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 ...20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | 32 | 33 | 34 | 35 | 36 | 37 | 38 | 39 | 40 | 41... Previous | Next Palm sugar and caramelised black rice pudding dulche de lecheAdd the rice to salted water bring to the boil and simmer until the rice splits open about 30 minutes. Put the caster sugar in a pan moisten with water and boil to make an amber caramel. Loin of lamb with Sichuan pepper buttermilk chillies steamed eggplant lamb kidneys and garlic sauceCut the lamb into four pieces (one per portion) brush with oil season and roast about 10 minutes. Rest 10 minutes and carve. Poach the lamb kidneys in a little stock. Drain and keep hot. Brioche and herb crusted thick-cut fillet of cod on creamy mash with aïoli tapenade and extra virgin olive oilTo prepare the crust mix all the ingredients except the olive oil in a food processor until they reach breadcrumb consistency then add the olive oil to partially bind. Salt cod with pepperonataand lemonsSkin the salt cod and slice it to about 1in thick. Cut the potatoes into similar slices. Roughly cut the onions garlic and peppers. Pumpkin and red onions with Pecorino RomanoIn a roasting tray heat the olive oil. When very hot carefully add the red onions and let them colour slightly. Add the balsamic and a good pinch of salt. Bife-anaSlice the onions and toss them with parsley chilli pepper and garlic. In a bowl layer slices of rump steak with plenty of onion and parsley mix. Fillet of lamb ravioli and ratatouille roasted aubergine and goats' cheese millefeuilleTo make the ratatouille: heat 60ml olive oil in a pan. Sweat shallots and crushed garlic.Add red and yellow peppers courgette one pale aubergine (diced). Pan-fried red mullet and langoustines with melonand balsamic vinegarSauté red mullet and langoustine tails in olive oil until cooked and caramelised. Poached turbot with baby leeks and scallop ravioliPrepare the ravioli dough by mixing the flour olive oil egg and seasoning in a food processor. Cover and leave to rest. Rump of saltmarsh lamb, Provençale couscous and rosemary-scented jusBoil water and add to couscous. Season with salt and pepper, mix with one tablespoon olive oil, stirring occasionally until cold. Lime mousse with chocolate biscuitMake the chocolate base by whisking egg yolks and sugar to the ribbon stage. Fold in flour and cocoa. Pan-fried foie gras with savoury Welsh cake, caramelised endives and sauce aigre douxTo make the Welsh cake, mix together flour, butter, salt and five spice to a crumb. Add the egg, lightly beaten, and bring mix to a ball. Conchiglie with Italian sausage and Brussels tops, garlic, chilli, olive oil and ParmesanCook the pasta in a large saucepan of salted water. In another pan, put the olive oil and, just as it starts to smoke, add the sausage. Caldeirada [Portuguese fish stew]Heat oil in saucepan until hot. Add onions, celery, green peppers, garlic and chilli. Gently fry until starting to soften. Pot-roasted pheasantHeat oil in casserole until just starting to smoke. Sprinkle the pheasants lightly with salt and pepper and brown on both sides. Remove and keep warm. Moroccan lamb stew, couscous salad with spring onions, mint and lemonHeat oil in casserole until just smoking. Season lamb pieces with salt and pepper and brown off in oil. Remove and keep warm. Snapper en papilloteCut out a 30cm cartouche of silicon paper. Season the snapper. Wilt the sorrel in butter. On one half of the paper, well away from the edges, put the garlic cloves, potato and sorrel, and on top of them the snapper fillets. Shiraz jellySoak the gelatine in water and squeeze out excess moisture. Put the sugar and wine in a pan and heat until the sugar starts to dissolve. Salad of smoked eel, kipfler potatoes and kaiserfleisch baconMake a vinaigrette with mustard, seasonings, wine vinegar and oil. Toss the potatoes, eel and lardons in half the vinaigrette. Chocolate and Famous Grouse whisky mousseMelt 350g dark chocolate and warm alcohol. Pages ...20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | 32 | 33 | 34 | 35 | 36 | 37 | 38 | 39 | 40 | 41... Previous | Next |
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