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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 Profile: Eyck Zimmer, executive chef, the Lowry hotel, Manchester
British Food Fortnight: Your recipes
Leg of York Vale lamb braised in Riggwelter bitter with root vegetables and herb cobbler - by Andy Hunt1. In a large braising pan seal the lamb until golden brown and remove from the pan. Add the garlic, herbs and vegetables. Brown slightly, add the bitter and reduce by a quarter. English strawberry and clotted cream trifle - by John Woodward Ingredients 100ml dry sherry 2 punnets English strawberries 250ml clotted cream 3 vanilla pods Extra berries to decorate For the sponge 8 eggs 250g caster sugar 250g flour For the custard 550ml double cream 150g caster sugar 1 vanilla pod split 9 egg yolks 25g flour For the strawberry jelly 375ml Beaujolais 200g sugar 4 Leaves gelatine 1 x 220ml ladle of strawberry sauce [below] For the strawberry sauce 450g strawberries 115g caster sugar Sponge Method 1. Preheat oven to 150°C. 2. Line a baking sheet with baking paper. 3. Beat the eggs and sugar until white. 4. Sift in the flour and stir gently. 5. Spread over the baking sheet and cook for 2-3 minutes until golden and set. 6. Leave to cool. Custard Method 1. Scrape the seeds out of the vanilla pod and place into the cream. 2. Bring to j Tian of white crab, avocado and langoustine emulsion Ingredients (Serves four) 175g white crabmeat 2 ripe avocados, peeled and roughly chopped 6 large langoustines (shell on). Peel and keep the shells and claws (discard head) 1 chilli, deseeded and finely chopped Fresh coriander stalks, finely chopped Grated zest of one lemon Juice of one lemon 60g mascarpone 1 diced onion 1 clove garlic, peeled 1 diced carrot 25g butter 2 dashes Tabasco 2 dashes Worcester sauce 2tbs tomato purée 120ml dry white wine 600ml water 100ml milk Method 1. Sweat off all the ingredients for the emulsion in a heavy-based pan and add tomato purée. Cook on a high heat for two minutes to soak up all juices, then add the wine and reduce. 2. Add water, cook over a medium heat for 10 minutes and strain through a fine sieve. 3. Add milk and reserve. 4. Place crabmeat, coriander, zest of lemon and mascarpone in a bowl and mix. 5. Season. 6. In another bo Drambuie Cranachan - by Jeff Bland Ingredients: (Serves four) 120g soft berries (eg, strawberries) 75g crushed shortbread 75g Scottish toasted porridge oats 85ml Drambuie 300ml whipped double cream 110g caster sugar 25ml clear honey Icing sugar Fresh mint Method 1. Whip the double cream and caster sugar together. 2. Crush the shortbread and wash the fruit. Drain well. 3. Add the Drambuie to the cream with the shortbread, oats, fruit and honey. 4. Fold in with a wooden spoon. 5. When mixed in, put into a large bowl, pipe into Paris goblets and garnish with fresh mint and icing sugar. By Jeff Bland, executive chef, the Balmoral, Edinburgh, Scotland Cottage pie - by Clare Latimer Ingredients (Serves four) 1 medium onion, peeled and finely chopped 1tbs oil 350g lean minced beef 2tbs oatmeal 1tbs flour 50ml brown ale 2 tomatoes 12g tomato ketchup 1tbs Worcestershire sauce 1tbs fruit chutney Salt and freshly ground black pepper 1tsp oregano, finely chopped 350g potatoes, peeled and roughly chopped 75ml milk 1 whole bulb smoked garlic, cut in half horizontally 50g butter 50g Cheddar cheese, grated Method 1. Preheat the oven 200°C. 2. Put the onions and oil into a saucepan and cook slowly for five minutes or until softened but not brown. 3. Add the meat and stir over the heat for one minute. 4. Add the oatmeal and flour, then the brown ale - adding more ale if necessary. 5. Stir and leave to simmer very gently for about 10 minutes. 6. Score the tomatoes and plunge them into a bowl of boiling water for 15 seconds or until the skin splits, then plunge th 12 Loch Fyne oysters - by Jim Greenway Mix together 1tbs lemon juice, a splash of Tabasco and ½tbs whisky. Baked ginger parkin with rhubarb ripple ice-cream, hot-spiced treacle - by Andrew Pern Parkin This makes a 20cm (8in) square cake. Preheat the oven to 140°C or gas mark 1. Ingredients (Serves eight) 10g self-raising flour Pinch of salt 2tsp ground ginger ½tsp ground nutmeg ½tsp mixed spice 75g oatmeal 175g golden syrup 50g black treacle l00g butter l00g soft brown sugar 1 beaten egg 2dsp milk Method 1. Sieve together flour, salt, ginger, nutmeg, mixed spice. 2. Mix in the oatmeal. 3. Melt down the syrup, treacle, butter and sugar and simmer but don't boil. 4. Stir in the dry mix and blend together. 5. Add the beaten egg and milk to the mixture to create a soft, almost pouring consistency. Pour into a greased tin. Bake for 45 minutes until firm in the centre. 6. When cooked, allow to stand for 15 minutes before turning out. This can then be served. However, if kept in an airtight container, it will, like a good wine, improve with age. For best fl Best end of Daylesford organic venison with tortellini of smoked garlic and Cerney goats’ cheese sauce grand veneur - by Andy Troughton Ingredients (Serves four) 4 x 200g best ends of venison 80g unsalted butter 25ml olive oil 2 banana shallots Marinade for venison 1tsp thyme leaves 2 Garlic cloves 200ml red wine 1 tsp juniper berries 2 bay leaves 1 white peach 5g unsalted butter 2g caster sugar Parsley purée 200g flat-leaf parsley 75g baby spinach leaves 5g unsalted butter Salt and pepper Tortellini 80g pasta dough 20g chicken mousse (see below) 60g Cerney goats’ cheese 2 large smoked garlic cloves Chervil Pasta dough 250g "00" flour 2 whole eggs 3 egg yolks 1tbs olive oil Pinch of powdered saffron Basic chicken mousse 1kg chicken breast 1,200ml double cream 200g egg whites Seasoning Shallots 4 banana shallots 100ml red wine 1-2tsp thyme leaves 5g unsalted but Caramelised autumn fruits - by Ray Hart Ingredients (Serves six) 100g unsalted butter 200g brown sugar 10 ripe Victoria plums, halved and stoned 5 ripe Conference pears, sliced 5 Cox Orange Pippins apples, cored and sliced 450g tub Cornish clotted cream 50g hazelnuts, shelled and peeled Grated zest of one orange Method 1. Put the butter and sugar in a small, heavy-bottomed pan. 2. Heat gently, stirring all the while. 3. When the sugar has nearly melted, add the fruit and 40g of hazelnuts 4. Cook for five minutes, or until the fruit is soft and caramelised. 5. Meanwhile, lightly stir in the cream. 6. Serve the fruit with a spoon of cream and top with a sprinkling of orange zest and the remainder of the hazelnuts. By Ray Hart, Southgate College, London Albert Roux & Michel Roux JnrAlbert Roux and Michel Roux Jnr. Albert and his brother Michel Snr are viewed as the godfathers of modern restaurant cuisine in the UK. They put Britain on the culinary map; raised standards across the board through their ground-breaking Michelin-starred restaurants, TV series, and books; and trained and encouraged many of today’s top chefs. Albert’s son, Michel Albert Roux, is chef-patron of two-Michelin-star Le Gavroche in London, which his father and uncle founded in 1967.
Tom Aikens
Pan-fried John Dory, roasted lobster tail and smoked troutPan-fry the John Dory in hot olive oil until golden. Finish with butter and season with lemon juice and sea salt. Quickly sear the trout, then fillet and season with lemon and pepper. Reserve. Celeriac and apple soup, whipped goats' cheese and chives INGREDIENTS (serves four) 150g unsalted butter 150g onion, peeled and finely diced 1 garlic clove, crushed 600g celeriac, peeled and diced 4 Granny Smith apples, peeled and diced 1 litre vegetable stock 250ml milk Salt and pepper 100g Pantsygawn goats' cheese 50ml double cream 25g chopped chives Chive oil
METHOD In a large stainless steel pan, melt the butter and sweat down the onion, garlic and celeriac until tender, then add two of the peeled and diced apples. Cover with vegetable stock and bring to the boil. Simmer until the vegetables are cooked. Purée the soup in a Thermomix until smooth. Lighten up with milk as necessary. Pass the soup and adjust the seasoning.
Place the Pantsygawn goats' cheese in a mixing bowl and beat until smooth, add the cream and chives and then whip until thick.
Take the remaining diced apple and place in the centre of a soup bowl. Place a quenelle of whi Rhubarb and blood orange soufflé, rhubarb crumble, blood orange yogurt espuma INGREDIENTS (serves four) 800g rhubarb 8 blood oranges 50g corn flour 100g unsalted butter 100g crumble mix 1 leaf gelatine 50g double cream 150g natural yogurt 100g egg whites 150g castor sugar Garnish: Chantilly cream, dried rhubarb, mint sprig NB. Substitute blood oranges as appropriate when out of season METHOD Cut 500g of the rhubarb and cook it down with the juice of two of the oranges. When the rhubarb is tender, purée in a Thermomix and then pass. Return to the heat and thicken with a little corn flour, pass and chill. Cut the other 300g of rhubarb and stew down in butter and sugar until tender. Drain off the excess liquid and keep for the espuma. Place some of the mix into the crumble dishes and top with the crumble mix and bake until the crumble is golden. Remove from the oven and leave to cool. Mix the remaining stewed rhubarb with blood orange segments and place into a shot glass. Fried Oysters - by Julian O'NeillTo make the batter, work a little water into the flour, then mix in the rest, working quickly. Don't try and remove small lumpsof flour. Tian of crab with cured salmon and lemon grass jelly - by Jonathan WrightA heavenly recipe from Jonathan Wright of The Lark Creek Inn, California. Red mullet with squid ink risotto, saffron and squid ink sauce - by Jason Wright
Coq-au-vin - by Michael BedfordMarinate the chicken legs, onion and bacon overnight in red wine. Drain the legs and reserve the wine. Coat the legs in flour, shake off any excess and fry in 80ml oil until golden brown. Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21... Previous | Next |
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