麻豆约拍

It鈥檚 Hogmanay in the Hamely Kitchen. Chef Paula McIntyre is celebrating Auld Year鈥檚 Nicht with a delicious festive supper.

On the menu is a warming bowl of cock-a-leekie soup. Paula doesn鈥檛 do things by halves, so her version involves poaching a whole chicken, which leaves the meat beautifully tender. As Paula says, if you鈥檙e harbouring any new year鈥檚 resolutions, this broth, full of leeks and barley and parsley, will get you off to a great start.

Hogmanay wouldn鈥檛 be Hogmanay without whisky, so Paula is off to Islay, where her ancestors are from, on a whisky pilgrimage. Joining her is whisky buff Lee Gibson. After a bumpy crossing from Portstewart to Port Ellen, they travel to Kilchoman Distillery in the west of the island. The journey proves to be worth it as they sample some whiskies made using traditional methods.

Back in the kitchen, Paula adds whisky to her next two dishes. For main course, she makes a malt and whisky lacquered duck with potato pancakes and a burnt apple sauce. For dessert, she shares her recipe for clootie dumpling, a traditional Scottish dish with a scoop of whisky-infused cream.

Along the way, Paula also reveals some of the Ulster-Scots traditions associated with Hogmanay. For example, there鈥檚 first-footing, where the first visitor after midnight should always be a dark-haired man bearing gifts to ensure a warm and lucky year ahead.