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 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. Cantabrian anchovies by Max RenzlandServe the anchovies on a plate with the banana shallots accompanied by a pat of Echiré butter and toasted pain poilane Salade Lyonnaise by Max RenzlandSliced shallots. Horseradish chantilly (freshly grated horseradish folded into whipped double cream seasoned and lightly flavoured with lemon juice)
Paul Rankin's recipe for pear and blueberry charlotte by Paul RankinPut the pears with a split vanilla pod lemon zest and juice a spoonful of butter and some caster sugar to taste in a heavy-bottomed saucepan. Set over a medium high heat and cook until they form a soft chunky mess. Cornish crab cake with langoustines and hazelnuts by Michel PerraudIn a saucepan, warm the crab meat, cream, hazelnut oil, hazelnuts, peppers and mustard. Season to taste. Place a ring mould in the centre of each plate and fill with the warm crab mixture. Crab sandwich with apricot, carrot and caraway seed breadDissolve yeast and the pinch of sugar in a bowl with warm water and leave to stand for about 10 minutes until frothy. Pan-fried fillet of Scottish salmon and scallops with tomato and orange concassé by Michel PerraudSeason salmon and pan-fry skin side down. Place under grill until cooked "bleu". Cut fillets in half and fold over. Warm salad of wood pigeon with Puy lentils by Michel PerraudSeason eight wood pigeon breasts and pan-fry in olive oil until they turn pink. Deglaze pan with balsamic vinegar. Add veal stock, lentils and butter. Check seasoning. Chocolate and licorice pudding - by Robert CastellaniPut the eggs, sugar and licorice in a large basin over a pan of simmering water and whisk to a light sabayon. Remove licorice. Duck confit with kumquat-flavoured chickpeas, duck-neck sausages by Robert CastellaniRobert Castellani's take on duck confit with some tasty accompaniments. Morel and shiitake risotto by Robert CastellaniSweat the brunoise in 30g of the butter. Add the spices and rice and sauté for two minutes. Pour in the stock in one go, boil and simmer for 14 minutes. Confit of English lamb shoulder, tomato and black olive sauce, and mashHave the shouldersde-boned by your butcher. Use the bones to make a good lamb stock. Roasted topside of English lamb with grilled Tuscan vegetables, romano gnocchi with home-dried tomatoand melting blue Yorkshire cheese by Denis WatkinsTo prepare the romano gnocchi, slowly add the semolina to the boiling milk and stir rapidly to prevent lumps forming. Stir in the eggs and Parmesan (or a mixture of Parmesan and Cheddar). Rack of lamb by Alan LaycockRemove one of the bones from the lamb. Season and seal in the olive oil. Place in oven and roast until half cooked. Chargrilled tuna by Alan LaycockBrush the tuna with oil. Chargrill for 2-3 minutes. Toss the hot tagliatelle in the pesto and arrange on the plate with the roasted vegetables and olives. Steak, oyster and ale pudding by Alan LaycockFry onions in beef dripping with a little salt and cook for 20 minutes. Add chuck steak and brown. Add tomato purée and cook until a good rich colour, then add the liver. 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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