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 Fondant chocolate with fromage blanc by Richard NeatMake a fondant by boiling cream, then adding the two types of chocolate and stirring until melted. Leave to cool. Grilled pitta bread with lamb stuffing by Ken WhiteheadMix mint and seasoning into the lamb. Split the pitta, but leave a "hinge" at the back. Stuff the pitta with raw meat. Brush both sides of the pitta with olive oil, wrap in clingfilm and refrigerate. Squid cooked in its own ink - by Samuel ClarkSoften the onions and pepper in the olive oil over a medium heat for 30-40 minutes, turning down the heat if necessary. Add the chopped garlic and continue cooking for a further 10 minutes. Fattoush - by Samuel ClarkPreheat oven to 200ºC. Slightly warm the pitta bread. Split in half. Brush on both sides with melted butter. Place in oven until the bread turns golden brown and is crisped. Cherry and custard tart - by Samuel ClarkMake the pastry, then let it rest for one hour in the fridge. Place cherries in a small saucepan and cover halfway with anisette. Simmer until just soft. Chicken roulade with smoked salmon, spinach and a timbale of asparagus and arborio rice, with a velouté and Champagne - by Mike AllisonSkin and trim the supremes and remove the knuckle bones. Then bat out, between pieces of clingfilm, until they are wafer thin . Feuillantine of raspberries, crème vanille and raspberry coulis by Stephen SmithRoll puff pastry out on work surface with the icing sugar until it is paper thin. Cut 12 discs with a 10cm cutter. Bake in oven at 200ºC for 12 minutes or until golden brown. Millefeuille of aubergine, Dover sole and tomato with anchovy purée and sun-dried tomato sauce by Stephen SmithMake the caviare by scoring the skin ofhalf an aubergine. Spike with garlic and rosemary, drizzle with oil. Wrap in foil and cook at 160ºC for half an hour. Rattes with crème fraîche and keta by Michel RouxBoil the potatoes in salted water till tender (about 15 minutes). Drain and cool slightly. Scoop out roughly one-third of the potato. Gratin dauphinoise by Michel RouxPeel the potatoes and slice finely (1-2mm thick). Preheat the oven to 150ºC, gas mark 2-3. Rub the base and sides of a medium-sized gratin dish with the garlic. Pommes cocotte by Michel RouxWarm the clarified butter in a cocotte. Add the unsalted butter. When it melts, add the remaining ingredients. Heat until the fat froths and bubbles and turns to beurre noisette. Pommes Anna by Michel RouxPeel the potatoes so they are roughly barrel-shaped and slice finely (1-2mm thick). Sprinkle with salt. Put a 7cm Anna tin on the range, add the clarified butter and let it heat up. Asparagus with nettle beurre noisette and hand-made macaroni - by Janni KyritsisPut all the ingredients for the macaroni into a food processor, blend and then knead by hand to form a supple dough. Lavender granita - by Janni KyritsisPut the lavender into a bowl, pour boiling water over it and infuse for six minutes. Steamed fillet of beef in bone marrow dumpling and tapenade - by Janni KyritsisPut the marrow, crumbs, nutmeg, salt and pepper into a processor. Blend, add eggs and blend again. Fold in cream and herbs. Knead to a pliable dough, but don't over-mix. Chill. Divide into eight pieces. Roast grouse, rösti potato, cabbage, bacon, whisky sauce - by Frances AtkinsCut off legs and cut out back of grouse so that you are left with two breasts attached to keel bone. Set aside legs and backbone for stock. Millefeuille of foie gras with roasted langoustine, jus Xeres - by Toby HillSpread the potato into neat circles in two 70ml non-stick pans. Cook in clarified butter until golden. Sauté Pistachio parfait with caramelised bananas and rum syrup - by Toby HillBoil the sugar and water until the mixture reaches 120ºC and whisk into the egg yolks. Fold in the pistachio paste and whipped cream. Spiced sweet potato soup - by Ivan ReidHeat the oil in a deep pan, add potatoes, onion and garlic and cook without colouring. Add all the dry ingredients and cook for a further five minutes. Fillets of dorade with artichokes barigoule, cassoulet of haricots blancs and artichoke broth - by Simon RoganFor the barigoule liquor, heat the olive oil in a pan and gently cook the onion, garlic and carrots for about five minutes. 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 |
