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Taste of Cavan Recipe Book Cavan County Council 2 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 3 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 4 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. 5 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. 6 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.
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