Recipes
In this section you will find all recipe articles, giving you an easy route to all the latest recipes on Caterersearch.
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Claire Clark, former pastry supremo at the French Laundry in Napa Valley talks TV, MBE and pâtisseries to Joanna Wood Claire Clark, former pastry...
Posted: 05 December 2011 | 15:58
Seasonal Recipe of the Week SWEET AND SOUR PORK CHEEKS WITH NOODLES Ingredients (Serves 4) 2-3tbs olive oil Sea salt and freshly...
Posted: 01 December 2011 | 11:35
Score the skin of the duck breasts in a criss-cross pattern with a very sharp knife, and dust both sides with the five-spice powder and salt. Heat a frying pan over a medium heat and, when very hot, place the duck breasts in the pan skin-side down.
Posted: 29 November 2011 | 17:12
Whisk the wheat starch, sugar and juice together. Mix the glutinous rice flour with about 300ml of hot water to form a dough and combine with the above mixture. Melt the lard and beat into the warm mixture to form a workable pastry.
Posted: 25 November 2011 | 12:59
Later this month Alyn Williams opens his restaurant, Alyn Williams at the Westbury, in London, where he's hoping that his vegetarian tasting menu will cause something of a stir. Fiona Sims finds out why and discovers that more and more chefs are finally seeing the financial benefits - and customer demand - for serving gourmet vegetables...
Posted: 25 November 2011 | 11:44
Skin and debone the rabbit. Divide it into six portions so each contains some leg, some shoulder and some loin. Cut the kidney and liver into strips. Place three slices of speck onto a sheet of cling film, overlapping the pieces slightly...
Posted: 18 November 2011 | 17:46
For the pork belly, heat a large frying pan with a little oil. Season the belly with salt, place it skin side down in the pan and colour. Turn over, allow to colour a little on the other side, then add the stock.
Posted: 18 November 2011 | 14:44
Freddie Forster, who won the National Chef of the Year title at the fourth attempt last month, had so fallen out of love with cooking that 18 months ago he was working as a meeter and greeter for Abercrombie & Fitch. Tom Vaughan reports on how he got his second wind
Posted: 16 November 2011 | 12:15
To make the vegetable ceviche, slice the mange-tout and spring onions thinly lengthways, combine with the rest of the ingredients and season. To prepare the leek purée, chop the leeks and sweat in butter. When soft, add the water and evaporate on a low heat. Season and purée in blender.
Posted: 16 November 2011 | 12:05
The clocks have gone back and we're well and truly into autumn now, with the warm sunshine of the Indian summer behind us. But it's not all bad news - with a snap of cold and frost the aroma and flavour of root vegetables such as turnips, parsnips, celeriac and swede will improve.
Posted: 16 November 2011 | 11:53
For the pear parfait sponge base, preheat the oven to 180°C. Whisk the eggs and sugar until they reach the thick ribbon stage, then fold in the sifted flour. Using a pallet knife, spread the sponge about 2mm thick onto a Silpat and bake for 5-6 minutes in the preheated oven. Leave to cool.
Posted: 16 November 2011 | 11:35
For the rabbit en croute, joint the rabbit by removing the front and back legs, setting the loins aside. Place the legs in a vacuum pouch with the garlic, thyme, coriander seeds and peppercorns, vacuum and cook in a preheated water bath at 84°C for 9 hours. Once cooked, chill over ice.
Posted: 16 November 2011 | 11:32
For the spiced autumn fruit. Toss the fruit in with the rest of the ingredients, put on a tray, cover with tin foil and bake in the oven at 160°C for 20 minutes until the liquid starts to caramelise. Take out of the oven and allow to cool.
Posted: 10 November 2011 | 14:23
Preheat the oven to 190°C (Gas 5). Place the squash, onion, carrots and turnips in a roasting tin with the sausages, and drizzle over the olive oil. Sprinkle with the rosemary and season with salt and pepper to taste. Place in the preheated oven and bake for 15-20 minutes, turning occasionally until golden and cooked through.
Posted: 04 November 2011 | 16:24
To make the apple vinaigrette, pour the apple juice into a large saucepan and bring to the boil. Cook until the juice has reduced to 50ml. Pour it into a bowl, leave to cool and mix with the olive oil and vinegar and a pinch of the sea salt.
Posted: 13 October 2011 | 16:42
As September comes to a close and we get one last burst of summer sun, Madalene Bonvini-Hamel, owner of the British Larder pub and restaurant in Bromeswell, Suffolk, looks ahead at October's fabulous larder
Posted: 07 October 2011 | 16:20
To make the honey madeleine, turn the butter to beurre noisette, stir in the honey and lemon juice, and cool completely. Sift the icing sugar, almonds and flour into a medium mixing bowl. Whip the egg whites with a pinch of salt until they form soft peaks.
Posted: 07 October 2011 | 15:50
To prepare the parfait, preheat the oven to 150°C. Fry the shallots in 50g butter with seasoning until transparent. Add the garlic, thyme, brandy and crushed coriander seeds, melt the remainder of the butter and add to the shallots. Leave to cool slightly.
Posted: 07 October 2011 | 15:21
The day before, prepare the filling. Bring the water and sugar to the boil. Add the blackcurrants to the boiling syrup. Bring it back to the boil, then drain and place the fruit on a cloth to dry until next day. Still the day before, prepare the coloured sugar to decorate the macarons.
Posted: 03 October 2011 | 11:20
In the first of a series of extracts from his new book, "Short & Sweet", award-winning baker Dan Lepard looks at essential recipes that make pub food great
Posted: 28 September 2011 | 17:11
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