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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 Classic Tuiles by Stuart PatePut the sugar, glucose, butter, almonds and water in a pan and bring to the boil. Stir in the flour and incorporate thoroughly. Chill thoroughly. Pâte à brick tagliatelle by Stuart PateCut the sheets of pâte à brick in half. Feed them, two pieces at a time, through the tagliatelle attachment of a pasta machine. Put the strips in a bowl and pour over the egg. Bavette of beef tartare wrapped in bresaola by Clive DixonPut the white and red wines in a pan and bring to the boil. Ignite the wine to remove alcohol. When the flames die down, remove from heat and add the remaining ingredients, except the beef and salt. Foie gras and scallop and bacon salad, Muscat wine dressing by Clive DixonTo make the dressing, bring the Muscat to the boil. Ignite to burn off alcohol. Whisk in butter. Return to boil and season. Keep warm. Rump cap of Scotch beef, fried blade, blade mash, red wine and foie gras sauces by Clive DixonPan-fry the rump steak for three to five minutes on each side. Wrap it in clingfilm and rest. Tarte Tatin of spiced figs, chilled rice pudding, fig ice-cream by Clive DixonTo make the spiced figs, simmer all the ingredients, except the figs, in a pan for half an hour. Leave to cool, then pass through a chinois. Whole sea bass grilled with a confit of sweet peppers and fennel by Nigel MorrisScale and trim the sea bass. Place on grilling tray, season with salt, ground pepper, 50ml olive oil per portion and balsamic vinegar. Pan-fried baby brill with brown shrimps and pickled ginger by Nigel MorrisRemove the black skin, head and fin bones from the brill. Pass through seasoned flour and pan-fry in olive oil and 25g butter. Warm salad of marinated chicken flavoured with mint by Nigel MorrisCombine the ingredients of the marinade with the chicken breasts. Leave to marinate for 24 hours. Grill for about seven minutes and then turn. Oriental lamb with braised vegetables by Helmut ÖsterreicherSauté the brunoise and onion in hot oil until lightly browned. Drain off the oil and deglaze with balsamic vinegar and the three fruit syrups. Styrian Almochse with parsnip sauce by Helmut ÖsterreicherPut the shin, rump and mirepoix in a pan. Cover with water. Add juniper berries and bouquet garni. Boil, skim and add salt. Simmer until tender (about two hours). Pot roast Bresse pigeon, turnip fondant, braised spring cabbage, bouillon of parsnips by David NichollsPrepare pigeons into crowns by removing legs and wings. Confit the legs in the goose or duck fat. Make a stock with neck, wing, mirepoix, Madeira and chicken stock. Rolled rabbit terrine, pickled girolles, potato fondant and pan-fried foie gras by David NichollsConfit the rabbit legs in the duck fat, and allow to cool. Flake the meat into a bowl and moisten with a spoon of the confit fat. Roast off the cèpes and add to mix. Season with salt, pepper and the sherry vinegar. Ravioli of scallops, Dublin bay prawns, morels, leeks and fennel cream by David NichollsPeel the fennel. Dice and stew in a little olive oil until soft. Purée and pass through a fine sieve. Dilute with boiling chicken stock and set aside. Chocolate custards with florentines by Michael CarrollPut the milk, cream, sugar, coffee beans and vanilla in a pan and boil. Infuse for four minutes and strain through muslin. Whisk in the yolks, melted chocolate and liqueur. Pork and date pie by Michael CarrollChill the bowl and blade of a food processor in the freezer. Put the butter, salt and flour in the bowl and crumb rapidly. Add the crème fraîche and pulse until the dough just holds together. Stuffed squid with squid-ink risotto by Kevin MangeollesPipe or spoon the stuffing into the squid. Thread a trussing needle with string and stitch up the open end of each squid. Cuttlefish cannelloni of duck and maple syrup, parsley broth, long turnip by Heston BlumenthalRemove the tentacles and innards from the cuttlefish, peel off the outer skin. Remove the ink sac, eyes, beak and quill and discard. Crab feuillantine with roast foie gras, marinated salmon, crystallised seaweed and oyster vinaigrette by Heston BlumenthalIn a solid-bottomed casserole, heat some olive oil until smoking and add the crabs. Roast off until nicely coloured and nutty in aroma. Add water to cover and cook on a low heat for two hours. Bavarois of butternut goats' milk ice-cream by Heston BlumenthalPeel butternut, cut in half lengthways and take the seeds off. Boil water and melt sugar in it. Slice butternut as thinly as possible. Dip slices in the syrup and place between sheets of greaseproof paper. 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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