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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To serve, place warm pea purée and moist flaked ham on the plate. Add the reheated poached egg and asparagus coated with olive oil. Season with fleur de sel and pepper. Finish with a hint of reserved fat.
Posted: 14 June 2007 | 00:00
The main crop of Jersey Royals has started now so the price will be down. Nettles and spring greens are also still around and English microcress - rocket microcress, beetroot microcress - is also available. moves to the southern hemisphere
Posted: 06 June 2007 | 00:00
Dill can be used as an alternative garnish, if preferred. Also, for a change, try replacing the hot-smoked salmon with smoked mackerel, traditional cold-smoked salmon or a fresh salmon steak, chargrilled.
Posted: 31 May 2007 | 00:00
Preheat a grill, barbecue or non-stick frying pan until very hot (if using a frying pan, add a little olive oil). Cook the steaks for 3-6 minutes on each side.educe heat if necessary.
Posted: 31 May 2007 | 00:00
Lay three slices of speck on a chopping board, making sure they slightly overlap. Season the stuffed chicken breast with salt and pepper and place it on top of the speck slices. Roll the speck tightly around the chicken breast.
Posted: 31 May 2007 | 00:00
Blend the seeds to break them up, but be careful not to make them smooth. Press the halibut into the seeds to coat it. Spray lightly with olive oil and place on a baking tray in a hot oven for 10-12 minutes.
Posted: 30 May 2007 | 00:00
Last week the 25th Caterer and Hotelkeeper Chef Conference took place at London's Jumeirah Carlton Tower hotel. Here are some of the highlights including photos and footage from Marcus Wareing and Jason Atherton's masterclass.
Posted: 24 May 2007 | 15:16
Poach the quails for two minutes in gently simmering chicken stock infused with a bouquet garni.
Posted: 24 May 2007 | 00:00
Get the two potato preparations going and, while they cook, carry on with the remaining components.
Posted: 23 May 2007 | 17:54
Cut turnips and carrots lengthways, using a mandolin and leaving any green tops on....
Posted: 23 May 2007 | 17:51
Here, the hop-shoot season has now started and the first elderflowers are opening up. Sweet cicely will be around for the next two to three weeks, while wood sorrel is now at its best. Wild asparagus from France is in good supply, as is English asparagus...
Posted: 23 May 2007 | 00:00
The Guardian describes the experience at James Mackenzie's Pipe and Glass Inn as 'a genial heaven'. Reason enough to try this great recipe for pickled mackerel from the man himself.
Posted: 17 May 2007 | 00:00
The lack of decent rainfall has meant St George's mushrooms are expensive this year, as are mousserons. Heracleum starts this week, as does sweet cicely, hop shoots and wood sorrel.
Posted: 03 May 2007 | 00:00
A great seasonal recipe from two-Michelin-starred chef Michel Roux Junior.
Posted: 03 May 2007 | 00:00
Place the butter in a large pan on a medium heat, sweat off the onion, celery and asparagus using a lid then add the lemon, salt and sugar and simmer until cooked through...
Posted: 01 May 2007 | 16:26
Place a large saucepan on a medium heat, melt the butter and add the white asparagus and lemon juice, cook for five minutes using a lid and, shaking the pan constantly, add the salt, sugar, wild garlic, grain mustard and white wine.
Posted: 01 May 2007 | 16:21
Confit tomatoes: Blanch and deseed plum tomatoes and quarter. Place petals on to a clingfilmed shallow baking tray. On top of each tomato, place a slice of garlic, sprinkle of sea salt, thyme and olive oil.
Posted: 01 May 2007 | 16:14
Prepare Parmesan tuile: place template on Baco mat. Finely grate enough Parmesan to make five or six shapes and spread it thinly and neatly on Baco mat. Remove template and bake in preheated oven at 220°C for 15-20 minutes. Remove, allow to cool and harden.
Posted: 26 April 2007 | 07:00
Marinate the pork belly overnight in teriyaki marinade. Remove from the marinade and place into a deep pan and cover with duck fat. Cover with a lid or tin foil and braise in the oven on 140°C for about two hours until tender. It should be soft to the touch.
Posted: 25 April 2007 | 13:17
Season the beef fillet and seal in a hot pan with the vegetable oil on all sides. Remove from the pan and brush with some of the grain mustard...
Posted: 25 April 2007 | 13:09
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