CATERER EATS OUT
RecipesIn this section you will find all recipe articles, giving you an easy route to all the latest recipes on Caterersearch. For subject overviews take a look at Caterersearch’s expert guides that provide 'everything you need to know' on popular subjects like recipes, Gordon Ramsay, Compass or Michelin-starred restaurants. Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21... Previous | Next Ravioli of mushroom with an onion cappuccino - by Michael BedfordNote: For the basil purée, boil a bunch of basil in salted water, refresh in iced water then liquidise with a pinch of Parmesan add a few teaspoons of olive oil. Served venison on pumpkin mash with sweetbread cannelloni and beetroot jus - by Simon HulstonePeel and boil pumpkin and potato until tender. Drain well and mash. Check seasoning and add butter. Place in piping bag. Ravioli of wild mushroom with roast pigeon and truffle emulsion - by Simon HulstoneSeason pigeons. Heat oil in a pan and seal pigeons on both breasts for one minute. Place pigeons in hot oven and roast for eight minutes. Leave to rest. Gordon Ramsay's tartare of scallops and OscietraCover a tray with a sheet of baking parchment.Put a 4cm or 5cm hoop on it. Fill with tartare, leaving just enough space to top up with caviar. Leave in the coldest part of the fridge to firm up - not less than 30 minutes. Gordon Ramsay's steamed bass fillet with a Sevruga veloutéHeat the fish velouté in a small pan and add the pak choi stems. Sweat the pak choi leaves in butter and form into a neat parcel. Sticky toffee crème brûlée - by Jason MainIn a pan, bring the cream to the boil with the split and seeded vanilla pod. Meanwhile, lightly whisk the egg yolks and sugar. Duo of venison with grain mustard crushed potatoes and pickled red onions - by Jason MainPlace onion wedges in a bowl with the vinegar, sugar and salt, and leave for at least 24 hours (the longer, the better). Black crab and horseradish salad, sevruga dressing and lobster oil - by Henry HarrisCombine all the crab ingredients, except the white crab meat. Fold in the white crab meat to the mixture. Check seasoning. Slow roasted shoulder of lamb - by Henry HarrisPlace all ingredients except shoulder of lamb in a food processor and blitz until smooth. Place the lamb in a dish and pour over the yogurt marinade. Cold creamed pudding with prunes and Armagnac - by Henry HarrisPlace prunes in a Kilner jar. Half-fill the jar with stock syrup and then fill up to the top with Armagnac. Seal and set aside in a cool dark place for at least a month. Roast halibut with lobster celeriac rémoulade, roasted salsify and hazelnut emulsion - by Andy McLeishCook the shallots for the celeriac rémoulade slowly in Sauternes. Add celeriac and sweat until slightly softened. Add truffle and lobster sauce to bind. Take off the heat and add the chopped lobster meat and parsley. Season and leave to cool. Banana and caramel mousse with mango sorbet - by Andy McLeishTo prepare the mousse, blend the banana, sugar, rum and vanilla together. Soak gelatine in water till softened, squeeze out excess moisture and dissolve in warmed butter. Fold into the mousse mixture, add the whipped cream and leave to set. Queue de bœuf farcie et braisée - by Michel RouxTake the oxtails and cut some of the excess fat off at the thick end. Chop off the thinnest part so you are left with 25cm. Poached cannelloni of freshwater pike with pan-fried scallops and a dill cream - by Stephen ShorePut the fish meat into a food processor and blend with the salt, pepper and nutmeg. Add the egg and blend until smooth. Rub through a sieve to remove any sinews. Put the mixture into a bowl and place on ice. Délice au chocolat blanc et fruits de la passion - by Michel RouxTo make the mousse, melt the chocolate in a bain-marie and whisk in to the crème pâtissière until smooth. Chill, and fold in the cream. Use to line dariole moulds or ramekins. Refrigerate. Thai spiced swordfish loin steak with pak choi and coriander dressing - by Simon LeeseBring the fish stock to the boil in a large pan. Combine the rest of the dressing ingredients and set aside. Creamy rice pudding with compote of Yorkshire rhubarb and clove cream - by Chris BradleyPut 500g of cream and 600g of milk into a heavy pan. Add one-third of a vanilla pod. Add a pinch of salt, then add 100g of sugar. Put on heat. Fillet of beef with flat leaf parsley and shallots - by Chris BradleyReduce vinegar, wine, garlic, shallot and seasoning to a moist purée. Liquidise it with butter and parsley. To make sauce, blitz this together with equal quantities of well-flavoured beef stock. Warm salad of asparagus with baby broad beans - by Chris BradleyBlanch asparagus for six to seven minutes, depending on size. Cut tips in half and stalks into 3-4cm lengths. Tawa Jhinga - by Atul KochharPeel and remove the vein from each prawn (or buy prawns already de-veined). Wash them under running water. Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21... Previous | Next |
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