Recipes
In this section you will find all recipe articles, giving you an easy route to all the latest recipes on Caterersearch.
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Mix together all the ingredients for the vinaigrette and set aside to infuse. Pan-fry the salmon fillets in a little olive oil until they're cooked but still pink in the middle - a couple of minutes on each side, depending on the thickness.
Posted: 19 July 2007 | 00:00
Anne-Sophie Pic is France's first female chef to win three Michelin stars since the 1930s. Michael Raffael went to the family restaurant in south-east France to meet her
Posted: 18 July 2007 | 11:24
To make the bavarois, mix the cheese till smooth. Dissolve the soaked gelatine in warm milk and add it to the cheese, together with the whipped cream and some shredded mint leaves. Check the seasoning, portion and leave to set.
Posted: 18 July 2007 | 11:00
Fillet the mullet and keep back the bones. Sweat the shallots, garlic and thyme in butter without colouring. Add the bones and leave to ...
Posted: 18 July 2007 | 11:00
To make the sorbet, assemble the first seven ingredients for the sorbet to make a syrup. Boil, chill, and add the fromage blanc. Combine 30g of this base with 250g onion fondue. Put in a Pacojet container to freeze.
Posted: 18 July 2007 | 11:00
Slice the lobster into four and warm in passion fruit sauce. Dress the plate with the saffron mayonnaise. Place on top the blanched vegetables and the lobster along with the passion fruit sauce.
Posted: 12 July 2007 | 00:00
Ali Sadek, executive chef banquets, and Ernie Curson, pastry chef, and their brigades at the Grosvenor House served these memorable dishes to more than 1,000 people at last week's Cateys dinner
Posted: 11 July 2007 | 17:13
Preheat the oven to 180°C and grease the moulds. Cream butter and sugar. Warm the eggs to 37°C and mix it into the butter and sugar mixture....
Posted: 11 July 2007 | 13:48
Cut a cross in the top of each tomato, blanch briefly in boiling salted water and refresh in iced water. Peel off the skin and slice the tomatoes into quarters and de-seed...
Posted: 11 July 2007 | 13:43
Season the veal and sear quickly on both sides till golden brown. Place the veal on a baking tray and bake for 20 minutes in a 120°C oven...
Posted: 11 July 2007 | 13:37
Peel the tiger prawns, keeping the end tail on. Boil for 10 minutes in lightly salted water. Cool in iced water and then marinate the prawns in a mixture of lemon juice, lemon zest, virgin olive oil, and salt and pepper for at least four hours...
Posted: 11 July 2007 | 13:31
Wrap the sardines in rashers of bacon, place on an oiled baking tray, sprinkle with a few chopped herbs, bake in a very hot oven for 10 minutes or until the bacon is crisp.
Posted: 05 July 2007 | 16:00
For the soup: blend all the soup ingredients together. Pass through a fine chinois. Chill for a minimum of six hours.
Posted: 28 June 2007 | 00:00
Consumers going away in June, July and August and a disinclination to turn on their ovens means a drop in trade of up to 40% for butchers, which sees them struggling to shift a lot of their animals.
Posted: 14 June 2007 | 00:00
To serve, place warm pea purée and moist flaked ham on the plate. Add the reheated poached egg and asparagus coated with olive oil. Season with fleur de sel and pepper. Finish with a hint of reserved fat.
Posted: 14 June 2007 | 00:00
The main crop of Jersey Royals has started now so the price will be down. Nettles and spring greens are also still around and English microcress - rocket microcress, beetroot microcress - is also available. moves to the southern hemisphere
Posted: 06 June 2007 | 00:00
Dill can be used as an alternative garnish, if preferred. Also, for a change, try replacing the hot-smoked salmon with smoked mackerel, traditional cold-smoked salmon or a fresh salmon steak, chargrilled.
Posted: 31 May 2007 | 00:00
Preheat a grill, barbecue or non-stick frying pan until very hot (if using a frying pan, add a little olive oil). Cook the steaks for 3-6 minutes on each side.educe heat if necessary.
Posted: 31 May 2007 | 00:00
Lay three slices of speck on a chopping board, making sure they slightly overlap. Season the stuffed chicken breast with salt and pepper and place it on top of the speck slices. Roll the speck tightly around the chicken breast.
Posted: 31 May 2007 | 00:00
Blend the seeds to break them up, but be careful not to make them smooth. Press the halibut into the seeds to coat it. Spray lightly with olive oil and place on a baking tray in a hot oven for 10-12 minutes.
Posted: 30 May 2007 | 00:00
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