A chill has developed in the air over the past number of weeks, and we are all in need of some warm wholesome cooking in our lives! Nice simple winter recipes that we can replicate easily at home that the entire family will enjoy. Food and drink producers in Cavan offer fresh local produce all year round, so you can tailor your recipes to suit the season and the produce on offer. We have put together 6 great recipes from Created in Cavan members for you to try this Winter.

Farmhouse Vegetable Soup from Lakeland Dairies

The perfect winter warmer for every day of the week! Lakeland dairies are based in Cavan and provide some of the best dairy products in the world.

Ingredients:

300ml Millac Gold Double cream

200g Diced Onions (1cm)

200g Sliced Carrot (0.5cm)

200g peeled and chopped celery (0.5cm)

200g courgettes quartered lengthways and cut to (1cm)

40g plain flour

400g peeled diced potatoes (1cm dice)

40g Lakeland Dairies Butter

2 tsp fresh thyme

1lt vegetable stock

White pepper and salt to taste

 

Method:

  • Place the Lakeland Dairies butterin a thick bottomed pan over a gentle heat, add all the vegetables and sweat for five minutes.
  • Add the flour to the vegetables cook for one minute then add the vegetable stock and bring to the boil.
  • Reduce the heat to a simmer and continue to stir.
  • Once the vegetables are tender add the Millac Gold Doubleand correct the seasoning.
  • Remove from the heat garnish with fresh parsley and serve.

 

Richard Corrigan’s Soda Bread from Virginia Park Lodge

The perfect accompaniment for your soup, this Soda Bread recipe should be a staple in your house. Another great addition would be some Moran’s Mega Jam to make a great elevenses.

 

Ingredients:

250g plain flour
10g salt
15g sodium bicarbonate
150g wholemeal flour
150g jumbo oat flakes
1 tbsp clear honey
1 tbsp black treacle
500ml buttermilk

 

Method:

  • Heat the oven to 200°C and line a baking sheet with baking grease.
  • Combine the dry ingredients in a bowl. Make a well in the centre, then mix in the honey, treacle and buttermilk, working everything together lightly with your hands until you have a loose, wet dough.
  • Flour your hands, shape the dough into a round and lift it onto the baking sheet. Cut a cross in the top. As the loaf cooks it will help to separate it into quarters.
  • Put it into the oven and bake for around 35-40 minutes or until the loaf sounds hollow when tapped on the base. Transfer to a wire rack, drape a damp cloth over the top and leave to cool.

 

Smoky BBQ Sausage Lasagne from Barry Johns Sausages

This will become a firm favourite with families all over the Country and its so easy to prepare! Packed full of nutrient rich produce also.

 

Ingredients:

1 packet of Barry Johns Gourmet Smoky BBQ Pork Sausages

750g of mince beef

1 jar of white lasagne sauce (maybe a 2nd jar needed, if you like your lasagne nice & creamy)

1 jar of tomato pasta sauce

8 lasagne sheets

2 garlic cloves, chopped finely

Grated mozzarella cheese

Small amount of oil for frying

 

Method:

  • Preheat oven to 180°C.
  • Remove skins from smoky BBQ sausages and in a heated frying pan, add a little oil and fry up the sausages until golden, approx. 3-4 minutes. Set aside.
  • Cook the mince and add the finely chopped garlic and tomato pasta sauce. Stir.
  • In a large lasagne dish, begin to layer up the lasagne, 1) put mince into the bottom of the dish, 2) next put 4 sausages – spaced out, 3) sprinkle a small amount of white sauce, 4) put 4 lasagne sheets on top, 5) add some more white sauce on top and sprinkle with cheese. Repeat steps 1 to 5, finishing up with a full covering of white sauce and cheddar cheese.
  • Bake for 30-45 minutes until lightly browned and heated through.
  • Let stand for 10 mins before serving. Serve with crisp salad and/or garlic bread.

 

Slow Roast Pork from Virginia Cookery School

 

Finola always has the best recipes at Virginia Cookery school and we love her tutorial videos that make it super easy to recreate the dish. Her slow roast pork is the perfect Sunday roast dish for the family.

 

Ingredients:

 

1 Pork Loin roast

1 red onion

2 cloves of garlic crushed

2 tsp paprika

2 tsp mustard

1 tsp cumin

1 tsp salt

1 tsp black pepper

1/8 tsp cinnamon

2 tbsp of tomato puree

2 tabs of honey

 

Method:

 

  • Mix all the dry ingredients together (including the honey and the tomato puree) to create a paste.
  • Place your pork loin into a deep casserole dish and cover the pork with the paste.
  • Cover tightly and leave in the fridge overnight.
  • Before putting in the oven, add in 200mls of Scott’s Irish Cider. Cover again and put in the oven at 150C. Allow 2 hours per kg of pork.
  • When cooked, place the pork on a clean dish and roast for 20mins at 200C uncovered, to crisp the fat.
  • Before you put the pork back in the oven, skim the juices. To the juices add 1 tablespoon of tomato puree, 1 tablespoon of ketchup and 1 tablespoon of light soy sauce. Add more cider and bring to the boil.
  • Cut your pork once cooled a bit and serve with some local veg and potatoes.

 

Watch the full video here for step by step instructions.

 

Meringue Pavlovas from Chef Shane Smith and Vanilla Bean Patisserie

A show stopper that will impress anyone around the table this winter. The famous curd from Vanilla Bean patisserie can be found in all Aldi’s around the country.

 

Ingredients:

 

4 large egg whites

210g caster sugar

210g icing sugar

10g cornflour

1 jar of Vanilla Bean Patisserie Passion Fruit Curd

10 fresh raspberries

1 passion fruit

5 sprigs basil

 

Method:

  • Line a baking tray with parchment paper and set to one side.
  • Preheat your oven to 120°C/100°C fan.
  • Into a clean dry bowl add the room temperature fresh egg whites.
  • Whisk for 2 minutes on full speed until doubled in size and start adding the caster sugar.
  • Mix until thick.
  • At this point start adding the icing sugar and cornflour and mix on full speed again until thick and glossy.
  • Spoon the meringue into a piping bag fitted with a large star nozzle.
  • Stick the baking paper down to the tray with some of the mix and pipe 5 meringue nests on the lined tray.
  • If you don’t have a piping bag or nozzle, you can simply spoon 5 large meringue mounds onto the tray instead. Hollow out the centre to allow space for the curd later.
  • Bake in the pre-heated oven for 45 minutes and then turn the oven off and allow to cool fully inside.
  • To serve, simply spoon some of the Vanilla Bean Patisserie, Passion Fruit Curd into the centre of the meringues and top with passion fruit wedges, raspberries and fresh basil.
  • Tuck in and enjoy.

 

Chai Latte Martini from Coole Swan

The perfect finish to any meal at home or to make for the next dinner party you are invited to this winter!

 

Ingredients:

 

50ml Coole Swan

50ml Cazcabel Coffee Tequila

Chilled espresso

5ml chai syrup

Garnish with ground cinnamon and star anise or coffee beans

 

Method:

  • Pour Cazcabel Coffee Tequila, chilled espresso and chai syrup into a mixing glass, or if you prefer a shaker, with ice
  • Stir or shake well
  • Strain into a chilled coupe glass
  • Using the back of a spoon, slowly pour the Coole Swanto create the top layer
  • Garnish with ground cinnamon and star anise or coffee beans

 

Be sure to stock up on all of your Created in Cavan favourites this winter! If you use any of the recipes above be sure to send us a picture or tag us @createdincavan on social media!

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