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Published by Harmonia Norah, 2017-06-28 07:29:32

foodforwedding

foodforwedding

Your

Whether it’s a traditional and elegant
affair, a rustic shindig or a more intimate,
family-style event, The Caterers have a
menu to suit every type of foodie wedding

Photography Harry Weir | Assisted by Brian Clarke

24 F&W

RECIPES

Chilled gazpacho with
goat’s cheese guacamole

Recipe on page 24

RECIPES Having first started
out as a restaurant
CLASSIC
in 1998, Brian and
Wedding trends come and go but the classic, Tara Beattie set
more traditional wedding will always be there. Think matching up The Caterers in

décor, tablecloths and neat and tidy food presentation. 2002. Brian is a chef
with more than 20
Pictured on page 23 years' experience,
having worked
¯ Chilled gazpacho with goat’s cheese guacamole in the likes of Marlfied House,
l’Ecrivain, Le Coq Hardi, Guilbauds
Gazpacho is the ideal starter for a summer’s 1 Remove the centre from the cucumber and and Chapter One, while Tara’s
day wedding, particularly one in a marquee halve it. Keeping it unpeeled, sprinkle with sea organisational skills see her looking
or garden party with a Prosecco reception. salt and leave for five minutes. Wash after the more day-to-day running
Anyone who has enjoyed this fresh, cold thoroughly and pat dry with kitchen roll. of the business. Together, they
soup abroad on a hot summer’s day will make a great team with a passion
understand. The goat’s cheese guacamole 2 Coarsely chop all the vegetables and herbs. for seasonal, local ingredients and
is a slight twist on the classic, but it adds Add all the wet ingredients, except the lemon restaurant-quality food made from
a bit of sophistication as well as colour juice, and leave to marinade for six hours. scratch as well as top notch service.
The Caterers have an in-house
Serves 4 3 Place in a blender and blend until smooth. tasting room where couples and
Season with lemon juice, salt and pepper. Chill clients can taste their chosen menu
½ cucumber for at least an hour. and talk through the ingredients
3g sea salt used or any special requests they
2-3 vine ripe tomatoes 4 Blend the goat’s cheese and avocado might have. They have also run The
1 red pepper together. Season with a little lemon juice, salt Courtyard Café in Castletown House,
1 stick celery and pepper. Celbridge, since March 2011.
½ red onion The Caterers

1 clove garlic 5 Pour your gazpacho into nice chilled bowls Unit D3, Montone Business Park,
4g parsley and add a dollop of the guacamole to serve. Oak Road, Dublin 12. www.thecaterers.ie;
65ml olive oil Tel: +353 (0)1 460 2999; +353 (0)86 837 2142.
200ml passata Tip This really
250ml water
12g tomato purée improves with
8ml lemon juice age – it keeps in
60g goat’s cheese the fridge for
½ ripe avocado two to three days.

Roast fillet of hake, pommes écrevisses and
peas à la Francaise with chorizo and crayfish

This is a beautiful, colourful dish with lots 1 For the potatoes, boil potatoes in salted Tip The quality
of flavour. Excellent for a spring wedding. water until just done, strain and crush with a
Elements of this dish work well for vegetarians fork. Add in the other vegetables and capers. of your chorizo is
if you remove the seafood and chorizo important here
2 Toss in olive oil, pesto and season with salt and you want
Serves 4 and pepper. Cover with tin foil. quite a firm one.

4 x 170g hake fillets, boned and descaled, 3 Prepare the peas while your potatoes are
fishmonger can do this boiling. Sauté the chorizo until all the oil has run
Olive oil off. Add in olive oil, red onion, crayfish, chives,
Butter parsley and lemon zest followed by the capers
and peas. Season with salt and pepper to taste.
For the potatoes Leave on a very low heat while you cook the fish.
400g waxy new potatoes You want it just warm, not boiling at any point.
¼ red onion, finely chopped
½ roasted red pepper, finely chopped 4 For the hake, in a hot non-stick pan, fry the
8 sundried tomatoes, finely chopped hake skin down in olive oil and butter for two to
3-4 artichoke hearts, finely chopped three minutes, flip over and fry the other side for
8 black olives, finely chopped two minutes. Place in an oven at 180ºC/gas mark
8g baby capers 4 to cook through for a few minutes. Allow to rest
8g pesto for a couple of minutes before placing the fish
20ml olive oil atop a bed of the potatoes and spooning over the
Salt and pepper pea, chorizo and crayfish mixture.

For the peas, chorizo and crayfish
24g chorizo, diced
40ml olive oil
1 teaspoon red onion, finely chopped
20g crayfish, diced
2 teaspoons chives, finely chopped
1 teaspoon parsley, finely chopped
½ teaspoon lemon zest
4g baby capers
30g petit pois
Salt and pepper

RECIPES

Summer peach and Champagne parfait, peach bellini shot and caramelised almonds

Ideal for the summer time when peaches are 1 For the parfait, whip cream to soft peaks. 6 If making the tuile, cream the butter and
at their best. These are simple flavours but the Put sugar and egg yolks in bowl over a pan of hot sugar until white and creamy, slowly beat in
Champagne shot adds a touch of luxury water and whisk until soft peaks form. Whisk in whites. Fold in flour. Spoon tablespoons of the
peach purée and fold in cream. Place in mould, mixture onto a greased tray and spread really
Serves 4 such as a loaf or terrine tin and into the freezer thinly using a palette knife to make strips. You
for at least four hours. should have four of these and they should not
For the parfait touch. Cook until golden brown at 180ºC/gas
100ml cream 2 Peel the peaches and poach in 200ml of mark 4 for four to five minutes. Allow to cool on
2 egg yolks water with 100g of the caster sugar until just soft. a tray as they come out soft and you will ruin
30g caster sugar Retain the juice, which will be your stock syrup. the shape if you move them hot. They can be
35g peach purée stored in airtight containers for a few days.
3 Half your peaches and put on parchment
For the caramelised peaches paper sprinkled with 30g of caster sugar and roast 7 Slice your parfait and put on a plate with
2 peaches in the oven for six minutes at 180ºC/gas mark 4. your bellini in a shot glass and your roasted
200ml water peach sprinkled with the almonds. Add a tuile
130g caster sugar 4 Roast your almonds with icing sugar for for a final flourish and added crunch.
about three minutes at this time also.
For the almonds Tip Although better fresh and
25g flaked almonds 5 For the bellini, mix white peach purée with
Icing sugar orange peach purée and add in the saved stock in season, canned peaches do work
syrup. Add in Champagne and blend with a hand surprisingly well for this recipe.
For the bellini shot blender.
20g white peach purée
5g orange peach purée
15ml Champagne

For the tuile, optional
25g butter
30g caster sugar
2 egg whites
25g plain flour

RUSTIC

Rustic weddings became a more popular trend during the recessionary years
but it looks like they're here to stay. Although rustic doesn’t necessarily mean
cheaper, think more economical cuts of meat that require more cooking time

and greater effort as well as a few simple, yet good quality ingredients.

Fennel and pork sausage, smoked mozzarella,
Parma ham, 12-year-old balsamic and arugula

This is a really simple, Italian-inspired dish that 1 Finely chop fennel seeds and rosemary. Mix
transforms a few straightforward yet good into your sausage meat – make sure you talk to
quality ingredients into something quite your butcher and get really good quality meat.
special. We smoke our mozzarella in-house – Shape this mix into four large fat sausage shapes.
if you don’t have a smoker, add a little smoked
paprika to this recipe and you will get a similar 2 Place a slice of mozzarella on top of each
taste. A starter for any time of year sausage, sprinkle with the smoked paprika here
if you are using it, and wrap a slice of the Parma
Serves 4 ham around each one.

2g fennel seeds 3 Place on parchment paper on a tray in the
1 sprig rosemary oven at 170ºC/gas mark 3 for 15 minutes.
360g sausage meat
80g mozzarella 4 Heat balsamic in a pan until reduced by
1 teaspoon smoked paprika two-thirds.
4 slices Parma ham
60ml aged balsamic vinegar 5 Take the stems off your rocket.
80g rocket

6 To plate up, drizzle your balsamic on the
plate, then put on your rocket. Place your warm,
wrapped sausage on top of this and serve.

Tip This works

well for a dinner
party as everything
can be prepared in
advance and just
popped in the oven
at the last minute.

RECIPES

Roast breast of guinea fowl with lentil, green bean and flat cap mushroom hotpot

This dish really plays on the rustic theme for For the cooking liquid 7 Melt butter. Place potatoes on a roasting
weddings. The guinea fowl is an excellent 320ml water tray and brush with butter. Put in an oven at
substitute for chicken as it has a better flavour. 8ml veg stock 180ºC/gas mark 4 for 15 minutes, brushing with
There are two types of cooking involved for 20ml Worcestershire sauce butter every five minutes or so.
this – the slow braising of the legs and the
faster cooking of the breasts. Your butcher can 1 Soak lentils overnight as per packet 8 Put the legs in a deep roasting tin with
debone your guinea fowl to give you the instructions. Drain and wash. enough chicken stock to cover them and place
prepared breast and legs in the oven at 140ºC/gas mark 1 for 45 minutes
2 Sweat onion, garlic, carrot and celery in olive to one hour. Turn up the oven to 180ºC/gas
Serves 4 oil and butter for two minutes. Add in lentils and mark 4 at the end of the cooking time in
cook for two minutes more. preparation for the fillets.
80g green lentils
¼ onion, finely diced 3 Pour in your cooking liquid ingredients and 9 Pan fry breasts with skin down in butter
4g garlic, finely diced cook out for 15 –20 minutes. and oil until golden. Keep the legs warm. Put on
40g diced carrot roasting pan in oven at 180ºC/gas mark 4 for 12
40g diced celery 4 Roast mushrooms in oven at 170ºC/gas mark minutes.
300g flat cap mushrooms 3 for 12 minutes, chop and throw into your lentils.
120g green beans 10 Plate your lentils first followed by your
4 large potatoes 5 Chop and blanch green beans for five minutes potato and then the guinea fowl.
400ml vegetable stock in salted water, drain and throw into lentils.
4 guinea fowl breasts and legs Tip The lentils can
1 litre chicken stock 6 Peel and cut your potatoes in half. Boil in
1 knob butter vegetable stock for 10 minutes. be prepared in advance.
Olive oil

Afternoon pudding 1 To make the cake, line a deep cake tin with a 5 To make the batter, whisk eggs, cream, vanilla
double layer of greaseproof paper. Preheat the and icing sugar. Slice your pod and scrape out the
It’s hard to please everyone at weddings but oven to 150ºC/gas mark 2. seeds into your bowl. As a chef, I love the specks
this comforting and homely dessert certainly of black you get from the vanilla seeds, which I
fits the bill with its simple yet sublime 2 Sieve the flour into a bowl, add all the other why I use both pods and extract.
flavours. A real crowd pleaser. This dish also ingredients and beat all together, using a low
works well as a decadent brunch dish setting on the mixer. When combined, increase 6 Slice the cake and dip into batter like you
speed and beat for one minute. would French toast.
Serves 4
3 Spoon the mixture into the prepared baking 7 In a hot pan, add butter and fry your cake
For the cake tin and smooth the top. Cook in the centre of the until golden on both sides. Place on baking tray
700g self-raising flour oven for about an hour. Test the cake by lightly and into the oven at 150ºC/gas mark 2.
500g caster sugar pressing the centre. If baked, it should spring back
500g soft butter and the top should be golden brown. To be extra 8 Add the water and caster sugar to a saucepan
8 eggs sure, insert a skewer or knife and, if it comes out and heat until the sugar is dissolved. This is your
clean, the cake is cooked. stock syrup. Add half the berries to the syrup and
For the batter blend. Push this liquid through a sieve and into
12 eggs 4 Leave in tin for about 15 minutes, then turn jug or squeezy bottle if you have one.
200ml cream onto a wire tray to cool.
2 vanilla pods 9 Drizzle your berry liquid on the plate, lay a
40g good vanilla extract couple of slices of cake on top followed by the
200g icing sugar berries, a sprig of mint and a scoop of vanilla
ice-cream.
For the fruit
60ml water
30g caster sugar
280g mixed berries, washed

To serve
Fresh mint
360ml vanilla ice-cream

Tip This cake

can be frozen for
use at a later date.

With thanks

to House of Fraser,
Dundrum, for the use of
props in this photo shoot:
Classic: Shabby Chic Champagne
flutes, Linea Teal Pleats Runner,
Biba Odette gold cutlery set,
Royal Worcester Serendipity dining set.
Rustic: Shabby Chic dining set, Linea
Fisherman’s Lantern, Linea slate hearts,
Linea Canterbury Stone linen napkin.
Family-style: Shabby Chic Victoria Grey
Champagne flutes; Dickins & Jones Chambray
Cotton napkins; Linea napkin.

www.houseoffraser.co.uk

RECIPES

FAMILY-STYLE WEDDINGS

Also known as ‘stretch and grab’ or ‘feast-style’ weddings, this more casual style
of serving food has become all the rave over the last few years. Ideal for more
intimate weddings, serving meals family-style on platters in the centre of each
table adds a more informal touch and often serves as a conversation starter.

Asian duck salad with chilli and orange

This dish works both as a sharing starter and as a For the dressing
canapé. It’s a very visual dish with vibrant 40g crème fraîche
colours and the flavours and textures work very 16ml lime juice
well together 1 teaspoon orange zest

Serves 4 1 Mix the hoisin, honey and soya in a bowl and
flake in your duck leg. Add chilli, orange and
20g hoisin sauce coriander.
20g honey
20g soya sauce 2 Mix all your dressing ingredients together in
960g confit duck leg a jar and shake well.
1 chilli, finely diced
2 oranges, segmented 3 Wash your leaves and sprouts. Arrange on
16g coriander, chopped your platter. Scatter duck mix over and drizzle
80g Chinese leaf with dressing. 
80g pok choi
80g bean sprouts Tip This tasty dressing

is very versatile and can
be used for lots of salads.

Slow cooked daube of beef with roast vegetables,
horseradish mash and Béarnaise sauce

Daube of beef is always a popular one at Irish liquid, add some more stock. The meat should be
weddings and group functions as it’s a cut of turned a few times during the cooking process.
meat that really benefits from nice, slow The meat is done when you are able to push your
cooking. You can’t really overdo it. This leaves finger in and it flakes.
the meat deliciously tender
3 Boil potatoes in salted water, drain and
Serves 4 mash. Season with salt and horseradish to
taste. Keep warm.
586g x 4 beef cheeks
1 litre red wine 4 Wash, peel and cut vegetables into
20g fresh rosemary, chopped large chunks. Put on a preheated tray
20g fresh thyme, chopped with olive oil, rosemary, thyme, salt
Black pepper and pepper and roast at 170ºC/gas
2 litres chicken stock mark 3 for 30 minutes.
4-6 potatoes, peeled
20ml horseradish 5 To make the Béarnaise, put your
Salt chopped shallot into the vinegar in a pot and
3 carrots cook until reduced by two-thirds. Add tarragon
½ swede and put in a bowl over a pan of hot water.
3 parsnips
4g rosemary, chopped 6 Whisk in the egg yolks until they form a soft
4g thyme, chopped peak. Melt butter and slowly whisk in until the
12ml olive oil mix emulsifies (goes shiny like mayonnaise).
Salt and pepper
7 Plate the roasted vegetables on a sharing
For the Béarnaise platter, add or pipe the mash and place the
1 shallot, finely chopped daubes of beef on top. Serve with the Béarnaise
60ml vinegar sauce on the side.
1 bunch tarragon, chopped
2 egg yolks Tip 
25g butter The daube usually needs
to be pre-ordered at least a
1 Marinate your beef cheeks overnight in the week in advance with most
red wine, rosemary, thyme and black pepper in a butchers. When ordering, ask
casserole dish. your butcher to prepare it also.

2 Add in the chicken stock and place in oven at
120ºC/gas mark V with the lid on for five to seven
hours. Check every hour or so and if it needs

RECIPES

Apple tarte tatin with apple crumble ice-cream

This is a classic dessert that we keep going back 1 To make the pastry, sift the flour and salt into 7 Peel and core the apple and cut into chunks.
to over and over because it delivers. It’s best not a large bowl. Roughly chop the butter, add it to Melt the butter in a pan, add sugar and cook over a
to complicate the recipe too much. There’s the bowl and rub it in loosely, leaving some larger medium heat until it resembles a toffee-coloured
something very therapeutic about making it and bits of butter. sauce. Add the chopped apple and cook for five to
it’s a pleasure to eat. We make our own puff seven minutes or until the fruit is tender but not
pastry, but you can save time by buying a 2 Make a well in the bowl and pour in about falling apart. Check the sweetness: it needs to
premade one two-thirds of the cold water, mixing until you be a little tart but add more sugar if needed.
have a firm, rough dough adding extra water if Set aside to cool.
Serves 8 needed. Cover with clingfilm and put in fridge for
20 minutes. 8 For the crumble, sift the plain flour and a pinch
For the pastry of salt into a bowl, add the chilled butter and rub
250g plain flour 3 Turn out onto a lightly floured board, knead in until it resembles breadcrumbs. Add the sugar
5g fine salt gently and form into a smooth rectangle. Roll the and bring mixture together slightly. Spread over
250g butter dough in one direction only, until the length is a large baking tray and bake in the oven at
150ml cold water three times the width, about 20cm x 50cm. Keep 190ºC/gas mark 5 for 10 minutes until the crumble
edges straight and even. Don’t overwork the is biscuit-coloured. Set aside to cool.
For the custard and ice-cream butter streaks; you should have a marbled effect.
600ml cream 9 To make the ice-cream, churn the custard in an
2 vanilla pods, seeds scraped out 4 Fold the top third down to the centre, then ice-cream maker until nearly firm. Add the cooked
5 egg yolks the bottom third up and over that. Give the dough apple mixture and baked crumble pieces, churn
120g caster sugar a quarter turn (to the left or right) and roll out to lightly mix through, then serve straightaway.
1 Golden Delicious apple again to three times the length. Fold as before, If you don’t have an ice-cream maker, mix all
20g butter cover with clingfilm and chill for at least 20 together in a plastic container and put in freezer,
25g golden caster sugar minutes before rolling to use. stirring the mix every hour until frozen.

For the crumble 5 To make the custard and the ice-cream base, 10 For the tarte filling, heat a 20cm ovenproof
40g plain flour pour the cream and vanilla seeds into a small pan frying pan and add butter and sugar until lightly
1 pinch salt and bring just to the boil. Whisk the egg yolks and golden, place in apples flat side up and cook for
25g butter, chilled and chopped caster sugar together in another bowl, until pale five minutes until lightly caramelised. Shake pan a
25g caster sugar and creamy. little and then re-arrange apples evenly when done.

For the tarte filling 6 Gradually stir the hot cream mixture into the 11 Roll out your pastry to about 3mm think and
250g butter yolk mixture. Return to the pan over a gentle heat cover your pan right down the edges. Put in a
250g caster sugar and cook, stirring, until it’s thick enough to lightly preheated oven at 200ºC/gas mark 6 for 15 minutes
5 Granny Smith apples, peeled and halved coat the back of a wooden spoon, then set aside and turn down to 180ºC/gas mark for a further
to cool. Split the mix into two – keep one to use as 15 minutes.
your custard for your tarte and the other to use as
your base for the ice-cream. 12 Leave to cool a little and then turn out onto a
plate. Re-heat your custard and put in jug. Serve
tarte with the apple crumble ice-cream and a jug
of custard.

Tip Good shop-bought

ice-cream will also work
well, and you can also
mix in your own crumble
into vanilla ice-cream as a
half-cheat.


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