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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Sweet and usually alcoholic, savarins held a place in cake lovers' hearts for centuries. Now, as Michael Raffael reports, they have been given a new lease of life
Posted: 15 August 2007 | 15:09
We pick the acorns for this ourselves. They are a glorious by-product of our mushroom picking, especially when there aren’t many mushrooms about. I have read somewhere that in hard times acorns used to be ground and used as a polenta substitute in Italy, as were chestnuts – they are both in season at around the same time....
Posted: 02 August 2007 | 11:32
Beetroot makes a fine pairing with mallard, and serving it with its stalks and leaves is great because we’re using all parts of the vegetable and adding extra depth to a wonderfully earthy ingredient. It’s also a visual treat as the purple juices from the beetroot mix with those of the mallard.
Posted: 02 August 2007 | 11:15
Infuse 1tbs powdered dried cèpe in 100ml simmering chicken stock....
Posted: 02 August 2007 | 11:05
Season the partridges and roast in a hot oven for 15–20 minutes, rest in a warm place...
Posted: 02 August 2007 | 11:00
Gently stew the onions in half the olive oil until sweet and soft. Add the garlic, chilli and anchovies and continue to cook slowly. Cut squid into square 3-4cm pieces. If the squid is small enough, keep the tentacles whole.
Posted: 26 July 2007 | 00:00
Mix together all the ingredients for the vinaigrette and set aside to infuse. Pan-fry the salmon fillets in a little olive oil until they're cooked but still pink in the middle - a couple of minutes on each side, depending on the thickness.
Posted: 19 July 2007 | 00:00
Anne-Sophie Pic is France's first female chef to win three Michelin stars since the 1930s. Michael Raffael went to the family restaurant in south-east France to meet her
Posted: 18 July 2007 | 11:24
To make the bavarois, mix the cheese till smooth. Dissolve the soaked gelatine in warm milk and add it to the cheese, together with the whipped cream and some shredded mint leaves. Check the seasoning, portion and leave to set.
Posted: 18 July 2007 | 11:00
Fillet the mullet and keep back the bones. Sweat the shallots, garlic and thyme in butter without colouring. Add the bones and leave to ...
Posted: 18 July 2007 | 11:00
To make the sorbet, assemble the first seven ingredients for the sorbet to make a syrup. Boil, chill, and add the fromage blanc. Combine 30g of this base with 250g onion fondue. Put in a Pacojet container to freeze.
Posted: 18 July 2007 | 11:00
Slice the lobster into four and warm in passion fruit sauce. Dress the plate with the saffron mayonnaise. Place on top the blanched vegetables and the lobster along with the passion fruit sauce.
Posted: 12 July 2007 | 00:00
Ali Sadek, executive chef banquets, and Ernie Curson, pastry chef, and their brigades at the Grosvenor House served these memorable dishes to more than 1,000 people at last week's Cateys dinner
Posted: 11 July 2007 | 17:13
Preheat the oven to 180°C and grease the moulds. Cream butter and sugar. Warm the eggs to 37°C and mix it into the butter and sugar mixture....
Posted: 11 July 2007 | 13:48
Cut a cross in the top of each tomato, blanch briefly in boiling salted water and refresh in iced water. Peel off the skin and slice the tomatoes into quarters and de-seed...
Posted: 11 July 2007 | 13:43
Season the veal and sear quickly on both sides till golden brown. Place the veal on a baking tray and bake for 20 minutes in a 120°C oven...
Posted: 11 July 2007 | 13:37
Peel the tiger prawns, keeping the end tail on. Boil for 10 minutes in lightly salted water. Cool in iced water and then marinate the prawns in a mixture of lemon juice, lemon zest, virgin olive oil, and salt and pepper for at least four hours...
Posted: 11 July 2007 | 13:31
Wrap the sardines in rashers of bacon, place on an oiled baking tray, sprinkle with a few chopped herbs, bake in a very hot oven for 10 minutes or until the bacon is crisp.
Posted: 05 July 2007 | 16:00
For the soup: blend all the soup ingredients together. Pass through a fine chinois. Chill for a minimum of six hours.
Posted: 28 June 2007 | 00:00
Consumers going away in June, July and August and a disinclination to turn on their ovens means a drop in trade of up to 40% for butchers, which sees them struggling to shift a lot of their animals.
Posted: 14 June 2007 | 00:00
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