CATERER EATS OUT
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 Chestnut custard tart Chestnut custard in a hazelnut and almond case, topped with a Valrhona Alpaco ganache served with chestnut ice-cream and orange and vanilla sauce Ingredients (Serves eight) For the hazelnut and almond sweet pastry 450g unsalted butter 185g icing sugar 150g ground hazelnuts 50g ground almonds 90g icing sugar 1g salt 50g eggs 650g soft flour For the chestnut custard 375ml double cream 375ml whipping cream 1/2 vanilla pod 180g egg yolks 125g caster sugar 150g chestnut purée For the ganache 300g whipping cream 130g milk 110g egg yolks 55g sugar 300g chocolate (66% cocoa solids) 30g unsalted butter, diced For the orange and vanilla sauce 625g orange juice, freshly squeezed 50g caster sugar Zest of an orange 1 vanilla pod, split and scraped 15g corn flour 15g water 5 oranges, cut into se Beet, white truffles, bass, vealNow autumn has definitely come to a close, root vegetables are as traditional a winter fare as there is. Look at enhancing your menu with some Candy Cane beet or Golden beet, both grown in southern England and available for as little as £2-£3 per kg. Pan-fried foie gras, confit celeriac and ruby port sorbet - by Gary Klaner Ingredients (Serves 10) 1.8kg celeriac 750g goose fat 1/4 bunch thyme 50g garlic Frying oil 1kg foie gras 200ml olive oil 15g salt 3g freshly ground white pepper For the ruby port sorbet 70g sugar 200ml water 1/2tsp lime juice, to taste 1 egg white 20ml red wine reduction 45ml ruby port To serve 5 ginger-flavoured brioche buns Method Peel the celeriac. Cut batons into 6cm x 1cm strips, allowing six per portion. Reserve the remainder. Confit batons slowly in goose fat with the thyme and garlic until tender. Allow to cool and then refrigerate. Julienne the remaining celeriac. Deep-fry in clean oil, dry under lamps and season. Cut the foie gras into two 30g slices per portion and season. In a medium hot pan with the olive oil place the seasoned foie gras, colour well and cook on both sides. Remove and drain. Pass fat through a fine chinois Chef eats out at Cheltenham's Le Champignon Sauvage
Lemon and pine kernel iced mousse with fromage blanc and black pepper sorbet Ingredients (Serves 6) For the fromage blanc and black pepper sorbet 100ml liquid glucose 100ml milk 100ml double cream 12g corn flour, mixed to a paste with a little milk 75g caster sugar 50ml water 500g fromage blanc Juice of 1/4 lemon Cubeb peppercorns, in a peppermill For the lemon and pine kernel iced mousse Juice of 6 lemons Grated zest of 3 lemons 200ml double cream 100g caster sugar 30ml water 4-5 egg yolks (about 120g) 100g pine kernels, toasted until golden For the lemon curd Juice and grated zest of 4 lemons 5 egg yolks 300g caster sugar 1tsp corn flour 250g unsalted butter, diced For the caramel craquant 200ml liquid glucose 200g caster sugar 50ml water 100g flaked almonds, toasted until golden Method To make the fromage blanc and black pepper sorbet, p Seared scallops with cauliflower purée, cumin velouté and ras el hanout caramel Ingredients (Serves 6) For the seared scallops 9 extra-large hand-dived scallops 50ml olive oil 50g unsalted butter For the ras el hanout caramel 200g caster sugar 2tbs water 3 pinches of ras el hanout spice mix For the cauliflower purée 1 medium cauliflower 125g unsalted butter For the cumin velouté 30g cumin seeds 250ml fish stock 200ml milk 150ml double cream 2g powdered lecithin A little lemon juice, if needed To garnish 3 medium cauliflower florets, thinly sliced 1 Granny Smith apple, cut into matchsticks 1 punnet of pea shoots Method To prepare the scallops, remove and discard the scallop skirt and the orange roe, leaving only the pure white part. Remove any grit. Cut each scallop horizontally in half to give you 18 discs. Place on a damp cloth on a tray, cover a Theo Randall: A man for all seasons
Marinated leg of lamb with roast onion squash - by Theo RandallBone the leg of lamb and separate into the three muscles. Trim off any excess fat and lightly score the large cushion of lamb. Marinate for two hours with chopped rosemary, lemon juice, garlic and olive oil. Quince tart - by Theo Randall Ingredients (serves 10-12) For the quince paste 1kg ripe quince 500g caster sugar For the syrup 3 quince [about 500g] 1 litre water 500g caster sugar Zest of 2 lemons For the pastry 250g plain flour 180g chopped butter 75g icing sugar 2 egg yolks For the filling 200g butter 200g sugar 200g finely chopped almonds 2 egg yolks Method Quince paste: Place whole quince on a baking tray, cover with tin foil and bake in a moderate oven for about an hour and a half until the quince are cooked through. Leave to cool, remove skin and core. Pass through a mouli and add sugar. Place in a saucepan and cook over moderate heat for 25 minutes or until mixture comes away from the sides of the pot. Syrup: Peel and core three raw quince and cut into wedges. Poach in syrup until cooked through. Pastry: P Made in Italy: Giorgio Locatelli recipes
Souffle di riso carnaroli al limone (Carnaroli rice and lemon souffle)Put a tray into the fridge so that it gets really cold. Preheat the oven to 200°C, gas 6. Fegato di vitello al balsamico (calves' liver with balsamic vinegar) Ingredients (Serves four) Small bunch of Swiss chard 2tbs extra-virgin olive oil 1tbs sunflower or vegetable oil 8 x 70-80g pieces of calves' liver 80g butter 250ml balsamic vinegar 3tbs pine nuts, toasted 3tbs sultanas, soaked in warm water Salt and pepper Method Preheat the oven to 220˚C, gas 7. Remove the leaves from the chard stalks. Blanch the stalks in boiling, salted water until just tender (about three to four minutes), drain and pat dry (this is important as you are going to put it into oil later). Put the leaves into the water for about a minute, drain and pat dry. Cut the stalks into thin batons. Put the chard leaves and stalks into a pan with the olive oil. Turn the heat to low and gently warm these up. Heat an ovenproof sauté pan until medium-hot, then add the sunflower or vegetable oil and put in the liver. Seal until crusty on both sides - taking care not to get the pan too h Insalata di porcini alla griglia (Chargrilled cepe salad)reheat the grill or, preferably, a ridged griddle pan. Squash the garlic to a paste with the back of a knife, then put the parsley on top and chop it so that the two mix together well. Tian of white crab, avocado and langoustine emulsion - By Julian WrightSweat off the ingredients for the emulsion, including the shells and claws from the langoustines, in a heavy-based pan and add tomato purée. Squid, crabs, pheasantsIngredients in season... Ravioli of oyster with ceviche scallops, etuvee of leeks and smoked bacon foam - By Eyck Zimmer To make the ceviche, slice the scallops very thinly and lay them out flat in a tray. Mix the juice and grated zest of lemon with olive oil, finely diced carrots and chopped chives and season with salt and pepper. Apple financier with butterscotch, cider and russet apple jelly and cinnamon clotted cream Ingredients (Serves four) For the crispy sugar roll with raisin cream (makes about 10 sugar rolls) 250g sugar 200g glucose, optional 80g cocoa powder or chocolate, as available 20g raisins soaked in cider 100g whipped cream 30g butterscotch sauce For the butterscotch sauce 110g sugar 170g cream 20g unsalted butter For the cider and Russet apple jelly 2 Russet apples, peeled and finely diced (use any apple trimmings to flavour the cider jelly) 300ml cider 80g sugar (adjust to taste depending on the cider used) 1 egg white for clarifying, if needed, depending on the cider used 1 gelatine leaf For the clotted cream for Russet apple jelly 100g clotted cream 10g sugar 20ml dark ale (optional) Pinch of cinnamon For the apple compote 2 Cox apples, peeled and cut into 1cm cubes 60g honey Roast barbary duck with spiced oatmeal crust, cherry-scented jus, parsnip mousse and potato pierogi - By Eyck ZimmerFor the oatmeal crust, lightly toast the oats and mix with a little cracked black pepper. Cornish squid, oak-smoked chorizo, sherry vinegar and baby onions by Toby Gritten Ingredients About 25 baby onions, peeled 1kg fresh Cornish squid, cleaned, scored and cut into workable-sized pieces 2 small smoked chorizo sausages, thickly sliced 100ml good-quality sherry vinegar 400ml chicken stock A good handful of flat-leaf parsley Method First, colour the onions in a small pan in a little butter and olive oil. Add a small sprinkle of sugar and keep stirring until the onions begin to caramelise. Add 200ml of the chicken stock, reduce the heat, cover and cook slowly till the onions are tender, then set aside. Get a deep frying pan or skillet really hot with a dash of olive oil. Season the squid with salt and white pepper, place in the pan scored side down and sear until the flesh begins to colour. Turn the pieces over and cook a little longer (well-prepped squid will roll up scored side out when it is cooked). Remove the squid from the pan and slice. This may have to be done in a few st Roast pheasant with Alsace choucroute - by Jun Tanaka Ingredients (Serves four) 500g raw choucroute 1 onion, thinly sliced 1 clove of garlic, crushed 100ml duck fat 3 black peppercorns 3 juniper berries 1 large pheasant 1/2 Morteaux sausage (leave in one piece) 2in cube of smoked bacon belly (leave in one piece) 1 whole carrot Chicken stock 200ml Alsace Riesling 1tsp good-quality grain mustard Salt and pepper Method Rinse choucroute under cold running water for two hours. Gently sweat onion and garlic in duck fat with a lid on pan until onions are soft but not brown. Drain onions and put into clean pan and add Riesling, cooking until reduced by half. Mix onions with washed cabbage Roughly crush peppercorns and juniper berries and tie up in a piece of muslin cloth with kitchen string. Take the legs off the pheasant. Quickly caramelise the legs with duck fat and add a little seasoning. Put an inch of cabbage in a heavy-bottomed pan, th 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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