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 Islay seafood and shellfish stew by Scott ChanceRemove the meat from the lobster and crab and keep warm. Heat the stock, wine and vegetables. Gently poach the sea bass, monkfish and plaice fillets and steam the langoustines, oysters and mussels above them. Warm crayfish terrine with asparagus spears in lemon butter sauce by Scott ChanceRemove all the meat from the crayfish. Dice half of the body meat into 1cm cubes and reserve. Grilled fillet of Islay beef with peat-smoked Loch Gruinart oysters flavoured with Ardbeg single malt whisky by Scott ChanceSeason the steaks and place under a hot pre-heated grill. Cook to preferred degree. Oranian tagine, lamb, chicken, merguez sausages, potatoes, pumpkin and pastilla bread in tomato and coriander sauce by Assen BelaidiTo make the pastilla bread, pour warm water into a mixing bowl and stir in yeast until it dissolves. Grilled merguez sausages with sautéd bean sprouts, new potatoes and baby onions by Assen BelaidiCaramelise the onions by greasing a pan and frying until brown. Add Demerara sugar, balsamic vinegar and water and reduce until liquid has evaporated. Bourse royal filo parcel with ricotta, spinach and walnuts by Assen BelaidiCook the fresh spinach with a pinch of salt in boiling water for two minutes. Place in colander to drain off excess water. Gratin of warmed red summer fruits in their own sauce with a Grand Marnier sabayon by Willie CurleyTo make the sauce, poach half of the fruit with the sugar and 20ml of the Grand Marnier until soft. Blitz into a coulis. Champagne jelly with Granny smith sorbet by Galton BlackistonTo make the jelly, place the sugar and quarter of the Champagne in a pan and heat gently to dissolve the sugar. When dissolved, add the softened gelatine leaves. Pot-roasted breast of duck bigarade with spinach and watercress mousse and crushed olive oil Jersey potatoes by Galton BlackistonPrick the duck skins all over with a skewer, then truss. Pour boiling water over the breasts to loosen the skin, then pat dry and refrigerate for as long as possible. Partan bree by Shirley SpearTo make the crab stock, melt the butter until hot and foamy. Soften all the vegetables and herbs. Add bay leaves, lemon and peppercorns. Grilled foie gras with grapes by Pascal AussignacPeel and slice finely the shallots. Cook in water over a low heat until soft. Add the honey at the end of cooking time. Luzienne of plaice fillet by Pascal AussignacWash the broccoli and cut into florets. Blanch in salted boiling water and refresh. Cook the mussels in a large pan, keeping the juice for the sauce. Sweet foie gras and apple candy by Pascal AussignacBoil the apple liqueur. Cool and add the foie gras. Marinate for six hours in the fridge. Pan-fried lemon sole fillets with prawn and dill dumplings with a langoustine and sweet white wine sauce by Jonathan FurbyTo make the dumplings, mix all the ingredients together, roll into medium-sized balls and bake in the oven at 180ºC for 12 minutes. Foie gras and ham knuckle terrine by Marcus WareingPipe the vinaigrette on to the plate, making a pattern of your choice. Lay the terrine in the middle of the plate. Sprinkle the truffle around it. Marinated lamb's loin on thyme and pancetta mash with a timbale of sweetbreads, wild mushrooms and borlotti beans, red onion marmalade, market vegetables, port-infused jus by Kevin MacGillivrayBone and trim the lamb loin. Mix the marinade ingredients and pour over the lamb. Quail breast skewered with rosemary stalks in honey and sesame seeds on an artichoke and summer truffle risotto by Kevin MacGillivrayTrim the fillets of quail. Trim the artichoke leaves, blanch the bottoms and refresh in acidic water. Trim the asparagus and keep the trimmings for the rice. Chicken fricassee by Colin CaponPlace the butter and chicken in a sauté pan and fry evenly on all sides without colouring. Stir in the flour, seasoning and nutmeg with sufficient cream substitute and milk substitute to make a lightly thickened sauce. Noisettes of lamb glazed with a paloise sauce by Marcus AshenfordRemove loins from lamb saddle. Trim all fat and sinew off. Cut each loin into four noisettes (two per portion). Grilled Scottish scallops with ratatouille, salad of home-cured salmon, and shellfish and balsamic dressing by Marcus AshenfordMake the shellfish oil a minimum of eight weeks before use by covering shellfish remains and herbs with oil (half extra virgin olive oil, half vegetable oil). Refrigerate. 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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