Roast chicken breast with Comber Earlies, fennel and cider Boulangere

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

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Honey chilli pork griskin kebabs with Mexican street corn  Honey chilli pork griskin kebabs 
8 wooden kebab sticks, soaked in cold water for 20 minutes if cooking on a coal grill.
500g griskins 
1 onion, peeled , cut in half and then into bite size pieces
1 teaspoon chipotle chilli paste 
1 tablespoon oil
1 tablespoon soy sauce 
2 teaspoons soft brown sugar 
2 teaspoons cider vinegar 
200ml dry cider 
1 tablespoon Worcestershire sauce 
2 teaspoons honey  Cut each griskin into 3 pieces. Mix the chipotle, oil, soy, sugar and vinegar and mix the griskin pieces in well. Thread onto the kebab sticks with meat and then onion. Chill for a few hours to marinate.  Boil the cider and honey until reduced by half. Add the Worcestershire sauce. 
Cook on a hot grill, turning frequently and brushing or spritzing with the cider reduction as you go.  Mexican street corn
4 corn on the cob
1 tablespoon oil 
25ml mayonnaise 
25ml sour cream
1 clove garlic, finely grated
35g finely grated parmesan or crumbled feta 
2 tablespoons finely chopped coriander
Chilli powder to sprinkle  Cook the corn in boiling, salted water for a minute. Drain well and pat dry. Brush with oil and cook on a hot grill to scorch all over. Mix the mayonnaise with the sour cream and garlic and brush liberally all over the corn. Sprinkle over the cheese and coriander to coat and sprinkle with chilli powder to finish.

Honey Chilli Pork Griskin Kebabs with Mexican Street Corn

Raspberry mousse  Raspberry and elderflower puree 
150g frozen raspberries 
2 heads elderflower 
75g castor sugar  Place the raspberries and sugar in a pan and set over medium heat. Pick the flowers from the stems in clumps and add to the pan. Cook for 5 minutes then allow to cool for an hour. Remove most of the elderflower and blend the rest to a smooth puree. Pass through a sieve to remove the seeds. 
Custard Cream 
3 egg yolks 
50g castor sugar 
10g cornflour 
10g plain flour 
150ml whole milk
100ml whipping cream
250ml double cream Whisk the yolks, sugar, flour and cornflour.Scald the milk and whipping cream and pour over the egg mixture, whisk well and return to the pan. Stir constantly on a medium heat until thick. Pour into a clean bowl, cover surface with cling and when cool enough chill in the fridge for a couple of hours.
Whisk the double cream to stiff peaks. Fold into the custard. Fold in three quarters of the raspberry puree. 
Oaty crumble 
200g porridge oats 
40g butter 
40g honey 
40g light brown sugar 
35g dates, finely chopped 
45g hazelnuts, chopped 
1 teaspoon vanilla extract  Set oven to 160oc and line a tray with parchment paper.
Melt the butter and honey together and mix into the oats with the dates, nuts and vanilla. Spread onto the tray and bake for about 20 minutes, turning over a couple of times, or until golden. Cool. 
You’ll have more than you need for the recipe but it will keep for a couple of weeks in an airtight container and is good with fruit, yoghurt or icecream.  To assemble -  100g madeira sponge 
50ml elderflower cordial or liqueur 
150g fresh raspberries 
Elderflower sprigs  Cut the sponge into small dice and divide among 4 glasses.
Drizzle the cordial or liqueur over the sponge. Spoon half the raspberry mousse into the bowls and top with the remaining puree. Add the remaining mousse and sprinkle over some of the crunchy oats. Garnish with the raspberries and elderflower sprigs.

Raspberry and Elderflower Mousse Trifle with Crunchy Oats

500g minced beef 
2 teaspoons onion powder 
2 teaspoons finely chopped gherkin
2 teaspoons American mustard 
½ teaspoon salt 
1 tablespoon Worcestershire sauce 
Oil for brushing  Mix all the ingredients together and form into 4 patties the same size and shape as the bread you’re going to use.
Brush with oil and cook on a hot pan for about 3 minutes each side or until cooked through. Caramelized onions 
4 red onions 
2 tablespoons oil
2 teaspoons sugar 
2 tablespoons balsamic vinegar 
Salt and pepper to taste  Peel the onions and cut in half through the root. Slice as thinly as you can. Heat the oil in a pan and add the onions, cook gently over a medium heat for about 10 minutes or until they’ve wilted down and are soft. Add the sugar and cook for a minute. Add the vinegar and cook until it has evaporated. Season with salt and pepper.  To assemble 
8 slices of bread – you could use pan loaf, granary bread or I used a seeded rye
8 slices Emmental cheese 
Mustard 
Mayonnaise 
Ketchup 
50g butter  Spread the bread with mayo, mustard and ketchup. Spread over the onion mixture on each and top with a patty. Top with the cheese and then a slice of bread.
Heat the butter in a pan large enough to hold all 4 sandwiches or use 2. When the butter is melted and foaming add the sandwich and cook for about 2 minutes each side. Serve immediately.

Grilled Patty Melts

Homemade chocolate ice cream  500ml double cream 
75ml condensed milk 
100g dark chocolate, chopped 
¼ teaspoon cinnamon 
Pinch allspice  Take 100ml of the cream and add the cinnamon and allspice. Bring to a simmer and add the chocolate. Cook gently, stirring until the chocolate has melted. Whip the cream to soft peaks and fold in the condensed milk and chocolate mixture. Place in a plastic container and freeze for a few hours. Rum flamed bananas  4 bananas, peeled and split in half lengthwise 
50g dark brown sugar 
50g butter 
35ml rum 
100ml double cream  Take a large frying pan and add the sugar and butter. Cook until the butter has melted. Add the bananas and cook until golden then flip over and add the rum – carefully flame it if you wish. Add the cream and bring to the boil and sauce is smooth. 
Spoon the bananas into bowls and top with a couple of scoops of icecream and drizzle over the remaining sauce.

Homemade Chocolate Ice Cream with Rum Flamed Bananas

Mole blend 
1 dried chipotle chilli
1 teaspoon coriander seeds 
1 teaspoon cumin seeds 
¼ teaspoon cinnamon 
25g walnuts 
15g almonds 
15g pumpkin seeds 
1 onion, chopped 
2 cloves garlic, minced 
35ml good local rapeseed oil or veg oil
1 tablespoon tomato puree Cook the chilli in a dry pan turning frequently over low heat for 5 minutes. Remove seeds and return to pan with the coriander and cumin seeds. When they pop add the cinnamon and place in a bowl. When cool grind to a fine powder. Cook the walnuts, almonds and pumpkin seeds in a dry pan over low heat to toast – about 5 minutes turning occasionally. Cook the onion and garlic in the oil until golden then add the spices, nuts and tomato puree. Cook for a few minutes then blend to a smooth puree.  6 boneless, skinless chicken thighs
1 tablespoon oil 
1 tablespoon mole 
100ml chicken stock 
Juice 1 lime 
Toss the chicken in the oil and season with salt. Cook on a smoking hot grill pan until cooked through. Add the mole and stock and cook for a few minutes. Add the lime juice. Rest the chicken for 5 minutes then slice and toss into the pan juices.
Pumpkin seed filled tortillas 
1 onion, finely chopped 
1 clove garlic, minced 
1 tablespoon oil
25g pumpkin seeds 
200g plain flour 
½ teaspoon salt 
35g chopped butter 
75ml water  Cook the onion and garlic in the oil until soft and golden. Add the pumpkin seeds and cook for a minute then blend to a smooth puree. Rub the flour and butter together to fine crumb consistency. Add the salt and water and mix to a dough. 
Divide the dough into 8 pieces and roll each into a thin circle. Cut around with a bowl and repeat. Keep the scraps. Spread some of the cool pumpkin seed mixture in the middle and brush the edges with cold water. Press the edges. Repeat with remaining dough and use the scraps to make more. Cook on a hot pan for about 2 minutes each side. 
To serve – 
Sour cream
Fresh coriander sprigs  Spoon the chicken mole into the middle and fold over. Add a dollop of sour cream and some coriander.

Roast chicken breast with Comber Earlies, fennel and cider Boulangere

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