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

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

Pigeon with a pink praline crust - by Claude Bosi

RecipeFirst wrap the whole lemons in tinfoil and cook in a hot oven for three hours. Set pigeon to roast in oven. Do not season or add butter at this stage. Save jus.
Posted: 11 September 2006 | 08:34

Rump of venison with a pigeon roulade and a vegetable pavé - by Willie Little

RecipeBlend the pigeon and season. Add egg white and blend again. Add cream and blend to a mousseline. Pass through a fine sieve. Roll in clingfilm and poach lightly.
Posted: 11 September 2006 | 08:34

Whisky fudge cake - by Willie Little

Whisky fudge cakeWillie Little's mouthwatering recipe for whisky fudge cake.
Posted: 11 September 2006 | 08:34

Sauce grand veneur for hare

Put all the marinade ingredients in a container so that the pieces of hare are completely immersed. Refrigerate for 24 hours.
Posted: 11 September 2006 | 08:34

Galantine of hare royale

Mince the hare and pork belly. Season generously.
Posted: 11 September 2006 | 08:34

Grilled confit of duck with beetroot relish and radicchio

Warm the dry spices in a medium oven for five minutes, then grind. Lay the duck legs in a ceramic tray on a layer of sea salt, skin side down.
Posted: 11 September 2006 | 08:34

Seared scallops with mizuna, ginger and shallot dressing

Lightly sweat the ginger and shallots in some of the peanut oil over a low heat. Remove and place in a mixing bowl and add the lemon juice, soy sauce, walnut oil, about 50ml of peanut oil and the spring onions.
Posted: 11 September 2006 | 08:34

Ballotine of salmon - by Robert Reid

RecipeCure the salmon with the cayenne pepper and salt for 45 minutes, then rinse and pat dry. Put one side of salmon, skin side down, on a piece of clingfilm.
Posted: 11 September 2006 | 08:34

Roast pineapple with chilli caramel sauce - by Robert Reid

RecipeCaramelise the sugar and vanilla. Add the chilli and ginger and cook in the caramel for one minute. Add the bananas and cook for a minute. Add the rum and cook for a further minute.
Posted: 11 September 2006 | 08:34

Vegetarian tian - apple, avocado and truffle - by Robert Reid

RecipeMix together the apple, avocado and truffle and season with salt, pepper and vinaigrette.
Posted: 11 September 2006 | 08:34

Pigeon foie gras and cèpe sauce - by Robert Reid

RecipeCut the foie gras into 70g pieces and leave to soften for 15 minutes. Wrap each pigeon breast, with a piece of foie gras on top, in the clingfilm, moulding the foie gras to the same shape as the pigeon.
Posted: 11 September 2006 | 08:34

Chocolate fondant - by David Cavalier

RecipeMelt chocolate and butter together over a water bath. Whisk the eggs and sugar together to a thick sabayon. Fold the chocolate mix into the sabayon, then gently fold in the flour.
Posted: 11 September 2006 | 08:34

Roast scallops with wild mushroom ravioli - by David Cavalier

RecipeTo make the ravioli, sweat the shallots and garlic in oil. Increase the heat and sauté the mushrooms. Season with salt, milled pepper and thyme and leave to cool.
Posted: 11 September 2006 | 08:34

Best end of lamb tapenade - David Cavallier

RecipeMarinate the lamb in the yogurt for two days. Spread the tapenade over the caul fat and use to wrap the lamb.
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
 
19th July 2008