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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Peel the salsify and put straight into cold water with a squeeze of lemon. Cut into lengths of 10cm and cook in boiling salted water for about 20 minutes, then refresh under cold water, drain and dry on kitchen paper.
Posted: 10 February 2012 | 08:00
Heat a non-stick frying pan over a high heat with 20g butter. Once it starts to foam add the leeks with seasoning and brown all over. Add the stock, reduce the heat to low, cover the pan with a lid and gently braise for about 8-10 minutes until the leeks are tender...
Posted: 08 February 2012 | 10:37
To make the granita, dissolve the sugar and water over a low heat once boiling and simmer for two minutes. Remove from the heat and add the lime juice and blood orange juice. Pour it into a container and freeze, stir with a fork every hour. Freeze and continue the stirring until desired large flaked crystals have formed...
Posted: 08 February 2012 | 10:30
The variable weather makes it hard to predict what's definitely going to be in our kitchen larder this month, but Madalene Bonvini-Hamel of the British Larder has still been able to create a couple of recipes that are bound to be a hit on February's menus
Posted: 06 February 2012 | 15:51
Agnar Sverrisson, chef-proprietor of Texture London, has created a refreshing dessert that's not overly sweet; Simone Sylvestre of Laytons Wine suggests some wines to accompany the dish...
Posted: 03 February 2012 | 11:28
Part travelogue, part cook book, Food of the Grand Trunk Road follows writer and TV presenter Hardeep Singh Kohli's journey along one of South Asia's oldest and longest major arteries. Having travelled the route from Calcutta to Afghanistan, he examines the culture, traditions and atmosphere at major milestones...
Posted: 03 February 2012 | 11:28
Alan Stewart's recipe for mushroom broth with venison meatballs uses up trimmings from mushrooms, shallots and salsify; any leftover egg whites; outer leaves of Brussels sprouts; the outside of the muscle from venison haunch; and breadcrumbs.
Posted: 03 February 2012 | 08:09
Roast the seasoned chicken supremes until just tender, at approximately 180°C for 9 minutes. Add the sliced shallots and a pinch of salt to a pan with a little butter or oil and sweat down for 3 minutes. Cut the field mushrooms into dice and add to the shallots.
Posted: 02 February 2012 | 12:38
Place the rabbit shoulders on a cutting board. From each one remove the blade and arm bone, making sure you leave the remaining small bone in place. Rub in the salt, pepper, thyme and rosemary and then roll each shoulder into a ball with the little bone sticking out, and wrap it in the caul fat.
Posted: 20 January 2012 | 17:49
Carefully remove the legs from the four partridges, leaving as much of the skin on the crowns as you can. Press the legs with salt, garlic, cracked black pepper and thyme for eight hours. Wash off and confit sous-vide for three hours at 85°C with 100g of goose fat.
Posted: 13 January 2012 | 11:04
oak the mussels and remove the beards. Place a solid bottomed pan on a high heat until it's very hot. Drain the mussels, place them in the pan and add the bay leaves, thyme, onion, leek and cider. Cook with a lid on until the mussels open, then drain in a colander.
Posted: 04 January 2012 | 17:04
Madalene Bonvini-Hamel, owner of the British Larder pub and restaurant in Bromeswell, Suffolk, looks ahead at January – the beginning of a new calendar year and the middle of winter. The Brussels sprout season is coming to a close...
Posted: 04 January 2012 | 12:59
Preheat the oven to 200°C. Prepare a saucepan filled with water, one sprig of thyme, coriander seeds and peppercorns, bring it to the boil. Remove the legs from the partridges; roast them in the preheated oven with olive oil and seasoning for 25 minutes. Once cooked, flake the meat while hot and reserve for the pastilla.
Posted: 04 January 2012 | 12:32
Season the hake, heat a non-stick frying pan with the oil and butter, place the fish skin side down and fry until golden for about 4 minutes, till the skin is golden and crisp. Flip the fish over and cook for a further 2 minutes. Serve immediately.
Posted: 04 January 2012 | 12:27
Collated from nearly 1,700 recipes on www.catererandhotelkeeper.com, we present the top 50 most viewed recipes this year. Taking the top spot, with more than 17,000 views, is Martin Blunos's version of the blini, which was first published as part of his masterclass in 2002.
Posted: 26 December 2011 | 08:00
Preheat the oven to 190°C. Begin by making the filling. Slowly bring the cream to the boil, remove from the heat and stir in the chocolate until melted. Stir in the Drambuie and mincemeat and leave to set in the fridge. When set, mould into balls, roughly 125g each.
Posted: 23 December 2011 | 14:24
Ingredients 500g fresh green clay 4 outside leaves of a whole cabbage, de-stalked 6 whole spinach leaves, de-stalked 1 whole black...
Posted: 17 December 2011 | 12:08
Sprinkle the venison with the fennel seeds and plenty of ground black pepper in a shallow dish then drizzle with grapeseed oil. Cover and marinate for about an hour. Meanwhile, cook the artichokes in salted water to which you have added a good squeeze of lemon juice.
Posted: 16 December 2011 | 11:48
Heat sugar and water together to make a light stock syrup. When it boils, remove from the heat and add 200g of the mugwort. Allow to cool and chill in the fridge. When the syrup is cold, pass out the mugwort and add the other 200g to the cold mix. Leave to infuse for 12 hours. (It is important to do the hot then the cold infusion. The cold infusion enhances the flavour and adds a freshness to the tea.)
Posted: 16 December 2011 | 00:00
With 2011 drawing to a close, Madalene Bonvini-Hamel, owner of the British Larder pub and restaurant in Bromeswell, Suffolk, looks at the vast range of seasonal delights that can be found in December
Posted: 08 December 2011 | 18:16
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