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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Pot-roasted guinea fowl with braised cabbage and cèpe bouillon - by George Jardine

RecipeRemove the breasts and legs from the guinea fowl. Reserve. Debone the legs. Roast all the bones and make a stock. Lay the legs out flat. Place the pancetta and the herbs on the inside, then roll up into a sausage shape. Wrap the smoked fat around this, then wrap the net fat around.
Posted: 11 September 2006 | 08:34

A study of passion fruit - by George Jardine

RecipeTo make the crème brûlée, boil cream in a saucepan. Whisk egg yolks and sugar to a sabayon. When cream boils, add to the egg mix and allow to cool.
Posted: 11 September 2006 | 08:34

Home-smoked breast of Norfolk duck with pimento and onion compote, crispy potatoes and sherry vinaigrette - by Henry Brosi

RecipePlace the duck breasts in an oven-top smoker. Cold-smoke the duck over oak wood chips, garlic and marjoram for about 45 minutes. After smoking, seal the duck on both sides.
Posted: 11 September 2006 | 08:34

Honeycomb and banana parfait with toffee sauce - by Henry Brosi

RecipeTo make the honeycomb, cook the sugar and golden syrup to a caramel mixture. Add the bicarbonate of soda, cool and break into small pieces.
Posted: 11 September 2006 | 08:34

Seared lamb chops with lamb navarin, flageolets and braised celery - by Paul Kahan

RecipeBrown the lamb cubes in batches in a little of the oil, then put in a sieve over a bowl to catch the juices. Heat the sunflower oil in a heavy-bottomed pan until just smoking
Posted: 11 September 2006 | 08:34

Apple and Calvados parfait with almond tuiles, caramelised apple compote - by Patrick Thompson

RecipeFor the parfait, whisk the yolks until they whiten. Heat sugar and glucose to 121ºC. Pour on to whisking eggs slowly and whisk until cold.
Posted: 11 September 2006 | 08:34

Ravioli of chicken and foie gras mousseline on choucroute, with beurre blanc and jus de vin - by Patrick Thompson

RecipeFor the ravioli, purée the chicken breast and pass, then add egg and cream, season and chill well. Fold in diced foie gras and truffle oil.
Posted: 11 September 2006 | 08:34

Oxtail ravioli with ginger duck broth by John Torode

RecipeBring a large pan of salted water to the boil, add a dashof olive oil, put in half theravioli and cook for fourminutes (they will be done two minutes after they float to the surface).
Posted: 11 September 2006 | 08:34

Sea bass with ginger and spring onion - by John Torode

RecipePut a suitable plate inside a steamer, preferably bamboo, and line with banana leaves if you have them. Lay the fish on top and sprinkle over the ginger and half the spring onions.
Posted: 11 September 2006 | 08:34

Wild mushroom and goats' cheese cannelloni - by John Torode

The day before service, heat the oil in a pan and fry the mushroom varieties one at a time until browned. Season. Add the chopped parsley and set aside.
Posted: 11 September 2006 | 08:34

Chicken breast with herb quinoa - by Allegra Mcevedy

RecipeBoil the quinoa for five minutes. Strain, allow to cool and squeeze out the excess water. Add the spring onions, herbs, lime juice, olive oil and pine nuts. Season.
Posted: 11 September 2006 | 08:34

Seared tuna with ginger and wasabi - by Allegra McEvedy

RecipeLay the tuna on the sheet of nori and roll it. Trim off any excess and brush with sesame oil. In a hot pan with no oil, seal the tuna for five seconds on all sides but not the ends. Allow to cool, then slice thinly.
Posted: 11 September 2006 | 08:34

White fish stock

RecipeSweat off the onion, leek and celery in butter. Add the wines and reduce by half.
Posted: 11 September 2006 | 08:34

Sesame coated fillet of brill with caramelised mango, new potato galette and tarragon sauce - by Tessa Bramley

RecipeSkin the fillets and cut in half. Mix together the flour, sesame seeds and seasoning on a plate and lightly flour one side of each piece. Dip the floured side in beaten egg and then in the flour and sesame mixture again.
Posted: 11 September 2006 | 08:34

Roast quail marinated in tamarind and ginger with honey-glazed vegetables, crispy shallots and pomegranate dressing - by Tessa Bramley

RecipeCombine marinade ingredients and marinate crowns of quail for about 12 hours.
Posted: 11 September 2006 | 08:34

Rhubarb and strawberry jam -by John Wood

RecipeTrim the ends of the rhubarb stalks. Cut into 25mm lengths. Layer the strawberries, rhubarb and preserving sugar in a mixing bowl and refrigerate overnight.
Posted: 11 September 2006 | 08:34

Cinnamon and cardamon peaches - by John Wood

RecipeBlanch peaches for 30 seconds in boiling water. Refresh in a bowl of iced water. Peel, but don't stone.
Posted: 11 September 2006 | 08:34

Seared scallops with crispy leeks and curry butter

To make the curry butter, put the shallot and garlic in a pan with the wine and curry powder and reduce until almost dry. Put the butter in a food processor, add the curry reduction and lemon juice and mix well. Season.
Posted: 11 September 2006 | 08:34

Lemon-braised veal shin with roast courgettes

Season both sides of the veal shin liberally with salt and pepper. Heat the oil and butter in a frying pan, add the veal and cook on one side until brown, then turn over and brown on the other side.
Posted: 11 September 2006 | 08:34

Rhubarb crumble tart

To make the frangipane, cream together the butter and sugar. Beat in the flour and almonds, then the eggs. Prepare the crumble by rubbing together the flour, sugars, zest and butter, then mix in the hazelnuts.
Posted: 11 September 2006 | 08:34

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