The colder weather is setting in and with that some nice wholesome recipes are needed to heat up our bones for the Autumn. Here in Cavan, our food and drinks producers as well our hospitality providers have lots of great recipes to give you some inspiration. Here are our Autumn recipes, Created in Cavan.

From Virginia Park Lodge– Chef Corrigan’s Game Bird and Lentil soup with Juniper Cream

Virginia Park Lodge


3 tablespoons of olive oil

1.5kg game bird carcasses and/or legs

2 roughly chopped carrots

2 roughly chopped sticks of celery

1 roughly chopped medium onion

1 clove garlic

6 juniper berries

1/2 tablespoon black peppercorns

1 bay leaf

1 sprig parsley

1 sprig thyme

150ml port

150ml Maderia

2 litres chicken stock

125g puy or green lentils

For the Juniper Cream:
6 juniper berries

1 small shallot, finely diced
100ml sweet white wine
3-4 tablespoons double cream



  1. Heat the olive oil in a large saucepan or stockpot and brown the game bird bones and/or legs. Add the vegetables and garlic to the pan and continue to cook until nicely coloured and caramelised. Add the juniper berries along with the peppercorns and herbs and cook for a minute or so.
  2. Pour in the port and Madeira and bring up to the boil. bubble away to reduce by half, then pour in the stock and bring back to the boil. Cover the pan, turn down the heat and simmer for about 1 1/2 hours, skimming the surface from time to time to remove any impurities.
  3. When you have a nice rich stock, strain into a bowl, discard any vegetables and herbs and pour the strained liquid back into the saucepan. You should have around 1.5 litres left. return it to the heat and stir in the lentils. Bring to a boil, then turn down the heat and simmer, uncovered, for about 20 minutes until lentils are soft.
  4. Meanwhile make the juniper cream. Brush the juniper berries in a pestle and mortar or chop as finely as you can. Put the shallot, crushed berries, and white wine into a small pan. Bring to a boil, then turn down the heat and simmer for about 5 minutes until the shallots are softened and the wine has evaporated. Leave to cool.
  5. Whip the cream until it forms soft peaks and stir in the cooled shallots. Season lightly and keep on one side.
  6. When the lentils are ready, take the soup off the heat. Whiz it in a food processor then pass through a sieve into a warm bowl. It should be velvety smooth. Taste and adjust seasoning if necessary and serve piping hot with a spoonful of the juniper cream melting in the centre.


Beef Stroganoff from Virginia Cookery school



500g of Irish Sirloin Steak

Plain Flour


1 diced red onion

1 garlic clove

250ml vegetable stock

100g of Mushrooms

1 glass of white wine

1 tsp Dijon Mustard

1 tsp tomato Puree

100ml lower fat crème fraiche

Rice to serve



  1. Blend paprika and flour in a bowl
  2. Cover all the steak pieces with the flour and paprika mix.
  3. Fry the onion and garlic clove in a little oil.
  4. Fry off your steak pieces in a little oil and butter- 3 minutes each side
  5. Fry off the mushrooms and add to the beef in a large pan
  6. Add one glass of white wine to the beef and mushrooms
  7. Also add the cooked red onion
  8. Add in your vegetable stock, mustard, and tomato puree.
  9. Add in some salt and ground black pepper
  10. Bring to the boil, cover, and allow to simmer for one minute, long enough for the ingredients to heat through thoroughly.
  11. Simmer uncovered for a few minutes to reduce the sauce.
  12. Add in your crème fraiche and serve with a portion of rice.


View the full video here:

Barry Johns Slow Cooker Sausage Casserole – using Gourmet Sausages



16 Barry John Sausages – each Jumbo sausage halved

2 red onions diced finely

2 sweet potatoes peeled & diced into cubes

2 large carrots peeled and cut into chunks

1 yellow & 1 red pepper seeds removed & diced into chunks

A tin of chopped tomatoes

Stock cube (beef/vegetable)

Salt & pepper for seasoning

A little oil for browning the sausages & frying up the vegetables




  1. Heat up a non stick pan and add a little oil, fry up the onions & peppers, for about 3-5 minutes until they are just beginning to soften. Add the carrots and stir for a few minutes. Transfer these vegetables into a slow cooker.
  2. Next brown the halved Barry John Sausageson the frying pan until they are nice and golden. Transfer these into the slow cooker and add the diced sweet potatoes / tin of chopped tomatoes.
  3. Next add approx 200/250ml of boiling water to the non-stick pan you have used earlier to fry up the sausages and vegatables on, stir this around and add the stock cube, salt & pepper to taste. You could add sage/thyme/rosemary here if you want to add extra flavour. Transfer this into the slow cooker and turn on your slow cooker for 4hrs on high or 8hrs on slow.
  4. When cooked, serve up your Barry John SausageCasserole with some creamy mashed potatoes or crusty garlic baguette.



Lakeland Dairies Berry trifle


600ml Millac Gold Cream from Lakeland Dairies

400ml custard

500g mixed berries

400g sponge fingers

100g grated dark chocolate

100g toasted almonds

50ml chocolate sauce

extra berries



  1. Place the sponge fingers in the bottom of 10 dessert glasses.
  2. Layer the mixed berries on top.
  3. Pour over the custard and allow to set (chill in refrigerator).
  4. Whisk the Millac Gold until it forms soft peaks – cover over the custard.
  5. Top with grated chocolate, chocolate sauce, toasted almonds and extra berries.


Espresso Martini with a Coole Swan Twist


25ml of Coole Swan

25ml Vodka

75 ml of Coffee Liquer

Coffee Beans to Garnish



  1. Put the coffee liqueur and the vodka into a shaker full of ice and shake for 10-15 seconds
  2. Pour into a coupe
  3. Pour the Coole Swanon top of the coffee mix over the back of a spoon to create a layer
  4. Garnish with coffee beans, serve and enjoy


So there you have it. A three course Autumn meal with a cocktail at the end for good measure. If you try out any of the recipes above be sure to send us a picture or tag us on social media @createdincavan


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