Recipes
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Season the gammon joints and sear until evenly brown. Remove from the pan and add the mirepoix. When it starts to colour, return the joints to the pan and add honey and rosemary sprigs.
Posted: 11 September 2006 | 08:34
Slice potatoes using a mandolin and cut with an apple corer into small discs. Season fish and dust with fécule then arrange potatoes on top to resemble scales. Brush with clarified butter, place in fridge to set.
Posted: 11 September 2006 | 08:34
Season quail and roast for six minutes in a very hot oven. Place the split endives in a pan with 20g of melted butter and brown.
Posted: 11 September 2006 | 08:34
Slice eight thin pieces of pineapple and dry them on a hot plate (or similar) overnight. Dice the remaining pineapple into 1cm squares.
Posted: 11 September 2006 | 08:34
Fry cakes in clarified butter. Dip prawns first in flour, then in batter and then in beaten rice. Fry until golden.
Sauté pak choi in a heated pan. Season with salt and pepper and ½tsp honey.
Posted: 11 September 2006 | 08:34
Mix the ingredients for the samosas into a dough. Allow to rest for one hour. Roll through pasta machine until thin. Cut into triangle wedges and fry until crisp. Season with cumin and salt.
Posted: 11 September 2006 | 08:34
Combine crème anglaise, amaretto and cream and freeze in ice-cream machine. Fold in almonds and continue to freeze. Turn puddings out of moulds and on to serving plates. Pour over brandy syrup and serve with almond ice-cream, strawberries and coulis.
Posted: 11 September 2006 | 08:34
To make the tomato fondant, fry the onion in olive oil until transparent. Add tomatoes and cook slowly until all the moisture is well reduced. Pass through a fine sieve and reserve.
Posted: 11 September 2006 | 08:34
Remove the breasts and legs from the guinea fowl. Reserve. Debone the legs. Roast all the bones and make a stock. Lay the legs out flat. Place the pancetta and the herbs on the inside, then roll up into a sausage shape. Wrap the smoked fat around this, then wrap the net fat around.
Posted: 11 September 2006 | 08:34
To make the crème brûlée, boil cream in a saucepan. Whisk egg yolks and sugar to a sabayon. When cream boils, add to the egg mix and allow to cool.
Posted: 11 September 2006 | 08:34
Place the duck breasts in an oven-top smoker. Cold-smoke the duck over oak wood chips, garlic and marjoram for about 45 minutes. After smoking, seal the duck on both sides.
Posted: 11 September 2006 | 08:34
To make the honeycomb, cook the sugar and golden syrup to a caramel mixture. Add the bicarbonate of soda, cool and break into small pieces.
Posted: 11 September 2006 | 08:34
Brown the lamb cubes in batches in a little of the oil, then put in a sieve over a bowl to catch the juices. Heat the sunflower oil in a heavy-bottomed pan until just smoking
Posted: 11 September 2006 | 08:34
For the parfait, whisk the yolks until they whiten. Heat sugar and glucose to 121ºC. Pour on to whisking eggs slowly and whisk until cold.
Posted: 11 September 2006 | 08:34
For the ravioli, purée the chicken breast and pass, then add egg and cream, season and chill well. Fold in diced foie gras and truffle oil.
Posted: 11 September 2006 | 08:34
Bring a large pan of salted water to the boil, add a dashof olive oil, put in half theravioli and cook for fourminutes (they will be done two minutes after they float to the surface).
Posted: 11 September 2006 | 08:34
Put a suitable plate inside a steamer, preferably bamboo, and line with banana leaves if you have them. Lay the fish on top and sprinkle over the ginger and half the spring onions.
Posted: 11 September 2006 | 08:34
The day before service, heat the oil in a pan and fry the mushroom varieties one at a time until browned. Season. Add the chopped parsley and set aside.
Posted: 11 September 2006 | 08:34
Boil the quinoa for five minutes. Strain, allow to cool and squeeze out the excess water. Add the spring onions, herbs, lime juice, olive oil and pine nuts. Season.
Posted: 11 September 2006 | 08:34
Lay the tuna on the sheet of nori and roll it. Trim off any excess and brush with sesame oil. In a hot pan with no oil, seal the tuna for five seconds on all sides but not the ends. Allow to cool, then slice thinly.
Posted: 11 September 2006 | 08:34
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