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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France's maverick genius, Pierre Gagnaire, is famous for publishing beautifully photographed books - works of art, in fact - that encompass his food philosophy and musings on ingredients, but lack recipes.
Posted: 03 April 2008 | 00:00
Dissolve the Nescafé Alta Rica in the boiling water and add the Baileys.
Posted: 01 April 2008 | 16:00
Former Devonshire Arms head chef Michael Wignall has taken the reins at Pennyhill Park's Latymer restaurant, where he aims to win more recognition for the hotel's food. Kerstin Kühn reports
Posted: 20 March 2008 | 00:05
After opening restaurants for some of London's leading chef-patrons, Frenchman Ollie Couillaud steps into the spotlight himself with Bord'eaux, a 160-seat brasserie in the Grosvenor House hotel. Joanna Wood gets the cook's tour
Posted: 20 March 2008 | 00:00
After introducing London to the bizarre wonders of the king crab, Pascal Proyart is turning his attention to skrei, the Norwegian seasonal cod. Tom Vaughan joined him on a boat in Norway's Lofoten Islands
Posted: 20 March 2008 | 00:00
Terrines are one of the key dishes in a chef's repertoire, so it's a clever idea to write a book devoted entirely to the art of making them.
Posted: 20 March 2008 | 00:00
Blend everything in a food processor except for thyme and duck. Pour the herb and spice mixture in to a bowl and coat all the duck breasts
Posted: 20 March 2008 | 00:00
Dissolve Nescafé Alta Rica in hot water. Pour into a cocktail shaker with the liqueur ...
Posted: 18 March 2008 | 15:37
Blend the Nescafé Alta Rica and hot water. Pour into a blender together with the remaining ingredients and mix until smooth and frothy...
Posted: 18 March 2008 | 15:34
Dissolve the Nescafé Alta Rica in the hot water, pour into a blender together with the other ingredients and mix until smooth and luscious.
Posted: 18 March 2008 | 15:06
It's been just over two months since Hugh Fearnley-Whittingstall launched his Chicken Out! campaign to switch more people to free‑range. Predictably, it is still the cost of free‑range birds that deters a lot of businesses.
Posted: 13 March 2008 | 00:02
It took food writer Christine McFadden four years to research and write this book, but the result is a fascinating look at one of the kitchen's keystone spices.
Posted: 13 March 2008 | 00:00
To make the pudding, bring the double cream, sugar, vanilla and orange peel to the boil. Remove from heat, then add lemon juice and softened gelatine. Strain into a clean jug.
Posted: 05 March 2008 | 16:55
A regional speciality enjoying a revival in the restaurants and pubs of Bath and Bristol, this recipe for Bath chaps has been developed by chef Toby Gritten to make best use of the locally reared pork. Michael Raffael reports
Posted: 28 February 2008 | 00:00
Two dormant but outstanding features of the UK's
recent culinary history have begun a new era
together. After a period in consultancy, Ludlow
pioneer Shaun Hill is cooking again in a recently
reopened and much-loved destination restaurant, the
Walnut Tree in South Wales. Janet Harmer reports
Posted: 28 February 2008 | 00:00
Mix the salt, curry powder, eggs, corn flour and water together and coat the pork choplets. Heat the oil in a pan until smoking and add the pork piece by piece and fry for four minutes until golden brown.
Posted: 13 February 2008 | 17:06
It's no big secret that our fish stocks need preserving, and to showcase the variety available in our waters Tom Vaughan asked each of three chefs committed to using sustainable fish to suggest three recipes
Posted: 07 February 2008 | 00:00
The walnut tarator is perhaps the most classic of Turkish tarators, but another favourite is a version made with pine nuts...
Posted: 07 February 2008 | 00:00
To make the sauce, place the orange juice and zest, bay, thyme and cinnamon in a small saucepan and bring to a simmer...
Posted: 07 February 2008 | 00:00
To make the sauce, heat 6tbs of the olive oil in a medium saucepan over a medium heat. Add the onions and a pinch of salt and cook for about 10-15 minutes, stirring often, until the onions are soft, sweet and just golden.
Posted: 07 February 2008 | 00:00
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