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 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. Lemon and wild strawberry gratin by Simon ScottFor the crème pâtissière, cream egg yolks and sugar and add lemon juice. Boil cream and add to egg yolk mixture. Return to heat and whisk in poudre à crème. Roast bone marrow and parsley saladPut the bone marrow in an ovenproof frying pan and place in a hot oven for about 20 minutes, depending on the thickness of the bone. Roast pigeon and peas by Fergus HendersonSeason the pigeon inside and out. Put the sage into the cavity of the pigeon along with a knob of butter. St John's eccles cakes by Fergus HendersonTo make the puff pastry, mix 125g butter with the flour and salt, add the water and mix to a firm paste. Pat into a square and wrap in clingfilm. Denis Cotter's green bean, baby carrot and Knockalara sheep's salad with olives, capers, oregano and a lemon garlic dressing by Denis CotterToss the vegetables, olives and oregano in plenty of dressing and pile it over a small quantity of salad leaves. Scatter the cheese in large chunks and add a little more dressing. Yamba king prawns, tea-smoked oysters and sweetbreads with date orange and harissa salad by Neil PerryLine the base of a wok with foil. Put the tea, rice and sugar on top of it and heat until aromatic. Put the oysters in a steam basket over the smoke. Smoke for 2-3 minutes on each side. Reserve. Milk-fed Cloverdene lamb, green beans baked with tomato and anchovy mayonnaise by Neil PerryPut the oil and tomatoes in a pan and stew together for 40 minutes. Add the beans, salt and pepper and simmer very gently for an hour. Stir in dill. Spiced orange and tamarillo compote with orange sorbet by Neil PerryPut the sugar, water and spices in a pan and bring to the boil. Cool. Clear soup of shellfish by Michael DeaneStun the lobster and break off back and claws. Cook in boiling stock for three minutes, then add the langoustines. Strain and infuse the stock with cardamom, chilli, lemon grass and coriander to taste. Kedgeree of squab, cucumber and foie gras by Michael DeaneSauté shallot in curry oil on full heat. Add the rice and coat well with the oil. Pour over the chicken stock, bring to the boil and simmer until tender, stirring occasionally. Pear caramel, dried, glazed and sorbet of pear, vanilla and raspberry by Michael DeaneCream egg and sugar in a bowl. Add boiled cream and strain. Add purée and Poire William. Place in moulds, stand in a bain-marie and cook in a low oven for about 30 minutes. Tomato chutney by Tessa BramleyBlanch the tomatoes in boiling water for about 12 seconds. Drain and refresh. Skin, halve and remove the seeds. Put the tomatoes on a rack over a shallow-sided baking tray. Pickled black cherries by Tessa BramleyPour the vinegar, wine, water, lemon juice and sugar into a pan. Stir over a moderate heat till the sugar has dissolved. Add the spices and lemon zest. Pickled nectarines or apricots by Tessa BramleyPut the lemon juice, ginger, spices, wine vinegar, water and sugar in a preserving pan and stir to dissolve the sugar. Add the fruit and simmer till tender - the time will vary, but is normally about 15 minutes. Pickled cucumbers by Tessa BramleyTop and tail the cucumbers, leaving the skin on. Slice thinly on a mandoline. Put them in a bowl with onions and capsicum. Salad of sesame roast duck, caramelised pear and a spring onion and ginger sauce by David FullertonTo make the sauce, warm the sesame oil over a low heat, sweat onions, ginger and chilli. Add all other ingredients except the oyster sauce, and simmer for 10 minutes. Sea bass with a warm salad of spinach, new potatoes and grilled pancetta with sweet chilli dressing by David FullertonMake a syrup with the sugar, vinegar and fish sauce. Allow this to cool, then add saffron strands and other ingredients. White chocolate mousse wrapped in a dark chocolate sponge with marinated cherries - by David FullertonMake the sabayon by whisking egg yolks over a bain-marie. Fold in melted chocolate, then fold in whipped cream. Potted shrimps, seared scallop salad, lemon and ginger dressing by Andrew ThompsonMelt the butter and mix with shrimps, shallots, lemon zest, ginger and seasoning. Cool. Wrap in cylinder with clingfilm and leave to set overnight. 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 |
