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 Assiette of duck with red cabbage, rösti potato, Puy lentil dressing - by Padrig JonesBrush a non-stick pan with oil. Sear duck breasts, skin side down. Season. Cook in hot oven for eight to 10 minutes. Rest for 10 minutes. Prune and Armagnac soufflé - by Padrig JonesTo make the base, blend prunes in a processor. Pass through a fine sieve into a saucepan. Bringto boil and simmer. Roasted foie gras and quince terrineusing - by Charlie PalmerPoach the peeled quinces in water, sugar and lemon juice until tender. Chill overnight. Glazed sweetbreads, leeks, lotus root and pomegranate with Indian pickling spices - by Floyd CardozFor the salad, put the leek and pomegranate into one small bowl and the papaya into another. Fry the ghee and mustard seeds until fragrant, cool and pour over the papaya. Veal medallions and packages with wild mushrooms and date and parsnip purée - by Charlie PalmerHeat the oil in a large pan and fry the veal. Take out of the pan and replace with the vegetables and garlic. Deglaze with stock, return the meat to the pan and simmer until tender (about one hour). Toasted pistachio and white chocolate timbale - by Charlie PalmerCream together egg yolks and sugar. Bring milk and pistachio paste to simmering point. Combine with yolks and sugar. Heat until the custard coats the back of a spoon. Sweet spiced braised oxtail, gingered risotto and cabbage - by Floyd CardozCombine all the spice mix ingredients to make a paste. Wiltshire pork with chou farci - by David Everitt-MatthiasFor the jus, fry the shallots and garlic in clarified butter until golden brown, deglaze with vinegar, and reduce until evaporated. Michael Collis's cod in beer batter - by Michael CollisMix together the flour, mixed herbs, salt, pepper and saffron. Add vinegar, soda water and beer and whisk to a smooth batter. Flour cod fillets, coat in batter and deep-fry. Roasted squab stuffed with foie gras - by Daniel BouludBone out the breasts, keeping them attached by the skin and reserve. Bone out the legs, discarding the skin but keeping bone and meat apart. Tortellini of eel, watercress cream, bitter leaves - by David Everitt-MatthiasTo make the tortellini, boil the cream and add to the breadcrumbs. Cool. Finely chop the eel and spinach and add to the bread mix. Raspberry Napoleon with lemon mousseline - by Daniel BouludWhisk eggs, juice, sugar and zest over a bain-marie till the mixture has a custard-like texture (about 15 minutes). Cool for about five minutes then stir in the cubed butter (like for lemon curd). Iced caramel parfait, burnt orange syrup - by David Everitt-MatthiasTo make the parfait, boil the water and 120g of caster sugar to a dark caramel. Fresh and smoked salmon latkes - by Daniel BouludBlanch the onions in boiling salted water for one minute and refresh. Blend to a purée. Combine with cream and season. Reserve. Boil the quail eggs for two minutes, refresh and peel. Pyramid of honeycomb parfait with a passion fruit dressing - by Nick MarkeyBoil the sugar and liquid glucose with a dash of water until the soft ball stage. In a separate bowl, whisk the egg whites until stiff. Add the boiled sugar slowly to the stiff egg whites. Venison and boar pie with chicory and orange - by Mike WomersleyAdd vinegar to bones, vegetables and herbs. Reduce by two-thirds. Add the wine and reduce by half. Ravioli of langoustine with a truffle sauce - by Mike MarkeyTo make the pasta, sieve the flour into a food processor and add the salt, olive oil, eggs and egg yolks, and blend. Knead for five minutes and then leave to rest for an hour. Egg, bacon and cèpe salad - by Mike Womersley
Pumpkin tortellini, crushed amaretti, mostardadi Cremona - by Bruno LoubetMix all the ingredients for the pasta dough together. Knead well. Wrap in clingfilm. Place in fridge for one hour. Stravaganza - by Gualtiero Marchesi
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