CATERER EATS OUT
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 ...20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | 32 | 33 | 34 | 35 | 36 | 37 | 38 | 39 | 40 | 41... Previous | Next White chocolate and olive trufflesMelt white chocolate, add boiled double cream and beat in butter as the mixture cools to form a basic ganache. Celeriac velouté, girolles à la crème, sautéd cocks' kidneysTo make the velouté, sweat off the shallots. Add finely diced celeriac and sweat off until cooked. Langoustine au lard, poussespinach, veal marrowbone fritter, langoustine jusShell 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). Roast Cotswold venison with pear tatin and juniper berry jusTo prepare the sauerkraut, separate the cabbage leaves and put in an earthenware pot with the juniper berries, rock salt, pepper and onions. Caramelised banana and passion fruit parfaitHalve 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. Snail ravioli with garlic velouté and morelsSauté the snails with butter and garlic and remove from heat. Add the rocket leaves until wilted. When cool, mix into a light chicken mousse and make ravioli to desired size. Crab feuillantine with roast foie gras, marinated salmon, crystallised seaweed and oyster vinaigretteIn a solid-bottomed casserole dish, heat the olive oil until smoking and add the crabs. Roast off until nicely coloured with nutty aroma. Add water to cover and cook on low heat for two hours. Red cabbage gazpacho with grain mustard ice-creamTo make the red cabbage gazpacho, juice the red cabbage in a centrifuge. Roughly chop white bread (crust removed) and add to cabbage. Roast loin of lamb with potato gratin and slow-roast vegetablesRub loin with garlic, season, cover flesh with basil, season, wrap in its own fat and tie. Roast in a very hot oven for 10 minutes and rest before carving. Pillow of smoked salmon and Jersey crabPeel and deseed cucumber, then thinly slice. Sprinkle liberally with salt until it wilts. Rinse four or five times to remove all traces of salt. Heat the white wine vinegar, add sugar, and dissolve. Suprême of turbot with tuna rillettes and aromatic herb and noodle saladPoach the tuna until just cooked through. Remove from poaching liqueur and leave to cool. Toasted rice pudding with prunes in orange and teaWash the rice, mix with the milk and cook on the stove until tender. Remove and allow to cool. Mix together the cream, vanilla and zest and bring to the boil. Rabbit and thyme sausageRemove any membrane from the rabbit meat and cut into rough dice. Blitz in a food processor for about 10 seconds until smooth, then add the egg white and blitz again for five seconds. Roast fillet of halibut with aubergine and lentil galette, confit tomatoes and red wine sauceHeat half the olive oil in a heavy-bottomed pan and sweat off the shallot with the garlic. When soft, remove and leave to cool. Place the pan back on the heat and add the rest of the olive oil and the aubergine and cook quite quickly. Pot-roast porkPrepare the cure two to three days in advance. Chop thyme and mix with salt. Reserve. Peel clove of garlic and cut into matchstick-sized batons. Soused snook with wasabi mayonnaiseTo make the mayonnaise whisk the egg wasabi and vinegar. Whisk in the oil a few drops at a time to form an emulsion. Incorporate the syrup and reserve. Cuttlefish sashimi with squid ink noodlesWipe the cuttle fish with a damp cloth turn it so the inside faces upwards and shave off very fine slices. Octopus in aïoliPeel off the octopus skin leaving the suckers intact. Pat dry. Heat the oil and crushed olives to smoke point. Spiced prawn with glutinous rice sushiDevein the prawns split lengthwise season lightly with salt sugar and lime. Chill. Palm sugar and caramelised black rice pudding dulche de lecheAdd the rice to salted water bring to the boil and simmer until the rice splits open about 30 minutes. Put the caster sugar in a pan moisten with water and boil to make an amber caramel. Pages ...20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | 32 | 33 | 34 | 35 | 36 | 37 | 38 | 39 | 40 | 41... Previous | Next |
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