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 Cold stawberry and melon soupDe-seed the melons and cut into mouth-size pieces. Cut stems off strawberries and wash. Place melons and strawberries in a pan and cover with apricot nectar. Sensational sizzling salad of grilled salmonPlace beaten eggs into the bottom of a large electric mixing bowl and set whisking fast. Whip the oils into the beaten egg to create an emulsion. Add oils slowly to keep emulsion stable. Raisin cream rice puddingHeat milk. Add rice cinnamon sticks and simmer on stove until rice is soft. 1 white gazpacho from cordoba - by Maria José SevillaPound the almonds garlic and a little coarse sea salt in a large pestle and mortar. Andalusian gazpachoGarnish - small pieces of bread; chopped green peppers and cucumbers Gaspacho de langoustines a la creme de courgetteDe-shell prawn tails without breaking the flesh. Cut along the back to remove the intestines. Pig's trotter with sweet and sour vegetable sauce (Zampone con gremolata fredda) - by Vincenzo BorgonzoloPut the parsley garlic giardiniera onions egg white and "mostard" in a blender with a little olive oil salt aged wine vinegar (Borgonzolo prefers the one supplied by Danmar: 081-844 1494) and a little dried crushed red chilli. Smoked eel with broad beans and spring onions (Anguilla affumicata con le fave)This is one of the most popular dishes on Borgonzolo's current menu - one devised by himself. Even having cream and eel as two primary ingredients the dish does not cloy the palette. Wheaten breadMix dry ingredients add buttermilk. Bake at 180°C for 45 minutes. Fillet of red mullet with caramelised orangeClean and wash the mushroom heads and reserve. Put the stalks somewhere warm to dry out. Carl Glayzer's kulfi (ice-cream)Mix ingredients in a large pan and bring to the boil. Simmer for 1 hour stirring every 30 minutes.
Sea bass in oyster juice and champagne sauceWash and open the oysters. Pour into a bowl being careful not to break the shell into their juices. Fondant chocolate cakeCarefully fold cocoa mix into the whipped egg/sugar mixture. Pour immediately into aluminium mould and freeze. Justin Quek's corolle malibuMix sugar and vanilla pod to make the caramel add pineapple. Cook slowly for 20 minutes. Add Malibu cover the pan until cold. Justin Quek's variation of seafood, fresh ginger and lime, crispy vegetablesReduce chopped ginger and sweet wine to almost dry. Add fresh cream bring to the boil and simmer for a minute. Strain and keep aside. Peter Knipp's soup of young papaya with honey dew, coconut sorbet and fresh mintSlice strawberries thinly.
Using a stainless steel ring (3/9cm diameter) place the sliced strawberries overlapping them inside the ring.
Papaya soupBlend papaya Sauternes wine and sugar until smooth. Salad of barbecued peking duck, seasonal greens, plum dressing - by Peter KnippPeter knipp shares the secrets of this tasty oriental salad. Plum sauceAdd the soaked plum julienne ginger and chilli to a pan of boiling water. Add sugar and honey. Thicken with corn starch. Daniel Galmiche's croustillant of salmon with szechuan pepper and turnip vermicelliCut vegetables preferably with a mandolin. 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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