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1 hour, 57 minutes
First broadcast:
Saturday 23 March 2013

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.

  • Rich Beef & Lumper Potato Soup with Potato & Scallion Griddle Scones

    Rich Beef & Lumper Potato Soup with Potato & Scallion Griddle Scones

    Rich Beef and Lumper Potato Soup


    1kg brisket on the bone, in 4 pieces (your butcher will do this)

    1 tablespoon oil

    4 medium onions, peeled and roughly chopped

    1 medium carrot, peeled and chopped into 1cm dice

    2 sticks celery, cut into 1cm dice

    1 tablespoon tomato puree

    1.5 litres beef stock ( made with 1 cube)

    2 large lumper potatoes, peeled and cut into 2cm dice ( use a good floury potato like King Edwards or maris piper as an alternative to the lumper)

    Handful chopped parsley

    ½ medium leek, split, washed and chopped


    Heat the oil in a saucepan until smoking hot.

    Season the brisket with salt and seal all over in the pan.

    Remove from pan and add the onions, celery and carrot.

    Cook on a medium heat for 5 minutes and add the tomato puree.

    Cook for a minute and add the stock to the pan. Return the brisket to the pan, cover and gently simmer for 3 hours or until meat is fork tender.

    Remove the meat from the bone and set aside.

    Remove the beef from the pan and add the potatoes.

    Simmer for 20 minutes or until the potatoes are just cooked and add the leeks and cooked meat. Cook for 5 minutes and add the parsley.

    Check the seasoning and serve. 



    Potato and Scallion griddle Scones

    100g cold butter, diced

    200g cooked, cool mashed potatoes

    400g soda bread flour

    ½ teaspoon salt

    200ml buttermilk

    1 egg

    2 finely chopped scallions



    Place the flour and salt in a bowl and mix.

    Add the butter and rub until the mixture resembles fine breadcrumbs.

    Mix in the potatoes until fully incorporated.

    Add the scallions and make a well in the centre.

    Mix the buttermilk and egg and add to the well. Mix to a dough and place on a floured surface.


    Heat a griddle or heavy based frying pan over medium high heat.


    Roll the dough to 2cm thick and cut into shapes.


    Place on the griddle pan ( you may need to do this in 2 batches) and cook for 5 minutes each side or until the outside sounds hollow when tapped.


    Alternatively, cut the mix into scone shapes and place on a floured baking sheet. Brush the top with beaten egg yolk and place in a 180oc oven for 20 minutes.









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    Cooking with Paula McIntyre

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