Stir It Up – Recipes for the Bachleor

Chef and retired doctor Paula Paul meets farmer Joe McNiffe from County Leitrim. Joe is getting ready for his marriage and has no interest in cooking. Join Paula as she aims to convert Joe from a bachelor cook to a husband with a recipe repertoire to be proud of. Check out the recipes mentioned in the program below.

Bacon and Cabbage with Parsley saucetraditional-bacon-and-cabbage-with-mustard-sauce

  • A piece of boiling bacon
  • One head of sweetheart cabbage
  • A bunch of fresh parsley
  • 1 ½  oz butter
  • 1 oz plain flour
  • ¾ pint milk
  • Salt and pepper
  • 1 Large saucepan for bacon
  • 1 small heavy based pot for white sauce
  • 1 colander


1.Remove bacon from packaging, note weight

2.Put in large pan and cover with water, rinse off and cover again

3.Put on heat and bring to the boil.

4.Pour off water and cover again with cold water

5.Bring to the boil and then reduce to a simmer.

6.Cook for 25 minutes a lb(454g)

7.Check at end of cooking time with a meat thermometer, temperature will be 75C

Meanwhile prepare the cabbage. Remove the outer leaves, discard any discoloured ones. Wash these leave in cold water and then rinse the cabbage heart.

Roll the outer leave up and shred using a sharp knife,

Cut the heart in half , remove hard core then shred.

Drain in a colander, wash out bacon pot when ready and boil the kettle.

Make the white sauce. Put milk in the small saucepan, add butter and flour. Put on med to high heat and whisk until thickened, making sure the base of the pot does not burn. Taste and season. If using parsley, remove stalks, wash and chop. Add at last minute.

When bacon is cooked put on a plate and cover with foil.

Fill washed pot with boiling water , add salt.

Add cabbage, dark green first, then pale leaves. Bring to boil again. Check after a few minutes by tasting,

When cooked to your taste, drain in colander.

Plate a slice of bacon, cabbage and sauce.


  • 1 Roasting chicken
  • 1 tablespoon oil
  • Salt and freshly ground black pepper
  • 1 roasting tray
  • 2.For Gravy
  • 331 tablespoons plain flour
  •  1/2 litre stock or veg stock from cooked root veg


1.Preheat fan oven to 190C

2.Calculate chicken cooking time at 20 minutes per pound and 10 minutes to rest before carving.

3.Remove wrapping from chicken

4.Put chicken in roasting tray

5.Season with salt and pepper

6.Pour one tablespoon oil into your hand and rub oil alover chicken.Wash hands thoroughly.

7.Put chicken in oven and roast at 190C for 20 minutes until its beginning to brown. Pour cold water into tray and put a double layer of foil loosely over the chicken.

8.When cooking time is up remove chicken from oven and use a meat thermometer to check ..( see How to document)

9.The thermometer inserted into the space between the leg and the breast should rapidly climb to 75C.

10.Remove chicken for tray. Cover with foil and leave on a plate to keep warm.


1.Pour the juices from the pan into a small saucepan. Skim off 90% of the fat.

2.Put the roasting tray over the heat and add 1 tablespoon of flour and mix well. The add the stock slowly mixing all the time.

3.Pour this mix into the saucepan and return to heat. Simmer for 5minutes. Add any juices collected around the roast chicken and boil up again,

4.Heat a gravy boat and add gravy.




  • 1 or 2 trout fillets
  • Leftover mashed potato
  • Salt and pepper
  • 1 tablespoon flour
  • 2 desertspoons oil
  • 1 non stick frying pan


1,Put pan on heat , add 1 spoon oil, leave to heat up.

2.Shape cold potato with your hand into small cakes, dust in flour. Put in pan and lesve 4 minutes before turning. Turn and leave for 6 minutes, Turn down heat if needed,

3.Put on a plate and keep warm in oven set to 140C.

4.Wipe out the pan with paper towel( careful its hot)

5.Put back on heat and add the remaining oil.

6.Dry the trout with kitchen towel and season.

7.Place skin side up in hot pan. Cook for 4 minutes, then turn over and cook for 3-4 minutes . Check thickest part of fish by parting flesh with a will be pale pink if cooked.






  • 1lb rib steak cut into pieces
  • 1 large onion peeled and sliced
  • 4-5 carrots peeled and chopped into medium pieces.
  • About 600 ml stock( Marigold)
  • Salt and pepper
  • 1 tablespoon flour


1.Toss the beef in the flour seasoned with salt and pepper.

2.Place in bottom of slow cooker.

3.Add onions and carrots.

4.Cover with stock.

5.Season with black pepper.

6.Set cooker to low heat.

7.Cover and cook for 8 hours.