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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Seared scallops with mizuna, ginger and shallot dressing

Lightly sweat the ginger and shallots in some of the peanut oil over a low heat. Remove and place in a mixing bowl and add the lemon juice, soy sauce, walnut oil, about 50ml of peanut oil and the spring onions.
Posted: 11 September 2006 | 08:34

Ballotine of salmon - by Robert Reid

RecipeCure the salmon with the cayenne pepper and salt for 45 minutes, then rinse and pat dry. Put one side of salmon, skin side down, on a piece of clingfilm.
Posted: 11 September 2006 | 08:34

Roast pineapple with chilli caramel sauce - by Robert Reid

RecipeCaramelise the sugar and vanilla. Add the chilli and ginger and cook in the caramel for one minute. Add the bananas and cook for a minute. Add the rum and cook for a further minute.
Posted: 11 September 2006 | 08:34

Vegetarian tian - apple, avocado and truffle - by Robert Reid

RecipeMix together the apple, avocado and truffle and season with salt, pepper and vinaigrette.
Posted: 11 September 2006 | 08:34

Pigeon foie gras and cèpe sauce - by Robert Reid

RecipeCut the foie gras into 70g pieces and leave to soften for 15 minutes. Wrap each pigeon breast, with a piece of foie gras on top, in the clingfilm, moulding the foie gras to the same shape as the pigeon.
Posted: 11 September 2006 | 08:34

Chocolate fondant - by David Cavalier

RecipeMelt chocolate and butter together over a water bath. Whisk the eggs and sugar together to a thick sabayon. Fold the chocolate mix into the sabayon, then gently fold in the flour.
Posted: 11 September 2006 | 08:34

Roast scallops with wild mushroom ravioli - by David Cavalier

RecipeTo make the ravioli, sweat the shallots and garlic in oil. Increase the heat and sauté the mushrooms. Season with salt, milled pepper and thyme and leave to cool.
Posted: 11 September 2006 | 08:34

Best end of lamb tapenade - David Cavallier

RecipeMarinate the lamb in the yogurt for two days. Spread the tapenade over the caul fat and use to wrap the lamb.
Posted: 11 September 2006 | 08:34

Trio of game with red cabbage and root vegetable purée - by Philip Storey

RecipeTo make the red cabbage, sweat the onion and caraway seeds in butter until soft. Add the apple and sauté until it starts to collapse.
Posted: 11 September 2006 | 08:34

Apple strudel soufflé - by Philip Storey

RecipeScrunch small squares of filo into balls, dust with icing sugar and bake until crisp. Cook the apples in a little water until soft. Add 80g of the sugar and raisins.
Posted: 11 September 2006 | 08:34

Parsley-crusted brill with butter beans and baby carrots - by Philip Storey

RecipeMix the parsley, bread, cheese and butter in a food processor. Roll to a 2mm thick rectangle between two sheets of greaseproof paper.
Posted: 11 September 2006 | 08:34

Pork and black pudding with mustard mash, spinach and an apple butter sauce - by Philip Storey

RecipeSeason the pork with salt, pepper and cèpe powder, then pan-roast and cook out at 160ºC. Rest for five minutes, then slice.
Posted: 11 September 2006 | 08:34

Courgette and ricotta cake with tomato salsa

To prepare the salsa, sauté the onion, garlic and chilli in the oil. Add the vinegar and reduce. Add the tomatoes and simmer until reduced and quite thick.
Posted: 11 September 2006 | 08:34

Ham hock with colcannon and mustard sauce

Sauté the onion, carrots, celery and garlic.
Posted: 11 September 2006 | 08:34

Stuffed leg of rabbit in Serrano ham with romesco sauce and butter beans

Bone out the legs leaving in the top part of the bone, neatly trimmed. Sauté the onion and garlic until soft, then cool. Add the herbs, pork, ham, prunes and nuts. Season and stir in the brandy.
Posted: 11 September 2006 | 08:34

White chocolate and olive truffles

Melt white chocolate, add boiled double cream and beat in butter as the mixture cools to form a basic ganache.
Posted: 11 September 2006 | 08:34

Celeriac velouté, girolles à la crème, sautéd cocks' kidneys

To make the velouté, sweat off the shallots. Add finely diced celeriac and sweat off until cooked.
Posted: 11 September 2006 | 08:34

Langoustine au lard, poussespinach, veal marrowbone fritter, langoustine jus

Shell and de-vein langoustines, using the shells to make a shellfish jus (flavoured with star anise, Szechuan peppercorns, dry-roasted coriander seeds, lemon juice and olive oil).
Posted: 11 September 2006 | 08:34

Roast Cotswold venison with pear tatin and juniper berry jus

To prepare the sauerkraut, separate the cabbage leaves and put in an earthenware pot with the juniper berries, rock salt, pepper and onions.
Posted: 11 September 2006 | 08:34

Caramelised banana and passion fruit parfait

Halve six of the bananas lengthways and then slice. Caramelise in butter until golden. Allow to cool. Slice into battens and use to line a ring mould.
Posted: 11 September 2006 | 08:34

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22nd August 2008