It’s coming up to that time of year- the perfect excuse to let that special someone know how much you love them. Or even a day to treat yourself! If its not possible to treat yourself to a meal out at a restaurant, then we have the perfect recipes for you to create a beautiful meal at home! Using ingredients from Created in Cavan producers will show your lucky partner just how much you love them! Here are some Valentine’s recipes for 2 from Created in Cavan.
Turkey and Mushroom Paté from Lakeland Dairies
Ingredients:
- 1 tbsp olive oil
- 160g turkey breast meat, cut into thin strips
- ½ red onion, roughly chopped
- 1 garlic clove, finely chopped
- 150g chestnut mushrooms, roughly chopped
- ½ small red chilli, seeds and white pith removed and thinly sliced
- 1 tsp wholegrain mustard
- 100ml Pour & More Double
- 50ml turkey or chicken stock
- Leaves from 2 thyme sprigs
- Small bunch of parsley, chopped
- Salt and freshly milled black pepper to desired taste
Method:
- Heat the oil in a large pan, add the turkey strips and cook until lightly browned and cooked through. Remove from the pan and put aside
- Add the onions and garlic to the pan and cook over a medium heat until softened. Stir in the chopped mushrooms, increase the heat and cook, stirring once or twice, until golden brown
- Return the turkey pieces to the pan and stir in the chilli, mustard, Pour & More Double, stock and thyme leaves. Bring just to the boil and cook gently for 5 minutes until most of the liquid has reduced. Stir in the chopped parsley and season to taste
- Spoon into a blender or food processor and blend until coarse or smooth. Tip into a bowl, cover and chill until cold. For best results, chill overnight
- Spoon out and serve with warm breads, taco crisps, or as a topping for potato skins, crostini, pancakes or flour tortillas.
Sausage Tagliatelle from Barry Johns Sausages
Ingredients:
- 500g Packet of Crushed Garlic Barry John Sausages
- Some oil for cooking
- 2-3 cloves of garlic finely chopped
- 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
Method:
- 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.
This simply made Carbonara dish is a family favourite Barry John’s house. Serve with Crusty Garlic Baguette.
Gluten Free Vegan Nut Roast from Virginia Cookery School
Ingredients:
- 1 onion diced
- 2 garlic cloves
- 100g red lentils
- Vegetable stock
- ½ tin of tomatoes
- 100g finely grated carrot
- 120g puy lentils
- 2 teaspoons of Soy Sauce
- 2 teaspoons coriander
- 2 teaspoons Garam Masala
- 1 tbsp tomato puree
- 200g crushed roasted mixed nuts
- 50g mixed seeds
- 60ml water
- 2 tbsp ground chai seeds
- 50g Gluten Free breadcrumbs
- Dried Cranberries from The Good Crop Company
Method:
- Fry the diced onion and garlic cloves together in a pan
- Cook off your red lentils in the veg stock.
- Once cooked, add them to a bowl with the onion and garlic.
- Add the tomato, carrot, puy lentils, soy sauce, coriander, garam masala, tomato puree, mixed nuts and mixed seeds to the mixture.
- In a separate bowl mix the water and ground chai seeds together to form a gloopy paste. Add this to the mixture and sir well.
- Fold in your breadcrumbs and add your cranberries.
- Cover a loaf tin with parchment paper.
- Add your mixture to the tin. Cover lightly with foil and bake at 180C for approximately 1 hour.
- Remove the foil after 25 mins.
- Once baked, allow to cool in the tin for 30mins. Serve warm with a salad!
View the full video on Virginia Cookery here.
Moran’s Mega Jam Burger Recipe
Ingredients:
- 450g ( 1lb ) minced beef
- 110g ( 4oz ) chopped onions
- 1/4 tsp salt & some pepper
- 1/2 tsp fresh thyme leaves
- 1 egg ( preferably free range)
Method:
- Saute onions in butter until soft.
- Mix all the ingredients together well.
- Shape into cakes.
- Dip in seasoned flour and fry in oil turning as required until fully cooked.
- Top with tomatoes and grated cheese, then flash under the grill until the cheese begins to melt.
- Serve with Moran’s Country Relish.
Ice Cream Treats Peanut Butter and Banana Smoothie
Ingredients:
- 1banana (peeled)
- 1tablespoon peanut butter
- 1/2cup milk
- 1 Scoop of Yomega3 Vanilla Frozen Yogurt
- 1/2cup ice cubes
Method:
- 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.
The Devine Swan Cocktail from Coole Swan
A simply and tasty cocktail to finish off the night!
Ingredients:
- 50ml Coole Swan
- 50ml coconut water
- 4 basil leaves
Method:
- Simply take 3 of the basil leaves, remove the stalks, tear them once and ‘clap’ them between your hands. Then drop them into a rocks glass.
- Take the 4th basil leaf and wipe it around the rim of the glass and discard.
- Pour the Coole Swanand coconut water into the glass.
- Fill with large ice cubes and stir well.
- Leave for 2 minutes – garnish with a basil sprig.
- Make it your way: To reduce the basil flavour – remove the basil leaves after the 2 minutes is up. To big up the basil – put the 4th basil leaf into the drink as well and let the flavours seep through.
There you have it, plenty of options to create a beautiful romantic meal this Valentines- Created in Cavan! For a full list of our producers just visit our website here.
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