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Previous RecipeDublin Caterers | Dublin Catering Companies | Party Caterers in Dublin | Broccoli & Potato Gratin[/caption]

Ingredients: (Serves 4)
500g/1 lb 2oz potatoes, peeled and chopped
800g/1 lb 12oz broccoli, cut into florets
2 eggs, separated
100g/3½ oz grated cheddar
4 tbsp crème fraîche
Salt, pepper
A few slices of butter

Method:
1. Put the potatoes and broccoli in a large pan, cover with boiling water and cook until tender. Drain and mash.
2. Season well with salt and pepper, then stir in the egg yolks, crème fraîche and half of the cheddar.
3. Beat the egg whites until firm and gently stir in to the mixture.
4. Preheat the oven to 220°C/fan 200°C and lightly grease 4 shallow ovenproof dishes (or one large).
5. Divide the mixture between the dishes and level the surface.
6. Put a few slices of butter on top, sprinkle with the remaining cheese and bake for 20-25 mins until golden.

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Previous RecipeDublin Caterers | Dublin Catering Companies | Caterers in Dublin | Pear Crumble Cheesecake[/caption]

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Ingredients:
175g/6oz rich tea biscuits, crushed
75g/2½ oz butter, melted
Filling:
500g/1 lb 2oz cream cheese
125g/4½ oz caster sugar
1 tsp vanilla extract
2 eggs
4 pears, peeled and chopped
Crumble:
70g/2½ oz caster sugar
70g/2½ oz plain flour
70g/2½ oz butter

Method:
1. Preheat the oven to 175°C and line a base of 9½ inch round tin with baking paper.
2. Mix the crushed biscuits with the melted butter and press on the bottom of the lined tin.
3. For the filling put all ingredients except pears into a bowl and beat until smooth. Carefully pour into the tin and lay the chopped pears on top.
4. For the crumble topping mix the sugar, flour and butter with your fingertips until it resembles breadcrumbs. Sprinkle over the pears and bake for approx 50 mins until golden and set. Leave to cool and then refrigerate before serving.

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Previous RecipeDublin Caterers Kildare Caterers Catering 365 Onion and Tomato Tart[/caption]

Ingredients: (Serves 4)
Pastry:
240g/8½ oz plain flour
120g/4½ oz chilled butter, cubed
2-3 tbsp cold water
Filling:
1-2 tbsp olive oil
350g/12 oz thinly sliced onions
2 tins chopped tomatoes, drained
1 tsp dried oregano
4 slices salami, cut into strips
100g/ 3½ oz grated cheddar
50g tin anchovy fillets in oil, drained
About 20 black olives
Salt

Method:
1. Put the flour and butter into a large bowl and rub the butter into the flour, adding 2 tbsp of cold water as you go to make smooth dough. Roll out the dough and press it into a flan dish. Place in a fridge for an hour.
2. In the meantime gently fry the onions in the oil until soft and lightly golden, leave to cool.
3. Spread the cooked onions over the chilled pastry base and cover with tomatoes. Sprinkle with oregano and season with salt.
4. Sprinkle with salami and cheese and arrange anchovies on top.
5. Sprinkle olives on top and bake at 200°C for 25-30 mins
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Previous Recipe

Dublin Caterers Dublin Catering Companies Catering 365 Pork Chops Marinated in Mayo

Dublin Caterers Dublin Catering Companies Catering 365 Pork Chops Marinated in Mayo

Ingredients: (Serves 4)
4 pork loin chops
1 egg
3 heaped tbsp mayonnaise
½ tsp crushed caraway seeds
½ tsp soy sauce
Few drops Worcestershire sauce
1 tbsp corn flour
Salt, pepper

Method:
1. Put all ingredients except the meat into a shallow bowl and mix well with a whisk or fork.
2. Add pork chops and cover well with the marinade. Leave to marinate in the fridge overnight (or at least several hours).
3. Fry in a little oil on both sides until tender and serve with chips.

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Previous Recipe

Ingredients: (Makes 12)
170g/6oz plain flour
1 heaped tsp baking powder
110g/4oz caster sugar
110g/4oz margarine
3 eggs
2 tbsp cocoa powder
Nutella

Method:
1. Preheat the oven to 190°C and line a muffin tin with cupcake paper cases.
2. Put all ingredients except Nutella into a bowl and beat until smooth.
3. Spoon half of the mixture into the cases, put a teaspoon of Nutella into each case and cover with the other half of the mixture.
4. Bake for 20 mins, leave to cool and serve sprinkled with some icing sugar
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| Dublin Caterers | Catering 365 | Dublin Catering Companies | Vegetable Stew |

| Dublin Caterers | Catering 365 | Dublin Catering Companies | Vegetable Stew |

Ingredients: (Serves 4)

900g/2 lb mixed vegetables (carrots, potatoes, turnips, mushrooms, corn, courgettes, aubergines etc.)

2 onions, chopped

1 clove garlic, crushed

1 tbsp oil

1 can of chopped tomatoes

4 tbsp tomato puree

2 tsp paprika

Salt, pepper

Method:

1. Cut the vegetables into bite-sized pieces.

2. Heat the oil and fry the onions for 5 mins.

3. Add garlic and the vegetables, tomatoes, tomato puree, paprika and seasoning. Fry for another 5 mins, then transfer to a casserole dish
4. Bake at 210°C/fan 190°C for about 40 mins until the vegetables are cooked.

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| Dublin Caterers | Catering 365 | Sunny Sauce for Pasta

| Dublin Caterers | Catering 365 | Sunny Sauce for Pasta

Ingredients: (Makes enough for a small family)
500g/1 lb 2oz carrots, sliced
2 tbsp oil
250ml/9 fl oz water
1 chicken stock cube
150ml/ ¼ pt crème fraîche

Method:
1. Heat the oil in a pan, add carrots and cook for 5 mins, stirring occasionally.
2. Pour in the water, add stock cube, cover and cook until the carrots are tender (add more water if necessary).
3. Pureé with a hand blender until smooth, then stir in the crème fraîche.
4. Serve over pasta (for an adult version of this you can add fried bacon bits).

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Previous Recipe

Dublin Caterers | Catering 365 | Potato Salmon Bake

Dublin Caterers | Catering 365 | Potato Salmon Bake

Ingredients: (Serves 3-4)
1 pack salad potatoes, sliced
1 tin pink salmon, drained
2 handfuls of frozen peas
1 large tub of crème fraîche
2 tbsp chopped parsley
Salt, pepper

Method:
1. Preheat the oven to 200°C and lightly grease a large baking dish.
2. Boil the salad potatoes and peas in a pan of salted water for a few mins until the potatoes are nearly tender. Drain.
3. Break the salmon into flakes and stir gently into the potatoes together with half of the crème fraîche and parsley. Season with salt and pepper.
4. Transfer to the ovenproof dish and spread the rest of the crème fraîche on top.
5. Bake for about half an hour until golden
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Dublin Catering Company | Catering 365 | Spaghetti with Tuna Meatballs

Dublin Catering Company | Catering 365 | Spaghetti with Tuna Meatballs

Ingredients: (Serves 2-3)
300-400g/10-14oz spaghetti (depending on how many people you want to feed)
2 large tins of tuna, drained
1½ slice of white bread
1 egg
1 tsp chopped oregano
40g/1½oz chopped nuts
1 tbsp oil
250ml/9 fl oz fresh cream
2 tbsp pesto
1 tsp chopped parsley
2 tbsp grated cheddar + extra to serve
Salt, pepper

Method:
1. Cook the spaghetti according to the instructions on the packet.
2. In the meantime prepare the meatballs: put the drained tuna into a sieve and press well to get rid of any excess brine or oil, then transfer to a food processor together with bread, egg and oregano. Whizz until combined, then add the chopped nuts, season with salt and pepper and shape into 8-10 balls.
3. Heat the oil in a pan and fry the meatballs for approx 10 mins until browned and cooked through.
4. Put the cream, pesto, parsley and 2 tbsp of cheddar into a small pan and heat until the cheese is melted. Season with salt and pepper and stir the sauce into the cooked spaghetti. Add meatballs and serve sprinkled with some more grated cheese.

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Previous Recipe

Dublin Caterers Catering 365 Chops Provencale

Dublin Caterers Catering 365 Chops Provencale

Ingredients: (Serves 3)
3 pork chops
2 tbsp oil
½ onion, chopped
125g/4½ oz bacon bits
1 tsp Herbes de provence
250ml/9 fl oz fresh cream
100g/3½ oz grated cheddar

Method:
1. Heat the oil in a large pan, add onion and bacon and fry on a high heat for 3-5 mins.
2. Add pork chops and dried herbs and fry on both sides until sealed, lower the heat, cover the pan and cook for 10-15 mins until tender, adding a little water if necessary.
3. Add cream and cheese to the pan and cook for a few mins until the sauce thickens. Serve with rice

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Dublin Caterer Catering 365 Oreo Cookies

Dublin Caterer Catering 365 Oreo Cookies

Ingredients:
160g/5 ½ oz plain flour
65g/2oz cocoa powder
1 tsp baking soda
¼ tsp baking powder
¼ tsp salt
200g/7oz caster sugar
140g/4 ½ oz butter, cut into pieces
1 egg

Filling:
50g/2 oz Cookeen fat
60g/2 oz butter
250g/9 oz icing sugar
2 tsp vanilla extract

Method:
1. Put the flour, cocoa, baking soda, baking powder, salt and sugar into a food processor and mix together on a low speed. Gradually add the butter and then the egg and continue mixing until the dough comes together. Put the dough into a bowl and refrigerate for 15-30 mins.
2. Preheat the oven to 190°C and line two baking trays with baking paper.
3. Take teaspoons of the dough and roll into little balls in your hand. Put the balls on the lined tray and flatten with moistened fingers. Bake for 9 mins, then leave to cool on the baking tray.
4. To make the filling put the Cookeen and butter in a bowl and beat together, gradually adding the icing sugar and vanilla extract until smooth and creamy.
5. Put the filling into a plastic bag, cut off one corner and pipe it on half on the cookies. Cover with the other half of the cookies and gently press together to work the filling evenly to the outsides of the cookies

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Dublin Caterer Catering 365 Chicken and Potato Goulash

Dublin Caterer Catering 365 Chicken and Potato Goulash

Ingredients: (Serves 3)
3 chicken legs
2 tbsp oil
1 onion, cut into wedges
1 tbsp paprika
3 tbsp plain flour
450ml/ ¾pt water
1 packet baby potatoes
1 tsp dried marjoram
4 tbsp crème fraîche
Salt, pepper

Method:
1. Heat the oil in a large pan and brown the chicken legs on both sides. Remove from the pan and set aside.
2. Add onion to the pan and cook for 3 mins, stirring.
3. Sprinkle in paprika and flour, stir well and slowly pour in the water, stirring.
4. Add potatoes, marjoram and chicken legs. Season with salt and pepper, cover and cook for 30-40 mins until tender. Stir in the crème fraîche and serve.

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Previous Recipe

| Dublin Caterer | Catering 365 | Cheese Bacon Pudding |

Dublin Caterer Catering 365 Cheese Bacon Pudding


Ingredients: (Serves 4)
140g/5oz plain flour
3 large eggs, lightly beaten
250ml/9fl oz milk
3 bacon rashers, chopped
1 tsp mustard
200g/7oz grated cheddar
1 tomato, sliced

Method:
1. Preheat the oven to 220°C/fan 200°C and lightly grease an ovenproof dish.
2. Put the flour into a bowl, add eggs and a little of the milk and whisk, slowly pouring the rest of the milk, until smooth.
3. Stir in the bacon, mustard and two thirds of the cheese.
4. Pour the mixture into the baking dish, arrange the sliced tomato on top and sprinkle with the remaining cheese.
5. Bake for 35-45 mins until crispy and golden and serve with green salad

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Previous Recipe

Dublin Caterer Catering 365 Lemon sponge Cake

Dublin Caterer Catering 365 Lemon Sponge Cake

Ingredients:
4 eggs, separated
250g/9oz caster sugar
250g/9oz plain flour
4 tsp baking powder
1 tsp vanilla essence
100ml/3½ fl oz water
100ml/3½ fl oz oil
Juice from 2 lemons

Method:
1. Preheat the oven to 175°C and line a 9 inch square tin with baking paper.
2. In a bowl beat together egg yolks and sugar, then add the rest of the ingredients except egg whites and beat until smooth.
3. Beat the egg whites until stiff and gently fold into the mixture.
4. Transfer to the prepared tin and bake for approx 45 mins or until a skewer inserted in the middle of the cake comes out clean. Leave to cool and dust with some icing sugar before serving

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Previous Recipe

Catering 365's Deep Fried Courgettes With Cheese

Ingredients: (Serves 2)
2 courgettes
50g/2oz cheddar, finely grated
70g/2½oz cream cheese
1 clove garlic, crushed
2 eggs, lightly beaten
Plain flour
Dried breadcrumbs

Method:
1. Mash the cream cheese with garlic and cheddar.
2. Slice the courgettes into 1cm (½inch) slices and spread the cheese mixture on half of the courgette slices. Sandwich together with the other half of the slices.
3. Take 3 bowls and put the flour in one bowl. In another bowl put the beaten eggs and put the breadcrumbs in the last bowl.
4. Coat each of the courgette sandwich in flour, then dip in the eggs and roll in breadcrumbs.
5. Deep fry at 180°C for approx 7 mins (in 2 batches) until golden. Serve with mashed potatoes.

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Previous Recipe

Bacon Apple and Bean Pot

Ingredients: (Serves 4)
250g/9oz streaky bacon rashers, roughly chopped
1 tsp oil
2 onions, chopped
2 tins baked beans
4 eating apples, cored and cut into wedges
Salt, pepper

Method:
1. Heat the oil in a large pan, add bacon and fry for 3 mins until crispy.
2. Remove with a slotted spoon and set aside.
3. Add onions and apples to the pan and fry for 2-3 mins.
4. Return the bacon to the pan, add beans, season with salt and pepper and simmer on a low heat for 3-5 mins. Serve with crusty bread

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Previous Recipe

Sausage and Mushroom Casserole

Catering 365's Sausage & Mushroom Casserole

Ingredients: (Serves 2-3)
1 large pack of good quality sausages
1 tbsp oil
1 small onion, chopped
200g/7oz mushrooms, sliced
1 clove garlic, chopped
1 tin chopped tomatoes
1 tbsp sugar
½ tsp dried thyme
Salt, pepper

Method:
1. Fry the sausages for 3-5 mins in a large deep non-stick pan, then remove from the pan and set aside.
2. Add oil to the pan with the onion and cook for 2 mins, then add mushrooms and garlic and cook for further 2-3 mins.
3. Cut each sausage into 4 chunks and put them back to the pan.
4. Add the tomatoes, sugar and thyme, season with salt and pepper, cover and gently cook for 20 mins. Serve with crusty bread.

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Previous Recipe – Catering 365’s – Creamy Bacon Spaghetti

Ingredients: (Serves 2)

300g/10½ oz spaghetti

1 tbsp oil

½ onion, finely chopped

150g/5½ oz bacon bits

300ml/ ½ pt fresh cream

2 tbsp basil pesto

1 tbsp fresh chopped oregano

3 tbsp tomato purée

3 cloves garlic, crushed

Grated cheese to serve

Method:

1. Cook the spaghetti according to instructions on the packet.

2. Heat the oil in a large pan, add onion and bacon and fry for 8 mins, stirring frequently.

3. Pour in the cream and stir in the rest of the ingredients. Simmer gently for around 5 mins, adding some water from the spaghetti if the sauce becomes too thick.

4. Stir in the cooked spaghetti and serve sprinkled with grated cheese.

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Previous Recipe

Broccoli and Feta Tart

Ingredients:
200g/7oz plain flour
½ tsp dried yeast
125ml/4½ fl oz lukewarm water
¾ tsp salt
250g/9oz broccoli
50g/2oz streaky rashers, chopped
125g/4½ oz feta cheese, crumbled
100g/3½ oz crème fraîche
100g/3½ oz grated cheddar

Method:
1. Mix together flour, yeast, water and salt and bring together to make a dough. Knead well, put into a bowl, cover with cling film and leave to rise for about an hour.
2. In the meantime prepare the filling – Cut the broccoli into small florets and finely chop the stalks. Fry the chopped rashers in a little oil for 2-3 mins, add broccoli and gently fry for further 5 mins. Remove from heat and stir in feta and crème fraîche.
3. Preheat the oven to 200°C and put a large baking sheet in the oven while it’s preheating.
4. Roll out the dough into a rectangle the size of the baking sheet and put on a baking paper. Spread the filling on top and sprinkle with grated cheddar. When the oven is hot carefully transfer the baking paper with the dough onto the hot baking tray and bake for 15 mins

Dublin-Caterers-Dublin-Catering-Companies-Party-Caterers-in-Dublin-Broccoli-Potato-Gratin-150×150.jpg” alt=”Dublin Caterers | Dublin Catering Companies | Party Caterers in Dublin | Broccoli & Potato Gratin” title=”Dublin Caterers | Dublin Catering Companies | Party Caterers in Dublin |

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