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 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. 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. Liu wang cai - by Michael ConnorBlend the water and cornflour together. Whisk the eggs until frothy in a large bowl. Add the cornflour stock salt and a little oil. Whisk until completely mixed. Ginger rice pudding mousse layered between dark chocolate discs with mango sauce - by Adam LongdenTo make the mango sauce boil the water and sugar in a pan then simmer for 15 minutes. Add the mango and cook slowly until tender. Honey roast breast of duck with puy lentils fondantpotato and blackcurrant sauce - by Adam LongdenFirst prepare the fondant potato. Peel the potatoes and slice both long sides so the potatoes lie flat and using a 2in cutter cut four cylinders. Larnanjas gratinadas - by Michael ConnorHalve the oranges around the middle. Scoop out the flesh and remove the pith. Melt the butter stir in the flour and cook to a brown roux. 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. Add the figs and simmer in the syrup for 45 seconds a little longer if they aren't quite ripe. Leave to cool. Steven Doherty's sticky date and ginger cake - by Steven DohertyCream butter and sugar together. Whisk egg and beat into mixture with a little flour. Continue beating for a minute then mix in remainder of the flour with the ginger baking powder and mixed spice. Pitta Chicculiata - by Michael ConnorDissolve the yeast in a little warm water and ferment. Sieve the flour with the salt add the yeast mixture and knead to a smooth dough. Brunswick stew -by Michael ConnorClean skin and cut the chicken into pieces. Clean trim and roughly chop the vegetables. Place the chicken in a large pot and simmer in the stock until tender. Pan roasted mussels with saffron, tomato, garlic and grilled bread - by Cory SchreiberChef proprietor of Wildwood in Portland, Oregon, Cory Schreiber's recipe for perfect mussels. 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. Roasted pork loin with creamed corn smoky bacon morels and thyme - by Cory SchreiberRub the pork 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. Warm steamed pigeon sausage on sauce vièrge with étuvée of leeksSweat the shallots and garlic in the duck fat. Mince the marinated pigeon and the bacon and place in a large bowl with the remaining marinade. Sauce vièrgeWarm the olive oil in a pan over a low heat. Remove from the heat and add the shallots garlic basil stalks salt and pepper. Leave for an hour then remove the stalks and garlic. Etuvé of leeksBlanch the leeks in salted water for about 2 minutes. Sopa de grao, cork stripper's soup - by Michael ConnorStrain the chickpeas place in a large pan with the stock and bring to the boil. 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. Bara brith - by Michael ConnorPour the tea into a bowl add the fruit and soak for 2½ hours. Cream the sugar and yeast and mix using a little tea. Raspberry pavlova with a tangy raspberry coulis - by 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. 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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