The weather is set to improve any day now so let’s start planning those alfresco meet ups and garden parties. Really impress your visitors with some great recipes from some of our producers and chefs. We have the prefect starter, mains and dessert that are easy to create but have maximum flavour- they have, after all, Created in Cavan!

Richard Corrigans Broad Bean and Lobster Salad:

 Ingredients

150g fresh young broad beans podded (and 350g in pods)

250g small new potatoes

2 live lobsters (about 450g each)

100ml extra virgin olive oil

2.5 tbsp lemon juice

4 tbsp fresh flat-leaf parsley, coarsely chopped

8-inch freshly cured anchovy fillets (sold loose at refrigerated deli counters)

Salt and black pepper

 

Method:

1.If your broad beans are anything other than very tiny and young you will need to skin them, as otherwise the skins are tough and leathery. This makes them chewy to eat and you don’t get that lovely bright green colour in the salad. Blanch the beans in boiling, salted water for four to five minutes. Drain them and refresh them in cold water. Gently squeeze each broad bean out of its skin. This is a time-consuming job, but it can be satisfying. Set them aside.
2. Put the potatoes into a saucepan of boiling, salted water and cook for 15-20 minutes or until just tender.
3. Meanwhile, drop the lobsters into another large pan of boiling salted water and clamp on the lid quickly. When the water returns to the boil, cook the lobsters for five minutes. Drain the lobsters and refresh them under cold running water to stop them cooking further. This will also help to keep the lobster flesh nice and moist.
4. With the aid of a sharp knife, crack open the lobster shells and remove the meat, in whole pieces if possible. Do the same with the claws. Mix the oil and the lemon juice and drizzle a little of this dressing over the lobster meat in order to keep it moist and succulent. Set it aside.
5. When the potatoes are just cooked, drain them thoroughly. Return them to their hot pan and cover with a tea towel or some newspaper and leave them to dry a little. When they have cooled enough to handle, slice them thickly. Mix them with the beans and toss gently with the remaining dressing. Fold in the parsley and season with salt and pepper.
6. Divide the parsley and bean salad between four plates and heap it in the centre of each. Now, slice the lobster body meat into neat discs (this is why it’s important to try to get it out of the shell completely intact but don’t worry, the taste won’t be affected if the presentation is not entirely neat) and lay them on the salad. Do the same with the claw meat and add to the plate in whole pieces. Then, finally, lay the anchovies on top.

 

Barry Johns Roasted Sausages and Vegetables

Barry John Sausages

Ingredients:

8 Jumbo Barry John Caramelised Red Onion Sausages (we used this flavour; you can choose any flavour you prefer from the gourmet sausage range)

8/10 baby carrots washed and left whole

3 mixed peppers chopped into chunks

3 sweet potatoes peeled and cut into wedges

2 red onions peeled & sliced into chunks

Bulb of Garlic – cut the top and bottom off the bulb and separate the garlic cloves

(Goats cheese if desired)

Salt & pepper

Olive oil

Italian seasoning or mixed herbs

 

Method:

1.Preheat the oven to 180° C.

2.Brown the Caramelised Red Onion sausages, remove from pan and cut into bite size pieces.

3.In a large bowl, add the chopped mixed peppers, sweet potato wedges, red onions, baby carrots, garlic cloves and sausages.

4.Drizzle in some olive oil, Italian seasoning, salt & pepper.

5.Place a parchment sheet of paper onto a casserole dish and evenly pour out the ingredients from the bowl.

6.Cook in a preheated oven until the vegetables are cooked through with a nice golden colour (make sure not to overcook them as they’ll be too soft).

7.(Add the goats cheese if desirable for the last 5 minutes of cooking). Serve straight away with some crispy baguette or garlic bread.

 

Mango Banana Smoothie from Ice Cream Treats

Ice Cream Treats

Ingredients

1 banana (medium, peeled)

2 scoops Mango Frozen Yogurt

150mls milk

1tablespoon honey

 

Method

1.Place the honey and the yogurt in the blender.

2.Then top with the banana.

3.Blend until smooth.

4.Add ice if you need it to make it thicker or colder. Blend again.

5.Blend as many times as required to get achieve the consistency you fancy.

 

Coole Swan Raspberry ripple parfait

Coole Swan

Cranbery compote

300g Fresh cranberries

100ml Water

125g Caster sugar

1 Large orange, zest, and juice

 

Coole Swan Parfait

1 Medium egg

3 Medium egg yolks

1Tsp Vanilla extract

100g Caster sugar

250ml Double sugar

100ml Coole Swan

 

Method:

1.For the cranberry compote, add the cranberries and water to a pot and cook for 10 minutes until the cranberries begin to soften and break down.

2.To this, add the sugar and orange juice and zest and cook for a further 5 minutes until soft.

3.Allow to cool to room temperature before using.

4.For the parfait, double line a 2lb loaf tin with cling film and set aside.

5.Whip the double cream until thick, add the Coole Swan and re-whisk and keep cold.

6.Place the egg, yolks, sugar and vanilla in a bowl over a pot of gently simmering water.

7.Using an electric hand mixer, beat this for 10 minutes until the sabayon is thick and pale in colour.

8.Remove from the heat and allow to cool.

9.Once cold, fold in the Coole Swan whipped cream.

10.Spoon some of this mixture into the lined tin and add in some of the cranberry compote and keep alternating until the tin is full.

11.Run a kitchen knife through the mix to help spread out the cranberry compote.

12.Pop this into the freezer for 24 hours.

13.When serving lift the parfait from the tin using the clingfilm as a grip.

14.Remove the film and place the parfait on a chilled platter and top with frosted cranberries.

  1. Serve immediately.

 

Virginia Cookery School Humous

Virginia Cookery school

Ingredients:

50ml fresh lemon juice

60ml of Tahini Paste

1 tsp of Garlic Granules

30ml of Olive Oil

1 tsp of Ground Cumin

Salt and Pepper

1 tin of drained chickpeas

Method:

1.Process the lemon juice and tahini paste in a food processer.

2.Add 1 tsp of garlic granules

3.Add the olive oil while the processor is running

4.Add the ground cumin

5.Add a pinch of salt and pepper

6.Add the tin of Chick peas in 2 lots

7.Add some checkpea water and process to a smooth paste

8.Add some paprika for colour and serve with some raw veggies.

 

Now you have some great inspiration for the perfect summer soiree! Be sure to try and source all your ingredients or log onto our website to view our retail members!

 

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