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 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. Ocean perch with red onion lemon vinaigrette and smashed Yukon Gold potatoes - by Cory SchreiberPlace the potatoes in a large pot and cover with water. Remove the leaves from one of the rosemary sprigs and reserve then add the rosemary stem heads of garlic bay leaf cracked black peppercorns and salt to the potatoes.
Pan roasted mussels with saffron tomato garlic and grilled bread - by Cory SchreiberPut the saffron threads and vinegar in a saucepan and gently heat to bloom and soften the saffron. Remove from the heat and allow to cool. Michel Roux's rice tart scented with lapsang souchong and lychees by Michel RouxFor the pastry case, roll out pastry on a lightly floured surface into a circle 3mm thick. Use it to line the flan ring and place on a baking sheet. Raspberry pavlova with a tangy raspberry coulis - Philip GilderWhisk whites until they thicken slightly. Gradually spoon in sugar. Mix cornflour and lemon juice together and add to egg whites. Continue to whisk for 6-8 minutes until mixture is thick and shiny. Broccoli and stilton tartlet with a red onion marmalade on dressed seasonal leaves - by Philip GilderMake pastry in the usual way and line tartlet case. Seared tuna steak with cracked black peppercorns over a tagliatelle cream bed - by Philip GilderPress cracked pepper liberally over one side of the tuna steak. Heat the vegetable searing skillet over a high flame until just smoking. Salad of goats' cheese with peperonata - by John WoodCook the shallots, garlic, tomato and peppers in 20ml olive oil until soft. Season and leave to cool. Roast skate, cod brandade, chorizo and leeks - by John WoodLightly poach the cod in milk with garlic. Remove cod and cook potatoes in the same milk until soft. Drain, reserving the cooking liquor and mash the potatoes. Pan-fried John Dory on noodles with a salmon and lime salad - by Tessa BramleyTo make the lemon and chilli oil infuse lemon zest and chilli in olive oil overnight and season with salt pepper and sugar. Coconut Chutney - by Das SreedharanGrind the first four items together into a fine paste. Transfer to a bowl and add yogurt. Mix well and set aside. Assiette of Cornish fish with haricots blancs, chive oil and vanilla - by Paul KitchingReduce stock by half and add the cream and vanilla. Gently fry the fish in olive oil for 1¼ minutes, remove from pan and put to one side. Braised leg of corn-fed chicken with a French fried egg, wild mushrooms and leeks in a port and caper sauce - by Paul KitchingPlace a skewer through the boned leg. Season and poach gently for 25 minutes in the chicken stock. Remove and allow to cool. Reduce liquid to a glaze then add the leg and place in the oven. A trio of summer desserts - by Paul KitchingFirst prepare the base by mixing together the icing sugar and butter. Add the egg and mix slowly while adding the sifted flour. Chill for half an hour. Grilled sea bass with crushed olive potatoes, pesto and tomato confit - by Anna MillerPut the fish stock, 75ml of white wine, one of the shallots and saffron in a pan and reduce by half. Warm the cooked and lightly crushed potatoes in a pan with olive oil and seasoning. Fried mackerel in crispy noodles - by Maria EliaCut the mackerel into 5cm strips. Roll in sifted flour and spices. Shallow-fry in hot oil, just long enough to set the flour, and drain on absorbent paper. 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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