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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 Loin of venison with purple potato purée and truffle sauce - by Kevin Thornton
White pudding - by Donald MarshallSoak the porridge oats in milk until they become tender. Chop the pork and veal in a food processor, pass through a coarse sieve and chill for one hour. Marinated sardines with capers and black olives - by Donald MarshallMarinate the sardine fillets in the olive oil, white wine vinegar, coriander, garlic, shallots, peppercorns and salt for one hour. Lightly cook under the grill for about one minute. Reserve the juices. Roast scallops with pea purée, caviar, gold leaf and squid ink sauce - by Kevin ThorntonClean the scallops. Heat half the oil. Sweat the shallot until soft and blend to a purée with the peas. Season, add the chives and keep hot. Terrine of bacon and cabbage with leek purée and fresh morels - by Kevin Thornton
Pan-roasted salmon and sea bass on a bed of seasoned spinach with a shellfish velouté and cocotte potatoes - by Jason GladwinRoast the shellfish bones in a large roasting tray for about 10 minutes. Add all the vegetables, star anise, ginger and sweat for a further 10 minutes. Plumed Horse fish soup, caviar - by Tony BorthwickFor the smoked salmon velouté, sweat the shallots in the butter until softened, add the smoked salmon and the Champagne, bring to the boil and add the chicken stock. Vanilla panna cotta with a passion fruit, mango, orange and mint soup - by Keith and Nicola BraidwoodFor the panna cotta, bring milk, cream and vanilla to the boil. Take off heat and whisk in sugar and gelatine. Put pan over ice and continue whisking until it begins to set. Put through a sieve and pour into dariole moulds. Refrigerate. Banana brûlée - by Tony BorthwickTo make the bavarois, liquidise the bananas (you should have 350ml). Add the lemon juice and the crème de banane immediately to stop discolouration. Roast quail stuffed with black pudding and Puy lentils with a chicken and morel sauce - by Keith and Nicola BraidwoodFor the sauce, put browned chicken carcass in a pan. Add rest of ingredients, simmer until it has reduced to one-third of the amount. Cool and refrigerate. Arbroath smokie and saffron stew with a medley of seafood - by Nicola and Keith BraidwoodFor the smokie base, warm the smokies in an oven. This makes it easier for the skin and bones to be removed. Separate the flesh from the bones and set aside. Roast sea bass with ribbon vegetables and parsley sauce - by Sebastaien GagnebeCut all vegetables except the shallots into 2mm-wide ribbons and pan-fry in butter. Season with salt and pepper and leave to stand. Baked apple, melted goats' cheese, potato galette, walnut balsamic dressing - by Sebastien GagnebeTo 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. Brandade of fresh cod, smoked salmon and lobster on a shellfish jelly with sweetcorn chilli salsa, an orange, vanilla, and cardamom reduction and coriander oil - by Bruce SangsterMake the salsa by combining all the ingredients. Season well and leave to infuse until service. Prune and apple sticky pudding with Armagnac ice-cream, caramel and vanilla sauces - by Bruce SangsterCream butter and sugar. Sift flour and baking powder together. Blitz the prunes in a blender until almost a purée, but still leave some small pieces. (A small handful of flour can be added to stop the prunes becoming to sticky at this stage.) Hay-baked roast Pyrenees lamb, haricots blancs, garlic confit and herbes de Provence - by Chris GalvinSeason and sear the lamb in oil. Place in the oven for 15 minutes, then remove and wrap in wet hay. Roast for a further 15 minutes and allow to rest for 15 minutes. Crab cannelloni, lemon andvine tomatoes, Banyuls and Maussane oil - by Chris GalvinPurée the scallops and salmon, add the cream carefully. Caramelised pineapple, pineapple ice-cream and balsamic vinegar - by Chris GalvinFor the pineapple barrels, remove the skin and cut two round segments of fruit from each pineapple. Cut each one into a cylinder using a 75mm cutter. Then, cut out the core with a 25mm cutter. Rare seared tuna and scallop with taro chipsand a sabayon - by Marcus Samuelsson
Herring and potato sushi - by Marcus SamuelssonMash the potatoes coarsely with a fork. Add the oil, wasabi, vinegar, salt and mustard. Cool. Slice each herring fillet into strips lengthways. 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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