Paula Mcintyre's Hamely Kitchen
Catching up on Paula Mcintyre's Hamely Kitchen?
Don't want to miss an episode anymore? Set up a free alarm and receive an email when new episodes are available. Handy!
29:04
Paula cooks up a healthy version of a sausage roll with carrot ketchup on the side. She meets a Highland dance teacher and her father then shows them how to make the perfect barbecue lamb kebabs.
29:04Paula makes the perfect comfort food: beef olives with onion gravy and creamy mash. And in Mournes, cooks up monkfish with potato bread chips and a seaweed flavoured mayo.
29:04Paula demonstrates her fail-safe method for cooking the perfect pork chop with a side of creamy parsnips and smoked potatoes. She pays a visit to Glenarm Castle, where she enlists help.
29:20Paula shows us her version of cullen skink soup with a hunk of cheese and scallion soda bread on the side. She heads to Cushendun beach, to share tips on how to barbecue the perfect pork shoulder.
Season 2
29:10
29:10Paula shows us how to make her version of steak diane by substituting the steak with a collop of venision which she roasts and serves with sauteed potatoes. She demonstrates how to smoke a chicken.
28:59Paula show cases dollaghan, a fish caught in Lough Neagh. After treacle-curing it, she serves it on wheaten farls with a cucumber relish. As a bonus, she reveals on how to make champagne from gorse.
29:10Paula finds inspiration in a vintage women's 1945 institute cookbook. She makes a beef tea served up with corwaddle, a type of oat biscuit, topped with savoury butter cream and onion jam.
29:05Paula visits a Belfast fishmongers where they smoke their own haddock. Inspired by Scottish Arbroath smokies, she uses it as a casing for a smokie Scotch egg served up with a parsley mayonnaise.
28:49Paula rustles up a sandwich or 'piece' as it is known in Belfast, but first she has to catch the filling. She joins father-and-son fishing duo, Gerry and Daniel McNally to fish for pollan,
29:29Paula adds a modern twist to a traditional roozle breid, a variation on potato bread, by transforming it into a taco.
Season 1 29:17
29:17Paula is foraging for wild garlic which she will incorporate into a roast onion soup, served with savoury cheese and smoked tomato jam biscuits.
28:50Paula will be cooking on the terrace – serving up locally-caught langoustines on a potato and smoked dulse wafer with pickled carrot. She will be making 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. And lastly, jazzed up v...
29:13Paula will be making a Glens of Antrim lamb roast with a caramel and vinegar glaze and elevating the humble turnip by making two side dishes; cake and gratin.