Let the preparations for a magical Easter commence. A great time to get together with family and indulge in lots of chocolate! Part of the magic is preparing that special Easter Lunch- whether its with family or friends it will be a special one this year. Some of our members have got together to bring you some great Easter recipes Created in Cavan. Remember to source as much of your ingredients as local as you can. You will find more information on our retail members here.
Neven Maguire’s Fragrant Slow Roast Leg of Lamb
8 garlic cloves
Finely grated rind of 2 lemons
1 tsp sweet paprika
2 tbsp ground cumin
2 tbsp chopped fresh rosemary
2 tbsp chopped fresh thyme
120ml (4fl oz) olive oil
2.3kg (5-6lb) leg of lamb
1kg (2¼ lb) waxy potatoes, halved
5 fresh bay leaves
juice of 2 lemons
- Crush the garlic and one teaspoon of salt in a pestle and mortar. Add the lemon rind, paprika, cumin, herbs and a good grinding of black pepper and crush to a smooth pulp.
- Stir in four tablespoons of the olive oil. Using a sharp knife, create lots of holes all over the lamb, and then rub in the paste, pushing it deep into the holes.
- Transfer the lamb to a large food bag and pour in the lemon juice. Place in the fridge to marinate overnight.
- The next day, take the lamb out of the fridge about one hour before you want to cook it. Preheat the oven to 160C (325F), Gas Mark 3.
- Lay two long pieces of parchment paper on top of two long pieces of foil – one widthways, the other lengthways to form a cross.
- Cut the potatoes into 2cm (¾ inch) slices, bring up the sides of the foil and pile the potatoes in the middle, drizzle with olive oil, then pour over the marinade from the lamb and tuck in the bay leaves, a sprig of thyme and one of rosemary.
- Sit the marinated lamb on top of the potatoes season with salt and pepper and scrunch the foil together tightly to enclose the lamb completely. Carefully lift into a roasting tin and roast for 2 hours until the lamb is meltingly tender.
- Remove the lamb from the oven and increase the temperature to 220C (450F), Gas mark 7. Unwrap the parcel and scrunch the tin foil and parchment paper under the rim of the tin, then baste the lamb with the juices and return to the oven for another 20 minutes until browned.
- Remove the lamb from the tin and wrap in the foil and set aside to rest.
- Turn the potatoes over and return to the oven for another 30 minutes, then season with salt.
- Shred the lamb from the bone and arrange on warmed plates with the roasted potatoes and some dressed salad. Add a spoonful of the mint yoghurt to each one to serve.
The Keepers Arms Orzo Chicken
5 chicken thighs
1 ½ tsp paprika
1 ½ all spice
½ tsp turmeric
1 lemon juice
500ml chicken stock
- Marinate chicken in paprika, all spice, turmeric, & salt for 10 min
- Prepare carrots onion celery & mushrooms
- Brown chicken on pan
- Sauté vegetables & garlic
- Add tomatoes, lemon juice & ½ chicken stock & chicken
- Bake for 30 min
- Add orzo & remaining stock bake for 20 min
Sausage Tagliatelle from Barry John Sausages
Looking for something a bit different this Easter? You will never go wrong with Barry John’s Sausages.
500g Packet of Crushed Garlic Barry John Sausages
2-3 cloves of garlic
1 large red/white onion finely chopped
Small punnet of finely chopped mushrooms
Salt & pepper to taste
Jar of Carbonara sauce
Tagliatelle pasta (or any other pasta you may prefer) approx. 1 cup per person.
Grated cheddar cheese / parmesan cheese for garnish
- Cook the Barry John Crushed Garlic sausagesas you prefer, (Fry/Oven/Deep Fry). When they are nice and golden in colour and cooked through, chop them up into small bite size pieces and set aside.
- Put desired amount of Tagliatelle pasta or your favourite pasta into a saucepan of water, add a pinch of salt and cook. When cooked, drain, and set aside.
- Sauté the onions, mushrooms & garlic in a large pot. When cooked, turn down the heat and add the Carbonara sauce to this pot, stir well and gently heat until it is warm.
- Add the cooked pasta and sauce together and then add the chopped sausages and season with salt & pepper.
- Serve into individual bowls and sprinkle with cheese.
- Serve with Crusty Garlic Baguette
Coole Swan Coffee Ice-cream
200ml double cream
175g condensed milk
100ml Coole Swan
2 tbsp coffee liqueur
2 tbsp espresso coffee powder
- Place all ingredients into the bowl of a stand mixer fitted with a whisk attachment.
- Beat until light and airy. Be careful not to over whisk as this could cause the mixture to split.
- Pour into a freezer-proof container and freeze for 6-8 hours or overnight.
- Scoop and serve
The Keepers Arms Carrot Cake
4 eggs separated
400g soft brown sugar
300g melted sunflower margarine
2tbsp warm water
250g wholemeal flour
2tsp baking powder
1tsp mixed spice
50g chopped walnuts (optional but lovely in cake)
50g sultanas (optional)
300g grated carrots
200g soft cheese
200g icing sugar
1 zest of lemon
- Preheat oven 190 C or Gas 5
- Grease cake tin or 2lb loaf tin or square baking tray …which I use
- Mix together egg yolks, sugar, melted margarine & water
- Mix dry ingredients flour, baking powder, spice, add nuts & sultanas & carrots
- Add wet ingredients, mix well
- Whisk egg whites to soft peak stage, fold in gently to cake mix
- Pour into tin, cook 50 – 60 min, cool on wire rack
- Cream cheese and sugar together add lemon zest, spread over cake
- Grate lemon zest over for presentation
There you have it- a perfect Easter Lunch all prepared for you! Be sure to subscribe to our newsletter to receive all the latest recipes from Created in Cavan.
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