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 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. Iced banana and pistachio parfait by Marcus AshenfordWhisk egg yolks to sabayon. Bring sugar, glucose and water to soft ball. Pour sugar syrup over sabayon, whisk thoroughly till cold. Brik à l'oeuf by Hayet LehssairiTo make the stuffing, chop the meat, then season. Put into a pan with the onion and water and cook until the water has evaporated. Kabkabou by Hayet LehssairiClean the fish and remove the head. Season with salt and pepper. Put the onion in a casserole with the olive oil and cook on a medium heat. Oriental Fish Dressing - by Willie ElsenerAn oriental dressing with ingredients including shrimps and fish gravy (nam pla). Barbecued fish kebab, avocado tabbouleh and wild rocket by Renato PorcedduCook cracked wheat in boiling water for 15 minutes until soft and light. Drain and cool. Quarter tomatoes and remove seeds. Slice cucumber in half lengthways and scrape out centre. Panch phoron (Bengali five-spice mixture) by Udit SarkhelThis is the blend that gives north-east Indian food its special tang. The balance of the ingredients is, to some extent, a matter of personal preference. Bengali tomato chutney by Udit SarkhelHeat 3tbs mustard oil in a wok or kadhai until smoking, then add the vegetable oil and heat again. Add the spice mix and, after about 10 seconds, the garlic, ginger and fresh chillies. Aam ka achar (green mango pickle) by Udit SarkhelSlice the peppers. Julienne the ginger. Slice the chillies on the slant. Chaamp achar (pickled lamb cutlets) by Udit SarkhelHeat a frying pan to hot. Add the spice mixture and toast until the seeds crackle and are fragrant (keep them moving in the pan for the best results). Lime salt and water pickle by Udit SarkhelPack the limes and ginger in a jar together with the salt and water. Fit the lid and shake. Store in a sunny place for at least a fortnight using the same method as for the mango pickle. Baked fillet of Atlantic halibut, with a mustard-nut butter, baby potatoes, sugar snap peas and a balsamic and rosé wine reduction by Simon TannerCream the butter. Add salt and pepper, lemon juice, chopped herbs, crushed pistachio, fresh breadcrumbs and Dijon mustard. Blend together and spread evenly over a clingfilmed baking tray. Bread & butter pudding with vanilla sauce by Simon TannerButter the bread. Heat the milk and cream with the vanilla. Cream the eggs and sugar together. Honey-glazed moor lamb shank, rich ruby port sauce, baby roast rosemary potatoes, wild mushroom ragoût by Simon TannerHeat a quarter of the oil in a thick-based saucepan. Seal the seasoned lamb until golden brown. Remove from pan, add mirepoix and sauté until wilted. Truffled foie gras and celeriac terrine by Simon ScottPeel and thinly slice the celeriac. Cut the foie gras into even slices and remove any blood clots. Season with salt, pepper and sugar. Pan-fry in a hot pan until soft. Fish cake Savoy Grill by Simon ScottTo serve, toss the tomatoes in olive oil with black olives, thinly slice the basil and dress in a circle. Arrange the fish cake on top of this and spread the basil fish cream around. 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 |
Most Viewed ArticlesLatest Blog Posts |
