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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 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21... Previous | Next Tournedos Rachel (from Auguste Escoffier, Ma Cuisine)Put the shallot, crushed peppercorns and claret in a saucepan, set over high heat and reduce the wine by one-third. Add the veal stock and bouquet garni and bubble gently for about 20 minutes, Beef fillet with shallots and GuinnessIngredients (Serves four) 2tbs olive oil 600g beef fillet
12 shallots, peeled 2 red onions, sliced 1tbs tomato purée 3 cloves garlic, peeled 400ml Guinness
3 sprigs thyme Salt and pepper 25g butter 1tbs flour Mashed potato, to serve 2tbs chopped chives, to garnish Roast marinated pigeon breasts with soft butternut squash, polenta, seared foie gras and balsamic by Redmond Hayward
Pollack, cockles and sea beet by Peter Weeden
Stephen Carter's flapjacks with white chocolate, apple and apricot Ingredients (Makes 20 bars) 15 Granny Smith apples 150g porridge oats 150g white chocolate 150g dried apricots 2tbs honey Method Peel and deseed the apples. Finely grate the apples and squeeze all the liquid through a cloth. Finely chop the apricot and chocolate and mix with the grated apple. Add oats and honey to bind. Roll out on to a baking tray about 2cm thick. Bake at 180°C for 10 minutes, then turn over and bake for a further five minutes. Leave to cool, then cut into the shapes required. Store in an airtight container. By Stephen Caterer, Boodles, London Rob Kirby's Chegworth Valley apple and berry jelly Ingredients (Enough for six shot glasses) 275ml Chegworth Valley apple and raspberry juice 2 gelatine leaves Half a punnet of raspberries Half a punnet of blueberries Method Soak gelatine leaves in water. Warm the juice in a saucepan until hot enough to melt gelatine leaves. Add the leaves (take care not to overheat the juice as the colour will fade if too hot). Fill with the berries in alternate layers. Cool the juice to room temperature and pour into the shot glasses before it sets. Place into fridge for four hours or until fully set. By Rob Kirby, Lexington Catering Rob Kirby's lamb and apricot kofte Ingredients (Makes six portions) 500g organic lean minced lamb 1 onion, finely diced 100g dried apricots, finely diced Half a bunch of coriander, chopped 2 sprigs of mint, chopped 2tbs Worcester sauce 6tbs hoisin sauce 1tbs ground cumin 1/2tbs ground turmeric 1tbs smoked paprika 1 egg Salt and pepper Method Mix all the ingredients in a bowl until combined. Fry a small amount in a pan to determine how much or little seasoning is required. Roll into desired shape and place on to a bamboo skewer. Bar-mark the köfte on a griddle. Place in oven and bake at 180°C for 15 minutes. By Rob Kirby, Lexington Catering Alan Bird's home-made tomato sauce Ingredients 2 cloves of garlic, peeled and crushed 1 small red onion, finely chopped 2g thyme leaves Half a bay leaf 50ml olive oil 30g tomato purée 100ml tomato juice Basil stalks 250g fleshy, ripe, chopped tomatoes Salt and pepper Soft brown sugar (optional) Method Sweat the onions, garlic, thyme and bay leaf in the olive oil until soft. Add the tomato purée and tomato juice and reduce. Add the chopped tomatoes and basil stalks (tied in a bunch) and simmer gently over a low heat for half an hour. It should reduce enough to have a thickish pouring consistency when cool. Adjust the seasoning if necessary. A little sugar may help if the sauce is too acidic. By Alan Bird, The Ivy Traditional Welsh cawl (lamb and vegetable soup) by Bryan WebbBring to the boil, skim and add the parsley and thyme. Simmer for about an hour, adding the potatoes after 30 minutes of cooking and more water if needed. Add the leeks. Season and simmer until tender. Boiled leg of lamb with caper sauceIngredients Serves 12), 2-3kg leg of lamb, 2 carrots,2 onions,Bouquet garni (3 stalks parsley, 1 sprig thyme, 1 bay leaf) Grilled John Dory with butternut squash risotto and roasted tomato, cumin and garlic chutney by Surjan JollyIngredients (Serves six) For the roasted tomato, cumin and garlic chutney 9 large tomatoes 1 shallot 1tbs garlic 1tsp cumin (dry roasted and coarsely ground) Undervalued cuts of meat deserve more attention
Braised oxtail with cèpes, salsify and beef marrowbone by Tom Aikens Ingredients (Serves eight) 8 medium-large pieces oxtail 3tbs plain flour Sea salt and pepper 150ml vegetable oil 60g butter 30 button onions, peeled 100g smoked bacon, cut into lardons 500g fresh cèpes, sliced lengthways Small bunch thyme 1 bottle red wine 1 litre white chicken stock 10 sticks salsify 8 pieces bone marrow, 7.5cm tall Method Season the oxtail and lightly flour, using 2tbs of flour. Place a large casserole on to a medium heat and add the oil then the oxtail and colour all over, turning the oxtail on all sides every few minutes until golden brown. This should take no more than 10 minutes. Remove oxtail from the pan and place on a tray. Add 25g butter then add the peeled button onions and lardons together and cook for 4-5 minutes on a low to medium heat until nicely golden. Remove and put on to the tray. Add another 10g butter to the pan and, when almost golden, add Langoustines with cocks' kidneys, langoustine tortelloni and jus By David Everitt-Matthias Ingredients (Serves four) For the kidneys and langoustines 8 large cocks' kidneys 16 large langoustines 100ml olive oil For the langoustine stock 100ml olive oil The shells from the langoustines 2 garlic cloves, crushed 1 onion, chopped 1 celery stick, chopped 1tbs tomato purée 50ml Cognac 250ml white wine 500ml brown chicken stock 750ml water For the tortelloni 30g fresh white breadcrumbs 50ml double cream A little lemon juice 350g fresh pasta dough 1 egg, beaten For the jus 75ml double cream 50ml milk 2g powdered lecithin Lemon juice, if needed For the spinach 50g unsalted butter 400g spinach 16 small pennywort stems Method To prepare the kidneys and langoustines, bring a large pan of water to the boil, add kidneys and blanch for 11/2-2 minu Recipes from Michelin-starred chefs
Smoked haddock omelette - by Tom Kerridge
Monkfish with crown prince gnocchi, mussels and black radish - By Tristan Mason
Jugged Hare with Yorkshire pudding by Michael Bedford
Baked ginger parkin with rhubarb ripple ice-cream, hot spiced treacle by Jeff Bland
Crispy goats' cheese parcels, fresh figs, Salad and walnut dressing By Sean Hope
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