Recipes

In 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.

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Oxtail ravioli with ginger duck broth by John Torode

RecipeBring 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

Sea bass with ginger and spring onion - by John Torode

RecipePut 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

Wild mushroom and goats' cheese cannelloni - by John Torode

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

Chicken breast with herb quinoa - by Allegra Mcevedy

RecipeBoil 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

Seared tuna with ginger and wasabi - by Allegra McEvedy

RecipeLay 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

White fish stock

RecipeSweat off the onion, leek and celery in butter. Add the wines and reduce by half.
Posted: 11 September 2006 | 08:34

Sesame coated fillet of brill with caramelised mango, new potato galette and tarragon sauce - by Tessa Bramley

RecipeSkin the fillets and cut in half. Mix together the flour, sesame seeds and seasoning on a plate and lightly flour one side of each piece. Dip the floured side in beaten egg and then in the flour and sesame mixture again.
Posted: 11 September 2006 | 08:34

Roast quail marinated in tamarind and ginger with honey-glazed vegetables, crispy shallots and pomegranate dressing - by Tessa Bramley

RecipeCombine marinade ingredients and marinate crowns of quail for about 12 hours.
Posted: 11 September 2006 | 08:34

Rhubarb and strawberry jam -by John Wood

RecipeTrim the ends of the rhubarb stalks. Cut into 25mm lengths. Layer the strawberries, rhubarb and preserving sugar in a mixing bowl and refrigerate overnight.
Posted: 11 September 2006 | 08:34

Cinnamon and cardamon peaches - by John Wood

RecipeBlanch peaches for 30 seconds in boiling water. Refresh in a bowl of iced water. Peel, but don't stone.
Posted: 11 September 2006 | 08:34

Seared scallops with crispy leeks and curry butter

To make the curry butter, put the shallot and garlic in a pan with the wine and curry powder and reduce until almost dry. Put the butter in a food processor, add the curry reduction and lemon juice and mix well. Season.
Posted: 11 September 2006 | 08:34

Lemon-braised veal shin with roast courgettes

Season both sides of the veal shin liberally with salt and pepper. Heat the oil and butter in a frying pan, add the veal and cook on one side until brown, then turn over and brown on the other side.
Posted: 11 September 2006 | 08:34

Rhubarb crumble tart

To make the frangipane, cream together the butter and sugar. Beat in the flour and almonds, then the eggs. Prepare the crumble by rubbing together the flour, sugars, zest and butter, then mix in the hazelnuts.
Posted: 11 September 2006 | 08:34

Tournedos of wild salmon, foie gras and spiced lentils - by John Campbell

To prepare the lentils, cook them in salted water, drain and cool. Sweat the onion in the vinegar with the cumin and garlic for 10 minutes. Add the rest of the ingredients and correct seasoning.
Posted: 11 September 2006 | 08:34

Loin of lamb with aubergine caviare in a tomato, green olives and tarragon cream

RecipeBone and clean the lamb. Put the white wine, chopped shallots and tarragon into a large casserole dish. Cook until almost all the liquid is evaporated and add the lamb stock.
Posted: 11 September 2006 | 08:34

Poached turbot in smoked milk with red onion and celeriac

RecipePut the milk, bacon, garlic, bouquet garni and turbot into a saucepan. Bring to the boil and take off heat.
Posted: 11 September 2006 | 08:34

Haricot cream

RecipePeel the carrots and onion. In a large dish, place the beans, carrots and onions pierced with the clove, the celery stick and bouquet garnis. Leave to cook slowly for one hour and 15 minutes. The beans should be well cooked.
Posted: 11 September 2006 | 08:34

Stir-fried salt and pepper squid with red chilli and spring onion - by Rick Stein

RecipeClean the squid and then cut along one side of each pouch and open out flat.
Posted: 11 September 2006 | 08:34

Steamed fillet of brill with poached oysters - by Rick Stein

RecipeBoil the fish stock in a small pan until reduced to about 120ml.
Posted: 11 September 2006 | 08:34

Banana pavlova

For the pavlova, whisk the egg whites, sugar and vinegar until stiff.
Posted: 11 September 2006 | 08:34

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12th October 2008