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.

Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21... Previous | Next

Banana pavlova

For the pavlova, whisk the egg whites, sugar and vinegar until stiff.
Posted: 11 September 2006 | 08:34

Rice kheer

Wash and soak rice in cold water. Boil the milk in a thick-bottomed pan. When milk comes to the boil, add rice and stir.
Posted: 11 September 2006 | 08:34

Black rice pudding

Soak the black rice for 12 hours. Rinse and put in a pan with water, sugar and vanilla pod. Bring to the boil and simmer uncovered for one hour or until the rice is soft and the water has been absorbed.
Posted: 11 September 2006 | 08:34

Baked lamb hotpot topped with clapshot and black pudding - by Tony Budde

RecipeBrown the lamb in the oil and butter, then mix in the sugar and season well. Remove the lamb and deglaze the pan with the lamb stock and rosemary.
Posted: 11 September 2006 | 08:34

Roast loin of pork with an oatmeal and apple filling accompanied with pan-fried Kailkenny cakes - by Tony Budde

RecipeTo prepare the filling, mix together the breadcrumbs, oatmeal, onion, cheese, egg and apple and season.
Posted: 11 September 2006 | 08:34

Baked Tay salmon with a haggis and dill crust on a langoustine risotto with a light cream and ginger reduction - by Tony Budde

RecipeFor the crust, mix the haggis, pickled dill, a little olive oil, hint of ginger, Parmesan and butter in a food processor for a few seconds.
Posted: 11 September 2006 | 08:34

Almond pastry galette of spinach, sheep's cheese and aubergine relish with coriander-braised cauliflower green beans and harissa-sweet pepper oil

To make the harissa-sweet pepper oil, char the pepper skins under a hot grill for about 15 minutes. Put in a plastic bag and leave for 10 minutes. Peel off the skins and remove seeds and core.
Posted: 11 September 2006 | 08:34

Roast best end of lamb with summer vegetables and a tomato, mint and rosemary dressing - by John Rudden

RecipeTo make the dressing, sweat the shallot in olive oil. Add the concassé and season. Sweat for a further 2-3 minutes, then add the fondue and heat. Remove and chill.
Posted: 11 September 2006 | 08:34

Seared scallops with a smoked salmon samphire salad - by John Rudden

RecipeSauté the samphire with shallots and butter. Season with pepper and keep warm.
Posted: 11 September 2006 | 08:34

Sauté of Penclawdd cockles and scallops with marsh samphire and laverbread pasta - by Adrian Coulthard

RecipePut flour in a food processor with laverbread. Mix for 30 seconds. Mix eggs with oil and water and slowly add to flour mix until it forms a stiff dough. Rest pasta in fridge.
Posted: 11 September 2006 | 08:34

Laverbread roulade on a gazpacho coulis - by Adrian Coulthard

RecipeCombine the flour, egg yolk and laverbread, mixing until smooth. Season with black pepper and a little salt. Whisk egg whites and fold mixtures together. Divide mixture between two greased Swiss roll tins.
Posted: 11 September 2006 | 08:34

Seared fillet of sea bass, marsh samphire with samphire sauce and butter sauce - by Adrian Coulthard

RecipeScale and pin-bone the sea bass. Cut to make three equal pieces per person and season.
Posted: 11 September 2006 | 08:34

Duck and black pudding rösti - by Charles Halle

RecipePeel and roast the 100g of shallots. Grate, mix and season the potatoes, celeriac and leek, and cook off in half the olive oil and half the clarified butter.
Posted: 11 September 2006 | 08:34

Lemon cream sablé, fresh raspberries - by Charles Halle

RecipeCream together the softened butter, icing sugar and egg yolks. Work into the flour, salt and vanilla essence, taking care not to overwork, to form a smooth dough.
Posted: 11 September 2006 | 08:34

Roast cannon of monkfish, Spanish cassoulet, saffron and hongroise sauces - by Charles Halle

RecipeTo make the cassoulet, sweat onion in fat, stir in tomato purée and fry off. Add chopped tomatoes, stock and beans. Boil and skim. Add garlic, paprika, herbs and sausages. Bake, covered, for 2hrs 20mins at 160ºC, gas mark 3.
Posted: 11 September 2006 | 08:34

Chocolate marquise with griottines flambées - by Simon Radley

RecipeBoil the water and sugar to soft ball (119ºC) and whisk into the egg yolks. Keep beating, monté with the butter and cocoa, pour in the chocolate and fold in the whipped cream.
Posted: 11 September 2006 | 08:34

Duck miniatures - by Simon Radley

RecipeMince and combine the duck salami ingredients except for the diced fat, chorizo and pistachios, which are folded into the mixture. Stuff into the neck.
Posted: 11 September 2006 | 08:34

Sea bass with essence of sweetpepper, polenta and goats' cheese gnocchi - by Simon Radley

RecipeDouble-line gnocchi moulds with butter and coat in rough polenta. Make a roux with flour and butter, then add the milk and 100g of the goats' cheese and the Gruyère. Add the mash, egg yolks and season.
Posted: 11 September 2006 | 08:34

Calamari with mint and coriander - by Claude Bosi

RecipePeel courgettes quite thickly (about 5mm). Pan-fry the peelings in the olive oil and add the chicken stock. Fast boil for five minutes and take off heat. Pass through a blender with the mint.
Posted: 11 September 2006 | 08:34

Roast peaches with hawthorn ice-cream - by Claude Bosi

RecipeMoisten sugar with water, heat to a caramel. Off the heat, add schnapps.
Posted: 11 September 2006 | 08:34

Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21... Previous | Next

Latest News

Most Viewed Articles

Latest Blog Posts

Subscribe
 
9th July 2008