Easter Sunday falls on Sunday 31st March this year. Easter Sunday is a Christian holiday commemorating Jesus Christ’s resurrection from the dead. In the New Testament of the Bible, it is described that Jesus was crucified on Good Friday and rose from the dead three days later, on Easter Sunday. This is one of the most important holidays for Christians.
Today, we associate Easter with Easter eggs. Eggs are generally associated with new life, just as a chick hatches from an egg. It is now a time of celebration and joining with family to celebrate the end of Lent with a meal. To add a touch of Cavan flair to your meal, we have put together some Irish Easter recipes to be enjoyed this Easter Sunday using our fantastic Created In Cavan members’ produce.
Irish Stew
Ingredients
- 1 tbsp sunflower oil
- 900g stewing lamb, cut into large chunks (From Herd Butchery, Milltown Family Meats or McGurren’s Artisan Butchers)
- 5 medium onions, sliced
- 3 sprig onions, finely sliced
- 5 carrots, sliced into chunks (From SeanNua Farm)
- 3 bay leaves
- small bunch thyme
- 100g pearl barley
- 850ml lamb stock
- 6 medium potatoes
- Butter from Lakeland Dairies
Method
- Heat oven to 160C.
- Add oil to the pan, and cook the lamb for 6 mins until brown. Remove the meat.
- Add the onions, carrots and herbs to the pan, then cook for about 5 minutes until softened.
- Return the meat to the pan, stir in the pearl barley, pour over the stock, then bring to a simmer.
- Sit the chunks of potato on top of the stew, cover, then braise in the oven, for about 1½ hrs until the potatoes are soft and the meat is tender.
- Remove from the oven, dot the potatoes with butter, and scatter with the spring onions.
- Serve
Honey Glazed Ham
For the ham
- 3 kg ham (serves 6-8 people) From Herd Butchery, Milltown Family Meats or McGurren’s Artisan Butchers
- 4 dessert spoons of Muff Honey or Carrickfern Honey
- 4 dessert spoons of Irish brown sugar
- 24 cloves
- 3 teaspoons of ham glaze
For the parsley sauce
- ¾ litre Lakeland Dairies milk
- 6 spoons of corn flour
- Fresh chopped parsley
Method
- Allow ham to soak in cold water for approx 2-3 hrs.
- Place in pot and bring to boil.
- Turn down the heat and allow to simmer for 1 ½ hours.
- Remove and allow to cool for half an hour.
- Remove ¼ inch of excess fat.
- Score ham with a sharp knife.
- Place in oven for 2 hrs at 230 deg.
- Remove and allow to cool for approx 10 min.
- Place brown sugar on the ham, then place the honey and ham glaze.
- Return ham to oven and cook for approx. 30 – 45 min at 240C.
- Remove and allow to settle for 20 min.
- Place on a large plate for serving.
For the sauce
- Bring milk to a slow boil.
- Remove from heat.
- Add Corn Flour, stirring slowly.
- Remove from heat until sauce thickens.
- Replace on reduced heat for 3 min approx.
- Remove from heat, add chopped parsley and season.
- Pour over the ham.
For Desert
Irish Cream Brownies
- 1 box brownie mix
- 1/2 cup vegetable oil
- 1/4 cup water
- 1/4 cup Coole Swan Irish cream liqueur
- 2 eggs (From Forest Hill Farm)
- 1 cup chocolate chips. Aíne Handmade Chocolates have got the best chocolate chips to buy online.
- Powdered sugar, for dusting (optional)
Method:
- Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the brownie mix, vegetable oil, water, Irish cream liqueur, and eggs.
- Stir in the chocolate chips.
- Pour the batter into the greased baking dish.
- Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out clean.
- Let the brownies cool before slicing them into squares.
- Dust with powdered sugar, if desired, and serve.
Take time this Easter with family and friends to enjoy one of the delicious recipes above. To sign up to our newsletter to keep up to date with all the news from Created in Cavan just fill in our email form here.