The following recipes were created live on the Flogas Cooking stage by chef Paula McIntyre and guests.

1. Miso and Baronscourt ale glazed buffalo steak with roast onions (Chef: Paula McIntyre)

Paula McIntyre – Miso and Baronscourt ale glazed buffalo steak


  • 750g buffalo rump
  • oil
  • 1 tablespoon miso paste
  • 1 tablespoon brown sugar
  • 200ml Baronscourt ale
  • 500g baby potatoes
  • 2 egg yolks
  • 1 teaspoon Dijon mustard
  • 1 tablespoon longmeadow vinegar
  • 75g grated Tirkeeran cheese
  • 1bunch chives chopped
  • 1 red onion, finely chopped
  • 150ml Broighter gold or light oil
  • 4 onions + extra oil
  • 2 tablespoons Burren Balsamics roast onion vinegar
  • Fresh thyme


Peel the onions, cut in half and place on tin foil. Drizzle with oil and the vinegar, add the thyme and season with salt. Gather up foil and bake for about an hour at 180oc or until soft.

Brush the rump with oil and and place on a hot griddle pan. Cook for 2 minutes each side and rest. Whisk the miso, sugar and ale together and simmer to a syrup. Add to the rested steak and cook until the steak is glazed.

Blend the egg yolks, cheese, vinegar and mustard together. Slowly add the oil blending all the time. Blend in the chives. Boil and cool the potatoes, cut in half and brush with oil. Cook on a hot griddle pan and toss in the mayonnaise and red onion.

Break the roast onion into petals. Slice the steak and arrange on a platter. Scatter over the onion petals and add cooking juices into some.


2. Bacon chop apple cider glaze, burnt apple sauce, grilled cabbage with scallions and crispy bacon (Chef: Paula McIntyre)

Paula McIntyre – Bacon chop apple cider glaze, burnt apple sauce, grilled cabbage with scallions and crispy bacon


  • 4 Kennedy bacon chops
  • 2 tablespoons apple jelly
  • 2 tablespoons Burren Balsamics apple vinegar
  • 50ml Longmeadow Cider
  • 1 hispi cabbage
  • 4 scallions
  • 4 rashers Kennedy bacon


Brush the bacon chops with a little oil and place on a hot pan. Cook for 2 minutes each side. Whisk the apple jelly, vinegar and cider together and add to the pan. Cook until glazed and rest.

Cut the cabbage in half then each half in 3 wedges. Blanch in boiling water for 5 minutes then drain and pat dry. Brush with oil. Cook on a hot grill pan to scorch. Brush the scallions with oil and cook to scorch. Cook the bacon in a dry pan until crisp and golden and chop.

Burnt apple sauce


  • 1 cooking apple
  • 1 teaspoon honey
  • 1 tablespoon Longmeadow cider vinegar


Quarter and core the apple and place in a hot oven and cook until scorched and soft. Add the vinegar and honey and blend to a smooth puree.


3. Herb crepes, Sperrin Blue cheese and leeks, green salad buttermilk dressing shaved cheese (Chef: Paula McIntyre)

Paula McIntyre – Herb Crepes filled with Sperrin Blue cheese and leeks served with green salad & buttermilk dressing/shaved cheese



  • 110g sifted plain flour
  • 2 eggs
  • 275ml wholemilk
  • 25g melted butter
  • Chopped soft herbs


Whisk together. Place in a jug.

Heat a frying or crepe pan until smoking hot and wipe with oil on a piece of kitchen paper.

Tilt the pan to an angle away from yourself and pour a thin layer of the mix over the pan swirling quickly to ensure the bottom of the pan is covered. Cook for 30 seconds then flip if you’re using a low sided crepe pan or use a spatula if you’re not. Cook for 20 seconds on the other side. Repeat and layer with greaseproof paper. You should have 12 crepes.

Filling (Sperrin Blue Cheese and leeks)


  • 2 leeks – split, washed and chopped
  • 25g butter
  • 100ml double cream
  • 200g grated Sperrin Blue Cheese
  • Handful chopped parsley


Melt the butter in a large pan and add the leeks. Season with salt and pepper and cook until soft. Add the cream and simmer until thickened. Add the cheese and parsley and stir to melt.

Take a crepe, place filling in middle, fold over into a parcel and place on a baking tray. Drizzle with a little oil and bake for 10 minutes at 200oc.

Green salad with buttermilk dressing and shaved cheese


  • 2 little gem, separated into leaves
  • 1 cucumber, peeled and finely sliced
  • 50g mayonnaise
  • 50ml Broighter gold rapeseed oil
  • 1 teaspoon mustard
  • 1 tablespoon cider vinegar
  • 25ml buttermilk


Whisk the mayo, oil, mustard, vinegar and buttermilk together.

Arrange the leaves in a bowl and top with cucumber. Drizzle over the dressing and shave Tirkeeran cheese on top.


4. Ion Distillery rum and ginger Baba (Chef: Paula McIntyre)

Paula McIntyre – Ion rum and Ginger Baba



  • 130ml whole milk
  • 70ml double cream
  • 3 and a half teaspoons yeast
  • 425g plain flour
  • 5 tablespoons castor sugar
  • 4 eggs
  • 130g melted butter


Heat the milk and cream in a pan until lukewarm.

Add the yeast and set aside for 5 minutes to foam.

Mix the flour, sugar and a pinch of salt in a bowl.

Add the egg and yeast mixture and mix with a dough hook in the mixer for 5 minutes.

Add the butter and cook for another 5 minutes.

Butter 6 large ramekins or individual metal bowls.

Add the babas and place in a baking  tray.

Cover with a teatowel and set aside to rise for an hour.

Set oven to 180oc.

Bake the Babas for about 15 minutes or until golden and firm.

Rum and ginger syrup


  • 150ml water
  • 50ml Ion Distillery rum
  • 200g sugar
  • 2 pieces preserved ginger, finely chopped


Bring to a simmer until the sugar has dissolved.

Dip the Babas to soak in the syrup and serve.

Rum candied pineapple


  • 1 pineapple, peeled, eyes removed quartered cored and chopped
  • 75g dark brown sugar
  • 75g butter
  • ½ teaspoon cinnamon
  • Pinch all spice
  • 100ml Ion Distillery rum


Cook the butter and sugar until the sugar has dissolved. Add the pineapple and spices and cook for 3 minutes. Flame carefully with the rum and cook to a thick syrupy glaze.

Toasted coconut and caramel rum cream


  • 250ml double cream
  • 250ml mascarpone
  • 50g desiccated coconut, toasted
  • 4 tablespoons dulce de leche
  • 4 tablespoons Ion Distillery rum


Whisk the cream and mascarpone until smooth. Fold in the remaining ingredients.


5. Thyme, Lemon & Garlic Chicken with Homemade Pickled Vegetables, Flatbreads & Mint Yoghurt (Chef Michael Sharkey – The Mellon Country Inn)

Michael Sharkey, chef @ The Mellon Country Inn. Thyme, Lemon & Garlic Chicken with Homemade Pickled Vegetables, Flatbreads & Mint Yoghurt

To make 4 Portions

  • 4 Chicken Fillets
  • 1 Lemon
  • Thyme
  • 1 Clove Garlic

Grate the lemon and squeeze the juice, chop the garlic and place in a container and marinate overnight with the thyme in the refrigerator.

For the Pickled Vegetables

  • 250ml Cider Vinegar or White Wine Vinegar
  • 250g Soft Light Brown Sugar
  • 250ml Water
  • Star Anise
  • Whole Black Peppercorns
  • Salt and Pepper

Place all ingredients in a Saucepan and bring to the boil. You can add Mustard Seeds, Chili or Herbs of your choice.

Pickled Vegetables

  • 1 Carrot
  • 1 Cucumber
  • 1 Red Onion
  • 1 Candy Beetroot
  • 1 Purple Beetroot
  • 1 Golden Beetroot

Slice all vegetables thinly on a mandolin if you have one and place in a jar with a tight-fitting lid

Pour the pickling liquor over the vegetables in the jar let cool and seal the jar, a Kilner Jar is ideal if you have one.  Store in the refrigerator overnight. They will keep for weeks.

Flat Breads (makes 12)

  • 350g Plain Flour
  • 350g Plain Yoghurt
  • 1 Tsp Baking Powder
  • Salt

Combine all ingredients in a bowl. Knead together and place on a floured surface divide into 12 equal balls and roll out very thinly.

Heat a non-stick frying pan or griddle pan and cook the bread for 3 minutes on each side.

Yoghurt dressing

  • 300ml Plain Yogurt
  • Bunch of Mint chopped

Combine both and season with Salt & Pepper

Thyme, Lemon & Garlic Chicken

Start with marninated chicken. Pan fry the chicken in a hot pan and then place in the oven at 180 degrees/365 Fahrenheit for about 20 minutes or they are ideal for barbecuing.

Let the chicken rest for a few minutes before slicing. Place on top of the flat breads and serve the pickled vegetables on the side with the mint yogurt.

6. Chocolate Orange Viennese Biscuits (Baked by Imelda McCarron –

Imelda McCarron – Chocolate Orange Viennese Biscuits

Tips from Imelda: this is such a dead simple recipe and the biscuits at the end are divine! Do not skimp on the butter. Go full hog real butter. There is no other way to make these. Melt in the mouth fabulousness. And rumour has it if you make them on the weekend the calories don’t count…

Also, if you don’t like Orange leave the rind out and use normal chocolate for the ganache. Of add lemon or lime or coconut. And if you don’t want to make the ganache you could sandwich the two biscuits with just melted chocolate. Or have non-sandwiched biscuits.

As I always tell you; try, try, try! You never know, you could be creating the next big trend! These to me are the best, old time recipe. We would’ve had these at home when the visitors were around and thought we were the dogs bollox with the posh biscuits!!

Chocolate Orange Viennese Biscuits

  • 200g butter (at room temp)
  • 50g icing sugar
  • 200g plain flour
  • ¼ tsp baking powder
  • Rind of 1 large orange


  • 150g dark/milk chocolate (whichever you prefer)
  • Flaked almonds


  • 1 Terry’s Chocolate orange (157g)
  • 157g double cream

To make the ganache

  1. Chop the Terry’s chocolate orange into very fine pieces and place into a medium sized mixing bowl. Place the cream into a small milk saucepan and bring to the boil.
  2. Once boiling remove the cream from the heat and pour over the chopped chocolate. Leave to sit for a few moments and then stir gently with a spoon making sure all the chocolate has melted. Place into the fridge until set.

For the biscuits

  1. Preheat oven to 170oC (fan) and line a large baking tray with a silicon liner or greaseproof paper. Fit a piping bag with a large, open star nozzle.
  2. Place the butter into a large bowl and sieve in the icing sugar into a large mixing bowl and mix until pale and fluffy. Sieve in the flour and baking powder. Add the rind of the orange and mix until everything if full incorporated
  3. Place the dough into the piping bag and pipe out finger shapes 2 ½ inches long or star shapes
  4. Place into the oven and bake for 10-15 minutes or until pale and golden. Lift gently and place onto a cooling rack and leave to cool completely.

While waiting on the biscuits to cool

  1. Place the milk/dark chocolate into a small bowl and place over a saucepan of barely simmering water, making sure the bowl isn’t touching the water.
  2. Dip both ends of the biscuits into the chocolate and sprinkle with the flaked almonds. Place onto greaseproof paper until set.

To assemble

  1. Fit a piping bag with a medium sized plain nozzle
  2. Once the ganache has set, using a hand whisk mix the ganache until it is firm and doubled in size. Place the ganache into the piping bag.
  3. Pipe a line of ganache down the centre of the biscuits and then sandwich with another biscuit.

 That’s it!




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