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 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. Gooey caramel, pecan and chestnut tart - by Peter FlemingCream the butter and sugar together. Beat in the eggs followed by the flour and ground almonds. Line a 25cm flan ring with the paste and rest for 30 minutes. Loin of hare wrapped in cured ham with a peppery port sauce - by Simon HaighPour one bottle of Saint-Emilion into a saucepan and bring to the boil. Leave to cool. Remove hare loins from saddles and trim. Roast peach with a warm raspberry coulis - by Simon HaighBring stock syrup and vanilla pod to the boil. Add the peaches and simmer for about 5-10 minutes or until the peaches start to get soft. Scallop, tomato and filo pastry tart - by Simon HaighTake four sheets of filo pastry, brush with melted butter and stick together to form one thick sheet. Repeat method until you have four thick sheets. Potato pie - by Shaun HillThis dish puts potatoes centre stage. There aren't many occasions that this is possible, but here the pie gets equal billing with whatever is served alongside. Gratin de Jabron - by Shaun HillWash and sort the potatoes. They need to be boiled in their skins, so it helps if they are about the same size. Boil potatoes until they are just cooked. Confit of duck leg on grapefruit and thyme risotto with quince jus - by Steve LinsnerCook the duck legs in the duck fat with half a bunch of thyme and head of garlic very slowly for two hours until tender. Chargrilled tuna on parsley mash with deep-fried leeks and morel and port veloute - by Steve LinsnerSoak morels in 300ml of cold water for 24 hours. To make the velouté, sweat shallots in butter. Add flour and cook out. Add morel juice and simmer for 40 minutes. Fillet of turbot with roasted leeks and a red wine sauce - by William DrabbleTo make the sauce reduce port and red wine with shallot slices and thyme. When syrupy add chicken jus and reduce. Finish with a little of the 5g of butter. Roasted pineapple with coconut ice-cream and a vanilla butter sauce - by William DrabblePeel and core pineapple. Cut four 2cm-thick pineapple rings. Save remaining pineapple and trimmings. Put the 500g sugar 300 water vanilla pod and Malibu in a pan and bring to the boil to make a caramel. Terrine of duck and foie gras with sweetbreads and girolles with brioche - by William DrabbleDevein the foie gras and marinate in salt sugar and Sauternes for six hours. Remove skin from duck legs then bone and flake the meat. Season with salt pepper and truffle oil. Pan-fried sweetbreads and sautéd cèpes with sarriette and a light veal jus - by Marcus WareingWash the sweetbreads in cold running water until all the blood is removed and dry them. Trim to the size required removing any membrane and marinate in the olive oil for 24 hours. Carpaccio of tuna loin sesame oil vinaigrette white radish salad - by Marcus WareingMix the salt lemon juice and lemon zest. Cover the tuna with the mixture roll in clingfilm and refrigerate for 24 hours. Mocha panna cotta with caramel rum sauce - by Marcus WareingPlace the gelatine leaves in iced water until soft then drain. Heat the double cream to boiling point with the vanilla pods add the sugar and dissolve. Flan aux pruneaux - by William HamelinPreheat the oven to 150ºC. Heat the milk. Beat the eggs sugar and custard powder. Pour over a third of the hot milk and combine well. 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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