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

The post An Irish Summer Soup appeared first on The Right Catering Company.

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!

The post A Touch of Spring appeared first on The Right Catering Company.