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 Fillet of lamb ravioli and ratatouille roasted aubergine and goats' cheese millefeuilleTo make the ratatouille: heat 60ml olive oil in a pan. Sweat shallots and crushed garlic.Add red and yellow peppers courgette one pale aubergine (diced). Pan-fried red mullet and langoustines with melonand balsamic vinegarSauté red mullet and langoustine tails in olive oil until cooked and caramelised. Poached turbot with baby leeks and scallop ravioliPrepare the ravioli dough by mixing the flour olive oil egg and seasoning in a food processor. Cover and leave to rest. Rump of saltmarsh lamb, Provençale couscous and rosemary-scented jusBoil water and add to couscous. Season with salt and pepper, mix with one tablespoon olive oil, stirring occasionally until cold. Lime mousse with chocolate biscuitMake the chocolate base by whisking egg yolks and sugar to the ribbon stage. Fold in flour and cocoa. Pan-fried foie gras with savoury Welsh cake, caramelised endives and sauce aigre douxTo make the Welsh cake, mix together flour, butter, salt and five spice to a crumb. Add the egg, lightly beaten, and bring mix to a ball. Conchiglie with Italian sausage and Brussels tops, garlic, chilli, olive oil and ParmesanCook the pasta in a large saucepan of salted water. In another pan, put the olive oil and, just as it starts to smoke, add the sausage. Caldeirada [Portuguese fish stew]Heat oil in saucepan until hot. Add onions, celery, green peppers, garlic and chilli. Gently fry until starting to soften. Pot-roasted pheasantHeat oil in casserole until just starting to smoke. Sprinkle the pheasants lightly with salt and pepper and brown on both sides. Remove and keep warm. Moroccan lamb stew, couscous salad with spring onions, mint and lemonHeat oil in casserole until just smoking. Season lamb pieces with salt and pepper and brown off in oil. Remove and keep warm. Snapper en papilloteCut out a 30cm cartouche of silicon paper. Season the snapper. Wilt the sorrel in butter. On one half of the paper, well away from the edges, put the garlic cloves, potato and sorrel, and on top of them the snapper fillets. Shiraz jellySoak the gelatine in water and squeeze out excess moisture. Put the sugar and wine in a pan and heat until the sugar starts to dissolve. Salad of smoked eel, kipfler potatoes and kaiserfleisch baconMake a vinaigrette with mustard, seasonings, wine vinegar and oil. Toss the potatoes, eel and lardons in half the vinaigrette. Chocolate and Famous Grouse whisky mousseMelt 350g dark chocolate and warm alcohol. Marbrê of foie gras and grouseTake the grouse breast off the bone, remove skin and marinate with port. Use the remaining carcass to make jus (see note). Roast and confit wild duck with Bramley apple and five-spice chutneyRemove the legs from the duck, and bone out the thigh bone. Place them on rock salt and thyme for six hours and wipe clean. Simmer the legs in goose fat for two to three hours and then allow to cool. Home-made pheasant sausages on mushy peas with onion gravySauté the onion and garlic in a little oil. Leave to cool, then add to the remaining ingredients except the pigs' caul and season to taste. From the mixture, make 120g sausage shapes, roll up in the pigs' caul and wrap in clingfilm. Roast wild duck with boudin, turnip tatin and jus with air-dried cherriesTo prepare the ducks, cut off the legs. Salt them as for confit and leave overnight. Wipe off the salt. Put in an ovenproof dish with duck fat and thyme. Poached egg by Anthony DemetrePoach egg in red wine and refresh in iced water. Set aside till needed. Heat onion marmalade and arrange in two quenelles on a large plate. Daurade with saffron risotto and spring onions, light chicken jus flavoured with orange and rosemary by Anthony DemetreTo assemble, drain spring onions and arrange on plate. Arrange risotto on plate. Infuse chicken jus with rosemary and orange zest. Add confit. Drizzle around plate. 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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