Cavan is home to some of the best producers, ingredients, and chefs in Ireland. Put all these elements together and you have some of the best food experiences in the world. While everyone is Cavan is getting ready for Halloween 2021, our members have put together some recipes for you to make and enjoy this Autumn and Halloween. All of these ingredients can be sourced right here in County Cavan, and some are available nationally.
Cabra Castle Chicken Wings
Cabra Castle is famous for its exquisite menu and impeccable service in Cavan. While you look forward to your next visit why not try to recreate their amazing chicken wings in their sweet and spicy sauce.
- 1 cup of Franks Sauce
- 1 cup of Muscovado sugar
- 1 cup of butter
- 2 table spoons of treacle
- 2 pinches of chilli flakes
- 2 tablespoons of lime or lemon juice
- 1 pinch of smoke powder (optional)
- While the wings are cooking by your preferred method put all of the ingredients into a pot.
- Bring to the boil and reduce to a simmer
- When the wings are hot and crispy add them to the sauce
- For thicker, stickier sauce, dust the wings in cornflour before cooking
Check out McGurrens Artisan Butcher in Belturbet for the best Chicken wings to use with this recipe.
Coole Swan Chai Latte Martini
This is the perfect time of year to enjoy the sweet smell of chai spices with Coole Swan cream liquer. Autumn spices like cinnamon, cloves, nutmeg, star anise and cardamom are aromatic and add a sense of warmth and cosiness. Rim your glass in ground spice and grate a small amount on top of your cocktail right before serving for a wow factor.
- 50ml Coole Swan
- 50ml Patron XO Cafe
- Chilled espresso
- 15ml chai syrup
- Garnish: Ground cinnamon and star anise
- Pour Patron XO Cafe, chilled espresso and chai syrup into a shaker with ice.
- Shake well.
- Strain into a chilled cocktail glass.
- Using the back of a spoon, slowly pour the Coole Swan to create the top layer.
- Garnish with ground cinnamon and star anise.
To find your local stockist of Coole Swan just visit their website here.
Virginia Cookery School Rich Tea Brack
A traditional treat at Halloween, Barm brack would sometimes have a ring baked into it so that whoever got the slice with the ring would marry within the year! Watch the video below for Finola’s step by step ingredients and method.
Drumully Boxty Pizza with Fitzpatricks BBQ sauce.
Using not one but two great Created in Cavan products, this recipe is the perfect activity to try with the kids this Halloween. You can add whatever ingredients you want to create a gorgeous home-made mini pizza that’s low in fat and full of fun!
- Drumully Pan Boxty
- Grated cheese
- Fitzpatricks smoked BBQ Ketchup
- Chopped onions and tomatoes
- Add a tablespoon for Fitzpatricks BBQ sauce to the pan boxty.
- Sprinkle on some grated cheese followed by your onions and tomatoes and whatever other ingredients you would like to add.
- Place in your air fryer, under the grill or in the oven until the cheese is melted.
Ice Cream treats Peanut Butter smoothie
Another great recipe to enjoy with the kids this Halloween or to enjoy at the weekend! You will find all the ingredients right here in Cavan and to check stockists visit their website here.
- 1banana (peeled)
- 1tablespoon peanut butter
- 1/2cup milk
- 1 Scoop of Yomega3 Vanilla Frozen Yogurt
- 1/2cup ice cubes
- Place the milk and the yogurt in the blender.
- Then top with the banana & peanut butter.
- Blend until smooth.
- Add ice if you need it to make it thicker or colder. Blend again.
- Blend as many times as required to get achieve the consistency you fancy.
McNean Restaurant– Neven Maguires stuffed roast goose with braised red cabbage
One of Cavans favourite chefs produces some amazing recipes made with local ingredients. This one is for the more adventurous cook for a special occasion- like Halloween night!
- 6kg or 12lbs- ready goose, at room temperature
- 1 tsp salt
- 2 tbsp of redcurrant jelly
- 1 tbsp ruby red port or red wine
- Finely grated rind of 1 orange
For the stuffing
- 2 tbsp rapeseed oil
- 2 eating apples, peeled, cored and cut into thin slices
- 1 tbsp chopped fresh thyme
- 350g of sausage meat
- 75g of fresh white breadcrumbs
- 100g dried cranberries
- 100g of walnut halves chopped
For the red cabbage
- 1 head of red cabbage finely sliced
- 1 tbsp of rapeseed oil
- 50g of smoked bacon, diced
- 2 tbsp balsamic vinegar
- 4 tbsp of light brown sugar
- 300ml red wine
- 300ml of apple juice
- 2 cooking apples, peeled, cored and chopped
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- 1 tsp ground cloves
- Salt and freshly ground black pepper
- Madeira Jus or red wine sauce to serve
- To make the stuffing, heat the oil in a large frying pan. Add the apples and sauté for 3-4 minutes until softened and golden. Transfer to a bowl and leave to cool. Once cool, add the thyme, sausage meat, breadcrumbs, cranberries, and walnuts, stirring gently until evenly mixed. Season to taste.
- Preheat oven to 200C (400F), Gas mark 6. Place the goose on a rack set over a roasting tin. Pour over a full kettle of boiling water, then drain off the water from the roasting tin. To stuff the goose, start at the neck end where you’ll find a flap of loose skin: gently loosen this away from the breast and you’ll be able to make a triangular pocket. Pack in two-thirds of the stuffing inside as far as you can go and make a neat round shape on the outside, then tuck the neck flap under the goose and secure it with a small skewer. Rub all over with salt.
- Press the remaining stuffing into the base of a 225g (8oz) loaf tin and set aside. Weigh the goose and calculate the cooking time, allowing 15 minutes per 450g (1lb) plus 15 minutes – this goose should take about 3 1/2 hours. Place in the oven to roast, draining off excess fat every 30 minutes or so and after 1 hour reduce the oven temperature to 180C (350F), Gas mark 4. Continue to cook, still draining the fat off every half an hour.
- Meanwhile, make the red cabbage, heat the oil in a heavy-based pan over a high heat. Add the bacon and sauté for 30 seconds, then add the cabbage, stirring to combine. Reduce the heat and cook for 15 minutes until the cabbage is well cooked down, adding a tablespoon or two of water if the cabbage starts to catch on the bottom. Add the vinegar, sugar, wine and apple juice. Give a good stir, then cover with a lid and simmer for 1 hour over a low heat, stirring occasionally. Stir in the apples and spices and cook gently for another 30 minutes, again stirring occasionally. Season to taste and keep warm over a low heat.
- Remove the goose from the oven 30 minutes before the end of the cooking time. Warm the redcurrant jelly, balsamic vinegar, port or wine and orange rind in a small pan. Bring to a simmer, stirring until the jelly dissolves and then cook for 4-5 minutes until syrupy. Brush all over the goose. Return the goose to the oven with the reserved tin of extra stuffing and cook for the final 30 minutes until completely tender. Transfer the goose to a serving platter and cover with foil, then leave to rest for 10 minutes. Spoon the cranberry and apple mixture into a warmed bowl and keep warm.
- To serve, garnish with roast goose with the thyme and bring to the table. Turn the tin of extra stuffing on to a warmed plate. Carve into slices and arrange on warmed plates, discarding any excess fat. Add some of the stuffing to each plate with the roasted apples and braised red cabbage.
The Good crop company Ginger Biscuits
There’s nothing like a good ginger biscuit with a cup of tea! They taste even better when you have made them yourself. Here is the perfect ginger biscuit from the Good Crop Company based in Belturbet.
- 100g butter, at room temperature
- 100g coconut sugar
- 100g flour
- 1 heaped tsp ground ginger powder
- Pinch of sea salt
- 50g of crystallized ginger, grated
- 1 egg yolk
- A little water
- Beat together the butter and the sugar in a large bowl. Mix in the flour, together with the ground ginger powder and sea salt. Grate the crystallized ginger and add to the mix. Separate the egg yolk from the egg white. (You can save the egg white in the fridge and use it for something else later, such as an addition to an omelette, for example). Use the egg yolk to combine the ingredients in your mixing bowl and, if the mixture is still too dry and not quite coming together, add a little drop of water.
- Knead the cookie dough mixture and then turn out onto a floured work surface. Rolling pin at the ready, roll out your dough into a smooth, flat surface and cut out shapes with your cookie cutters (I don’t know why but star shapes work best with ginger biscuits!)
- Place them in the oven, at 170 degrees celsius, for 8 – 10 minutes and keep checking on them as they can burn quite easily.
You can purchase the following ingredients from the Good Crop Company directly: Coconut Sugar, Maldon Sea Salt, Organic Ground Ginger Powder and Organic Crystallized Ginger.
Vanilla Bean Patisserie Lemon curd with strawberry, mascarpone cream & vanilla shortbread by Chef Shane Smith
The Vanilla Bean Patisserie are still celebrating their awards at the Blas nah Eireann food awards this year for their Lemon curd. This is the perfect recipe to try for a dinner party dessert or a fun activity with the kids this Mid term.
For the Shortbread
- 165g plain flour
- 100g cold butter, diced
- 65g caster sugar
- 1 tsp vanilla extract
- 1 medium egg yolk
- 1/2 lemon zest
For the Mascarpone cream
- 250g mascarpone
- 1 tbsp icing sugar
- 1 tsp vanilla extract
- 100ml cream, semi whipped
- 100ml pouring cream.
- 1 jar (290g) Vanilla Bean Patisserie lemon curd
- 300g strawberries, sliced or diced
- For the shortbread, preheat your oven to 180C / 160C fan / 350F / Gas 4.
- Place the flour and butter into a food processor and blitz until you have a breadcrumb consistency. If you don’t have a processor, you can do this by hand by rubbing the flour and butter together with your fingertips.
- To this add the sugar, lemon zest, vanilla and egg yolk. Mix until a smooth dough is formed.
- Pop this onto a sheet of parchment paper, dust with flour and roll out to a thickness of 1/2 cm.
- Place this onto a baking tray and into the oven for 15-18minutes.
- Once golden brown, remove and allow to cool completely.
- For the mascarpone cream, in a bowl mix the mascarpone, icing sugar and vanilla until smooth.
- To this fold in the semi whipped cream and finally add the pouring cream to loosen the mixture.
- To assemble, spoon some of the Vanilla Bean Patisserie lemon curd into your sundae glass and layer with the diced strawberries, mascarpone cream and crumbled shortbread.
- Serve straight away & enjoy.
The Vanilla bean Patisserie also has a delicious lime curd and a passion fruit curd, either of these would work beautifully with this recipe.
So there you have it, the next time you are in Cavan you can buy all of these amazing ingredients and try some of these delicious recipes at home! A lot of the ingredients can be purchased online on the producers website also. If you do try out the recipes be sure to tag us @createdincavan on your social media posts and we will share your dishes!
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