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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 Gnocchi, Serrano ham, roast baby artichokes and Parmesan - by Charlie RushtonBlend all pesto dressing ingredients together and set aside. Roast the artichokes in a non-stick pan with a little olive oil until golden brown.
Smoked haddock with poached egg, beurre blanc and bubble and squeak - by Charlie RushtonMake the beurre blanc and keep warm.
Bring a small pan of water to the boil, add 1tsp of white wine vinegar, poach the eggs and keep warm.
Gennaro Contaldo's focaccia bread - by William CurleyMix together half the flour, water and yeast. Beat to a paste. Add the remaining flour and continue to beat to a dough. Beat for a further five minutes. Add the salt and beat for a further two minutes. Anton Edelmann's Armenian bread - by William CurleySieve T55 flour and garlic salt together. Add the water and olive oil and, using a dough hook in a food processor, mix until it becomes elastic. It takes about 10 minutes. Soft-shell crab with Ennis hazelnuts, snow pea shoots and aromatic vegetable broth - by Charlie TrotterCombine the seven juices in a medium saucepan and simmer over medium heat for two to three minutes. Add the spicy vinegar, whisk in 1tbs of the butter and season with salt and pepper. Seared white asparagus, Jabugo ham and Beaufort cheese, fumet of tomatoes - by Andrew Turner
Sweet dumpling squash soup with crispy squash pieces - by Charlie TrotterSeason the inside of the squashes with olive oil, salt and pepper. Place upside down on a sheet tray and pour 1/2in of water on to the tray. Bake at 190íC for one hour, or until the squashes are tender. Rhubarb Napoleon with preserved ginger, vanilla mascarpone and rhubarb sauce - by Charlie TrotterPlace 225g of the granulated sugar and the water in a medium saucepan. Simmer for three to four minutes or until the sugar is dissolved. Cut two stalks of the rhubarb in half. White lamb stew - by Andrew TurnerBlanch the leg bones, refresh and make a good-quality white lamb stock with the mirepoix, bouquet garni, chicken stock and thyme. Slowly cook the leg meat in the stock until tender. Confit shoulder by - Andrew TurnerSalt the shoulders of lamb for 24 hours with the orange rind, pepper, mint and parsley stalks. Confit slowly with goose fat for six hours. Cutlets of lamb - by Andrew TurnerSeason and seal each cutlet on one side. Stuffed saddle by - Andrew TurnerMarinate the saddle for two days in olive oil, garlic and white mirepoix. Break the sweetbreads into small pieces, dust with flour, season and fry in hot goose fat until crispy. Slow-cooked mutton with greens and its own gravy - by Richard Guest
Salad of lobster, cucumber and fennel with gooseberry dressing - by Richard GuestThis lobster recipe comes from Michelin-starred Richard Guest of The Castle Hotel, Taunton. Rhubarb vacherin - by Richard Guest
Seared lamb (or pork) in swarthy pasilla-honey sauce by - Rick BaylessTo make the pastilla seasoning paste, roast the unpeeled garlic for about 15 minutes on an ungreased griddle or heavy skillet over medium heat. Christmas Eve salad of jícama, beets, orange and peanuts by - Rick BaylessZest the rind from one of the oranges; finely chop. Mix together the chopped orange zest, lime juice, orange juice, salt, sugar and olive oil in a large bowl. Pour over the beets and let stand for one hour. Tiny tostadas of smoky chicken tinga with avocado and aged cheese by - Rick BaylessPurée the salsa, tomatoes with their juice and the vinegar in a blender or food processor. In a large skillet, cook the onion in the oil over medium heat for about five minutes until crisp-tender and just beginning to brown. Lamb casserole with honey and elderflowerHeat the oil in a casserole dish and fry the lamb on all sides until lightly browned. Add the vegetables and continue cooking until they are lightly browned. New season English asparagus with blood orange hollandaise (sauce maltaise) - by Mark Prescott
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