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 Connaught tarte au citron - by William HamelinPreheat the oven to 150ºC. Whisk the lemon eggs wine and sugar together. Heat almost to the boil stirring to prevent any risk of curdling. Tequila and lime tarte - by William HamelinPreheat the oven to 150ºC. Combine juice/Tequila zest and royale. Pour into a flan case and bake until set (about 30 minutes). Glaze. Roast fillet of veal with goats' cheese ravioli spaghetti of vegetables and watercress purée - by Conrad GallagherTo make the watercress purée sauté watercress until tender add enough cream to cover. Process until smooth and then pass through a fine sieve and return to a clean saucepan. Roast sea bass with tapenade and basil mashed potatoes - by Conrad GallagherMake the tapenade by processing all its ingredients in a food processor until smooth then pass through a sieve. Readjust the seasoning if necessary and chill till ready to use. Sautéd scallops with lentils and coriander sauce - by Shaun HillMake the sauce base by frying the onion pepper garlic and ginger in butter until brown then adding the cardamom tomato lentils and stock. Sea bass with Chinese spice - by Shaun HillMake the sauce by bringing the stock to the boil with the ginger garlic chilli and half the spring onions. Add soy sauce. Then skin the fish. Smoked chicken, mango and mixed leaf timbale - by Simon TempleDice the chicken and mango into ½ in pieces. Combine the mayonnaise and lime juice mix with the chicken and mango add the chopped dill and refrigerate. Cod in beer batter with chilli sauce - by Tim WithersTo make the sauce mix the sauce ingredients together and use just enough soy sauce to cover them. Allow the flavours to develop by keeping refrigerated for at least 24 hours. Mussel and oyster soup - by Tim WithersCook mussels in a large covered saucepan (in batches) until just opened then remove them from their shells and reserve the liquor. Strain it through muslin. Marmalade ice-cream - by Tim WithersBeat the yolks until they thicken. Boil the milk and pour over the yolks. Return the custard to the pan and stir over a moderate heat until just about to boil. Grilled marinated quail for bento at the Dahlia Lounge - by Tom DouglasTo make the marinade, combine the molasses, honey, Marsala, soy sauce, five spice, sesame oil, and ginger. Whisk to combine well. Pour over quail and allow to marinate overnight, refrigerated. Grilled salmon with sweet corn tamale and avocado-tomatillo sauce - by Tom DouglasTo make the sweet corn tamales whip together masa and stock in an electric mixer with the whip attachment for 10 minutes. Spot prawns with pea shoot pancakes - by Tom DouglasTo make the pea shoot pancakes whisk together flour, baking powder, salt, Szechwan peppercorns, eggs, coconut milk, ginger, vinegar, sambal and spring onions. Vegetable broth - by Peter GordonBoil and simmer for 30 minutes, then strain. Compote of figs in rhubarb ginger syrup with Mascarpone - by Peter GordonBoil the sugar and water. Put the ginger rhubarb and lemon grass into the syrup and boil until lightly thickened. Lemon grass ginger and Parmesan risotto cake with spinach and sweet potato coconut curry, flat bread and coconut chutney - by Peter GordonFry the ginger, lemon grass, onion, carrot and garlic in sesame oil until golden. Add the rice and coat well with oil. Add a third of the stock and boil gently till absorbed by rice. Gordon Ramsay's tarte tatin of pearsPeel trim and cut each pear into six segments. Stew the pieces in the dark sugar and water caramel until slightly soft then drain. Gordon Ramsay's panaché of roasted scallops on a bed of cauliflower purée with white raisin vinaigretteChef restaurateur Gordon Ramsay shares the secrets of another tasty scallops dish. Gordon Ramsay's pot au feu of pigeon de Bresse poached in a bouillon of cèpes served with choux farciTo prepare the cèpe consommé sweat shallots until golden brown add cèpes bay leaf thyme and peppercorns and cook out. Add chicken stock and simmer for 25 minutes. Strain stock and allow to cool. Roasted pork loin with creamed corn smoky bacon morels and thyme - by Cory Schreiberpork loin with salt pepper and olive oil. Place in a heavy-bottomed roasting pan and roast in the oven at 180ºC for one hour or until the pork is medium-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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