http://www.caterersearch.comen-gbMon, 20 Feb 2012 10:17:00 GMThttp://www.caterersearch.com/Articles/2012/02/20/342357/my-best-selling-dish-parmesan-custard-with-anchovy-toast.htmhttp://www.caterersearch.com/Articles/2012/02/20/342357/my-best-selling-dish-parmesan-custard-with-anchovy-toast.htmThe inspiration for this came from a crab custard dish that Rick Stein cooked for the Japanese ambassador about six years ago. I wanted to create a wobbly custard in a porcelain pot, rather like a similar dish I once made at my last restaurant, Kensington Place.Mon, 20 Feb 2012 10:17:00 GMThttp://www.caterersearch.com/Articles/2012/02/10/342258/seasonal-recipe-of-the-week-fillet-of-john-dory-roast-salsify-black-trumpet-mushrooms-crispy-sweetbreads.htmhttp://www.caterersearch.com/Articles/2012/02/10/342258/seasonal-recipe-of-the-week-fillet-of-john-dory-roast-salsify-black-trumpet-mushrooms-crispy-sweetbreads.htmPeel 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. Fri, 10 Feb 2012 08:00:00 GMThttp://www.caterersearch.com/Articles/2012/02/08/342217/lemon-sole-cockles-chicory-and-burnt-butter-sauce-by-madalene-bonvini-hamel.htmhttp://www.caterersearch.com/Articles/2012/02/08/342217/lemon-sole-cockles-chicory-and-burnt-butter-sauce-by-madalene-bonvini-hamel.htmHeat 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...Wed, 08 Feb 2012 10:37:00 GMThttp://www.caterersearch.com/Articles/2012/02/08/342218/orange-posset-blood-orange-granita-and-jelly-orange-sabl-by-madalene-bonvini-hamel.htmhttp://www.caterersearch.com/Articles/2012/02/08/342218/orange-posset-blood-orange-granita-and-jelly-orange-sabl-by-madalene-bonvini-hamel.htmTo 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...Wed, 08 Feb 2012 10:30:00 GMThttp://www.caterersearch.com/Articles/2012/02/06/342215/flavours-of-february.htmhttp://www.caterersearch.com/Articles/2012/02/06/342215/flavours-of-february.htmThe 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 Mon, 06 Feb 2012 15:51:00 GMThttp://www.caterersearch.com/Articles/2012/02/03/342178/book-review-food-of-the-grand-trunk-road.htmhttp://www.caterersearch.com/Articles/2012/02/03/342178/book-review-food-of-the-grand-trunk-road.htmPart 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...Fri, 03 Feb 2012 11:28:00 GMThttp://www.caterersearch.com/Articles/2012/02/03/342177/seasonal-recipe-blood-orange-granita-and-yogurt-sorbet.htmhttp://www.caterersearch.com/Articles/2012/02/03/342177/seasonal-recipe-blood-orange-granita-and-yogurt-sorbet.htmAgnar 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...Fri, 03 Feb 2012 11:28:00 GMThttp://www.caterersearch.com/Articles/2012/02/03/342164/mushroom-broth-with-venison-meatballs-by-alan-stewart.htmhttp://www.caterersearch.com/Articles/2012/02/03/342164/mushroom-broth-with-venison-meatballs-by-alan-stewart.htmAlan 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. Fri, 03 Feb 2012 08:09:00 GMThttp://www.caterersearch.com/Articles/2012/02/02/342153/seasonal-recipe-of-the-week-roast-goosnargh-chicken-with-sweetcorn-and-mushroom-pure.htmhttp://www.caterersearch.com/Articles/2012/02/02/342153/seasonal-recipe-of-the-week-roast-goosnargh-chicken-with-sweetcorn-and-mushroom-pure.htmRoast 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. Thu, 02 Feb 2012 12:38:00 GMThttp://www.caterersearch.com/Articles/2012/01/20/341871/seasonal-recipe-of-the-week-braised-rabbit-sweet-sour-black-radish-mustard-mousseline-by-marcellin-marc.htmhttp://www.caterersearch.com/Articles/2012/01/20/341871/seasonal-recipe-of-the-week-braised-rabbit-sweet-sour-black-radish-mustard-mousseline-by-marcellin-marc.htmPlace 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. Fri, 20 Jan 2012 17:49:00 GMT