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
To make the bread sauce, finely chop half the onion and cook it gently in half the butter until soft. Stud the other half with the cloves, pushing them through the bay leaf to anchor it. Put the milk, nutmeg and studded onion in the saucepan with the cooked onion and bring to the boil.
Posted: 23 September 2011 | 12:32
Watch head chef Neil Armstrong make the Taste of Manchester signature dessert at Radisson Edwardian Manchester's restaurant Opus One.
Posted: 15 September 2011 | 15:09
Watch head chef Neil Armstrong make a Cheshire fillet of beef with slow cooked shin and pressing of truffled rosemary potatoes at Radisson Edwardian Manchester's restaurant Opus One
Posted: 15 September 2011 | 14:52
Christopher Basten, executive chef at London Marriott hotel County Hall, shows how to add value and appeal to five popular soup varieties
Posted: 15 September 2011 | 13:30
Each fillet of John Dory conveniently divides itself into three smaller fillets lengthways along the fillet. With a sharp knife, separate the fillets, cutting through the skin. Season the fillets with sea salt and freshly ground white pepper.
Posted: 14 September 2011 | 15:15
Preheat the oven to 100°C. Use a pencil to draw about 20 circles, each with an 8cm diameter on to sheets of baking paper. Sit the baking paper, pencil side down, on baking trays. Put the egg whites and sugar into the bowl of an electric mixer. Set the bowl over another larger bowl filled with hot water.
Posted: 07 September 2011 | 15:06
With summer drawing to a close, Madalene Bonvini-Hamel, owner of the British Larder pub and restaurant in Bromeswell, Suffolk, looks at some of the prime ingredients to be found during September
Posted: 01 September 2011 | 14:45
To prepare the venison, preheat a water bath to 82ºC. Season the meat and rub the oil over it, then lightly crush the juniper and coriander seeds with the garlic, and rub over the meat. Place the venison neck with the rest of the ingredients into a vacuum bag, seal on hard vacuum, and cook in the water bath for 12 hours.
Posted: 01 September 2011 | 13:28
Wash the damsons, cut them in half and place in a large saucepan. Cover the damsons with cold water, and bring them to the boil. Place a plate on top then weigh them down and simmer over a low heat for 30 minutes. Add the fresh rosemary for the last 10 minutes of cooking time.
Posted: 01 September 2011 | 13:27
Mark Dodson, chef-patron at the Mason's Arms at Knowstone, shows Michael Raffael one of the less grisly, but more profitable, ways to cook hare
Posted: 26 August 2011 | 11:02
Andrew Ditchfield, pastry chef at the House of Commons, provides ideas on how to add value and appeal to a selection of popular desserts
Posted: 24 August 2011 | 10:33
Arto der Haroutunian's love of vegetables originated from living in the Middle East. He was born in Aleppo, Syria, and went on to live in Beirut, Lebanon, before moving with his family to Manchester.
Posted: 19 August 2011 | 11:55
Somerset butter from Scotland, Welsh lamb from New Zealand and West Country fish fillets filleted in China: just some of the false "local food" claims misleading consumers who believed they were eating local produce highlighted in a Local Government Regulation investigation earlier this year.
Posted: 19 August 2011 | 11:44
For the tomato consommé, blend all of the ingredients together before hanging in a muslin bag overnight over a bowl in the fridge. Reserve the chilled tomato consommé. For the avocado purée, mash the ingredients together. Divide into two and purée half the mixture.
Posted: 15 August 2011 | 17:04
Bring a large pan of well-salted water to the boil. Add the beans and blanch them for 1 minute, then drain them and plunge them into iced water for 2 minutes. Drain the beans and pat dry. Heat 4 tablespoons of extra virgin olive oil in a large sauté pan or heavy-bottomed frying pan over a medium heat.
Posted: 12 August 2011 | 17:25
Our seasonal recipe for Murgh Makhani chicken curry comes courtesy of Alfred Prasad, head chef at the Tamarind restaurant in London.
Posted: 11 August 2011 | 16:57
St John Hotel, which finally opened in April, was one of the most eagerly anticipated openings in London this year. Kerstin Kühn went to visit
Posted: 10 August 2011 | 13:06
The weather might not know whether it's coming or going, but the fabulous produce on sale currently tells us we're in August. British Larder proprietor Madalene Bonvini-Hamel looks at which ingredients are in their prime
Posted: 10 August 2011 | 12:53
To make the tarts, preheat the oven to 200°C and grease four 8 x 2cm round tart moulds with butter. Heat a saucepan with the butter and sweat the onions and garlic with seasoning until they start to caramelise. Add the sugar and cook until dissolved.
Posted: 10 August 2011 | 11:21
Place the apricots, caster sugar, cold water, lemon juice and zest, and thyme sprigs in a vacuum pouch, and seal on hard vacuum. Place the bag in a preheated water bath at 82°C for 45 minutes, allow to cool over ice and leave in the fridge for 48 hours.
Posted: 10 August 2011 | 11:21
Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21... Previous | Next
