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 Cappuccino of langoustine and crab scented with vanilla and ginger - by Craig WoodSweat shallots, garlic, thyme and bay leaf in butter. Add Maderia and white wine and reduce. Then add crab and langoustine stock, double cream, ginger and vanilla pod and return to simmer Pan-fried fillet of halibut with shellfish risotto, squid ink and oyster velouté - by Craig WoodTo make the risotto, sweat the shallots and garlic in butter until soft. Add rice and cook for two minutes. Add wine and gradually add the hot langoustine stock until the rice is cooked. Smoked haddock, potato and baby leek terrine with a coriander and lemon grass relish - by Craig WoodSweat the shallots in the butter until soft. Deglaze with the white wine and Noilly Prat and reduce by half. Add the double cream and gelatine and heat through gently. Black tilapia, Gundel-style - by Kalman KallaFillet the tilapia. Set fillets aside and make the stock by putting the head and bones into a pan with a quarter lemon and a few peppercorns. Veal-stuffed roasted venison sirloin - by Kalman KallaPreheat the oven to 150ºC. Season the veal with salt and pepper. Sear in 30ml of oil, taking care to keep it straight. Don't cook through. Gundel crêpe - by Kalman KallaMake a classic batter with eggs, milk, vanilla, salt, lemon zest and flour. When smooth, fold in the water and rest 30 minutes. Rice for fast-delivery risotto - by Pat McDonaldLiquidise the shallot and garlic in stock. Bring to the boil in a saucepan. While water is boiling add rice and keep on a rapid boil for five minutes, stirring occasionally until rice has released its starch but is still firm to bite. Scallops on peperonata - by Paul MerrettSweat the red and yellow peppers, onion, crushed garlic, saffron and chillies in oil. Add the plum tomatoes pieces, salt, pepper and sugar. Warm caramelised pear with a parfait of vanilla and bitter chocolate sorbet - by Paul MerrettTo make the sorbet, dissolve sugar in a pan and bring to the boil. Stir in cocoa powder and bitter chocolate. Pass through a chinois. Chill, churn then freeze. Stuffed breast of guinea fowl with Pommery noodles and foie gras - by Paul MerrettMix together the ingredients for the stuffing. Slice open guinea fowl breast and fill with stuffing. Season. Pot-roast on a bed of root vegetables and butter for about 30 minutes Pumpkin tortellini, crushed amaretti, mostardadi Cremona - by Bruno LoubetMix all the ingredients for the pasta dough together. Knead well. Wrap in clingfilm. Place in fridge for one hour. Panettone stuffed with lemon cream - by Bruno LoubetMake the first dough by mixing all its ingredients together. Leave to rise for one hour at room temperature. Pheasant roasted with cipolline onions, porcini, liver crostini - by Bruno LoubertTo make the sauce, cook the pancetta with a bit of butter. Cut the legs off the pheasant and chop in half. Add chopped legs, shallots, mushroom trimmings, garlic and celery. Millefeuille of red mullet and plum tomato and potato confit - by Gary HolliheadCut the bread into cubes dry and blend. Cut the aubergines in half score with a knife and rub with four cloves of garlic thyme and olive oil. Terrine of foie gras and scallops with artichokes - by Garry HolliheadRemove the veins from lobes of foie gras. Soak in milk for 12 hours. Prepare artichokes and cook in simmering water with salt lemon juice and oil until tender. Leave to cool in the liquid. Lemon chiffon pie - by Garry HolliheadTo make the filling whisk lemons egg yolks and sugar together over a bain-marie until the mixture forms a sabayon. Add gelatine soaked in cold water and dissolved in very little hot water. Slow-roasted lamb shank with redcurrant and rosemary jus on chive mashed potatoes - by Chris BangsSeal mirepoix and lamb shank in olive oil with the crushed garlic and some rosemary. Season lightly. Add the veal stock red wine all but two tablespoons of the redcurrant jelly and some water to cover the meat if necessary. Laksa - by Jim Han LockBring the water to the boil and add the salt halibut bones and onion. Reduce slowly to 400ml. Remove the bones strain the stock through cheesecloth and reserve. Wild Ginger beef curry - by Jim Han LockFirst make the curry paste by placing all the ingredients in a food processor and blending to a thick paste. Wild Ginger sea bass in lettuce cups - by Jim Han LockHeat the oil in a non-stick pan over a medium heat add the sea bass and sear on all sides for about eight minutes or until cooked. 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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