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 ...40 | 41 | 42 | 43 | 44 | 45 | 46 | 47 | 48 | 49 | 50 | 51 | 52 | 53 | 54 | 55 | 56 | 57 | 58 | 59 | 60 | 61... Previous | Next Grilled fillet of halibut roasted garlic and lemon risotto confit of fennel and black olive and anchovy dressingBlanch quarter and deseed the tomatoes. Lay tomato petals on a wire rack sprinkle with sea salt and dry overnight in a warm oven. Iced vanilla mousse with liquid raspberry centre and mint syrupTo make the mousse boil the sugar with 3cl water. Add the vanilla seeds and cook to 125ºC. Whip the egg whites add the vanilla syrup and continue whisking until almost cold. Lobster and mango saladTo make the mayonnaise whisk yolks vinegar mustard Tabasco Worcester sauce and Armagnac well. Fillet of salmon trout with a beurre blanc sauce on stewed pumpkin and parisienne potatoesFillet the fish and poach in all the ingredients. Set aside. Lobster oilRoast lobster carcasses and mirepoix moistened with olive oil in a oven at 120ºC for six to eight hours (until ingredients are crisp and dry but not burnt). Red wine ice-creamPour 500ml red wine into a saucepan with the cinnamon stick and cloves and reduce by half. Wood pigeon with lentils cabbage and roast vegetablesBone the pigeons. Put the legs carcasses thyme mirepoix and oil in a hot oven and brown. Deglaze with red wine transfer to a saucepan and simmer until the meat is tender. Poached egg mushrooms and wild garlicPoach the eggs in boiling water with a touch of white wine vinegar and refresh in ice water. Set aside. Rhubarb cheesecakeIn an 8in flan ring make a biscuit base with the digestives and butter. Slice the rhubarb and cook with the sugar in the stove not adding any liquid. Poached tamarillo with maple syrup and yogurt bavarois and brandy snapTo poach the tamarillos bring the wine sugar chilli star anise and cinnamon to the boil in a pan. Lightly score the pointed end of the tamarillos with an X. Roast corn-fed chicken on bok choi deep-fried cassava and chilli roasted pearSet the oven at 200ºC. Purée the chilli nam pla and cooking oil. Fennel and bay-roasted flounder with hot tamarind sauce served with lemon saffron ricePrepare the fish in the usual manner removing the skin and head. Heat the fennel seeds and bay leaves in oil. Season the fish on both sides and coat thoroughly with the infused oil and flavourings. Pineapple carpaccioPut the water into a large pan and add the lemon and orange juice. Add the star anise cinnamon stick vanilla pod and cloves. Add the rum to the pan. Lemon grass ice-creamChop lemon grass finely and add to lemon juice. Bring to boil and add sugar lower heat and simmer for 10 minutes. Tournedos of beef with asparagus artichokes cepes and beetroot polentaHeat the oil in a pan and fry the beef. Take the beef out of the pan set aside and keep hot.
Soufflé of organic duck egg, French toast fingers and maple infusionBeat the two eggs together with the milk and sugar. Cut bread into fingers, pour over the egg and milk and leave until soft. Pan-fry in butter and dust with sugar. Squid and scallops with dill, mustard and honey dressingShuck the scallops, removing the skirt and coral. Rinse and put in the fridge on a clean tea towel. Skin the squid and cut into rings - the thicker the body of the squid, the thinner the rings should be. Partridge filled with cèpes, served on a foie gras crouton, with roasted vegetables, potato confit and a brandy jusPartridge cutlet: remove the breast and skin from each partridge. Debone the leg, but leave the end of the thigh. Cut the cèpes into slices, sauté in butter until golden brown, then add the parsley and shallots. Terrine of sole and scallops, purée of leeks enhanced with truffle oilLine a terrine with pancakes so that they hang over the sides. Squid and scallops with dill, mustard and honey dressingWhen ready to assemble, have the salad garnish and two frying pans ready - a heavy skillet for the scallops and a lighter pan for the squid. Sprinkle a little salt on the scallops about six to 10 minutes before cooking. Cook the scallops first, searing on both sides, and remove the pan from the heat to finish cooking. Pages ...40 | 41 | 42 | 43 | 44 | 45 | 46 | 47 | 48 | 49 | 50 | 51 | 52 | 53 | 54 | 55 | 56 | 57 | 58 | 59 | 60 | 61... Previous | Next |
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