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

450ml double cream 
75ml pink grapefruit juice 
115g castor sugar Place all the ingredients in a pan and bring to a simmer for about a minute or until the sugar has dissolved. Cool and pour into 4 glasses and set in the fridge for about 4 hours.Poached rhubarb 
More than you’ll need for the recipe but a good way to preserve rhubarb
8 stalks rhubarb, cut into 2cm pieces 
1 litre local apple juice 
500ml water 
100ml castor sugar 
2 tablespoons grenadine 
Splash sloe gin ( optional)Place the water and sugar in a large saucepan and simmer until sugar has dissolved. Add the apple juice and bring to a simmer. Add the grenadine and gin and then the rhubarb. Cover the surface with parchment paper and lower the heat to as little as possible. Cook for about 3 minutes then turn off and allow the rhubarb to cool in the liquor. Place in a sterilized kilner jar and seal. Store in the fridge and use as necessary. The juice can be added to sparkling water, wine or to gin and tonic. 
Wafers 125g icing sugar 
50g butter 
50ml pink grapefruit juice 
40g plain flour
10g cocoa powder Set the oven to 180oc and line a baking tray with parchment paper.
Place the sugar, butter and juice in a pan and cook until melted and smooth. Mix in the flour and cocoa powder. Spread thinly over the baking tray and bake for about 10 minutes or until crisp. Cool and break into chards.Place some rhubarb on top of the posset and garnish with some wafer chards.

Cooking with Paula McIntyre

Pink Grapefruit Posset with Poached Rhubarb and Wafers

4 x 175g lamb leg steaks 
Oil for brushing 
Salt and freshly ground pepper Brush the lamb leg steaks lightly with oil and season with salt. Place on hot barbecue and cook for a few minutes to your liking on each side. Remove from grill, season with pepper and allow to rest for a few minutes before slicing. Barbecued broadbeans 
1kg broadbeans in the podPlace on a hot barbecue and cook for about 3 minutes each side or until slightly scorched. You could do this on a ridged grill pan. 
Allow to cool slightly and then pop out of shells. ZhougHandful coriander , chopped 
Handful parsley, chopped 
75ml good local rapeseed oil or olive oil
1 teaspoon fresh chopped red chilli
Pinch sugar 
Pinch ground cloves 
Crushed seeds from 6 cardamom pods
½ teaspoon ground cumin
1 clove garlic
Salt to tasteBlend to a smooth sauce and season to taste.2 little gem lettuce, separated into leavesArrange the lettuce on a platter.
Slice the lamb and arrange around the platter. Spoon over the zhoug.
Would be lovely with some new season potatoes.

Grilled lamb leg with barbecued broadbeans and zhoug

Recipe150ml double cream 
150ml whole milk 
1 teaspoon vanilla paste 
3 leaves gelatine 
125g castor sugar 
350g Greek style yoghurt Soak the gelatine in cold water for 10 minutes. Place the cream, milk, vanilla and sugar in a pan and simmer until the sugar has dissolved. Squeeze the water from the gelatine and add to the mixture and remove from heat. Cool to room temperature and fold in the yoghurt. Pour into 4 glasses and set in the fridge for a few hours.Strawberry Jelly 200g strawberries chopped 
50g castor sugar 
100ml cider
2 leaves gelatine Soak the gelatine in cold water for 10 minutes. Place the strawberries,sugar and cider in a pan and simmer until the berries are soft. Blend to a smooth puree and add the gelatine leaves. Pass through a sieve. Brush a plastic container with oil and line with cling. Pour in the jelly mixture. Allow to set in the fridge for a few hours. Remove from container and cut into squares.250g strawberries, hulled and halved
1 teaspoon castor sugar Mix the strawberries and sugar well and leave for 10 minutes.

Yoghurt Pannacotta with Strawberry Jelly

Recipe8 boneless, skinless chicken thighs, sliced in 4
1 teaspoon smoked paprika 
½ teaspoon English mustard powder 
½ teaspoon garlic powder
2 teaspoons brown sugar 
1 teaspoon onion granules
¼ teaspoon salt
Few grinds pepper 
Oil for brushing Place the chicken in a bowl. Mix the smoked paprika, mustard, garlic, sugar, onion granules salt and pepper together. Take a teaspoon of the mixture out for the corn and mix the rest thoroughly in with the chicken. Allow to marinate for a few hours in the fridge. Thread onto skewers. Alternatively you can rub the whole thighs with the spice mixture. Cider spritz 
200ml dry cider 
2 tablespoons Worcestershire sauce 
2 tablespoons cider vinegar Place in a pan and boil to reduce by half. Place in a spritz bottle if you have one.Brush the kebabs with oil and grill for 3 minutes each side on high barbecue heat. Spritz or brush with the cider mixture as you grill and turn. Grilled corn salad 
2 corn on the cob
Oil for brushing 
Salt 
Teaspoon spice rub
1 leek, split and washed 
1 tablespoon cider vinegar Brush the corn with oil and season with salt. Grill until scorched all over. Remove niblets and season with the spice mix.
Brush the leek with oil and grill on both sides for a couple of minutes each side. Season with salt and then chop and mix into the corn with the vinegar. Season to taste.Chipotle Sour cream 
200ml sour cream
1 teaspoon chipotle chilli paste 
Salt to tasteWhisk together and serve on the side.

BBC Radio Ulster

Cooking with Paula McIntyre by BBC Radio Ulster

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