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 Roast shallot and pasilla chilli salad dressingSprinkle whole shallots with sugar salt pepper and olive oil and bake at 180ºC for 20 minutes or until tender. Soak the pasilla chillies in hot tap water for 15-20 minutes then de-stem leaving seeds intact. 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. Game terrine - by Michael ConnorCut eight slices from the boar meat and finely chop along with the rest of the meat and fat. Place in a bowl and season. 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. Mante, a lamb pie - by Michael ConnorTo make the pastry rub the oil into the flour and salt. Add the water and knead to a soft dough. Cover and leave for one hour. Roll out and cut into 2in squares. 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. Lobster Bruschetta - by Maria EliaTo make the bean purée roast a bulb of garlic and mash the cloves. Combine with 1.2kg puréed beans olive oil lemon juice to taste chopped parsley chopped mint and seasoning. Fish and chips in banana leaves - by Maria EliaMake the aïoli by blending eggs yolk lime juice garlic mustard and paprika in a food processor. Slowly incorporate 600ml of olive oil. Season. It mustn't be too stiff or runny Seared tuna in rice pancakes - by Maria EliaCut each pancake in half. Spread a little sauce on it (this is normally used in Chinese cooking as a glaze for roast pork). Cut the vegetables in double-length julienne Prawn - by Maria EliaMake the marinade by blitzing marinade ingredients in a blender and emulsifying them with up to 300ml of the olive oil. Seared swordfish and watermelon - by Maria EliaFor the marinade cut off top third of lemon grass discard. Blitz the rest with other ingredients. Squid and serrano ham - by Maria EliaChargrill cool and cut squid into 7mm rings. Ostrich with gooseberries, shredded maize crepes, pumpkin fritters and wild spinach - by Bill GallagherFor the crêpes mix the eggs flour maize meal chopped basil and 40ml oil together and set aside for half-an-hour. Pan-fried calves' liver with crispy smoked bacon - by Roger Evans Ingredients (serves one) 2 slices smoked rindless streaky bacon 6 sage leaves 14ml vegetable oil 112g mashed potato 42g unsalted butter 18ml cream Seasoning 140g Dutch calves' liver thinly sliced 720ml red wine ½ shallot finely chopped 113ml veal jus Method Grill bacon until crisp. Deep-fry the sage leaves in oil for 10 seconds. Mix the warm mashed potato with 28g of the butter and the cream. Season and keep warm. Season the liver and fry in oil until pink. Deglace the pan with the wine and shallot and reduce by half. Add the veal jus and reduce by half again. Finish the sauce with the remaining butter and pass. Mould the potato in an 80mm ring. Place the cooked liver on top of the potato and the bacon on top of the liver. Pour the sauce around the base of the potato and garnish the liver with the deep-fried sage. by Roger Evans Baked Papaya and meat dish - by Michael ConnorCut the papaya in half lengthways and remove the seeds. Heat the oil and sweat the onion and garlic. Add the meat and cook until lightly brown then add the tomatoes chillies and seasoning. Loin of lamb with couscous, aubergine, olives and rosemary - by Philip HowardMichelin-starred head chef and co-proprietor of The Square Philip Howard rustles up lamb with a Moroccan twist. Gazpacho with crab and coriander - by Philip HowardTo make the gazpacho chop all the vegetables and place in a large bowl. Add the rest of the ingredients mix well and leave to macerate in the fridge overnight. Black and white tagliatelle with smoked salmon - by Franco TaruschioMix all pasta ingredients together except the ink. Divide the mixture in two adding the ink to one lot only. Knead the dough then let it rest for 20 minutes. 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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