Recipes
In this section you will find all recipe articles, giving you an easy route to all the latest recipes on Caterersearch.
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To make this delightful dish, sauté the bright white squid - the tubular body cut into rings and the tentacles kept whole - and toss through a robust salad of flat parsley, shallot rings and diced crispy black pudding "croûtons" with wisps of fluorescent yellow English mustard cream "painted" around to complete the picture.
Posted: 21 August 2008 | 10:50
Theodore Kyriakou is the Greek chef who lifted the food from his corner of the Mediterranean above the level of the local taverna in London.
Posted: 21 August 2008 | 00:00
Whinberries are small berries similar to small blueberries, and grow all over the mountains of Wales.
Posted: 21 August 2008 | 00:00
For the chicken mousse, place the diced chicken breasts in a chilled blender bowl and blend until very smooth. Add the egg white slowly, then add two-thirds of the cream while the blender is running...
Posted: 14 August 2008 | 16:33
Soak the gelatine leaves in cold water for a minute or so to soften them
Posted: 07 August 2008 | 00:00
For the pistou, pick the basil leaves away from the stalks and blanch in boiling salted water for 30 seconds. Take out and refresh.
Posted: 31 July 2008 | 00:00
Boil the cream with the lemon verbena. When boiling, add sweetened lemon juice (fresh, or it might curdle) and stir until mixed. Sieve and pour into serving glasses. Chill for at least two hours.
Posted: 25 July 2008 | 15:38
This new book from food writer Rose Prince is aimed at the home cook, but there is plenty within in it to inform and inspire those working in the professional sphere, from students to established chefs.
Posted: 24 July 2008 | 00:00
A silver anniversary deserves a special dinner and this year, for the first time, the Cateys menu had the expertise of a past winner to draw on. Joanna Wood reports
Posted: 16 July 2008 | 14:26
Take one-quarter of the strawberries, sprinkle with sugar and add a dash of lemon juice. Then, using a fork, mash well and add the remainder of the strawberries. Add a pinch of pepper, 1tsp of chopped mint and adjust the sweetness to your liking, then leave to marinate for 30
Posted: 14 July 2008 | 17:30
We are now starting to see the benefits of the warmer weather in relation to the numbers of spring lambs becoming available. Individual cuts are now becoming...
Posted: 10 July 2008 | 00:00
Another fin romance from maestro of fish
Posted: 10 July 2008 | 00:00
Place the mussels in a large pan, pour over the wine (or water), cover and cook for about four minutes until all the mussels are open. Drain and reserve the liquid. When cool enough to handle, remove the mussels from their shells.
Posted: 03 July 2008 | 16:10
For the crust, first make a beurre noisette by whisking the butter over a medium heat until it starts to foam and turn a nutty brown colour. Stop the cooking by adding the lemon juice.
Posted: 27 June 2008 | 00:00
Sweat the garlic, chilli, shallots, and thyme in a little olive oil. Add the braised squid, dried fregola, a pinch of salt, and fish stock. Leave the fregola to simmer for about six minutes. When it is almost cooked, add the mussels, clams, shrimps, cherry tomatoes and tomato sauce.
Posted: 19 June 2008 | 13:00
Reminiscences from a 'people' industry
Posted: 19 June 2008 | 00:00
Peas and broad beans are now in full swing - from the Continent as well as the UK. Elderflowers are around everywhere now, so get foraging. Brighter, crisper...
Posted: 12 June 2008 | 00:00
Wareing serves up an ingredient for success
Posted: 12 June 2008 | 00:00
Blanch, peel and cut the cherry tomatoes in half then season with sea salt, sugar, garlic, thyme, orange rind and 10ml extra virgin olive oil. Allow to slow-cook in a plate warmer or under a heat lamp for six to eight hours.
Posted: 12 June 2008 | 00:00
A lively hour of jokey banter did not take away from the fact that the Chef Conference was being entertained by two of the UK's brightest and most exciting young chefs, Nathan Outlaw and Glynn Purnell.
Posted: 21 May 2008 | 15:55
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