CATERER EATS OUT
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 Tawa Jhinga - by Atul KochharPeel and remove the vein from each prawn (or buy prawns already de-veined). Wash them under running water. Nawabi kekda - aimond-crusted soft-shell crab with pineapple chutney and tangy potato salad - by Atul KochharMarinate the crab in salt, pepper, red chilli powder, lime juice, lime rind and chopped mint. Set aside for 15 minutes. Machchi Sufiyani - roasted monkfish tail in garlic and green chilli marinade with tomato and ginger chutney - by Atul Kochhar
Tortellini of lobster and langoustines - by David DempseyTo prepare the lobster and langoustines, cook the lobster tail in a court bouillon keeping the rest of the shells and head for sauce. Cook the langoustines in salted boiling water for one minute. Roasted rondel of veal fillet, sweetbreads and girolles with a tomato compote and Parmesan tuiles - by Stephen ShoreRoast the veal fillet for five minutes on each side, then leave to rest for a further five minutes. Iced passion fruit and marshmallow parfait with candied limes - by Stephen ShoreTo make the marshmallow, dissolve the sugar and glucose in the water and boil to 118ºC (soft ball). Pour on to the lightly whipped egg white very slowly, whisking all the time. Roasted loin of venison with Savoy cabbage and venison jus - by David DempseyTo make the venison jus, cut the vegetables into small cubes. Heat a heavy-bottomed pan, add 2tbs olive oil, then add vegetables, dried herbs and garlic and caramelise. Teriyaki salmon steaks - by Andrew Brown
Roast saddle of farmed rabbit with Bramley apple and parsnip purées - by Martin Wishart
Halibut with a Welsh rarebit crust - by Andrew Brown
Fillet of sea bass roasted with tomato fondue, shallot cream and red wine jus - by Martin Wishart
Armagnac parfait with a poached pear and praline biscuit - by Martin Wishart
Carrots, turnips, green cabbage, broad beans in light couscous with argan oil by - Alain PassardSteam the couscous according to instructions on packet. Fork in 50g butter, olive oil, salt. Baby beetroot in balsamic vinegar with a fondue of red onion by - Alain PassardStew the red onion in 30g of butter until softened. Boil the baby beetroot in salted water. Roll in half the salted butter and the balsamic vinegar. Spinach with a mousseline of orange-flavoured carrots - by Alain Passard
Fillet of English lamb with white and black pudding, lavender jus by - Donald Marshall
Loin of venison with purple potato purée and truffle sauce - by Kevin Thornton
White pudding - by Donald MarshallSoak the porridge oats in milk until they become tender. Chop the pork and veal in a food processor, pass through a coarse sieve and chill for one hour. Marinated sardines with capers and black olives - by Donald MarshallMarinate the sardine fillets in the olive oil, white wine vinegar, coriander, garlic, shallots, peppercorns and salt for one hour. Lightly cook under the grill for about one minute. Reserve the juices. Roast scallops with pea purée, caviar, gold leaf and squid ink sauce - by Kevin ThorntonClean the scallops. Heat half the oil. Sweat the shallot until soft and blend to a purée with the peas. Season, add the chives and keep hot. 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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