Recipes
In 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.
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To make the ice-cream, boil the milk and cream with the vanilla and half the sugar. Cream the yolks and the rest of the sugar.
Posted: 01 November 2007 | 00:00
Cut beef into cubes and brown in a pan. Seal well, until golden brown. Add flour, cook for one minute then put pan to one side....
Posted: 23 October 2007 | 15:00
Season marrowbones well. Roast in a hot oven for about 10 minutes until marrow is soft. Reserve. Pan-fry rump steaks...
Posted: 23 October 2007 | 14:57
Sweat onion in butter with no colour. Cook carrots in butter but don't colour. To finish, put butter in cold pan on a low heat. Once it has melted, add bacon and fry with a little colour.
Posted: 22 October 2007 | 00:00
Pierre Koffmann returned to a London stove for one night only last month to host a culinary demonstration for industry butcher Nigel Fredericks and a select gathering of chefs. Joanna Wood was there too
Posted: 18 October 2007 | 00:00
For the coconut foam, soak the gelatine in a little water and in the milk...
Posted: 02 October 2007 | 10:42
For the soy jelly, put all ingredients except gelatin, agar-agar and xanthum gum into a pan. Bring to the boil, take off heat and let liquid infuse. Strain. Add the gelatin and agar-agar...
Posted: 02 October 2007 | 10:36
Here you can find all the latest video recipe masterclasses from professional chefs, bringing a wide range of modern and classical cuisine and cooking techniques to life.
Posted: 27 September 2007 | 12:08
The opening of Texture in London has caused a stir among critics and industry insiders. The two co-proprietors both have spells at Le Manoir aux Quat'Saisons on their CVs, and several other members of staff have experience at this and other Michelin-starred restaurants. Joanna Wood finds out more
Posted: 27 September 2007 | 00:00
Melt the butter and sauté the leeks so they're soft but with no colour. Add the potatoes and sweet corn and cook gently for a few minutes. Add the flour and cook out like a roux. Add broth slowly and mix to make a soup consistency. You may not need it all.
Posted: 27 September 2007 | 00:00
To serve: a few dressed rocket leaves, slices of toast, extra virgin olive oil
Posted: 27 September 2007 | 00:00
In a medium saucepan, bring the milk, cream, stock, garlic clove and thyme to the boil. Remove from the heat, leave to stand for 15 minutes to infuse...
Posted: 27 September 2007 | 00:00
Sweat the onions in a little oil, then add the rice. Once heated through, add the red wine and allow to evaporate.
Posted: 24 September 2007 | 17:11
Caterersearch is proud to present a very special masterclass with Hell’s Kitchen star Marco Pierre White and offer a chance to get your hands on one of 10 copies of the chef’s new book.
Posted: 07 September 2007 | 07:00
This is my most preferred pudding and a wonderful way to finish a meal. Any chef worthy of his name will have a lemon tart on his menu and this one has been with me since Harvey’s, my first ever restaurant
Posted: 06 September 2007 | 18:40
Nothing can beat the sweetness of meat from a suckling pig (a baby piglet). The tender flesh needs very little in the way of seasoning – just some pepper and sea salt, which not only adds flavour but also ensures that you end up with fantastically crisp crackling...
Posted: 06 September 2007 | 18:33
A lovely light dish that is just perfect for a summer’s evening. The combination of the fruit and fish may seem a little unusual, but tastes just fantastic – kind of sweet and sour with the sauce adding real depth of flavour.
Posted: 06 September 2007 | 18:24
As much as lobster is transformed in colour when cooked, Marco Pierre White transformed the traditional way to cook it. Michael Raffael examines the magic
Posted: 06 September 2007 | 00:00
Craig James's preference for this dish is the Bloody Ploughman apple, as it infuses a good colour into the soufflé and has a strong flavour
Posted: 06 September 2007 | 00:00
For the damsons, place all ingredients in a pan and simmer gently until fruits are cooked and have a loose jam consistency. Remove cinnamon stick.
Posted: 17 August 2007 | 00:00
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