Chicken Korma

Taste of Cavan Recipe Book

Cavan County Council

Table of Contents Manor Farm Chicken Fillet Mince taco’s ...... 3 Chicken Fillet Sliders with Sweet Potato Fries ...... 4 Simon Delaney Chicken Korma ...... 5 Classic Baked New York Cheesecake ...... 6 Chef Brian McDermott Glazed Gammon ...... 7 Boxty ...... 8 Máire Dufficy, Bord Bia Pork Koftas with Cherry Tomato and Cucumber Salad ...... 9 Roast Chicken Breasts with Spicy Mayonnaise ...... 11 The Classic French Omelette ...... 13 Stir-Fry Chicken With Coconut Milk And Noodles ...... 14 Chef Neven Maguire Connemara Hill Lamb Cutlets With Garlic, Lemon And Smoked Paprika ...... 15 Pesto-Stuffed Chicken Breasts With Rustic Mixed Potatoes ...... 16 Irish Crab, Avocado & Mango Salad ...... 17 White Chocolate And Raspberry Tiramisu ...... 18 Chef Rachael Allen Rosemary and Pink Grapefruit Gin Cocktail ...... 19 Ice Cream with White Chocolate and Coole Swan Sauce ...... 19 Spatchcock Chicken With Bulgur Wheat Salad ...... 20 Salad Of Corleggy Goat’s Cheese With Rocket And Honey...... 21 Jeeny Maltese & Tom Coleman Dry Rub Rib Eye Steak ...... 22 Chimichurri Salsa ...... 23 Chicken Teriyaki ...... 24 Summer Strawberries & Goat’s Cheese Salad ...... 25 Chef Gearóid Lynch Sticky Chicken Wings ...... 26 Roast Shoulder of Lamb With Summer Vegetables And Quinoa ...... 27 Carrot Cake ...... 29 Chef Adrian Martin Chicken Mince Spring Rolls ...... 30 Fillet Of Beef With Potato Rosti ...... 31 Pear Tarte Tatin ...... 33 Chef Shane Smith Chocolate Raspberry Ombre Fudge Cake ...... 34 Cumin & Onion Sausage Rolls ...... 36 Tomato & Basil Tart ...... 37

Taste of Cavan 2018 – Manor Farm

Manor Farm Chicken Fillet Mince Tacos

Serves 4 Prep Time: 10 minutes Cook Time: 30 minutes

Ingredients  400g of Manor Farm chicken fillet mince.  1tsp smoked paprika.  2 sprigs of thyme.  2 sprigs of rosemary.  Olive oil.  Sea salt to taste.  ½ onion, diced.  2 tblsp tomato puree.  1 tin chopped tomatoes.  2tblsp of sweet chilli sauce.

Taco Sauce  4tblsp of light mayonnaise.  1tsp of tomato puree.  Juice of ½ lemon.  ½tsp of garlic powder.

Toppings 8 Taco shells. Mature cheddar cheese. Flat leaf parsley.

Method  Soften the diced onion in some oil on a medium heat for 1-2minutes.  Add the mince, and cook for approx. 10 minutes until golden in colour.  Add in the smoked paprika, tomato puree, rosemary & thyme - cook out for 30-60 seconds.  Now add the chopped tomatoes, sweet chilli and allow it to cook for 10-15mins until the sauce reduces and thickens. Season with sea salt and keep hot until serving.  For the taco sauce. Combine all the ingredients together.  Fill the taco shells with the chicken fillet mince mixture & spoon over the taco sauce.  Finish with some grated cheese & flat leaf parsley.  Enjoy

Manor Farm Omega 3 Chicken Fillet Sliders with Sweet Potato Fries

Serves 3-4 Prep Time: 15 minutes Cook Time: 35 to 40 minutes

Ingredients 2 x Omega 3 Chicken Fillets – Butterflied & cut into bite size chunks

For the coating 20g Cajun spice, 100g plain flour 1tsp salt, 300ml buttermilk

Sweet Potato Fries 3 large sweet potatoes, Cup of semolina flour 1 tsp smoked paprika, Sea salt Oil & 2 sprigs of thyme

Sweet Chilli Mayo 3 tblsp of mayo, 1 tblsp sweet chilli sauce

To Serve Brioche buns, sliced tomatoes & rocket

Method  Preheat your oven to 190°c. Slice the washed sweet potatoes with skin on into wedges. Place the wedges on a baking tray lined with parchment paper & drizzle with oil. Coat with semolina flour, smoked paprika, chopped thyme & bake for 35 to 40 minutes.  Cut the thin end of the Omega 3 fillet into a triangle shape piece. Butterfly the remaining piece by drawing your knife horizontally through the fillet. Cut each butterflied fillet into 3 pieces. Repeat for second fillet.  Mix the Buttermilk & the Omega 3 chicken pieces in a bowl to coat.  In a separate bowl, combine the flour, Cajun spice & salt. Dip the Omega 3 chicken pieces into the seasoned flour & shake off excess.  Preheat deep fryer to 180°c & fry coated chicken for approx. 5 mins in small batches until golden brown. Pat dry with kitchen paper.  Combine the mayo & sweet chilli sauce.  Now build them up. Spoon the sweet chilli mayo on to brioche buns; lay on the lettuce, tomato & the Omega 3 Chicken.  Top out, skewer & serve with sweet potato fries.  Enjoy.

Taste of Cavan 2018 - Chef Simon Delaney

CHICKEN KORMA

Served with baby potatoes & green lentils, Lemon & saffron rice, & garlic and coriander naan bread.

Serves 4

Ingredients:

 Bag of baby potatoes  8 Chicken thighs  Thumb size piece of ginger (grated)  1 green chilli (deseeded and chopped finely)  2 cloves of garlic (grated)  5 handfuls of green lentils  1 tin of coconut milk  1 tin of coconut cream  Long grain rice (200grms)  Pinch of saffron  1 Lemon  Bunch of fresh coriander  1 Jar of Patak’s Korma paste  Rape seed oil  3 large red onions (finely sliced)

 2 garlic & coriander naans

To Make the Korma: Prep the chicken, by trimming the excess skin. In a pot, add some rape seed oil, and add the red onions, and cook for about 15 mins. Then add the grated ginger, garlic, and the chilli. Cook for another 5 mins. Then add half of the jar of the korma paste, and cook for another 5 mins. Add the green lentils, and cook for 3 mins. Add the tin of coconut milk, and the coconut cream, and cook for 2 mins, and then add the chicken. Add half of the fresh coriander, which you can chop. Pop a lid on, and cook on a low heat for 1 hour and 15 mins, until the chicken is cooked.

For the rice:

Rule of thumb here is one cupful of rice, two cupfuls of boiling water. So, into a pot, add the rice and the boiling water, a pinch of salt, and the pinch of saffron. Slice the lemon in half, and pop the lemon into the rice. Cook for around 15 mins.

To serve:

Pop the Naan’s in the oven on a low heat to heat through. Drain the rice, and put on to your serving bowl. Add two pieces of the chicken, and pour some of the korma sauce over. Add a sprinkle of fresh coriander, and then slice your naan into strips and place over the chicken.

Taste of Cavan 2018 - Chef Simon Delaney

CLASSIC BAKED NEW YORK CHEESECAKE

This is one of my all-time favourite desserts. I’ve had cheesecakes all over the world – set cheesecakes, deconstructed cheesecakes, etc. etc. – but none, and I mean none, compare with a classic baked New York cheesecake. During one of the rounds on MasterChef, we had to come up with a dessert on the spot, and straight away I made a set cheesecake. It’s easier to make than the baked one, so I thought I’d have a go – I’d never made one before then. I knew when both Daniel and Robin tasted it that they wished it was a proper baked cheesecake, and it got mixed results. So this recipe is for them. I promise I’ll cook it for them next time I see them. Now, this recipe takes a little time and effort and you need patience, but I promise you it’ll be worth the effort.

SERVES 6-8

FOR THE CHEESECAKE BASE: • 200 G GINGERNUT BISCUITS • 100 G UNSALTED BUTTER, MELTED

FOR THE CHEESECAKE FILLING: • 900 G SOFT CREAM CHEESE • 270 G CASTER SUGAR • ½ TSP SALT • 70 G PLAIN FLOUR • ZEST AND JUICE OF A LEMON • 600 G CRÈME FRAICHE • 1 VANILLA POD, DESEEDED • 8 FREE-RANGE EGGS

Preheat your oven to 175°C. This recipe will fill an 11-inch baking tin, and make sure you use a springform tin: it’ll make your life a lot easier when trying to get the finished cheesecake out! Grease the bottom of the tin with a little butter or oil, and line with greaseproof paper. Pulse the gingernut biscuits in a food processor and add the melted butter until you have a mixture similar to wet sand. Spread the mix into the tin and press down until level and firm. Cook in the oven for 15 minutes. Make the cheesecake mix while you’re waiting for the base to cook. Clean your food processor, and then add everything apart from the eggs and blend. Add the eggs in one at a time and be careful not to add the next egg in until the previous one is mixed through, or your filling could split. Add all of the eggs until mixed through thoroughly.

After 15 minutes’ cooking, the base should be ready, so remove from oven and up the temperature to 220°C. Pour the mix in on top of the base and place in the oven for ten minutes. After ten minutes, turn the oven down to 100°C and cook for a further 50 minutes. Turn the oven off, but leave the cheesecake in there to cool down for about an hour. Then remove it from the oven and allow it to cool completely. Put the cake into the fridge for a minimum of two hours, but overnight is best. I know it sounds like a lot of time, and believe me, the temptation to eat it straight away is huge, but have patience, my friends: good things come to those who wait.

Taste of Cavan 2018 - Chef Brian McDermott

GLAZED GAMMON

Serves 8

Ingredients

 2 kg Gammon  6 Whole Cloves  1 Bay Leaf

For the Glaze:  2 Table Spoons Mustard  100g Light brown Sugar  4 Table Spoons of Local Honey  Pinch of Ground Clove  Pinch of Nutmeg  Few Drops of Worchester Sauce

Preparation method

Cover the gammon in a large pot with cold water. Add the bay leaf and cloves to the pot. Bring up to the boil and then allow to simmer with only gentle movement in the water. Simmer for 1 hour 30 minutes. Turn off heat and allow gammon to rest for 10 minutes.

Pre-heat the oven till 200 degrees C

Make the glaze by simply combining all ingredients. Score the top of the gammon and place gammon on a tray. Spread the glaze on the gammon and place in the oven for 20 minutes.

Brian’s Tip - Please don’t consider cooking in coke as I have often been asked. Gentle simmering is the key to tender gammon as boiling constantly toughens the meat.

Taste of Cavan 2018 - Chef Brian McDermott

BOXTY

Boxty a traditional potato pancake usually served at breakfast and great with ham / Gammon. This mainly Ulster dish has made a great come back in recent years and rightly so. A similar dish called Rosti has been produced in restaurants for years but the traditional Boxty with buttermilk is a much more flavor-some version and uniquely Irish.

Serves 8 Ingredients:  1 kg Potatoes washed and peeled  320ml Buttermilk  160g Plain flour  10g Sugar  ¼ t sp bread soda  100g butter for frying

Method Grate potatoes and place in a clean tea towel. Squeeze all the water out of the potatoes and place potatoes in a large bowl. Immediately pour the butter milk into the potato to prevent them from discoloring. Add the flour with the sugar and combine into the potato and buttermilk. You will have a thick batter consistency. Dissolve the bread soda with a little milk and add to the mix and combine well. Heat a large frying pan and melt some butter on a medium heat. Add a good spoon full of potato mix and cook for 3 minutes on each side or until golden brown. Serve with melted butter.

Brian’s Top Tip: Serve with grilled bacon and poached egg for one of the greatest breakfasts ever. Make a large one the size of a frying pan & top with eggs, tomato & honey.

Taste of Cavan 2018 – Máire Dufficy, Food Advisor, Bord Bia.

PORK KOFTAS WITH CHERRY TOMATO AND CUCUMBER SALAD Quick, easy and very tasty!

Serves 4

Cooking time: 40 minutes

Ingredients:

Koftas

 500g lean pork mince  1 teasp. ground cumin  1 teasp. ground coriander  2 scallions, finely chopped  1 red chilli, finely chopped  1 tablesp. mint leaves, chopped  1 tablesp. coriander leaves, chopped  30g breadcrumbs  1 egg  Salt and freshly milled black pepper  1 tablesp. rapeseed or olive oil

Salad

 Juice of ½ a lime  1 teasp. ground cumin  500g cherry tomatoes, quartered  1 medium cucumber, peeled, halved, seeds removed and thinly sliced  A handful of rocket heaves

Hummus

 400g tin of chickpeas, drained and rinsed  1 tablespoon. light tahini  2 tablespoon of olive oil  Juice of 1 lemon  1 garlic clove peeled and chopped  1 teaspoon of ground cumin

To serve

 4 pitta/flatbreads, warmed

To Cook

To make the koftas:

Place all the ingredients, except the oil, in a large bowl and mix well. With damp hands shape them into small meatballs, about 2-3cm in diameter. Place them on a tray in the fridge to rest while you make the salad.

To make the salad:

Place the lime juice, oil and cumin in a bowl and stir to combine. Add in the tomatoes, cucumber and rocket leaves. Mix well and season with salt and black pepper.

To make the hummus:

Place all the ingredients in a food processor and whizz until smooth. Taste and season. If you like it with a thinner consistency, add a few tablespoons of water.

To cook the koftas:

Heat the oil in a large frying pan over a high heat. Cook the koftas in batches, turning occasionally, for 6-8 minutes or until golden and cooked through.

To serve:

Serve the koftas with the salad, hummus and pitta bread.

Nutritional Analysis per Serving

Protein: 48g

Carbohydrates: 82g

Fat: 37g

Iron: 7.6mg

Energy: 836kcal

Taste of Cavan 2018 – Máire Dufficy

ROAST CHICKEN BREASTS WITH SPICY MAYONNAISE

A quick and easy dinner that can be on the table in 30 minutes.

Serves 4

Cooking time: 40 minutes plus marinating time

Ingredients

 4 chicken breasts/chicken supreme’s, skin on  4 carrots, peeled and chopped  2 parsnips, peeled and chopped  500g medium potatoes, quartered  1 red onion, peeled and quartered  6 garlic cloves, left whole and unpeeled  A couple of sprigs of thyme

Spicy Mayonnaise

 8 tablesp. low fat mayonnaise  ½ teasp. ground cumin  ¼ teasp. turmeric  ½ tablesp. parsley, chopped  2 teasp. lemon juice

Marinade

 2 tablesp. rapeseed or olive oil  2 garlic cloves, peeled and chopped  1 tablesp. ground cumin  1 teasp. ground cinnamon  1 teasp. turmeric  ¼ teasp. dried chilli flakes  Salt and freshly ground black pepper

To Cook

Mix half the oil with the garlic, cumin, cinnamon, turmeric and chilli flakes in a large bowl and add the chicken breasts. Leave to marinate for half an hour if possible.

Heat oven to Gas Mark 4, 180°C (350°F).

Place the carrots, parsnips, potatoes, onions, garlic and thyme sprigs in a roasting tin. Add the remaining olive oil and stir the vegetables to cost in the oil. Add in the chicken breasts and season everything with salt and black pepper. Roast for 30 minutes.

Combine all the ingredients for the Spicy Mayonnaise and serve with the roasted chicken breasts and vegetables.

Nutritional Analysis per Serving

Protein: 38g

Carbohydrates: 35g

Fat: 33g

Iron: 1.9mg

Energy: 580kcal

Taste of Cavan 2018 – Máire Dufficy

THE CLASSIC FRENCH OMELETTE

Everybody, 9-90, should know how to make an omelette, then dinner is only 3 minutes away. Here it is step by step. Serves 1

Ingredients

 3 Eggs  3 teasp. water  ½ tablesp. fresh herbs, chopped  Salt and black pepper  Knob of butter

Filling

 A little butter  25g Bacon, diced  25g Oyster or button mushrooms, chopped  25g Farmhouse Cheese, grated

Alternative Filling:

 Chopped tomatoes, basil, scallions

To Cook

Prepare the Filling

A non-stick omelette pan is essential. Beat the eggs, water, herbs and seasoning together. Heat the pan well, add the butter, pour in the egg mixture. Work quickly, drawing the egg to the centre of the pan as it begins to set. This allows the uncooked mixture to reach the base of the pan. Continue until you have the omelette cooked to your liking.

Place the filling along the centre of the omelette. Starting at the handle, fold over the omelette by 1/3.Slide the omelette down the pan.

Then, with your hand under the handle, tip the omelette onto a warm plate, making the third fold. Sprinkle with finely grated cheese (optional) and serve with mixed salad leaves.

Taste of Cavan 2018 – Máire Dufficy

STIR-FRY CHICKEN WITH COCONUT MILK AND NOODLES

The lime and herbs add lovely fresh flavours to this dish . If you fancy it a bit spicier; add an extra chilli.

TIME 20 MINUTES. SERVES 6

 4 chicken breasts, cut into strips  1red chilli, finely chopped  5cm piece of ginger, peeled and finely grated  120g mange-tout. sliced lengthways into thin strips  1x 400ml tin of low fat coconut milk  1/2 tablesp fish sauce  6 scallions, sliced  140g thin/medium egg noodles, cooked according to the packet instructions  Salt and freshly ground black pepper

Marinade  Zest and juice of 1 lime 1 teasp. Honey  1 garlic clove, peeled and chopped  1 tablesp. mint leaves, chopped  1 tablesp. coriander leaves, chopped  2 tablesp. olive oil

Place the chicken pieces in a bowl with the lime zest, lime juice, honey, garlic, mint, half the coriander and half the oil. Stir well and leave to marinate for an hour, if possible.

When you're ready to cook the chicken, heat a little oil in a large frying pan or wok over a high heat, add half the chicken pieces and stir-fry for 3-4 minutes, until golden. Remove to a plate. Add a little more oil to the pan. Stir• fry the remainder of the chicken until golden. Add the chicken back into the pan, then add the chilli, ginger and mange-tout and stir-fry for a minute or two. Add the coconut milk, fish sauce & half the scallions; Stir well to combine and bring to the boil. Taste and season. Then fold the prepared noodles into the pan.

To serve: Divide into four bowls and sprinkle over the remaining coriander and scallions.

Nutritional analysis per serving: Energy: 452kca/ Protein: 38g Fat: 22g (11g saturated) Iron: 1.8mg Carbohydrate:31g

Taste of Cavan 2018 – Chef Neven Maguire

CONNEMARA HILL LAMB CUTLETS WITH GARLIC, LEMON AND SMOKED PAPRIKA

Ingredients (Serves 4)  2 Simply Better Connemara Hill Lamb Fresh Irish Rack of Lamb (Sliced into 10-12 individual cutlets)  2 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil  Tsp Simply Better Spanish Orange Blossom Honey  Simply Better Wild Atlantic Sea Salt with Organic Herbs  Garlic Cloves, crushed  Finely Grated Rind and Juice of 1 Lemon  Tsp Fresh Oregano or Thyme, chopped  1 Tsp Smoked Paprika  Freshly Ground Black Pepper  Simply Better Barrel Aged Feta Cheese, Peach & Rocket Salad, to serve  Crusty bread, to serve

Method 1. Place the oil in a shallow non-metallic dish and add the garlic, lemon rind and juice, herbs, paprika and honey. Season to taste with pepper and stir until well combined. Add the lamb, turning to coat, then set aside for at least 10 minutes, or up to 24 hours in the fridge covered with cling film if time allows. 2. When you’re ready to cook, light the barbecue or heat a griddle pan until it`s smoking hot. Shake the excess marinade from the lamb, then place on the barbecue over medium-hot coals or on a griddle pan. Season with a little salt. Then cook for 6-8 minutes, until cooked through, turning once. Remove from the heat and leave to rest for a couple of minutes. Serve the lamb on warmed plates with the salad and crusty bread

Taste of Cavan 2018 – Chef Neven Maguire

PESTO-STUFFED CHICKEN BREASTS WITH RUSTIC MIXED POTATOES

Ingredients (Serves 4)  125g Simply Better Italian Mozzarella Di Bufala Campana, torn into small pieces  4 Tbsp Simply Better Italian Basil Pesto  4 Simply Better Fresh Irish Corn Fed Chicken Breast Fillets  8 Simply Better Italian Sun Dried Tomatoes, roughly chopped  8 Simply Better Dry Cured Whiskey  Smoked Irish Streaky Rashers or 1 pack of Simply Better Italian Prosciutto Di Parma  Sea Salt and Freshly  Ground Black Pepper

 French Green Beans, to serve

Rustic mixed potatoes:  450g Rooster Potatoes, scrubbed  225g Sweet Potatoes, scrubbed  Fresh Rosemary Sprig, broken into tiny sprigs  Simply Better Atlantic Sea Salt & Organic Herbs  Tbsp Simply Better Sicilian DOP Val Di Mazara Extra Virgin Olive Oil

Method 1. Preheat the oven to 200°C (400°F/Gas Mark 6). Mix together the mozzarella, pesto and sundried tomatoes. Cut a slit into the side of each chicken breast and then stuff with the pesto - covered cheese. Wrap each stuffed chicken breast with 2 bacon rashers or slices of prosciutto di parma, not too tightly, but enough to hold the chicken together. Season with salt and pepper. 2. To make the rustic mixed potatoes, cut the potatoes and sweet potatoes into 5mm (¼in) slices - a Japanese mandolin is perfect for doing this - and arrange in a single layer on a large roasting tray lined with parchment paper. Add the garlic and rosemary and season with salt. Drizzle over the oil and toss until evenly coated. Nestle the pesto-stuffed chicken breasts in the potatoes and roast for 20 - 25 minutes, until the chicken is cooked through and the bacon is crispy. Remove the chicken from the oven and rest in a warm place for 5 minutes. Return the potatoes to the oven in that time for a final crisp-up. 3. To serve, arrange the pesto-stuffed chicken breasts on warmed serving plates with steamed French green beans and the rustic mixed potatoes.

Taste of Cavan 2018 – Chef Neven Maguire

IRISH CRAB, AVOCADO & MANGO SALAD

Ingredients (Serves 4)  225g Simply Better Irish Crab Meat, well picked over  2 Tbsp Simply Better Handmade Tomato Country Relish  2 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil  Tsp Simply Better Spanish Orange Blossom Honey  1 Tsp Simply Better Balsamic Vinegar of Modena  50ml Low Fat Mayonnaise  1 Large, Ripe Avocado  1 Tsp Chopped Fresh Coriander  1 Tbsp Freshly Squeezed Lemon Juice  1 Tsp Finely Grated Lemon Rind  9 Cherry Tomatoes, Quartered (Preferably Vine Ripened)  Little Gem Lettuces, Trimmed and Shredded  1 Small, Firm, Ripe Mango, peeled and cut into thin strips  Sea Salt & Freshly Ground Black Pepper

Method 1. Set aside 4 teaspoons of the mayonnaise in a bowl to use as a garnish. Place 2 tablespoons of the remaining mayonnaise in a liquidizer or mini food processor. Cut the avocado in half and scoop out the flesh, and then add to the food processor with 1 tablespoon of the tomato country relish and the chopped coriander and blitz until smooth. Transfer to a bowl, cover with cling film and chill until needed.

2. Mix the reserved mayonnaise to use as a garnish with the remaining tablespoon of the tomato country relish, the lemon juice and lemon rind. Place in a bowl, cover with cling film and chill until needed.

3. Mix together the rapeseed oil, orange blossom honey and balsamic vinegar in a bowl and season to taste. Fold in the cherry tomatoes, cover with cling film and set aside at room temperature to allow the flavours to develop.

4. Using two forks, shred the crab meat, discarding any pieces of shell. 5. To serve, spoon some of the avocado mayonnaise into the bottom of six glasses. Put a layer of the lettuce leaves on top, and then scatter over the mango, followed by the marinated tomatoes. Spoon over the crab meat in an even layer and garnish with the tomato mayonnaise. Set on plates to serve.

Taste of Cavan 2018 – Chef Neven Maguire

WHITE CHOCOLATE AND RASPBERRY TIRAMISU

Ingredients (Serves 4) 1 Tub Simply Better Fresh Irish Madagascan Vanilla Bean Custard 300ml Simply Better Irish Raspberry & Wexford Rhubarb Cordial 100g Simply Better Irish Handmade Wild Raspberry Belgian White Chocolate Bar (grated) 24 Simply Better Cantuccini Toscani PGI Biscuits 1 Cinnamon Stick 1 Tsp Vanilla Extract 350g Raspberries (plus extra to decorate) 100ml Whipping Cream 250g Mascarpone Cheese (at room temperature) Sprigs of Mint, to decorate

Method 1. To poach the raspberries, place the cordial in a medium-sized saucepan with the cinnamon stick and vanilla extract and bring to the boil. Turn down the heat and simmer for 5-10 minutes until reduced by half and slightly thickened. Allow the cordial mixture to cool, then place the raspberries in a bowl and pour the cordial mixture over them through a fine sieve, discarding the cinnamon stick. Stir to combine and set aside.

2. Whip the cream in a bowl until it forms soft peaks. Place the custard in a bowl, whisk in the mascarpone cheese until completely smooth and then fold in the grated white chocolate and the whipped cream until evenly mixed.

3. Spoon the poached raspberries, reserving the liquid, into the base of six glass bowls or martini glasses, then arrange three Cantuccini biscuits in each glass, breaking them up as necessary to fit. Pour the raspberry liquid over and then spoon the white chocolate mixture on top to cover completely. Chill for 1 hour until set.

4. Garnish each tiramisu with grated white chocolate and the extra raspberries and sprigs of mint .

Taste of Cavan 2018 – Chef Rachel Allen

ROSEMARY AND PINK GRAPEFRUIT GIN COCKTAIL To make a non-alcoholic version of this cocktail just use sparkling water in place of the gin.

For the rosemary syrup you will need:  large spring of rosemary  100g caster or granulated sugar  100ml water

To make 2 cocktails you will need:  100ml pink grapefruit juice (Juice of 1 pink grapefruit)  100ml gin  100ml rosemary syrup

Method

1. First make the rosemary syrup. Place the spring of rosemary in a saucepan and add in the caster or granulated sugar, whichever you’re using, and the cold water. 2. Place over a medium heat and slowly dissolve the sugar, stirring regularly, this will help to extract the flavour from the rosemary. Heat the syrup and let boil for 2 minutes then take off the heat and allow to cool. 3. When you’re ready to make the cocktails, measure the pink grapefruit juice, the gin and the rosemary syrup and shake over ice. Strain into chilled glasses and decorate with some rosemary flowers if you have them.

ICE CREAM WITH WHITE CHOCOLATE AND COOLE SWAN SAUCE To make a non-alcoholic version of this sauce, just use cream instead of the Coole Swan

Ingredients:

 100ml Coole Swan or cream  100g white chocolate, chopped or in drops

Method

1. To make the white chocolate sauce, place the Coole Swan or cream, whichever you’re using, and bring up to almost hot on the hob. Take off the heat and add in the white chocolate, stirring to melt. 2. Gently reheat the white chocolate sauce when serving and pour over ice cream of your choice. I love chocolate or coffee ice cream with this sauce.

Taste of Cavan 2018 – Chef Rachel Allen

SPATCHCOCK CHICKEN WITH BULGUR WHEAT SALAD

I like to serve this bulghur wheat salad with roast chicken as a late summer alternative to roast vegetables. It does a great job of soaking up the chicken juices and the ruby-like pomegranate seeds bring their gorgeous sweet-sour flavour. Any leftover chicken and salad can be simply mixed together for a divine packed lunch the next day. Serves 4-6 Ingredients

 Whole chicken  50ml rapeseed or extra virgin olive oil  Tablespoons balsamic vinegar  Garlic cloves, crushed or finely grated  2 tbsp chopped rosemary  1 tablespoon honey

For the salad  200g Bulghur wheat  Pomegranate , seeds and any juices, see tip below  Finely grated zest of 1 lemon  1 tablespoon Balsamic vinegar  1 tablespoon Chopped mint, 1 tablespoon chopped parsley  50ml Rapeseed or extra virgin olive oil  Salt and Pepper

Method

1. To remove the back bone of the chicken, use very sharp scissors and cut through all the way down from top to bottom. Place the chicken breast side up on your work top and using the palm of your hands flatten the chicken down. Using a sharp knife make a few slashes in the legs of the chicken.

2. To make the marinade, in a bowl mix together the oil, balsamic vinegar, garlic, rosemary and honey. Place the chicken in a wide dish and pour the marinade over the chicken , rubbing it into every little crevice and slash, then cover and place in the fridge for 2 hours or even overnight, or cook straight away .

3. To cook the chicken, preheat the oven to 220’C, place the chicken on to a baking sheet with every bit of marinade poured over it and cook for 45 minutes-1 and a quarter hours until the chicken is cooked.

4. Meanwhile, to make the salad, cover the bulghur wheat in boiling water and allow to soak for 10-15 minutes until just soft. Drain well.

5. Mix the balsamic vinegar, pomegranate seeds and any juice, lemon zest, herbs and the rapeseed or olive oil. Stir through the warm bulghur wheat and season with salt and pepper to taste.

6. When the chicken is cooked, remove from the oven, cut in to pieces and serve with the bulgur salad.

Rachel’s Tip: There is a smart trick to quickly removing the seeds of a pomegranate without removing much pith and avoiding any fiddly peeling. Cut the pomegranate in half, then hold in the cupped palm of your hand, cut side down over a large bowl. Use the back of a wooden spoon to hit the pomegranate and let the seeds fall through your fingers. Keep hitting the back of the pomegranate and you’ll soon have a bowl full of pomegranate seeds. Remove any small bits of pith then repeat with the other half.

Taste of Cavan 2018 – Chef Rachel Allen

SALAD OF CORLEGGY GOAT’S CHEESE WITH ROCKET AND HONEY Serves 4 Ingredients

 4 handfuls rocket leaves  200g Corleggy soft goat’s cheese  4 tsp good honey  lemon wedge  salt and pepper  extra virgin olive oil

Method

Divide the rocket leaves between 4 plates or 1 large serving plate. Roughly break up the goat’s cheese into 2 cm pieces and scatter on top of the leaves, and then drizzle each plate with 1 tsp honey and a squeeze of lemon juice. Season with salt and pepper and finish with a drizzle of olive oil. Serve straight away.

Taste of Cavan 2018 – Chef Jeeny Maltese & Tom Coleman

DRY RUB RIB EYE STEAK (2-4 Servings)

Ingredients: •2 Rib Eye Steaks •Sea salt & pepper •Garlic, dried •Cumin •Paprika

Salsa: • 1/2 Red pepper, finely diced • 1/2 Red onion, finely diced • 1/2 Garlic clove, grated • 1/2 Cup parsley, finely chopped • 2 Tbsp. oregano • 2 Tbsp. Red wine vinegar • 2 Tbsp. Any Oil • 1/4 Cup of cold water • 1 tsp cumin (optional) • 1 tsp paprika (optional)

Method: 1.-Sprinkle dried spices on both sides of the rib eye steaks.

2.-Heat up a dry, frying pan on high heat. Pan fry steak 3-4 minutes on each side, cooked to your own liking. Let a golden crust develop on each side, do not shake or stir steaks, let flavours develop. Or grill on a hot BBQ.

3.-Serve steaks with a generous serving of salad and steamed potatoes

Taste of Cavan 2018 – Chef Jeeny Maltese

Chimichurri Salsa

Ingredients:

•1/2 Red pepper, finely diced •1/2 Red onion, finely diced •1/2 Garlic clove, grated •1/2 Cup parsley, finely chopped •2 Tbsp. oregano •2 Tbsp. Red wine vinegar •2 Tbsp. Any Oil •1/4 Cup of cold water •1 tsp cumin (optional) •1 tsp paprika (optional)

Method: 1. Mix all your ingredients for the Chimichurri salsa in a small glass bowl and set aside. 2. You can keep the salsa in a glass jar or air-tight container in the fridge, until ready to use.

My Nutrition Ireland Tips: The Chimichurri sauce goes perfect with any food, even with a roasted chicken and as a salad dressing. They are great health benefits in this sauce with the great benefits of raw vegetables like pepper, onions, garlic and herbs. Excellent for arterial health. Finely diced onion can be soaked for 5-10 minutes in 2 cups of cold water with ½ cup white vinegar and pinch of salt, to help break down the fibre for better digestion, make sure to drain them and rinse them with cold water before use.

Taste of Cavan 2018 – Chef Jeeny Maltese

CHICKEN TERIYAKI

(4 Servings)

Ingredients: • 1 cup dark soy sauce • 1/4 cup honey • 1 clove garlic, grated • 4-6 chicken tights, skinless & deboned • Sesame seeds & spring onions to garnish

Method: 1.- Whisk soy sauce, honey and garlic together until honey dissolves. Reserve 1/4 cup of marinade in separate bowl, then place chicken tights fillets in marinade. Allow to marinate for at least 5-10 minutes, (the longer you leave it to marinade the better).

2.-Heat up a dry, frying pan on high heat. Pan fry chicken 4-5 minutes on one side, flip chicken and add remaining marinade to the frying pan, let sauce reduce for about 5-6 minutes and serve straight away while hot. Serve sprinkled with sesame seeds and spring onions to garnish.

My Nutrition Ireland Tips: This recipe is perfect with salmon, mackerel, fresh tuna steaks, halloumi and even tofu. Make sure to add plenty of greens like kale, spinach or bok choy and served with steamed rice. You can add ginger, mirin, sake or 5 spice to the marinade for extra flavour.

Taste of Cavan 2018 – Chef Jeeny Maltese

SUMMER STRAWBERRIES & GOAT’S CHEESE SALAD

(2-4 portions)

Ingredients  1 punnet strawberries , sliced  100g soft goat’s cheese  Large handful fresh basil leaves  Mixed salad leaves  Pinch sea salt & black pepper  1-2 Tbsp. of Honey  4 Tbsp. balsamic vinegar  Roasted hazelnuts/almonds (optional)

Instructions 1. Serve salad leaves, basil leaves, sliced strawberries, sprinkle sea salt & black pepper. Then sprinkle goat’s cheese on top. 2. Mix honey and balsamic vinegar, drizzle on top of the salad. Top with roasted hazelnuts/almonds.

TIPS: *You can use a mix of berries; add spinach and seeds to boost the nutrition and antioxidants of this refreshing and tasty salad.

Taste of Cavan 2018 – Chef Gearóid Lynch

STICKY CHICKEN WINGS

This is simply messy food that children love. Sorry!

Serves 4 Ingredients:

 2 tbsp tomato ketchup (Homemade if possible)  2 tbsp gluten-free soy sauce  tbsp soft brown sugar  700g chicken wings, winglets removed  3 garlic cloves, crushed  4–6 drops of Tabasco (optional)  I dessertspoon sesame seeds  seasonal salad, to serve  coleslaw, to serve

Preheat the oven to 180°C.

Method

Mix the tomato ketchup, soya sauce, garlic, tabasco and brown sugar together in a large bowl. Add the chicken wings and mix well, coating all of the wings in the sauce. It can be left covered in the fridge to marinate for 30 minutes, otherwise pour out the chicken wings onto a large baking tray and roast in the oven for 30 minutes.

After 30 minutes, give the wings a stir and sprinkle with the sesame seeds. The chicken wings should be cooked all the way through and have a sticky finish. Serve with a seasonal salad and coleslaw.

Taste of Cavan 2018 – Chef Gearóid Lynch

ROAST SHOULDER OF LAMB WITH SUMMER VEGETABLES AND QUINOA

This is a perfect Sunday lunch and will be a favourite with all the family. Shoulder of lamb is an economical cut of meat and it’s incredibly tasty. Quinoa is a grain grown for its seeds and is a versatile and nutritious alternative to barley. Serves 6

Ingredients:  2 garlic cloves, finely chopped  tbsp olive oil  tsp cumin seeds  salt and freshly ground black pepper  1 x 1.4kg shoulder of lamb, boned and tied (ask your butcher to do this for you)  400g pearl onions or shallots, peeled and left whole celery sticks, chopped  ½ leek, white part only, chopped  500ml lamb stock  1 dessertspoon honey

Summer vegetables and quinoa:  100g quinoa  700ml water  100g carrots, thinly sliced  100g fresh broad beans, podded and individually peeled  8 asparagus spears, ends snapped off  ½ courgette, thinly sliced  tbsp roughly chopped fresh mint

Preheat the oven to 140°C.

Method.

Mix the garlic, olive oil and cumin seeds with some salt and pepper in a small bowl. Pour this over the lamb and rub it into the meat.

Place the lamb in a deep casserole dish with the onions, celery and leek and pour over the stock. Cover with a tight-fitting lid and cook for 3 hours, until the lamb is cooked through and soft to touch. Remove the casserole dish from the oven. Take the lamb out of the dish, place it in a roasting tin and glaze with the honey. Reserve the cooking liquor in the casserole dish.

Increase the oven temperature to 180°C. Return the lamb to the oven for 15–20 minutes to crisp it up. Remove the lamb from the oven loosely cover with tin foil to keep warm.

Meanwhile, rinse the quinoa well and place it in a saucepan with the water and a pinch of salt. Bring to the boil and cover with a lid, then reduce the heat and gently simmer for 10 minutes, until the grain unwinds. Turn off the heat and leave to cool slightly, then drain off any remaining water. Fluff up the quinoa with a fork, and season with salt and pepper and set aside. 28

Using a large spoon, remove any surface fat from the top of the cooking liquor in the casserole dish. Add the carrots, broad beans, asparagus and courgette slices and return to the hob to heat for 3 minutes. Add the quinoa and chopped mint and stir to combine.

Transfer the quinoa and vegetables to a large warmed serving dish. Remove the string from the lamb and carve into thick slices. Sit the lamb on top of the bed of vegetables and quinoa and serve.

Taste of Cavan 2018 – Chef Gearóid Lynch

CARROT CAKE

I have a sweet tooth, so a slice of this cake with a cup of coffee in the afternoon is just perfect. The cake has a soft, dense texture, flavoured by the addition of the cinnamon. It also freezes well prior to icing.

Makes 2 x 1lb loaves

Ingredients:

 125g gluten-free self-raising flour  2 tsp gluten-free baking powder  tsp ground cinnamon  1 tsp salt  125g gluten-free brown bread flour  175g caster sugar  4 eggs  150ml Sunflower oil  350g carrots, grated  100g walnuts, roughly chopped

For the icing:

 300g icing sugar, sieved  125g cream cheese  50g butter, softened  zest of 1 orange  drop of vanilla essence

Method:

Preheat the oven to 180°C. Line 2 x 1lb loaf tins with parchment paper.

Sieve the self-raising flour, baking powder, cinnamon and salt together in a bowl, then stir in the brown bread flour.

Whisk the caster sugar, sunflower oil and eggs together in a large bowl until it forms a batter. Add the flour mixture to the batter, then add the grated carrots and chopped walnuts. Mix until combined.

Pour into the loaf tins and bake for 50–60 minutes, until the cake springs back when you touch it. Allow the cakes to cool completely on a wire rack before icing them.

To make the icing, cream the icing sugar, cream cheese, butter, orange zest and vanilla essence together until it forms a smooth icing. Spread over the cooled cakes with a spatula.

Taste of Cavan 2018 – Chef Adrian Martin

CHICKEN MINCE SPRING ROLLS

Serves 4

Prep Time 15 minutes Cooking Time 15 minutes

Ingredients  400g Manor Farm Irish Chicken Mince  2 tablespoons oil  Half a red onion diced  Half a red pepper diced  1 spring onion  5 tbsp of sweet chilli  2 tbsp. of Soy sauce  Spring roll wrappers  1 beaten egg  Rapeseed Oil for frying

Salsa  Bunch of chives  Half a mango  Juice of 1 lime

Method Dice the half onion and on a medium heat soften it in some oil for 1-2 minutes. Add in the Chicken Mince and cook it for 8-10 mins until golden in colour Dice half the red pepper nice and small. Slice the spring onions at an angle. Add all the chicken mince, red onion, spring onions and red pepper into a bowl and drizzle in the sweet chilli sauce and Soy sauce. Season with salt and pepper.

To make the salsa, dice up half a pineapple really small, slice up the chives small and then zest and juice the lime. Mix all really well in a bowl and set aside until serving. Fill the spring roll pastry with the chicken mixture. If you can’t get your hands on spring roll wrappers you can always use filo pastry. Just be careful it doesn’t dry out so keep it under a damp cloth. Roll and tuck in each side as you roll the pastry over the filling. Beat an egg and then brush the end with the beaten egg. Double wrap to make sure they don’t break while cooking. Fry in 1-2cm oil for 1 minute on each side until golden and crispy. Once cooked drain on some kitchen paper. Slice the spring rolls at an angle with a serrated edge knife. To plate up; Spoon on that salsa, stack on that amazing spring roll (or 2 of them if you're hungry) and then serve with a nice bit of salad, microgreens or rocket. Top tip dip them in sweet chilli sauce

Taste of Cavan 2018 – Chef Adrian Martin

FILLET OF BEEF WITH POTATO ROSTI

It’s very hard to mess this one up. The sauce here has a nice combination of shallot and bacon mixed with the red wine jus to give it both a smoky and sweet flavour.

Serves 2

Ingredients  Maris Piper potato, peeled  Olive oil  Sea salt to season  large fillet steaks  Cracked black pepper to season  small banana shallots, peeled and halved  streaky smoked bacon rashers, cut into lardons  500ml red wine jus  handfuls of spinach  1 tablespoon butter For plating

 Celeriac purée  Spinach purée

Method Start with the potato rosti. You can make these two or three days beforehand wrap them in cling film tightly and store at room temperature. Run the peeled potato through a spiralizer. With a clean tea towel squeeze out any moisture. Place four blini pans onto a medium heat and fill each with 3 tablespoons of olive oil. Once the oil is hot, add in a small amount of potato so it covers the base of the pan. Press the potato down with a fork. I find using two forks is great for this job as it makes it easy for you to turn the potato. Cook one side for 3 minutes and then the other for the same amount of time. Once cooked, drain the rostis on some kitchen paper and then season from a height with sea salt. Set aside until needed. I normally stack them on a tray lined with kitchen paper and cover with cling film. Ensure that the beef is at room temperature before you start to cook it by taking it out of the fridge 30 minutes before cooking. Preheat the oven to 190ºC/410ºF/gas mark 6. Heat an ovenproof frying pan on a high heat to get it smoking hot. Season the beef generously with sea salt and cracked black pepper all over. Add a little oil to the pan and cook the steak until a nice colour is achieved all over. Remember no colour equals no flavour. Once you are happy with the nice golden crust of colour, transfer the steak to the oven. These timings will depend on thickness, so this is a rough guide. Rare: 2 minutes Medium rare: 3–4 minutes

Medium: 5–6 minutes Medium well: 8–9 minutes Well done: 11–12 minutes Once you have the steak cooked to your liking, allow it to rest. I find it easiest to cook the steaks before the dinner party and reheat them in the oven at 190ºC/410ºF/gas mark 6 just before serving for 4–5 minutes. Place the same pan you cooked the steak in back onto the hob on a medium heat. Once the pan is hot, crisp and caramelize the shallots and bacon for 3–4 minutes in the sediment of the pan. Once the shallots are golden and softened and the bacon is cooked, add the red wine jus to the pan. Heat through and remove from the heat. Prepare the spinach by sautéing it in some oil, butter and salt on a high heat for 30 seconds to a minute. Drain it on some kitchen paper. To plate up, spoon on some celeriac purée on one side, then the spinach purée on the other side of the plate. Place a fillet steak on top of the spinach purée. Spoon the shallot and bacon sauce over the beef. Lay some spinach on top of that and finally top with a potato rosti.

Taste of Cavan 2018 – Chef Adrian Martin

PEAR TARTE TATIN

This elegant dessert is designed to serve two, but you can easily make an extra tatin or two to serve more. I find vanilla pods dusted with icing sugar are the perfect finishing touch. Dry the empty pods after you have used them in the ice cream to use for decoration.

Serves 2

Ingredients 4 large ripe pears (any kind) 250g ready-made puff pastry 50g cold, unsalted butter 50g caster sugar 3 star anise To serve 2–3 vanilla pods (seeds removed), sliced lengthways Icing sugar to dust Vanilla ice cream

Method

Peel and halve the pears, then scoop out the cores using a melon baller. Lay the pears out on a tray lined with kitchen paper and pat them with more kitchen paper. Leave to dry uncovered for a few hours, or chill overnight if possible – it won’t matter if they discolour because they will be coated in caramel.

Roll out the puff pastry thinly on a lightly floured surface and cut out a 24cm round, using a similar- sized plate as a guide. Lift onto a baking sheet and chill while you prepare the filling. Cut the butter into thin slices and scatter over the bottom of a 20cm, shallow, ovenproof pan. Sprinkle over the sugar. Arrange the pear halves neatly around the pan with one in the middle. Place over a medium heat until the butter and sugar have melted and formed a light caramel. Carefully shake the pan every now and again to ensure that the pears are well coated with the caramel and are evenly brown. Leave to cool slightly.

When ready to cook, preheat the oven to 200ºC/425ºF/gas mark 7. Drape the pastry over the pears and carefully tuck the edges down the side of the pan. Place the pan into the hot oven and bake for 15 minutes. Lower the oven setting to 180ºC/400ºF/gas mark 6 and bake for a further 10–15 minutes until the pastry is golden brown and crisp. Leave to cool.

To serve, dust the vanilla pods heavily with icing sugar, shaking off the excess. Turn out the tart tatin onto a serving plate, top with the sugar-dusted vanilla pods and serve with scoops of vanilla ice cream in small bowls on the side.

Taste of Cavan 2018 – Chef Shane Smith

CHOCOLATE RASPBERRY OMBRE FUDGE CAKE

Serves 10

Cake  240g Aine's dark chocolate  380g caster sugar  250g butter  300ml milk  60ml oil  2 eggs  45g cocoa powder  265g plain flour  1/2 teaspoons baking powder

Buttercream  300g butter room temp  300g icing sugar  100ml Coole Swan  red food colouring

Topping  100g Aine's dark chocolate  50ml cream  2 punnets Clarke's fresh raspberries

Method For the cake, in a small pot, heat the chocolate, sugar, butter and half the milk until blended (do not boil) Once combined add the remaining milk, oil and whisk until incorporated. Add the eggs and mix. Finally add in the sieved flour, cocoa and baking powder and mix until there are no lumps. Pour this into a lined 8” round loose bottom baking tin and place into a preheated oven at 160C and bake for 1 hour or until a knife inserted into the centre comes out clean. Remove from the oven and allow to cool completely.

For the buttercream, simply beat the butter and icing sugar until thick and creamy, add in the Coole Swan and combine. Divide the mix in three, leave one plain and add 1 drop of red colouring into one mix and two drops into another and mix them well.

Once the cake is cold pipe the darkest layer of buttercream on the bottom, the medium colour in the centre and the white on top and with a pallet knife, run this around the outside to blend the three colours. Once blended, place in the fridge for 10 minutes.

To make the chocolate topping, simply, heat the cream and chocolate together until combined, set aside. Drizzle some of this chocolate mixture on top and let it drizzle down the sides, place the raspberries on top and serve!

Taste of Cavan 2018 – Chef Shane Smith

CUMIN & ONION SAUSAGE ROLLS

Serves 12

Ingredients

 380g pre rolled puff pastry  400g Barry John sausage meat  50g breadcrumbs  tablespoon chopped parsley  1 teaspoon ground cumin  80g cooked onions  Pinch black pepper  Egg wash  Moran's country relish

Method

In a bowl, mix the sausage meat, cooled cooked onions, cumin, breadcrumbs, parsley and black pepper. Divide the mix in two and wrap the first batch of meat in clingfilm to the same length as the pastry and chill for 20 minutes. Repeat with the remaining half of meat. Roll out the chilled pastry and cut it in half length-ways. Brush with egg-wash, remove the meat from the fridge, take off clingfilm and place in the middle of the pastry. Roll until the meat is completely wrapped in pastry and seal with more egg wash if needed. Repeat with the second roll of sausage meat. Portion each log into 6 and egg wash, score the top of each individual roll. Put on a lined baking tray and place in a preheated oven set at 180C and bake for 25 minutes or until golden brown and the meat is cooked through in the centre.

These served with Moran's country relish is a match made in heaven!

Taste of Cavan 2018 – Chef Shane Smith

TOMATO & BASIL TART

Serves 6

Pastry  550g plain flour  Pinch salt  2 egg  340g butter

Filling  Selection of fresh tomatoes  150g Corleggy cheese (Drumlin or Cavanbert)  Seasoning  Egg wash  Moran's basil pesto  Fresh basil

Method For the pastry, in a mixing bowl place the flour, salt, butter and mix until a dough is reached, add the eggs and mix until combined. Wrap and chill for 30 minutes.

Once rested, on a floured surface gently knead and roll the pastry to a large circle. Place this pastry disc onto a lined baking sheet. In the centre of the pastry place your chosen cheese and arrange the sliced tomatoes on top, Season with sea salt and black pepper.

Carefully fold the edges of the pastry inward to create a rim / edge to hold in all your filling. Egg wash the pastry and place in the centre of a preheated oven set at 170C and bake for 30 minutes or until the pastry is golden brown.

Allow to rest for 5 minutes as the cheese will be very hot, Serve with a drizzle of Moran's basil pesto on top and some fresh basil leaves