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 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. Civet of langoustine and calf sweetbread in Châteauneuf-du-Pape, caramelised calamari - by Simon RoganPrepare langoustines by blanching them in boiling water for 30 seconds and then refresh in iced water. Peel the tails very carefully, trim and then reserve. Croustillant of pears and almonds with confit chicory ice-cream - by Simon RoganBoil the chicory beans, water and sugar until water has evaporated. Cool on a marble slab and then process to a fine powder. Fillet of baked Mediterranean bream on an oyster - by Laurent PourcelOpen the oysters, reserving the juice. Put the fillets on an oiled baking tray, brush with olive oil and bake in a moderate oven for 10 minutes. Salad of cooked and raw seasonal vegetables by Laurent PourcelCombine the raw and cooked vegetables (blanched and refreshed in iced water) with the chopped herbs ina bowl.
Prepare a vinaigrette by combining basil, olive oil, sunflower oil, lemon juice, salt and pepper... Saddle of venison with braised pork belly and lettuce, with roast figs and chestnut pureé - by Michael CainesFor the marinade: place the juniper berries, peppercorns, bay leaf and thyme in a muslin money bag. Bring the red wine to the boil, allow to cool and add the money bag of spices and herbs. Pistachio parfait with a hot chocolate mousse - by Michael CainesFor the pistachio parfait: cook the sugar and water to 120ºC. Pour on to creamed egg yolks gradually. Whisk until cold. Add the pistachio paste and mix well. Beef Wellington - by Brian Turner
Bitter chocolate tart with a white chocolate ice-cream - by Jonathan Harrison Make pastry and allow to rest for two hours. Roll out and line 30cm tin. Chill and bake blind. Cannelloni of lobster and salt cod - by Jonathan HarrisonFirst, make the pasta. Put flour, salt, olive oil and water in a blender and process for a few seconds. Add the eggs and yolks. Blend. Knead pasta until mixture is smooth. Wrap in clingfilm and rest for 20 minutes. Boiled egg and soldiers - by Martin BlunosPeel and de-stone the mango. Liquidise until smooth. Add the lemon juice and sugar to taste. Pass through a fine strainer and store in fridge until needed. Borscht terrine with pirags - by Martin BlunosPut all the ingredients for the terrine except the gelatine into a large pan, cover with cold water, bring to the boil and skim. Cover and simmer until the beetroot is cooked. Lemon crème brûlée with sesame and poppy seed tuiles - by Steven DohertyFor the tuiles, combine the sesame and poppy seeds. Mix in the flour, sugar, zest and orange juice. Blend in the cooled melted butter Szechwan rack of lamb with lemon grass and potato stack - by Darren WightmanPlace the chorizo sausage in a nearly smoking pan and allow the juices to come out. Add garlic, shallots and herbs and sauté for five minutes. Lime curd tartlet with yogurt sorbet and sugar shards - by Darren WightmanCream together the butter and sugar with the lime zest. Add the egg yolk and mix well. Mix in the flour. Cover dough with damp towel and allow to rest 30 minutes before rolling out. Duck magret, pithiviers savoyard and endive and mustard salad - by Bruce PooleWrap dauphinois circles securely in thinly sliced Bayonne ham and top with grated cheese. Make the pithiviers savoyard using thinly rolled puff pastry taking care that there is little or no air within the pithiviers. 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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