Over the past year, the Covid pandemic has caused a shift in Irish weddings. Couples having to have smaller weddings due to the restrictions has, without doubt, created a trend within the Irish wedding industry- the aptly named the Micro Wedding.

Prior to the pandemic, the average wedding in Ireland would consist of 170 guests and cost approximately €30,000. A day that would be spent mingling and greeting guests, meaning very little time for you as a couple.

The term Micro Wedding can, understandably, scare people. We immediately think of the sacrifices that must be made. We think about cutting back instead of adding on. Think of a Micro Wedding as a more intimate, cosy, and relaxed wedding that can have all the aspects of a big day whether you are going for a glamorous black-tie or rustic, boho day.

Less guests also means not having to cater for the tastes of everyone and focusing more on your favourite food and tastes. It allows you to have fun with it and maybe look at options that you would not have thought about for your big wedding.

We have put together a list of our top favourite foodie choices.

Food Truck

In the past few months, the food truck industry in Ireland has exploded. Coming in all styles with every type of food you can think of they have added a real sense of modernity to the culinary world in Ireland. And they also make for an extremely cool addition to your wedding day.

A food truck doesn’t have to be just for the boho wedding, they are also perfect for a black-tie event. Think oysters, canapes and champagne- the options are endless when it comes to having a food truck on your special day.

They are perfect for arrival drinks and nibbles but also late-night bites like pizzas or fish and chip cones. They offer a massive amount of creativity with another popular and fun option being serving the couples favourite street food  for the ultimate backyard summer wedding.

Over the year, we have served our Globe Traveller menu at these effortlessly cool weddings. The Globe Traveller menu includes Jerk Chicken, Tacos, Bahn Mi Sandwiches and falafel.

We also offer our Sea & Stout Food Truck, because what better way to celebrate an Irish wedding than with Guinness and Oysters! Perfect for a formal and informal wedding, it’s a match made in foodie heaven.

Fine Dining

Not having to appease 170 palates, which is always going to be near impossible, means being able to push the limit a bit further than the traditional three course dinner of beef or salmon. It allows for an essence of luxury to be added to the day for a formal sitting. 

Forgo the three course meal for a six course dinner, adding a palate cleansing champagne sorbet, amuse bouche or even a cheese course of delicious Irish favourites. Finish up your dinner with a refreshing aperitif whether you have a favourite or simply just go for a smooth and elegant, ice cold Limencollo 

A Micro Wedding allows for that finer cut steak, the more expensive champagne and extras that can insert a lot of your personality into your day.

Family Style Sharing

Sharing platter are becoming more popular from weddings to restaurants across Ireland. Think catching up and laughing with your loved ones while grazing over shared platters of delicious food.

We have found that this is one of the most popular options. In the past we have offered antipasti sharing boards as a starter or seafood platters of beautifully locally sourced fish, boards of meats and all the trimmings. We can organise to have one of the people at your table carve the meat, or it can come pre-carved, with aprons being provided so there will be no stains on those white shirts or dresses!

There is nothing more joyous than laughing and chatting over delicious food with your loved ones, especially after the year we have all had.

BBQ

BBQ’s aren’t just for day two!

We are talking about burgers or chicken kebabs here, we are talking about BBQ Sea Bass & Prawns, Steak and Lamb with an array of luxurious sides. And why not add canapes on the arrival of your guests to really elevate the dining experience.

At The Right Catering Company, we offer all of the above and more. Having won awards for our service and experience in the wedding industry, our wedding planners are at hand to work with you through planning your perfect Micro Wedding.

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Our wild garlic & potato soup, brought to you by our chef Alan Clarke, is healthy &  hearty with a hint of summer in its seasonal ingredients.

Filled with essential vitamins, magnesium and calcium this soup is perfect for keeping us on our toes during this ever-changing weather. (Really though, it is May isn’t it!?!)

We are incredibly lucky in Ireland with the variety of delicious produce we have sitting on our doorstep. This recipe incorporates two of the most versatile and probably lesser used ingredients. Wild Garlic & Dulse Seaweed.

Don’t worry, you don’t have to start collecting it on your weekend stroll on the beach! Dulse Seaweed can be purchased in a number of local stores, including your local fish monger. With an abundance of uses as well as being incredibly good for you, Dulse seaweed contains high levels of Calcium and Potassium, high in protein and fibre as well as aiding in lowering blood pressure and the function of a healthy thyroid gland. 

This recipe makes 8 servings at approximately 57 calories per 125g serving, offering a light but nutritional lunch or dinner.

Ingredients

• 300g of small white/ red potatoes
• 72g of curly kale
• 1 medium onion
• 5g of dried Dulse seaweed
• 150g baby spinach
• 1 full stick celery
• handful of wild garlic
• 250g vegetable stock
• 1 teaspoon of rapeseed oil

Preparation

• Sauté onion, potato and celery in rapeseed oil
• Add seaweed, spinach, wild garlic and kale for 2 mins and remove from heat.
• Bring vegetable stock to boil and add sautéed vegetables
• Once fully cooked, remove from heat and blend.
• serve with a splash of wild garlic pesto and crispy bread.

Dietary Notes

• Contains celery
• 125g portion: 57 calories / 9.3g Carbohydrates 2.1g of which sugar / 2g fibre / 2.1g protein / 0.24g salt

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Spring in Ireland marks the arrival of an abundance of delicious, fresh seasonal produce. One of these is Wild Garlic. Sprouting in moist woodlands with a pretty white flower, this versatile plant can be used in everything from soups, salads, bread, butter and most popularly, pesto.

A walk through the Irish woodlands in spring is not complete without the delectable smell of Wild Garlic.

An Irish Staple

A beef stew is synonymous with Ireland. When travelling through Ireland (Oh we can’t wait!), no matter the time of year or where you go , you can guarantee to find a Beef Stew on a menu!

This slow cooked Beef & Guinness Stew with Wild Garlic dumplings combines a number of Irish ingredients to create a rich and delicious dish.

Ingredients

• 6 tablespoons of Olive Oil
• 4 1/2 lb Lean Beef Stew Meat
• 3 teaspoons of Coarse Salt
• 3 teaspoons of Black Pepper
• 6 tablespoons of Flour
• 12 large Rooster Potatoes, largely diced
• 9 large Carrots, peeled and diced into 3 inch pieces
• 6 large Parsnips, peeled and diced into 3 inch pieces
• 3 1/2 large Red Onion, chopped
• 1 head of Celery
• 6 cloves of Garlic, minced
• 3 tablespoons of Tomato Paste
• 4 litres of Beef Stock
• 1 large bottle of Guinness Extra Stout
• Coarse Salt & Ground black Pepper to taste
• Wild Garlic

Instructions

• In a large pan, heat olive oil over medium-high heat & turn on your slow cooker.
• In a 180 C oven, place 3 carrots with some garlic & seasoning & roast until soft.
• Prepare your beef by tossing it with salt, pepper & enough flour to coat. Add to your heated pan & cook until all sides are browned. Approximately 8 minutes.
• While beef is browning, add potatoes, remainder of the carrots, parsnips, onion, garlic and tomato paste to slow cooker. Stir to coat with paste.
• Add browned beef, beef stock and Guinness to the slow cooker and stir to combine.
• Cook stew on high for 3-4 hours or low for 8-10 hours.
• For the dumplings, steam 3 potatoes and mash together with the roasted carrots adding butter, seasoning and some wild garlic. Combine with flour to make a ball.
• With 30 minutes remaining, add dumplings to stew in slow cooker and allow them to soak up flavours.
• Season to taste & serve.

*Dish serves 12 people. Beef stew will keep in the freezer but dumplings are not suitable for freezing

Enjoy!

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It’s been a long year and an even longer January!

Normally we would be getting excited to head out for a romantic meal or even just a night with the girls but this year is a little different.

At this point you have probably used up every fun or special date night idea you could possibly think off, you have searched the achieves of Pinterest and Google and now the biggest date night of year is approaching and it’s time to get creative!

For me, and many others I’d imagine, Valentine Day is all about luscious desserts and fancy meals.

If your plans this year include a romantic dinner from the comfort of your own home, then this is perfect recipe for you! Its stress-free, with minimal dish washing involved!

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Ingredients 

• 150g bittersweet Chocolate
• 2 tablespoons of Peanut Butter
• 100ml of Cream
• Oreo Cookies
• 50g butter
• Raspberries
• Sprinkles (optional)

Method

• Remove white from Oreos & Crush biscuit
• Combine crumbled biscuit with melted butter & fill tart cases. Press down tightly.
• Melt chocolate over a bain-marie. Stir in Cream & Peanut Butter to make a ganache
• Fill the tart cases with peanut butter & chocolate ganache. Top with Raspberries.
• Put into fridge to let set.
• Sprinkle & serve

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Enjoy!

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Living & working in the Boyne Valley in Ireland means we have an incredible resource of delicious fresh seafood on your door step. Whether it’s Dunany Crab or Annagassan Smoked Salmon, we’re spoiled for choice! And a perfect summertime meal using some of that delicious seafood that not only tastes great but also impresses, is Moules Frites.

A combination of fresh delicious mussels cooked in fragrant white wine sauce with a side of skinny fries. Add a little Aioli for dipping and a glass of white wine and you’re transported to the sunny Spain!

Last Saturday while the sun was shining, we bought some fresh mussles from our local fish monger and cooked up a batch of Moules Frites for our family that we have been isolating with.

It was the perfect meal to share while sitting around laughing, enjoying a glass of wine and making the best out of the unusual situation we all find ourselves in!

Moules Frites

For this recipe you can make your own chips or if you would rather be sitting in the sun enjoying the company of your family like I was, froze is fine! 

If you are making your own start prep in step two and once the mussels are cooked and while they are draining, fry your chips.

Ingredients

• 1kg fresh mussels
• 3 large spring onions
• 1 large shallot
• 1 carrot- peeled & halved 
• 2 fat garlic cloves, peeled
• 1 bunch thyme
• Handful flat-leaf parsley
• 100ml olive oil
• About 150ml dry white wine
• 1 tsp Pernod
• 2 tbsp crème fraîche

Method

1. Tip the mussels into a large bowl of cold water. Discard any that remain open when tapped, then drain well and pull away any ‘beards’. Ditch any mussels that are open!
2. Thinly slice the vegetables and garlic. Roll the chilli in your hands to loosen the seeds, then slit in half and shake out the seeds. Slice the flesh into thin sticks, then stack together and finely chop. Pick over the thyme sprigs, discarding the thick stalks, and pick the parsley leaves from the stalks.
3. Place a large, heavy-based sauté pan (with a lid) on the hob and heat until you can feel a strong heat rising. Pour in the oil, then immediately toss in all of the vegetables, chilli and thyme. The thyme sprigs will crackle if the pan is hot enough. Cook for about 1½ mins, shaking the pan and stirring the vegetables until they start to wilt.
4. With the heat still on high, toss in all the mussels and shake the pan so they form an even layer. Cover with a lid and cook for another 1-2 mins, shaking the pan once or twice.
5. Uncover the pan and pour in the wine and Pernod. Shake and cook for another 1½ mins so the wine reduces by half, then cover again and cook for another min. Place a large colander over a bowl and tip the mussels and vegetables into the centre. Don’t eat any mussels that are closed!!
6. Pour the strained liquid back in the pan, reheat and stir in the crème fraîche and whole parsley leaves. Check the seasoning; you may not need any salt. Return the mussels and vegetables to the pan and reheat, shaking the pan & serve. We separate ours into individual cereal sized bowls or you can just but them in a large bowl if you have one big enough!

Now sit back & get stuck in!

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