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 Lobster sauce for a ravioli of haddock by Robert ClaytonHeat the pan and add the olive oil. Sauté the vegetables, garlic and lobster heads are until they are golden brown. Ravioli of haddock with lobster sauce by Robert ClaytonTo make the pasta, combine all the ingredients and rest for one hour. Florence Seale's basic curry sauce by Florence SealeFry the ghee and curry pastes for about five minutes, adding a little water as the mixture dries. Polenta and Gorgonzola fritter, pan-fried mushrooms, rocket salad by Michael KittsBring vegetable stock to the boil, sprinkle in polenta, cook for five to 10 minutes. Mix in the Gorgonzola, garlic, butter and shredded sage. Finally, add egg yolks, a little olive oil and season. Roast saddle of rabbit, penny-bun noodles by Michael Kitts .Dissect the rabbit, removing the membrane and all sinew from the saddles. Bone and mince the legs. Apfelstrüdel (Apple strudel) - by Georg FuchsNote on oven temperature: recipes give oven temperatures for baking strüdel as anything between 180ºC and 230ºC . If you have a professional baker's oven, work at the lower temperature, a convection oven at 200ºC and a domestic or similar unit towards 220ºC. Grape strüdel - by Georg FuchsPut the flour on a work surface or in the bowl of a mixer with dough hook attached. Work in the salt, oil and egg. Add water and knead to a smooth, supple dough. Brush with oil and rest. Strudel with chanterelles by Georg FuchsPut the flour on a work surface or in the bowl of a mixer with dough hook attached. Work in the salt, oil and egg. Add water and knead to a smooth, supple dough. Brush with oil and rest.
Crusader's salmon by Gareth JohnsLightly season an 8in square of foil and add the rosemary and ginger. Place salmon on the foil and top with the citrus fruit, wine and more seasoning. Blackcurrant pudding by Gareth JonesStew the blackcurrants in a little water with sugar to taste. Trim the crusts off a large white loaf and dice into 1cm cubes. Toffee apple rice by Kathryn CordyWash rice and place in double boiler. Add milk and sugar and cook for one hour, whisking occasionally to prevent rice from going lumpy. Place in heat-proof dish to fill almost to top. Suffolk hedgerow crumble with blackberry coulis by Kathryn CordyMix together the oats, flour and demerara sugar. Rub butter into dry mixture. Press half the mixture into greased single-portion round baking tins. Chocolate crunch with duo chocolate sauce by Kathryn CordyMelt butter in a pan and add vanilla essence. In a separate bowl, mix the flour, cocoa powder and sugar. Add the melted butter and beaten egg to the dry ingredients and mix well. Ravioli of scallops with leaf salad by Jock ZonfrilloMix the flour, salt and olive oil together well. Add the eggs and egg yolks and form a dough. Leave to rest in the fridge for two hours. Roast suckling pig with apples and potatoes by Jock ZonfrilloPut the meat into a roasting tray and pour the lemon juice over it. Rub plenty of salt into the meat. Pour over the olive oil and roast at the highest temperature on the oven for about an hour. Tartare of tuna with beetroot oil by Jock ZonfrilloPeel the beetroot and put through a juicer. Pass through a fine chinoise and reduce to a syrup. Remove from the heat and mix in the arachide oil. Blue cheese mascarpone with Heligan honey by Jock ZonfrilloLeave the blue cheese at room temperature for at least an hour then crumble into a bowl. In another bowl, whisk the mascarpone and season well with salt. Fillet of sea bream with marinated vegetables and mint by Richard NeatFillet the sea bream and remove the skin. Reserve the skin and use the bones to make a simple stock. Fillet of lamb with ballotine of lamb breasts by Richard NeatBlanch lamb sweetbreads, peel off membrane and fry in very hot butter. Season. Add chopped rosemary to taste. Set aside and cool. Velouté of sole and vichyssoise by Richard NeatFillet the sole and bat the fillets until they are half their original thickness. Line four 6cm buttered rings with the fillets. Season and steam the fillet then cool in a refrigerator. 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 |
