Delicious Small Plates - Coppa, apple and gin by Paula McIntyre

One of the nice things about heading to lots of food festivals is meeting lots of fantastic food people. At Thame last year we had the pleasure of working with Paula McIntyre, chef, author, TV presenter, podcaster and, perhaps surprisingly, gin distiller.

Paula prepared some demos with our meats for the festival audience, and we became firm friends. At Bray Cured, we're passionate about using charcuterie in different ways, beyond the grazing board, and pairing with different drinks to create amazing food experiences. Paula's gin offered a lovely chance to get creative, so here's the first in a series of recipes created by Paula, fusing delicious Northern Irish gin, with Bray's cured meats. Enjoy!

 

Bray Cured Coppa with cider and pumpkin seed crackers, apple mayonnaise and gin soaked apple 

Cider and pumpkin seed crackers 

• 175g plain flour 
• 45g butter 
• 1 and a ½ teaspoons baking powder 
• 2 tablespoons pumpkin seeds finely ground
• 70ml dry cider 
• ½ teaspoon salt 

Rub the flour and butter to fine crumb consistency then mix in the baking powder, pumpkin seeds and salt. Make a well in the centre and mix in the cider to a dough. Wrap in parchment and chill for an hour.

Set oven to 180oc.

Divide the dough in 2 and roll a piece as thinly as you can. Cut into desired shapes and place on parchment lined baking trays. Bake for about 12 minutes or until crisp and golden. Cool on a wire rack and store in an airtight container.

 

Apple mayonnaise 

• 1 eating apple
• 1 egg yolk 
• 1 teaspoon Dijon mustard 
• 1 tablespoon cider vinegar 
• 150ml good rapeseed oil 
• 25ml Paula McIntyre gin 
• Salt and pepper to taste 

Peel the apple and cut into quarters, remove the core and chop. Place in a pan and cover with water. Simmer until water has evaporated. Cool. Place in a jug blender or jug with immersion blender with the egg yolk, mustard and vinegar. Blend to a smooth puree then slowly, while blending, add the oil until fully incorporated. Add gin.Check seasoning. 

Serve the coppa with the apple and gin mayonnaise and some apple sticks tossed in gin.