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27/10/2012

Duration:
1 hour, 57 minutes
First broadcast:
Saturday 27 October 2012

Join John Toal for big interviews, fascinating people and great craic, plus the best in home-cooked food with recipes from kitchen queen Paula McIntyre. Including News.

  • Pumpkin Pancakes, Spiced Mince Patties, Scallion Coriander Sour Cream & Honey Cumin Glazed Pepitas

    Pumpkin Pancakes

    Pumpkin Pancakes 

    250g coarsely grated or chopped pumpkin

    1 onion finely chopped

    25g grated root ginger

    1 teaspoon chopped red chilli

    2 cloves minced garlic

    2 tablespoons cooking oil

    125g self raising flour

    ½ teaspoon salt

    1 egg

    150ml buttermilk

     

    Heat the oil in a pan over high heat and add the pumpkin.

    Cook for 30 seconds then add the ginger, onion, chilli and garlic and cook until soft and golden.

    Cool.

    Whisk the flour, egg, buttermilk and salt together and add the pumpkin mixture.

    Rest for 10 minutes.

    Heat a frying pan or griddle over medium high heat.

    Smear with a little oil and drop tablespoons of the mixture into the pan. When bubbles appear, flip over the pancakes and repeat. Keep warm while you use up the mixture.

     

    Spiced Mince Patties

     

    500g mince ( pork, chicken ,beef, lamb and turkey all good)

    1 onion, finely chopped

    2 teaspoons garam masala

    1 tablespoon mango chutney

    1 teaspoon cumin seeds

    2 cloves garlic, minced

    1 teaspoon chopped red chilli

    Good pinch salt and few grinds pepper

     

    Mix together. Form into walnut sized balls and flatten.

    Heat a large frying pan and add a tablespoon of oil over high heat. Add the patties and seal off on both sides. Lower the heat and cook for another 5 minutes each side until fully cooked.

     

    Scallion Coriander sour cream

     

    200ml sour cream

    4 finely chopped scallions

    Handful chopped coriander

    Salt and pepper to taste

     

    Mix well.

     

     

    Honey Cumin Glazed Pepitas 

    Seeds from a pumpkin

    1 tablespoon honey

    2 teaspoons cumin seeds

    seasalt

     

    Remove the seeds from the pumpkin and wash well to remove as much of the flesh as possible.

    Set oven to 200oc.

    Line a baking sheet with the pumpkin seeds and bake until crisp and dry - will take about 30 minutes.

    Heat a frying pan up and add the pumpkin seeds when hot.

    Whizz in the honey and seeds, toss to coat and remove from pan and season with the salt.

     

     

     

     

     

     

     

     

     

     

  • A beautiful display of Halloween colours

    A beautiful display of Halloween pumpkins at the Slemish Market Garden in Ballymena

    Chef Paula McIntyre goes in search of ingredients for this week's recipe.

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