichon chopped
4 capers
1 teaspoon Dijon mustard
1 tablespoon white balsamic or lemon juice
75ml olive oil
Salt and pepper to taste
Blend together
500g lamb leg steaks
Oil for rubbing
Seasalt
500g baby potatoes, boiled, cooled and cut in half
8 scallions, split in half lengthwise
75g feta cheese
Rub the lamb leg steaks with oil and season with seasalt. Place on grill and cook for 3 minutes each side. Allow to rest. Toss the potatoes in a tablespoon of oil and place on the grill cut side down. Cook until marked and flip over, scatter with salt. When cooked toss a dollop of the salsa verde in and mix well.
Place the scallions on the grill to wilt and toss into the potatoes. Place on a platter.
Slice the lamb and arrange over the potatoes. Drizzle over the remaining salsa and crumble over the feta.

Recipe
Salsa verde:
Handful basil
Handful parsley
Handful mint leaves
2 cornichon chopped
4 capers
1 teaspoon Dijon mustard
1 tablespoon white balsamic or lemon juice
75ml olive oil
Salt and pepper to taste
Blend together
500g lamb leg steaks
Oil for rubbing
Seasalt
500g baby potatoes, boiled, cooled and cut in half
8 scallions, split in half lengthwise
75g feta cheese
Rub the lamb leg steaks with oil and season with seasalt. Place on grill and cook for 3 minutes each side. Allow to rest. Toss the potatoes in a tablespoon of oil and place on the grill cut side down. Cook until marked and flip over, scatter with salt. When cooked toss a dollop of the salsa verde in and mix well.
Place the scallions on the grill to wilt and toss into the potatoes. Place on a platter.
Slice the lamb and arrange over the potatoes. Drizzle over the remaining salsa and crumble over the feta.