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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 Roasted pigeon breast with confit legs, potato purée, ventrèche bacon and lentil sauce
Warm salad of rabbit leg and saddle with globe artichoke and cèpe vinaigrette
Rhubarb assiette
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. Season with salt and five-spice then add strips of spring onion and carrot. Smoked chicken, mango and mixed leaf timbale - by Simon TempleDice the chicken and mango into ½in pieces. Combine the mayonnaise and lime juice mix with the chicken and mango add the chopped dill and refrigerate. English Meat Pie - by Michael Connoro make the pastry rub the lard into the flour and salt and finish in the normal way. To prepare the filling trim and cube the beef place in a pan and cover with water. 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 Braised stuffed leg of rabbit with cracked wheat chickpeas raisins and onions - by Redouane MokhtariChop half the onion into small dice and sweat in 25g butter. Add the cracked wheat and chicken stock. Simmer gently on low heat until all the liquid is absorbed and put aside to cool. Sweet Potatoes - by Michael ConnorWash slice and parboil the sweet potatoes. Gently melt the butter in a heavy pan and stir in the honey and sultanas. Tomato and prawn cocktail - by Mark GregoryHeat oil to 70ºC add tomato quarters and stew gently for about 10 minutes until tomato is pliable but soft. Pick out each piece carefully and place on to a sheet of clingfilm. Braised Norfolk duck, orange sauce, red cabbage and chestnuts, roast butter potato - by Mark GregoryCut duck crowns in half lengthways along the breastbone then make five incisions through the fat along each breast. Place into a hot frying pan skin side down, to render fat. Iced chocolate - by Mark GregoryLine a small shallow tray with clingfilm. Evenly spread your own recipe for chocolate mousse place tray in freezer for at least 15 minutes then carefully spread the Italian meringue on top and replace in freezer. Domodo - lamb and peanut butter stew - by David JobeFry lamb add the onion tomato purée and water and bring to boil. Simmer until meat is almost cooked add peanut butter and let sauce thicken. Blueberry sourdough waffles - by Michael ConnorFor the starter mix liquids and sugar together. Allow to cool and add yeast. Stand until foamy then mix in the flour. Stand in a warm place for three days until it develops a sour smell. 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. Add baking powder salt pepper cumin and coriander. Add the soft butter bit by bit and whip until fluffy. 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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