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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 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. Passion fruit crème with warm banana pudding and passion fruit and banana sorbet - by Simon HulstoneFor the sorbet, bring sugar, glucose, orange juice, water and passion fruit juice to the boil. Pour over deseeded bananas, blend. Pass and put in sorbetière. Ravioli of mushroom with an onion cappuccino - by Michael BedfordNote: For the basil purée, boil a bunch of basil in salted water, refresh in iced water then liquidise with a pinch of Parmesan add a few teaspoons of olive oil. Served venison on pumpkin mash with sweetbread cannelloni and beetroot jus - by Simon HulstonePeel and boil pumpkin and potato until tender. Drain well and mash. Check seasoning and add butter. Place in piping bag. Ravioli of wild mushroom with roast pigeon and truffle emulsion - by Simon HulstoneSeason pigeons. Heat oil in a pan and seal pigeons on both breasts for one minute. Place pigeons in hot oven and roast for eight minutes. Leave to rest. Gordon Ramsay's tartare of scallops and OscietraCover a tray with a sheet of baking parchment.Put a 4cm or 5cm hoop on it. Fill with tartare, leaving just enough space to top up with caviar. Leave in the coldest part of the fridge to firm up - not less than 30 minutes. Gordon Ramsay's steamed bass fillet with a Sevruga veloutéHeat the fish velouté in a small pan and add the pak choi stems. Sweat the pak choi leaves in butter and form into a neat parcel. Sticky toffee crème brûlée - by Jason MainIn a pan, bring the cream to the boil with the split and seeded vanilla pod. Meanwhile, lightly whisk the egg yolks and sugar. Duo of venison with grain mustard crushed potatoes and pickled red onions - by Jason MainPlace onion wedges in a bowl with the vinegar, sugar and salt, and leave for at least 24 hours (the longer, the better). Black crab and horseradish salad, sevruga dressing and lobster oil - by Henry HarrisCombine all the crab ingredients, except the white crab meat. Fold in the white crab meat to the mixture. Check seasoning. Slow roasted shoulder of lamb - by Henry HarrisPlace all ingredients except shoulder of lamb in a food processor and blitz until smooth. Place the lamb in a dish and pour over the yogurt marinade. Cold creamed pudding with prunes and Armagnac - by Henry HarrisPlace prunes in a Kilner jar. Half-fill the jar with stock syrup and then fill up to the top with Armagnac. Seal and set aside in a cool dark place for at least a month. Roast halibut with lobster celeriac rémoulade, roasted salsify and hazelnut emulsion - by Andy McLeishCook the shallots for the celeriac rémoulade slowly in Sauternes. Add celeriac and sweat until slightly softened. Add truffle and lobster sauce to bind. Take off the heat and add the chopped lobster meat and parsley. Season and leave to cool. Banana and caramel mousse with mango sorbet - by Andy McLeishTo prepare the mousse, blend the banana, sugar, rum and vanilla together. Soak gelatine in water till softened, squeeze out excess moisture and dissolve in warmed butter. Fold into the mousse mixture, add the whipped cream and leave to set. Queue de bœuf farcie et braisée - by Michel RouxTake the oxtails and cut some of the excess fat off at the thick end. Chop off the thinnest part so you are left with 25cm. 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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