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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Cook the beetroot in 100ml of olive oil until tender then add the shallots, vinegar and seasoning and remove from the heat. When cool, add the tarragon.
Posted: 07 February 2008 | 00:00
Preheat oven to 170°C. Grease and flour 25cm bundt tin. Cream butter and sugar until pale and fluffy. Add beaten eggs, one at a time, beating well between each addition.
Posted: 06 February 2008 | 15:43
Melt butter in a non-stick frying pan. Add rice and stir over a medium heat until coated in butter. Add a third of the apple juice, all of the grated apple and stir well.
Posted: 06 February 2008 | 15:38
Strain all fruit juice through very fine sieve, keeping juices separate. Soak gelatine in a large bowl of cold water for about five minutes until very soft, making sure they do not clump together.
Posted: 06 February 2008 | 15:34
Claire Clark had to adjust to a new culture and new ingredients when she left London to become head pastry chef at California's celebrated French Laundry. Two years on she has no regrets about the move, as Joanna Wood discovered
Posted: 31 January 2008 | 00:00
Sea kale is available predominantly in January and February in its forced variety, and should be treated similarly to asparagus.
Posted: 22 January 2008 | 00:00
This is one of those great seasonings that you can use on pieces of chicken, fish or in this case chips. Kids love it especially with a bowl of mayonnaise mixed with ketchup, gherkins and herbs to make a thousand island dressing.
Posted: 10 January 2008 | 16:11
These are rather like oven baked chunky chips with an Italian accent. I’ve cut them in chunky chips here but what shape you cut them into is up to you.
Posted: 10 January 2008 | 16:05
Beef dripping or lard (pork) is the ultimate chip cooking fat because it gives a crisper, tastier result. It tends to burn quicker than vegetable oil which is why we don't tend to use it in the restaurants and of course it’s not that veggie friendly so use vegetable or corn oil for a vegetarian version.
Posted: 10 January 2008 | 16:01
To make the terrine, cut the veg into large pieces and put into a pan with the ham hock. Cover with water and simmer for 2-3 hours. When the ham is cooked, flake the meat and press into a mould with the diced vegetables.
Posted: 03 January 2008 | 00:00
By Alan McGilveray, development chef for Fairfax Meadow Catering Butchers
Posted: 20 December 2007 | 16:43
By Phil Bowen, development chef for Underwood Meat Co
Posted: 20 December 2007 | 16:40
By Patrick Roubequet, development chef for the British Pig Executive (BPEX)
Posted: 20 December 2007 | 16:37
By Patrick Roubequet, development chef for the British Pig Executive (BPEX)
Posted: 20 December 2007 | 00:00
Here is a selection of recipes from Caterersearch especially for the festive season.
Posted: 17 December 2007 | 17:15
Peel Maris Piper potato, place in pan covered with salted water and bring to the boil. Cook until soft. Remove from water. Drain thoroughly. Place through a fine sieve. Season.
Posted: 22 November 2007 | 16:59
For the fondant, mix the Tropilia chocolate into the butter, then melt together. Add the sugar, whole eggs and egg yolks slowly, then fold in the flour. Pipe the mix into 20 greased rings and leave to rest for one hour in the fridge. Cook for 10-12 minutes at 180ºC and serve straight away.
Posted: 22 November 2007 | 16:57
Staging a banquet for the some of the top names in the hotel industry presented a challenge for the London Hilton on Park Lane when it hosted the inaugural Hotel Cateys awards dinner last week. Janet Harmer reports on the meticulous preparation that went into the prestigious event
Posted: 22 November 2007 | 00:00
Bring the water to a boil in a saucepan and add a teaspoonful of salt, turn the heat down and pour in the polenta flour. Whisk until completely smooth. Let the polenta cook gently on a low heat for about 45 minutes, stirring occasionally.
Posted: 12 November 2007 | 17:00
Created in 1967 by Paul Haeberlin when the restaurant earned its third Michelin star.
Posted: 01 November 2007 | 00:00
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