Recipes

In 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.

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White lamb stew - by Andrew Turner

Blanch the leg bones, refresh and make a good-quality white lamb stock with the mirepoix, bouquet garni, chicken stock and thyme. Slowly cook the leg meat in the stock until tender.
Posted: 11 September 2006 | 08:34

Confit shoulder by - Andrew Turner

Salt the shoulders of lamb for 24 hours with the orange rind, pepper, mint and parsley stalks. Confit slowly with goose fat for six hours.
Posted: 11 September 2006 | 08:34

Cutlets of lamb - by Andrew Turner

Season and seal each cutlet on one side.
Posted: 11 September 2006 | 08:34

Stuffed saddle by - Andrew Turner

Marinate the saddle for two days in olive oil, garlic and white mirepoix. Break the sweetbreads into small pieces, dust with flour, season and fry in hot goose fat until crispy.
Posted: 11 September 2006 | 08:34

Slow-cooked mutton with greens and its own gravy - by Richard Guest

RecipeSlice meat into 225g portions. Remove clingfilm, then cover with lamb stock obtained from under the cooking fat after it has cooled. Reheat at 150ºC for 15 minutes.
Posted: 11 September 2006 | 08:34

Salad of lobster, cucumber and fennel with gooseberry dressing - by Richard Guest

This lobster recipe comes from Michelin-starred Richard Guest of The Castle Hotel, Taunton.
Posted: 11 September 2006 | 08:34

Rhubarb vacherin - by Richard Guest

RecipeBring to the boil the sugar, water, lemon and vanilla for the rhubarb batons. Add the rhubarb and poach until tender making sure the liquid does not boil.
Posted: 11 September 2006 | 08:34

Seared lamb (or pork) in swarthy pasilla-honey sauce by - Rick Bayless

To make the pastilla seasoning paste, roast the unpeeled garlic for about 15 minutes on an ungreased griddle or heavy skillet over medium heat.
Posted: 11 September 2006 | 08:34

Christmas Eve salad of jícama, beets, orange and peanuts by - Rick Bayless

Zest the rind from one of the oranges; finely chop. Mix together the chopped orange zest, lime juice, orange juice, salt, sugar and olive oil in a large bowl. Pour over the beets and let stand for one hour.
Posted: 11 September 2006 | 08:34

Tiny tostadas of smoky chicken tinga with avocado and aged cheese by - Rick Bayless

Purée the salsa, tomatoes with their juice and the vinegar in a blender or food processor. In a large skillet, cook the onion in the oil over medium heat for about five minutes until crisp-tender and just beginning to brown.
Posted: 11 September 2006 | 08:34

Lamb casserole with honey and elderflower

Heat the oil in a casserole dish and fry the lamb on all sides until lightly browned. Add the vegetables and continue cooking until they are lightly browned.
Posted: 11 September 2006 | 08:34

New season English asparagus with blood orange hollandaise (sauce maltaise) - by Mark Prescott

RecipeRemove the zest from the oranges and cut into fine julienne. Blanch in boiling water. Refresh, then cook with a little sugar and water until candied.
Posted: 11 September 2006 | 08:34

Honey and rosemary glazed gammon joints with crackling and sage-and-apple sauce by - Mark Prescott

RecipeSeason the gammon joints and sear until evenly brown. Remove from the pan and add the mirepoix. When it starts to colour, return the joints to the pan and add honey and rosemary sprigs.
Posted: 11 September 2006 | 08:34

Turbot with crisp potato scales, baby artichoke and fennel barigoule by - Luke Tipping

RecipeSlice potatoes using a mandolin and cut with an apple corer into small discs. Season fish and dust with fécule then arrange potatoes on top to resemble scales. Brush with clarified butter, place in fridge to set.
Posted: 11 September 2006 | 08:34

Roast quail salad, endives, hazelnut dressing by - Luke Tipping

RecipeSeason quail and roast for six minutes in a very hot oven. Place the split endives in a pan with 20g of melted butter and brown.
Posted: 11 September 2006 | 08:34

Pineapple Creole - by Luke Tipping

RecipeSlice eight thin pieces of pineapple and dry them on a hot plate (or similar) overnight. Dice the remaining pineapple into 1cm squares.
Posted: 11 September 2006 | 08:34

Natal prawns with beaten rice on smoked snoek cake with chilli jam - by Garth Stroebel

RecipeFry cakes in clarified butter. Dip prawns first in flour, then in batter and then in beaten rice. Fry until golden. Sauté pak choi in a heated pan. Season with salt and pepper and ½tsp honey.
Posted: 11 September 2006 | 08:34

Smoked crocodile with spinach, red onion marmalade and samosa wafer - by Garth Stroebel

RecipeMix the ingredients for the samosas into a dough. Allow to rest for one hour. Roll through pasta machine until thin. Cut into triangle wedges and fry until crisp. Season with cumin and salt.
Posted: 11 September 2006 | 08:34

Cape brandy pudding served with strawberries and almond ice-cream - by Garth Stroebel

RecipeCombine crème anglaise, amaretto and cream and freeze in ice-cream machine. Fold in almonds and continue to freeze. Turn puddings out of moulds and on to serving plates. Pour over brandy syrup and serve with almond ice-cream, strawberries and coulis.
Posted: 11 September 2006 | 08:34

Pan-roasted fillet of line fish, charred baby fennel, tomato fondant and fresh pea sauce - by George Jardine

RecipeTo make the tomato fondant, fry the onion in olive oil until transparent. Add tomatoes and cook slowly until all the moisture is well reduced. Pass through a fine sieve and reserve.
Posted: 11 September 2006 | 08:34

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20th July 2008