Spring has definitely sprung this April. And with the longer evenings come more opportunities to sit outside with the family to enjoy a home-cooked meal. Why not use some of the fantastic County Cavan produce when creating your Spring recipes?!

For this blog post, we have enlisted the help of some of our members who have generously shared their favourite recipes using their fantastic products. So, grab your apron, dust off your cooking utensils, and join us as we embark on a culinary journey through the heart of the Lakeland county. Happy cooking!

 

Sausage Tagliatelle – Sausage Carbonara by Barry John Sausages

Serves: 6    Preparation time: 30 minutes     Cooking time: 20-30 minutes     

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 from SeanNua Farm
  • 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

  1. Cook the Barry John Crushed Garlic sausages as 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.
  2. Put the 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.
  3. 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.
  4. Add the cooked pasta and sauce together and then add the chopped sausages and season with salt & pepper.
  5. Serve in individual bowls and sprinkle with cheese.
  6. This simply made Carbonara dish is a family favourite in our house. Serve with Crusty Garlic Baguette.

 

Flatbreads by Moran’s Mega Jam

Ingredients

  • 300g of strong flour
  • 100g milk
  • 100g Morans Mega Jam Garlic Mayo
  • ½ tsp salt
  • 1 tsp garlic powder

Method

  • In a large mixing bowl, add all the ingredients.
  • Using a wooden spoon, or a stand mixer with a dough hook attachment, mix everything until a dough begins to form.
  • Remove from the bowl and place onto a clean work surface.
  • Knead gently for a few minutes until the dough becomes smooth.
  • Return the dough to the bowl and cover lightly with cling film. Leave to rest for 20 minutes.
  • Remove the dough onto a clean work surface and slice it into 8 pieces.
  • Roll each of these pieces into a loose ball.
  • Heat a nonstick frying pan on medium heat.
  • Roll each piece out with a rolling pin out to a circle that is smaller than your frying pan.
  • Place each piece of dough directly onto the hot pan and cook for 2-3 minutes on each side until golden brown.
  • Repeat this process until you have used all the dough.
  • Serve with dips such as garlic mayo, hummus, and sour cream. Use it to wrap up a kebab or as a side for curry.

 

Ingredients

Method

  1. Rinse the broccoli florets.
  2. Boil the broccoli florets in salted water for 4 minutes, covering with a lid to ensure the broccoli stays green.
  3. Drain the broccoli and keep the stock water.
  4. Place the broccoli and 400g of stock into a blender and blend on high speed to puree.
  5. Season with salt and pepper.
  6. Add the Millac Gold Double and Lakeland Dairies Butter and blend on high speed.

Let us know if you try any of the spring recipes above and tag us in your pictures on social media! Happy Cooking!

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