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.

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Traditional Welsh cawl (lamb and vegetable soup) by Bryan Webb

Bring to the boil, skim and add the parsley and thyme. Simmer for about an hour, adding the potatoes after 30 minutes of cooking and more water if needed. Add the leeks. Season and simmer until tender.
Posted: 01 March 2007 | 00:00

Boiled leg of lamb with caper sauce

Ingredients Serves 12), 2-3kg leg of lamb, 2 carrots,2 onions,Bouquet garni (3 stalks parsley, 1 sprig thyme, 1 bay leaf)
Posted: 26 February 2007 | 13:00

Grilled John Dory with butternut squash risotto and roasted tomato, cumin and garlic chutney by Surjan Jolly

Ingredients (Serves six) For the roasted tomato, cumin and garlic chutney 9 large tomatoes 1 shallot 1tbs garlic 1tsp cumin (dry roasted and coarsely ground)
Posted: 15 February 2007 | 16:00

Undervalued cuts of meat deserve more attention

There are many undervalued cuts of meat that deserve more attention, not least because they can be cost-effective and versatile. Emma Allen explores options that, with a bit of thought and the right cooking method, will sit well on any menu
Posted: 15 February 2007 | 00:00

Braised oxtail with cèpes, salsify and beef marrowbone by Tom Aikens

Ingredients (Serves eight) 8 medium-large pieces oxtail 3tbs plain flour Sea salt and pepper 150ml vegetable oil 60g butter 30 button onions, peeled 100g smoked bacon, cut into lardons 500g fresh cèpes, sliced lengthways Small bunch thyme 1 bottle red wine 1 litre white chicken stock 10 sticks salsify 8 pieces bone marrow, 7.5cm tall Method Season the oxtail and lightly flour, using 2tbs of flour. Place a large casserole on to a medium heat and add the oil then the oxtail and colour all over, turning the oxtail on all sides every few minutes until golden brown. This should take no more than 10 minutes. Remove oxtail from the pan and place on a tray. Add 25g butter then add the peeled button onions and lardons together and cook for 4-5 minutes on a low to medium heat until nicely golden. Remove and put on to the tray. Add another 10g butter to the pan and, when almost golden, add
Posted: 14 February 2007 | 12:14

Langoustines with cocks' kidneys, langoustine tortelloni and jus By David Everitt-Matthias

Ingredients (Serves four) For the kidneys and langoustines 8 large cocks' kidneys 16 large langoustines 100ml olive oil For the langoustine stock 100ml olive oil The shells from the langoustines 2 garlic cloves, crushed 1 onion, chopped 1 celery stick, chopped 1tbs tomato purée 50ml Cognac 250ml white wine 500ml brown chicken stock 750ml water For the tortelloni 30g fresh white breadcrumbs 50ml double cream A little lemon juice 350g fresh pasta dough 1 egg, beaten For the jus 75ml double cream 50ml milk 2g powdered lecithin Lemon juice, if needed For the spinach 50g unsalted butter 400g spinach 16 small pennywort stems Method To prepare the kidneys and langoustines, bring a large pan of water to the boil, add kidneys and blanch for 11/2-2 minu
Posted: 14 February 2007 | 12:03

Recipes from Michelin-starred chefs

haddock omeletteOver just a few years the fine-dining revolution that began in our cities has spread to the countryside via the uniquely British institution of the pub-restaurant. Here, we celebrate the work of six chefs who've earned Michelin stars for their establishments, with a recipe from each.Joanna Wood reports
Posted: 11 January 2007 | 00:00

Smoked haddock omelette - by Tom Kerridge

Smoked haddock omeletteTom Kerridge, chef-proprietor of The Hand and Flowers at Marlow-on-Thames on how to rustle up a perfect haddock omelette.
Posted: 11 January 2007 | 00:00

Monkfish with crown prince gnocchi, mussels and black radish - By Tristan Mason

Monkfish with crown prince gnocchi, mussels and black radishFor the pumpkin purée, cut pumpkin into eight or 10 pieces. Cover with foil and roast in oven at about 200°C for one hour. Take off foil, cook for further 30 minutes...
Posted: 11 January 2007 | 00:00

Jugged Hare with Yorkshire pudding by Michael Bedford

Jugged Hare with Yorkshire pudding INGREDIENTS (Serves eight) For the jugged hare 1 hare (not hung) 150g bacon trimmings 2-4 English onions, finely sliced 100g smoked bacon lardons 2 bay leaves Sprig of thyme 50g salt 1 pig's trotter 2.4 litres beef stock 125g butter 4 carrots, finely diced 1kg Maris Piper potatoes, diced and cooked 100ml crème de mûres For the Yorkshire pudding 3 eggs 100g flour 450ml milk Pinch salt 100g dripping METHOD Skin hare in the normal manner. Take out intestines and reserve the liver. Take off the haunches, the shoulders and the saddle. Put in a pan of cold water, heat gently to simmering point and drain. Rinse in cold water, rubbing the hare to remove any coagulated blood. In a heavy-bottomed pot, sweat the sliced onions in oil until soft and sweet. Add some smoked bacon trimmings, bay leaves, thyme and salt. Then add the hare pieces,
Posted: 11 January 2007 | 00:00

Baked ginger parkin with rhubarb ripple ice-cream, hot spiced treacle by Jeff Bland

Baked ginger parkin with rhubarb ripple ice-cream, hot spiced treacle INGREDIENTS (Serves eight) 100g self-raising flour Pinch of salt 2tsp ground ginger 1/2tsp ground nutmeg 1/2tsp mixed spice 75g oatmeal 175g golden syrup 50g black treacle 100g butter 100g soft brown sugar 1 egg, beaten 2dsp milk For the rhubarb ripple ice-cream (enough for 10-12) 200ml full-fat milk 250ml double cream 1/2 vanilla pod, split and scraped out 6 egg yolks 100g caster sugar 250g rhubarb, chopped and slightly stewed 50g (approx) sugar, to sweeten For the hot spiced treacle 200ml golden syrup 10ml cider 1/2tsp ground mixed spice METHOD Preheat oven to 140°C. Sieve together flour, salt, ginger, nutmeg and mixed spice. Mix in the oatmeal. Melt down the syrup, treacle, butter and brown sugar and simmer, but don't boil. Then stir in the dry mix and blend together. Add the beaten egg and milk to the mixture to create a soft, almost pouring, consist
Posted: 11 January 2007 | 00:00

Crispy goats' cheese parcels, fresh figs, Salad and walnut dressing By Sean Hope

Crispy goats' cheese parcels, fresh figs, Salad and walnut dressing INGREDIENTS (Serves four) For the walnut dressing 8 walnuts, roasted 1 egg yolk 1tsp Colsterworth honey 1tsp grain mustard 1tsp cider vinegar For the crispy goats' cheese parcels 16 wonton or filo pastry squares (each about 10cm square) 1 egg, beaten 2 Skylark Hill goats' cheeses, cut into 8 pieces Black pepper, cracked Celery salt 3tbs olive oil For the salad 1 packet mixed salad leaves, watercress or rocket 1 red onion, finely chopped 12 walnut halves, roasted 1tsp herb fennel, chopped 4 fresh figs, quartered METHOD Place the walnut dressing ingredients in a blender and blitz for 10 seconds. To make the crispy goats' cheese parcels, lay out all 16 pieces of wonton or filo pastry and lightly brush with egg wash. Place a piece of goats' cheese in the centre of each sheet and sprinkle with cracked black pepper an
Posted: 11 January 2007 | 00:00

Iced amaretto parfait, vanilla plums and pistachio biscuit By Mark Dodson

Iced amaretto parfait, vanilla plums and pistachio biscuit INGREDIENTS (Serves eight) 350ml double cream 4 egg yolks 100g sugar 75ml amaretto 1 leaf gelatine For the vanilla plums 8 plums 300ml water 300g sugar 1 star anise 1/2 cinnamon stick 1 vanilla pod, split 1 clove For the garnish Crème anglaise Brandy snap tuile or cigarette Pistachio nuts METHOD Whisk the double cream until holding but not too firm. Reserve. Put the yolks into a mixing bowl and slowly whisk. Cook the sugar to 121°C. Pour the sugar on to the yolks and mix. Dissolve the presoaked gelatine in the warmed amaretto, pass into the mixture and continue whisking until cold. Gently fold the whipped cream into the egg and sugar mixture until incorporated. Mould and freeze until required. To make the vanilla plums, split the plums in half and remove the stone. Make a syrup from the rest of the ingredients. Add the plums to th
Posted: 11 January 2007 | 00:00

Three-bird roast by Craig James

In a thick-bottomed pan melt the butter, finely dice the shallot and add to the butter, cooking without colour. When soft, remove from the heat and mix in the sausage meat and breadcrumbs.
Posted: 11 January 2007 | 00:00

Chef Eats Out: Walk into a Windows wonderland

Chris Galvin, chef-proprietor or Galvin at WindowsOne of the most talked-about openings of 2006 played host to 75 Caterer readers last month at a memorable Chef Eats Out lunch. Joanna Wood joined the diners at Galvin at Windows
Posted: 10 January 2007 | 09:42

Mutton makes a come back

Mutton on plateOut of fashion for years, mutton is making a comeback. Thanks in part to a campaign launched by the Prince of Wales, fashionable restaurants all over the country are keen to put it on their menus. Fiona Griffiths reports
Posted: 10 January 2007 | 09:42

Mutton and turnip pie - By Mark Hix

Add the rosemary and stock, bring to the boil and simmer gently for about 11/2- 2 hours until the mutton is soft and tender. (This may take a little longer - or not quite as long - as it is difficult to put a precise cooking time on stewed mutton.) Check seasoning.
Posted: 09 January 2007 | 17:48

Mutton Broth - by John Williams, Exec Chef of the Ritz

Mutton is gaining a new following - and it's easy to see why when you try this chunky soup recipe from John Williams of the Ritz.
Posted: 09 January 2007 | 17:45

Smoked lobster, spiced frogs' legs, girolles and rosemary

Separate the frogs' legs and clean up. Sweat the legs with some shallots, without colouring. Deglaze with Noilly Pratt and then add chicken stock and reduce by half. Add whipping cream and bring to the boil.
Posted: 09 January 2007 | 17:25

Ballotine of lamb with chestnuts and green tomato jam, parmentier croustade with black truffle by Michel Roux

Take a lamb and split the saddle in two so you have a best end and a short saddle. With the best end, French trim the rack and tie. Take the short saddle and take out the kidneys from ...
Posted: 09 January 2007 | 17:23

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