CATERER EATS OUT
Recipe Search ResultsResults 121 - 140 of 144 Keyword: "PASTRY" Cuisine type: All Chef: All Main ingredient: All Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | Previous | Next Golden noble apple souffle with blackberry sorbetPrepare the pastry cream and cook out using a whisk. Remove from the stove and allow to cool avoiding the formation of a skin. Goats' cheese tartletsLine a 10cm tartlet tin with shortcrust pastry and bake blind in a medium oven for 10 minutes. Puff pastry with braised leeks and wild mushroomsRoll puff pastry to 1cm thickness cut a rectangle 9cm x 11cm. Brush with egg wash and bake 10-15 minutes in a medium oven Chicken and mushroom lasagne with roasted sweet corn and chilli salsaCook the shallots in a little chilli oil until tender then add the tomato and cook for a further minute and add the chopped coriander. Choux puffs with blackberry, apple and thai herb sauceMelt margarine in water and bring to the boil. Remove from heat and beat in the flour and sugar until the paste is smooth. Cool slightly and beat in the eggs a little at a time. Leave to rest for 30 minutes then pipe into 4cm lengths. Apricot brioche and orange tartMake pastry by rubbing butter with flour and a little of the icing sugar. Work just until it starts to form a dough and then add one egg. Form into a ball and refrigerate for 30 minutes. Roast wood-pigeon, foie gras, peas and girollesMake spice mix in coffee grinder with equal quantities of galangel coriander cardamom cinnamon and anise. Vegetable and nut loaf in cheese pastry with sweet red pepper sauceTo make the crêpes sift flour stir in polenta and a good sprinkling of salt. Arabic de luxe dessert assiettePears: Simmer pears in a stock syrup made with the white wine, sugar and orange juice until tender. Marinate overnight in the syrup. Breast of duck with a herb croustillant, caramelised nectarines, asparagus and a juniper berry-scented jusReduce red wine and port, mix in stock and reduce by half. Add crushed juniper berries and seasoning, cover with clingfilm and leave to infuse for at least 10 minutes. Melt in butter and pass through fine sieve. Reserve. Fig tarte fine with port syrup and cinnamon ice-cream
To make the frangipane filling, cream the butter and sugar together. Add the egg followed by the ground almonds and flour. Steak and Kidney Pudding by Marcus WareingGet stuck into Marcus Wareing's recipe for a great British classic - the steak and kidney pudding. AsparagusCut the asparagus to about 12cm long. Pare the stem. Blanch in salted water and drain. Trim the wrapper to a rectangle roughly 12cm x 4cm. Spread the shallot confit over the pastry. Rump of lamb, confit shoulder, turnip tatin, lamb vinaigretteLamb vinaigrette - reduce the lamb jus from two litres down to 250ml, split this with 50ml olive oil, add finely sliced garlic, fresh rosemary and 30g celeriac softened in duck fat. Retain until needed. Asparagus, pea and leek tartSweat the leeks in olive oil with rosemary and salt until very soft. Drain and cool. Roasted scallop with sautéd foie gras, cauliflower purée and beetroot syrupBeetroot syrup: blanch baby beetroots in a mixture of equal quantities of red wine, red wine vinegar, grenadine, cassis, and port with two dessert spoons of Demerara sugar. Aubaine’s blackberry tartFor the sugar pastry, sieve flour into a bowl, add butter, salt, ground almonds and icing sugar. Whisk the ingredients together until you obtain a creamy consistency. Dish’s Beetroot-cured Gravadlax, blue fir potato, creme fraiche, beluga, frisee and dillCook potatoes in vegetable stock, leave to dry and cool. Jerusalem artichoke soup with a hazelnut milk froth and a cigarette of wild duck and sloes - by Robert ThompsonRinse salt off the duck legs and then pat dry. Place in a deep pan and add enough duck fat to cover. Bring to a gentle simmer and confit until very soft. Pan-roast fillet of Dexter beef with baked pan haggerty, beer-battered onion rings, thyme and root vegetable juices - by James MackenzieSeason the steaks with salt, pepper and a little chopped thyme. You can use any breed, but the Dexter we use comes from about 10 miles down the road and is packed with flavour - but it is about half the size of a regular fillet. |
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