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RecipesIn 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 Veloute of white asparagus with morels and truffle
Boudin of white asparagus with morels and wild garlic
Asparagus and black forest ham salad
Roast hake, salmon mousseline, trompette and Parmesan mash, fish consommé and Parmesan tuile - by John Armstrong
Caramelised Loch Fyne scallops, confit of pork belly, orange and ginger dressing - by Simon Young
Baked fillet of Buccleuch beef, brioche, mustard and herb crust, button onion and oyster mushroom fricassee, by Simon Young
Loch Fyne angel oyster, pickled cucumber, caviar creme fraiche, by Simon Young
New-season asparagus mousse with morels and langoustines - by Aiden Byrne
Roast loin of lamb with crispy lamb cutlet and parisien of vegetables - by Stephen Toman
Lemon posset with hot spiced fruits - by Marcus Wareing
Griddled lamb chops - by Marcus Wareing
Clam chowder - by Marcus Wareing
Tournedos Rachel (from Auguste Escoffier, Ma Cuisine)Put the shallot, crushed peppercorns and claret in a saucepan, set over high heat and reduce the wine by one-third. Add the veal stock and bouquet garni and bubble gently for about 20 minutes, Beef fillet with shallots and GuinnessIngredients (Serves four) 2tbs olive oil 600g beef fillet
12 shallots, peeled 2 red onions, sliced 1tbs tomato purée 3 cloves garlic, peeled 400ml Guinness
3 sprigs thyme Salt and pepper 25g butter 1tbs flour Mashed potato, to serve 2tbs chopped chives, to garnish Roast marinated pigeon breasts with soft butternut squash, polenta, seared foie gras and balsamic by Redmond Hayward
Pollack, cockles and sea beet by Peter Weeden
Stephen Carter's flapjacks with white chocolate, apple and apricot Ingredients (Makes 20 bars) 15 Granny Smith apples 150g porridge oats 150g white chocolate 150g dried apricots 2tbs honey Method Peel and deseed the apples. Finely grate the apples and squeeze all the liquid through a cloth. Finely chop the apricot and chocolate and mix with the grated apple. Add oats and honey to bind. Roll out on to a baking tray about 2cm thick. Bake at 180°C for 10 minutes, then turn over and bake for a further five minutes. Leave to cool, then cut into the shapes required. Store in an airtight container. By Stephen Caterer, Boodles, London Rob Kirby's Chegworth Valley apple and berry jelly Ingredients (Enough for six shot glasses) 275ml Chegworth Valley apple and raspberry juice 2 gelatine leaves Half a punnet of raspberries Half a punnet of blueberries Method Soak gelatine leaves in water. Warm the juice in a saucepan until hot enough to melt gelatine leaves. Add the leaves (take care not to overheat the juice as the colour will fade if too hot). Fill with the berries in alternate layers. Cool the juice to room temperature and pour into the shot glasses before it sets. Place into fridge for four hours or until fully set. By Rob Kirby, Lexington Catering Rob Kirby's lamb and apricot kofte Ingredients (Makes six portions) 500g organic lean minced lamb 1 onion, finely diced 100g dried apricots, finely diced Half a bunch of coriander, chopped 2 sprigs of mint, chopped 2tbs Worcester sauce 6tbs hoisin sauce 1tbs ground cumin 1/2tbs ground turmeric 1tbs smoked paprika 1 egg Salt and pepper Method Mix all the ingredients in a bowl until combined. Fry a small amount in a pan to determine how much or little seasoning is required. Roll into desired shape and place on to a bamboo skewer. Bar-mark the köfte on a griddle. Place in oven and bake at 180°C for 15 minutes. By Rob Kirby, Lexington Catering Alan Bird's home-made tomato sauce Ingredients 2 cloves of garlic, peeled and crushed 1 small red onion, finely chopped 2g thyme leaves Half a bay leaf 50ml olive oil 30g tomato purée 100ml tomato juice Basil stalks 250g fleshy, ripe, chopped tomatoes Salt and pepper Soft brown sugar (optional) Method Sweat the onions, garlic, thyme and bay leaf in the olive oil until soft. Add the tomato purée and tomato juice and reduce. Add the chopped tomatoes and basil stalks (tied in a bunch) and simmer gently over a low heat for half an hour. It should reduce enough to have a thickish pouring consistency when cool. Adjust the seasoning if necessary. A little sugar may help if the sauce is too acidic. By Alan Bird, The Ivy Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21... Previous | Next |
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