Episode 5
Chef Paula McIntyre serves up dollaghan on wheaten bread with a glass of gorse champagne, her version of gnocchi, and a buttermilk cake topped with glazed strawberries.
In this episode, Paula showcases dollaghan, a fish caught in Lough Neagh. After treacle-curing the fish, she serve it on wheaten farls with a cucumber relish. As an extra treat, she reveals how to make a champagne from gorse.
One of Paula鈥檚 current favourite cookery books is Ulster Fare. She draws inspiration from a recipe in the book for gnocchi, supplied by a member of the Women鈥檚 Institute from the Glens of Antrim, to make her version of this popular Italian dish.
Paula also visits one of Northern Ireland鈥檚 oldest creameries, where she discovers how buttermilk is produced. She use the buttermilk to make a mouthwatering cake topped with redcurrant and meadowsweet-glazed strawberries.
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