Recipes

In 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.

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Gla bon - round salmon with deep-fried shallots, sugar and watermelon - by David Thompson

RecipeMarinate the salmon in the soy sauce and sugar for 20 minutes. Grill until well cooked and cool. Pound the galangal with the salt into a fine paste.
Posted: 11 September 2006 | 08:34

Neua dtom kem - beef shank braised with sugar cane and star anise - by David Thompson

Trim and blanch the beef. Refresh.
Posted: 11 September 2006 | 08:34

Tuscan orange cake

RecipeWhisk eggs and caster sugar together until thick and mousse-like (for at least five minutes). Sift in the flour, then fold in almonds and baking powder. Fold in the orange purée.
Posted: 11 September 2006 | 08:34

Red snapper with chickpeas, lentils and chorizo

RecipeCook the sausages on a charcoal grill, cool and cut into 1/4in dice. Set aside.
Posted: 11 September 2006 | 08:34

Thyme-seared sea bass with pan-fried prawn beignets and vanilla butter

RecipePlace a small hotpan on a stove. Put in 100g butter and melt until nut-brown. Add half the lemon juice and the thyme and seasoning.
Posted: 11 September 2006 | 08:34

Caramelised peaches with basil and sour cream - by Simon Warren

Caramelised peaches by Simon WarrenGet hold of some juicy pears and try out this dessert recipe from chef Simon Warren.
Posted: 11 September 2006 | 08:34

Pea and mint torte with asparagus, Parmesan shavings and herb oil

RecipeSaut‚ the onions in olive oil until soft. Add peas. Turn up heat and cover with hot stock. Cook until tender. Drain and cool. Reserve half the peas whole and pur‚e the other half with the mint.
Posted: 11 September 2006 | 08:34

Milk-fed veal cutlet with saffron pasta and broad beans

RecipeShallow-fry veal cutlets in oil until evenly golden each side. The veal should be well cooked but moist inside. Reheat the pasta and beans together.
Posted: 11 September 2006 | 08:34

Wok-fried chilli squid with vegetables à la grecque

RecipeHeat the marinade ingredients to simmering point. Remove and leave to infuse.
Posted: 11 September 2006 | 08:34

Salad of dressed crab and avocado with lemon oil

RecipeSeason the avocado and tomato and mix with a little lemon juice. Using four 75ml x 50ml pastry rings, spread the mixture on the bottom of each ring.
Posted: 11 September 2006 | 08:34

Iced vanilla parfait with pineapple sorbet

RecipeWhisk 70g sugar, the egg yolks and the scraped vanilla pod to a sabayon. Boil the remaining 30g sugar to 118ºC, soft ball consistency.
Posted: 11 September 2006 | 08:34

Roast baby chicken, button mushrooms and celeriac served with pommes fondants

RecipeBrown the chicken wings, drain off the excess fat and add to the chicken stock with the onions, celery, coriander seeds and peppercorns.
Posted: 11 September 2006 | 08:34

Salad of scallops and oysters, spiced pimento and cucumber

RecipeOpen the scallops. Clean and cut in half, horizontally. Open the oysters and reserve juice.
Posted: 11 September 2006 | 08:34

Roast rack of new-season lamb with sweetbread and kidney

RecipeTrim racks into 4 x 180g pieces, leaving one bone in centre of each piece. Cook the sweetbreads in seasoned chicken stock, trim any fat or sinew and cut into 40g nuggets.
Posted: 11 September 2006 | 08:34

Guinea fowl terrine with Dorset-cured ham

RecipeBrush the guinea fowl with butter and season. Roast it in a hot oven for approximately 50 minutes. Strip the meat and chop roughly.
Posted: 11 September 2006 | 08:34

Roasted pigeon breast with confit legs, potato purée, ventrèche bacon and lentil sauce

RecipeCut the legs and wings from the pigeons. Bake them in duck fat till tender (as for a confit). Remove the thigh bones. Flake the meat from the wings and combine with mousse.
Posted: 11 September 2006 | 08:34

Warm salad of rabbit leg and saddle with globe artichoke and cèpe vinaigrette

RecipeTo prepare the stuffed rabbit legs, first bone the hind legs. Cook the forelegs (and shallots) in duck fat as for confit, bake for about two hours in a covered pan at 180ºC (you will normally be working with a larger batch size).
Posted: 11 September 2006 | 08:34

Rhubarb assiette

RecipeTo make the crumble, combine butter and sugar. Rub in flour with a dash of water to obtain a crumble texture. Put on a baking sheet and bake till golden, about 20 minutes in a moderately hot oven.
Posted: 11 September 2006 | 08:34

Roast fillet of veal with goats' cheese ravioli spaghetti of vegetables and watercress purée - by Conrad Gallagher

To 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.
Posted: 11 September 2006 | 08:34

Roast sea bass with tapenade and basil mashed potatoes - by Conrad Gallagher

Make 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.
Posted: 11 September 2006 | 08:34

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7th September 2008