Original recipes from chefs. Simple recipes from the world's best chefs

April 14, 2017 No comments

Banquet is festive dinner, which is held in honor of some important event. The honor table of the gala event is filled a variety of dishes, while guests will be able to make a choice according to their taste.
Accordingly, banquet dishes from chefs can be varied: from cold appetizers, salads, to hot dishes and desserts. Chefs are sure to prepare several complex side dishes to choose from, and in addition they serve at least four types of bread.

Organizing a banquet on your own and without turning to specialists is a difficult task. Of course, it’s not easy to prepare them at home, but if you learn how to prepare banquet dishes, you can pleasantly surprise your guests.
Recipes for banquet dishes by chefs combine punctuality of preparation and sophistication of decoration. This article with banquet dishes with photos will help not only with cooking step by step, but also with proper serving and design of banquet dishes. With the proper perseverance and dexterity, you will soon be able to prepare banquet dishes yourself, no worse than any famous chef.

If there will be a lot of people at the festive banquet, he advises you to opt for cold appetizers and salads, which is also good suitable option with canapes. Different kinds canapés are laid out on several dishes and placed on the table. You can also prepare banquet dishes in the form of salads. Hot dishes at a banquet are often presented to choose from, for example, meat, fish or poultry. However, no matter what the main menu is, it is best to end the festive banquet with desserts. It is not recommended to use large cakes or pies for a banquet; it is much preferable to opt for fruit salads, mousses, as well as jelly, etc.

lightly salted salmon 800 g
dill – 2 medium bunches
cream cheese(or ricotta) - 300 g
cream (fat 22%) - 2 tbsp. l.
ground white pepper

Take a very sharp knife with a wide blade and cut the salmon fillet into small thin slices along the grain so that the salmon does not fall apart.

Chop the dill, chop the stems especially finely. Beat cheese with cream.

Place a large sheet of film on a Japanese roll mat or simply on a wide board. Place the sliced salmon slices on it so that each one overlaps the next piece by about 1-1.5 cm. Sprinkle the fish with an even layer of dill. Top with whipped cream cheese mixture. Gently spread the mixture over the entire surface of the salmon and level it with a heated, damp table knife, then sprinkle with white pepper.

Roll everything into a roll. Wrap the film tightly at the sides and place in the refrigerator for a couple of hours. Then remove the film from the roll. Cut the roll into portions, for which it is recommended to take a fillet knife, and each time before cutting the roll, dip it in a bowl with hot water. Serve immediately, adding lemon slices.

Chef's tip:

If you think that you won’t be able to cut the fish well, then you can buy ready-made slices, but this will make the roll lose a little taste. By the way, the roll can be made from other varieties lightly salted fish, even from white. In this case, you will need to add finely chopped radish peel to the cheese, this is required to give the appetizer a red color.

To prepare you will need:

200 g fillet with chicken thighs
100 g chanterelles
200 ml cream 10% fat
20 g butter
50 g cheese
julienne mixture
bunch of greenery

Cut the chicken fillet and mushrooms, lightly fry. Add fried onion from a small bag.
Mix the cream with the contents of the 2nd bag (which contains the sauce mixture).
Pour the resulting mixture over the chicken and chanterelles.
Simmer over low heat for a couple of minutes.
Place the resulting mass into small cocotte bowls. Sprinkle with grated cheese.
Place in a preheated oven (temperature -180 degrees) for 6-7 minutes.

Great idea for holiday snack– make an option banquet dish on the theme of everyone's favorite Caesar salad.

To prepare you will need:
toast White bread without crust – 6 pieces
butter – 100 g
large chicken eggs- 10 pieces.

To submit:
romaine lettuce leaves
grated hard cheese (such as Parmesan)

For refueling:
anchovy – 2 fillets
garlic - 1 clove
mayonnaise - 5 tbsp. l.
Dijon mustard - 1 tsp.

Grind white toast bread in a blender into coarse crumbs. Melt the butter in a deep frying pan, add a little salt and mix with the crumbs, the butter should cover them evenly. Fry until crisp and cool.

Boil water in a saucepan, add plenty of salt. Then place the eggs straight from the refrigerator into boiling water. Bring to a boil, cook for 1 minute, remove from heat and keep in water for about 10 minutes. Then cool under ice water, carefully peel, and cut lengthwise into two parts.

While the eggs are boiling, make the dressing. Grind the anchovy fillet with a clove of garlic in a mortar, mix with mayonnaise and Dijon mustard.

Mash the egg yolks and mix them with the dressing, salt and pepper if required. Divide the yolk mixture into halves egg whites. Place the eggs on a plate covered with large lettuce leaves Romano, sprinkle with crispy crumbs and grated cheese and serve immediately.

To prepare you will need:
flatbreads – 3 pcs.
50g beef
50g red bell pepper
50g yellow bell pepper
3g cilantro
1-2 drops Tabasco
5g sugar
20 ml vegetable oil
50g red onion
½ lime
40 ml guacomole
40g sour cream
40 ml tomato salsa
paprika
salt
Trim and julienne the beef tenderloin.
Red onion and red bell pepper cut into strips.
In a preheated frying pan, fry the cooked beef, vegetables, add paprika, a teaspoon of sugar, a pinch of salt, Tabasco sauce, black pepper, and tomato sauce.
Form the flatbreads into a “boat” shape and fry them in a salamander. Place the prepared mixture into tortillas, garnish with cilantro, a small slice of lime and also serve additional sour cream, guacomole and tomato salsa.

To prepare you will need:

Duck breasts – 4 pcs.
foie gras pate – 200 g
pears (preferably Duchess variety) – 4 pcs.
butter – 2 tbsp.
thyme – 4 sprigs
rosemary – 4 sprigs
balsamic vinegar
olive oil
powdered sugar – 1 tbsp.
salt, pepper to taste

Remove skin from duck breasts and excess fat(V this dish they won't be needed). Cut along duck breasts in half so that they “open up” like a book. Cover the breasts with a double layer of cling film and pound to a thickness of about 0.5 cm. Season with salt, black pepper, finely chopped rosemary and thyme leaves.

Place foie gras inside each breast and roll very tightly. Wrap in film, then in foil and refrigerate for 2 hours until completely set.

Peel and core the pears, cut into small cubes, place on paper towels and dry.

Melt butter in a frying pan, add pears, sprinkle with a teaspoon balsamic vinegar, sprinkle powdered sugar and fry over moderate heat for one minute. Remove from heat, remove pears using a slotted spoon and cool.

Make a dressing from the liquid that remains in the pan: add half a teaspoon of balsamic vinegar, oil, a pinch of salt and ground pepper taste.

Cut the roll with a very sharp wide knife into slices about 3 mm thick. Drizzle a little olive oil onto plates and place the carpaccio on them, drizzle the dressing on top. Serve with prepared pear garnish.

Chef's tip:
For this banquet dish, it is better to use non-frozen duck fillet Because before cutting the carpaccio, and it must be cut very thin, it is necessary to cool the duck breasts in the freezer. And freezing fillets twice is not very good.

To prepare you will need:
carrots – 3 pcs.
long cucumbers – 2 pcs.
celery – 3 stalks
cheese sauce

Cut the carrots lengthwise into 2 parts, and cut each half lengthwise into three parts (if the carrots are large, into 4 parts). It is better to cut out the core of the carrot if it is too tough. Place carrots in very cold water.

Peel three celery stalks from coarse fibers and cut into small cubes equal in length to carrots. In the same way, cut the cucumber and remove the seeds.

Fill glasses with cheese sauce. Dry the carrots and place the vegetables in our cups with the sauce.

To prepare you will need:

Baguette – 8 pieces
pork fillet – 350 g
brie cheese – 200 g
green sweet peppers – 2 pcs.
olive oil
ground black pepper
salt

Clear Green pepper, remove the core with seeds and cut into large slices (you should get about 10 pieces). Heat olive oil in a frying pan and fry the peppers for 5 minutes. Add salt.

Rub the pork fillet with a little salt and pepper and fry in olive oil until browned on both sides. Transfer to a baking sheet and place in the oven, preheating it to 200 degrees, for 8 minutes. Leave the fillets for 5 minutes, then cut into ten portions.

Place the fillet on a piece of baguette, cover with a slice of pepper, and place a medium-thick slice of cheese on top. Place the canapés on a wide baking sheet and place in the oven for one minute until the cheese becomes soft. Serve immediately hot.

To prepare you will need:

Beets – 1 pc.
medium potatoes - 2 pcs.
carrots – 2 pcs.
herring (fillet) – 300 g
Borodino bread – 5 pieces
chives - bunch

Open and cool the vegetables, then peel them.

Cut beets, carrots and potatoes into small slices. Cut the herring fillet into medium pieces.

Take 5 pieces of Borodino bread and cut each into four parts. Chop the chives quite finely.

Place beets on each quarter of black bread, then a piece of potato, then carrots and herring. Secure everything with a skewer. Before serving, garnish with chives.

To prepare you will need:

Salt
hot red pepper – 1 pc.
lemon juice - 1 tbsp. l.
bunch of parsley
3 cloves garlic
80 ml olive oil
champignons – 400 g

Wash the champignons, dry and cut into small pieces. Peel the garlic and crush it. Wash the pepper, remove the membrane and seeds, cut into thin circles. Wash a bunch of parsley, dry and chop.
Heat olive oil in a frying pan. Sauté the garlic and pepper for 1 minute. Add mushrooms and cook, stirring, 5 minutes. Remove from heat.
Add lemon juice, a little parsley and salt. Stir.
Transfer to a salad bowl and serve immediately.

To prepare you will need:

300 g hard cheese, bold more than 50% – 300 g
vegetable oil
800 g veal pulp for baking
salt
ground black pepper
4 large potatoes.
4 onions

Preheat the oven to 180-200°C. Larger form for baking, grease vegetable oil.

Wash the potatoes thoroughly with a brush or sponge. Dry, grease the potatoes with vegetable oil, wrap tightly in foil (maybe in two layers).

Cut the meat into wide pieces about 1.5 cm thick. Place the pieces of meat on a board, cover with cling film and beat with a hammer to even out the thickness. Place the pieces of meat into the pan in one layer, leaving a small space between them. Season the meat well with ground black pepper, but do not salt it, because otherwise the meat will release excess juice.

Peel the onion and cut into very thin half rings. Spread the onion evenly over the meat and season with salt. Grate the cheese on a fine or medium grater and sprinkle on top of the onion.

Place the baking dish in the preheated oven, preferably closer to the bottom of the oven. Place potatoes wrapped in foil along the edges of the pan. Bake for about half an hour.

Place on a plate before serving portioned piece baked meat. Serve the potatoes with the meat, open the foil and make a deep cut in the potato with a knife, add salt and carefully sprinkle green onions or another dill - to your taste.

To prepare you will need:

230 g frozen berries
700 g natural yogurt
3 tbsp. gelatin powder
3 tbsp. l. Sahara

Boil the berries, without defrosting them, in half a glass of water for 5 minutes.
Dissolve 2 tablespoons of gelatin in 70 ml warm water. Place over low heat and heat, stirring, but do not bring to a boil. Let cool. Mix melted gelatin with natural yoghurt, add sugar, stir.
Divide into six glasses and refrigerate for half an hour. Soak the remaining gelatin powder in 50 ml of water. After it swells, mix it with the prepared berries. Place on top of all glasses and return to refrigerator until set.

To prepare you will need:

2 tbsp. l powdered sugar
20 g butter
1 ripe pineapple
50 g light rum, brandy or cognac
ice cream or ice cream

Peel the pineapple and cut into slices. Cut out the hard core.
Sprinkle the circles with powdered sugar and fry on both sides with butter. Sprinkle with alcohol.
Place a scoop of ice cream or ice cream on top of the pineapple. Serve immediately.

October 20 is International Chef's Day. The profession of a cook is interesting and certainly not monotonous, but the best among them are those who know how to truly surprise and make even the simplest dish a masterpiece culinary arts.

Jamie Oliver

Chicken thighs with potatoes and oregano

Ingredients:

Jamie Oliver also known as the "Naked Chef" (not because he takes off his clothes, but because when he cooks, his principle is: discard everything superfluous and superficial) - a famous British chef. He grew up in a small village. Today the whole world knows him. Jamie hosts cooking shows and writes books and columns for various publications. Oliver founded the charity restaurant Fifteen, where he trained 15 young people from disadvantaged backgrounds to work in the restaurant industry. Jamie is the owner of the order of knighthood, which was awarded to him by the Queen of England herself.

5 chicken thighs
6 potatoes
Bunch of oregano
300 g cherry tomatoes
Sea salt and black pepper to taste
Olive oil to taste
Wine vinegar to taste

Cooking method:

Boil the potatoes.

Cut the chicken thighs lengthwise and toss in a bowl with salt, pepper and olive oil.

Fry chicken thighs in a frying pan over high heat for 10 minutes.

Grind the oregano in a mortar with salt, add 2 tbsp. spoons of olive oil, a spoonful of vinegar and pepper.

Place chicken thighs, potatoes and peeled tomatoes on a baking sheet, pour over the sauce and bake for 40 minutes.

Affogato

Ingredients:

1 tbsp. instant coffee
3 tsp brown sugar
6 shortbread cookies
425 g canned cherries seedless
100 g dark chocolate (at least 70% cocoa)
500 g vanilla ice cream

Cooking method:

Pour coffee and sugar into a small container for cream.

Boil half a kettle of water.

Crumble the cookies into the bottom coffee cups, then add cherries and chopped chocolate.

Before serving, pour boiling water over coffee and sugar.

Place ice cream in each cup with cookies and chocolate, sprinkle with grated chocolate and pour in coffee.

Gordon Ramsay

Breaded fish with potatoes and pea puree

Ingredients:

Gordon Ramsay The first Scot to be awarded three Michelin stars. Ramsay currently owns 10 restaurants in the UK, 6 of which have at least one star, 3 pubs and 12 restaurants outside the UK. He is the author of several cookbooks and the host of his own reality show “Hell’s Kitchen”, in which he shows not only his skills, but also his difficult character

For breaded fish:
4 skinless white fish fillets (such as haddock, cod or pollock)
75 g flour
salt and black pepper
1 beaten large egg
75 g fresh bread crumbs
3-4 tbsp. l. olive oil

For potatoes:
1 kg peeled potatoes
salt and black pepper
5 cloves garlic
a few sprigs of thyme and rosemary (leaves only)
olive oil

For the pea puree:
600 g green peas (can be frozen)
a few pieces of butter
some white wine vinegar
salt and black pepper

Cooking method:

Preheat the oven to 220 o C and place a baking tray in it to warm up.

Cut the potatoes into strips about 1 cm thick. Blanch in salted water for 5-7 minutes until they are soft enough to pierce with a skewer. Drain the water and dry the potatoes thoroughly with a clean towel.

Place the potatoes on a hot baking sheet and sprinkle with herbs and garlic. Drizzle with olive oil and add salt and pepper. Toss, using tongs to turn the slices until they are all coated in the oil and seasonings.

Place in the oven for 10-15 minutes. Turn several times until the potatoes are golden color and crispy.

While the potatoes are cooking, prepare the fish. Place the flour on a plate, season with salt and pepper and mix well. Pour the beaten egg into a shallow dish and place the bread crumbs on another plate.

Heat olive oil in large frying pan. Dredge fish in flour, shaking off excess. Dip the fillets into the beaten egg and then roll in the crumbs until they cover the entire fish evenly. Place in the pan and fry for 2-3 minutes on each side until the fish is golden and crispy.

Drain the peas, place them in a saucepan and mash lightly with a fork or potato masher.

Place over medium heat, add oil and a little white vinegar. Cook, stirring frequently, for a few minutes until the peas are heated through. Season with salt and pepper to taste.

Place potatoes and fish on a paper towel to remove excess oil. Then serve with pea puree.

Baked eggs with wild mushrooms

Ingredients:

20 g butter + a little more for greasing
400 g forest mushrooms(peel and chop)
2 large shallots (peeled and finely chopped)
a few sprigs of thyme (leaves torn off)
sea salt and black pepper
4 large eggs
4 tbsp. l. heavy cream(at least 33%)
25 g cheddar (grated)

Cooking method:

Place a frying pan over high heat and add butter. When it starts to foam, add mushrooms, shallots, thyme leaves, season with salt and pepper and cook, stirring occasionally, for 3-5 minutes.

Preheat the oven to 190℃. Lightly oil 4 portion molds for baking and spread the mushroom mixture over them. Make a well in the center and carefully crack an egg into each. Drizzle cream around the egg, sprinkle with cheese and a pinch of salt and pepper.

Place the molds on a baking sheet and bake in the oven for 10-12 minutes if you want a semi-liquid yolk, or a couple of minutes longer if you prefer fried eggs. Serve immediately with fresh bread or buttered hot toast.

Alain Ducasse

Gougères

Ingredients:

Alain Ducasse-- one of the most famous chefs modernity. He is the owner of more than 20 restaurants around the world. The dinner where he works as a chef costs more than 50 thousand euros, but the queue for such dinners stretches for years to come. Ducasse is the owner of the highest French award - the Order of the Legion of Honor.

0.5 cups milk
0.5 glasses of water
113 g butter
Hard cheese (grated, 100 g for dough, 30 g for topping
Salt (coarse sea salt)
A pinch of ground nutmeg
Pinch of black pepper
112 g flour
4 large eggs

Cooking method:

Preheat oven to 200°C. Cover a baking sheet with parchment.

In a small saucepan, combine water, milk, butter, salt and bring to a boil.

Add flour and stir the dough with a wooden spoon until smooth. Simmer over low heat, stirring, until smooth and comes away from the bottom, about 2 minutes.

Let the dough cool for about a minute. Beat the egg into the dough and mix it very well, only then take the next one and combine it with the dough. Add cheese and a pinch of salt, pepper and nutmeg.
Place the dough in pastry bag and place the balls at a distance of about 2 cm from each other - the dough will rise well in the oven. The size of the balls is up to your taste.

Sprinkle the top with cheese.

Bake for about 20 minutes or until puffed and golden brown.

Serve hot or slightly cooled - - as desired.

The buns can be frozen for up to 2 months and reheated in a hot oven for a few minutes if desired.

Trout in green pea sauce

Ingredients for 8 servings:

1 trout (3.5 kg)

For the sauce:
2 kg fresh or frozen peas
150 ml olive oil
4 large onions
500 ml hot chicken broth
200 arugula
1 head romaine lettuce
450 g mushrooms, washed and peeled
150 g butter
200 ml cream

Cooking method:

Boil the peas in boiling salted water until tender. Set 1/3 of the peas aside and pour over cold water. Continue cooking the remaining peas for a few more minutes, then drain and puree the peas in a blender.

Drizzle the resulting puree with olive oil, salt and pepper.

Heat olive oil in a large frying pan and add diced onion. Simmer for 3 minutes until soft and translucent. Add salt and gradually pour in the broth. Cook for 10 minutes until the onion is completely soft.

Cut the rocket lettuce leaves into rectangles, approximately 4 cm long.

Cut the fish fillet into 8 pieces, approximately 150 g each.

Rub each piece with salt and fry in a hot frying pan until cooked.

Add a knob of butter at the end of cooking to create foam in the pan.

In a separate pan, fry the mushrooms in a small amount of butter for 5 minutes. Add pea mash, whole peas, onions with remaining liquid. Add butter. Simmer a little.

Add shredded rocket lettuce leaves. Add a little more butter and drizzle with olive oil to thin the sauce.

Bring the cream to a boil and quickly pour it into the pea sauce - everything should foam.

Pour some mushroom sauce onto a plate. Place the fish on it. Drizzle more sauce around and garnish with salad. Season everything with salt and pepper.

Pierre Hermé

Krakow cheesecake

Ingredients:

Pierre Hermé- famous French pastry chef. They call him "Picasso" confectionery art" Already at the age of 20, he was appointed chief pastry chef of the Fauchon Grocery House, and today he is the creator and owner of two pastry boutiques in Paris, the owner of a pastry shop and a tea salon in Tokyo, a professor at the Higher National Pastry School of France, professor Culinary Academy, knight of two national orders of France, winner of the gold medal of the Academy of Chocolate and the “Culinary Trophy” of the Association of French Pastry Chefs, author of two books awarded the title of Best Chefs Book in France and America.

Sand base:
250 g flour
125 g powdered sugar
Seeds of 1 vanilla bean (or teaspoon vanilla extract)
125 g butter at room temperature
1 egg

Curd filling:
1 kg soft cottage cheese 0% fat
8 eggs, divided
100 g softened butter
250 g powdered sugar
3 tbsp. l. vanilla sugar
3 tbsp. l. potato starch
100-200 g raisins

1 egg yolk for lubrication

Glaze:
150 g powdered sugar
juice of 1/2 lime or lemon

Cooking method:

Beat butter with powdered sugar until creamy. Add egg and vanilla seeds. Stir until combined. Add flour and knead into a soft, elastic dough.

Roll it into a ball, lightly press it on top with your hand and put it in the refrigerator for 40-60 minutes.

Take two-thirds of the chilled dough and roll it out to 0.4 cm thick.

Very carefully transfer the dough to a baking sheet lined with parchment paper, pierce the surfaces with a fork and put everything in the refrigerator for 30 minutes.

Roll out the second part of the dough into a layer 0.4 cm thick and cut into even strips about 1 cm wide.

Rearrange the strips from shortcrust pastry on cutting board, stacking them next to each other. Place in refrigerator until use.

Preheat the oven to 180 o C.

Bake shortbread 15 minutes. Then let cool completely.

Trim the cake so that it fits in the pan.

Curd filling:

Rub the cottage cheese through a sieve 2-3 times. You should get a very soft, smooth mass.

In the bowl of a food processor, beat the butter with 200 g of powdered sugar and vanilla sugar until creamy.

Add 1 egg yolk. Wait until the mass becomes homogeneous and add 1 large spoon of cottage cheese. Thus, one by one, without ceasing to beat everything at medium speed of your mixer, add the yolks and all the cottage cheese.

Whisk egg whites into fluffy foam with a pinch of salt. Add 50 g of sugar in a thin stream. Continue beating until stiff peaks form.

IN curd mass Gently stir in raisins and starch. Then gradually, in three additions, add the beaten egg whites.

Post curd filling on top of the shortbread dough, smooth it out.

Make a lattice using strips of shortcrust pastry.

Brush the grate with a little beaten egg yolk.

Place the baking sheet in an oven preheated to 180 o C for 50-60 minutes.

After baking, open the oven slightly and leave the cheesecake to stand inside for another 1 hour.

Remove the cheesecake from the mold and let cool completely. Ideally, put it in the refrigerator overnight.

Glaze:

Whisk the powdered sugar with lemon or lime juice. Using a brush, apply to the surface of the dessert. Let it harden.

Viennese chocolate cookies

Ingredients for 45 pieces:

260 g flour
30 g cocoa powder
250 g butter, room temperature
100 g powdered sugar
2 large egg whites
a pinch of salt

Cooking method:

Heat the oven to 180 o C. Line a baking sheet with baking paper. Prepare cream injector or a cookie bag.

Sift flour together with cocoa powder.

Beat butter and powdered sugar until creamy.

In a separate bowl, beat the egg whites with a pinch of salt.

Combine the butter mixture with the flour mixture. After complete mixing, add the whites and gently fold them into the dough, in three additions, from bottom to top, so that they do not fall off if possible.

Place the dough in cooking bag and pipe the cookies in a zigzag shape.

Bake for 10-12 minutes. Remove and let cool for 10 minutes. While the cookies are hot, they are very fragile. Then transfer to a wire rack and let cool completely.

 

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He is national pride Scotland. A genius of the culinary arts, a magician who prepares unique and inimitable dishes, Gordon Ramsay was born in the small town of Johnstone. The future star of gastronomy did not even think about becoming a chef. All his thoughts were connected with football. At the age of 18, Gordon was even invited to the Rangers club. But an accident - a meniscus injury - thwarted the ambitious plans of the ambitious guy. This may sound seditious, but what happened played a huge role in the fate of Gordon Ramsay. He goes to college, where during his studies he acquires the first skills of managing a hotel and restaurant. And unexpectedly for himself, Gordon becomes interested in cooking. The art of creating miracles in the kitchen, creating real masterpieces, so captivated the young man that he decided to become an unsurpassed master in this matter. Let us note that Gordon Ramsay’s character, like that of any Scotsman, was not easy. Already in his youth he was known as a hot-tempered and stubborn person.

It is surprising that, having such qualities, Gordon got along well at his new place of work at the prestigious Harvey’s restaurant, which was headed by Marco Piero. Three years of hard study were not in vain: he learned the science of haute cuisine from the best British and French chefs. And to feel more confident and consolidate his knowledge, Gordon Ramsay will work on a private yacht. Even then, the rich and capricious audience for all sorts of culinary delights started talking about him with respect and respect.

Ramsay's real success came in 1998, when he opened the first own restaurant Gordon Ramsay at Royal Hospital Road. It won't be long before Gordon's brainchild will receive three stars in the Michelin rating. The reputation of being the only British chef to receive such honors is always accompanied by a scandalous aftertaste. For example, a stubborn Scot took away the entire team of cooks from their previous place of work. True, the matter was soon hushed up. And the story of the six bankers who dined at wine restaurant Petrus, owned by Gordon Ramsay, worth £44,000, will become the main topic of the British press and will further increase his fame.

Beef stew with beans

Go to recipe

Today Ramsay is a recognized guru of world cooking, owner of an empire of restaurants, writer and host of many television shows. He is the main “inquisitor” of the popular program “Hell’s Kitchen,” in which he has been “torturing” young chefs just starting out for more than one season. The culinary credo of the gastronomy star is the ability to cook any dish inexpensively, tasty and quickly.

Celebrity Chef's Recipe

Gordon, figuratively speaking, cannot stomach people's addiction to vegetarian food. And as a counter-argument to this attitude towards food is his famous recipe – classic dish beef wellington.

To prepare it, take 750 g beef tenderloin, 400 g champignons, 7 slices Parma ham, 500 g puff pastry (sheets), 2 tablespoons English mustard, 2 egg yolks, 10 g flour for dusting, 2 tablespoons olive oil, 2 pinches sea salt, 5 g ground pepper.

Grind the mushrooms in a food processor. Place the resulting puree on a hot frying pan and fry for 10 minutes. Don't forget to stir the mixture constantly. Heat up some olive oil. Then comes the turn of the beef. We season it with salt and pepper. Then fry each side for half a minute. Remove beef from heat. We take a short break to let it cool down. And then generously coat it with mustard. Lay out cling film, on which we place overlapping slices of ham. Then spread a layer on top mushroom puree in such a way as to place the meat in the middle.

Carefully “pack” the ham around the beef, ready roll Wrap in film and refrigerate for about 15 minutes. We lay out the dough into a rectangle 3-4 mm thick, after sprinkling the table with flour. Then remove the film from the roll and place it in the middle of our rectangle. Brush the perimeter of the dough with egg yolk. Then we wrap the roll in the dough and remove the excess with a knife. Place the resulting product on a baking sheet, seam side down, brush it with egg yolk and place it in the refrigerator for 15 minutes.

October 20 is International Chef's Day. The profession of a cook is interesting and certainly not monotonous, but the best among them are those who can truly surprise and make even the simplest dish a masterpiece of culinary art.

JAMIE OLIVER

Jamie Oliver also known as “The Naked Chef” (not because he takes off his clothes, but because when he cooks, his principle is: discard everything unnecessary and superficial) – a famous British chef. He grew up in a small village. Today the whole world knows him. Jamie hosts cooking shows and writes books and columns for various publications. Oliver founded the charity restaurant Fifteen, where he trained 15 young people from disadvantaged backgrounds to work in the restaurant industry. Jamie is the owner of the order of knighthood, which was awarded to him by the Queen of England herself.

CHICKEN TIGS WITH POTATOES AND OREGANO

Ingredients:
5 chicken thighs
6 potatoes
Bunch of oregano
300 g cherry tomatoes
Sea salt and black pepper to taste
Olive oil to taste
Wine vinegar to taste

Cooking method:

Boil the potatoes.

Cut the chicken thighs lengthwise and toss in a bowl with salt, pepper and olive oil.

Fry chicken thighs in a frying pan over high heat for 10 minutes.

Grind the oregano in a mortar with salt, add 2 tbsp. spoons of olive oil, a spoonful of vinegar and pepper.

Place chicken thighs, potatoes and peeled tomatoes on a baking sheet, pour over the sauce and bake for 40 minutes.

AFFOGATO

Ingredients:

1 tbsp. instant coffee
3 tsp brown sugar
6 shortbread cookies
425 g canned pitted cherries
100 g dark chocolate (at least 70% cocoa)
500 g vanilla ice cream

Cooking method:

Pour coffee and sugar into a small container for cream.

Boil half a kettle of water.

Crumble the cookies into the bottom of the coffee cups, then add the cherries and chopped chocolate.

Before serving, pour boiling water over coffee and sugar.

Place ice cream in each cup with cookies and chocolate, sprinkle with grated chocolate and pour in coffee.

GORDON RAMSAY

Gordon Ramsay- the first Scot to be awarded three Michelin stars. Ramsay currently owns 10 restaurants in the UK, 6 of which have at least one star, 3 pubs and 12 restaurants outside the UK. He is the author of several cookbooks and the host of his own reality show “Hell's Kitchen”, in which he shows not only his skills, but also his difficult character

BREADED FISH WITH POTATOES AND PEAS PUREE

Ingredients:
For breaded fish:
4 skinless white fish fillets (such as haddock, cod or pollock)
75 g flour
salt and black pepper
1 beaten large egg
75 g fresh bread crumbs
3-4 tbsp. l. olive oil

For potatoes:
1 kg peeled potatoes
salt and black pepper
5 cloves garlic
a few sprigs of thyme and rosemary (leaves only)
olive oil

For the pea puree:
600 g green peas (can be frozen)
a few pieces of butter
some white wine vinegar
salt and black pepper

Cooking method:

Preheat the oven to 220°C and place a baking tray in it to warm up.

Place in the oven for 10-15 minutes. Turn several times until the potatoes are golden and crisp.

Heat olive oil in a large frying pan. Dredge fish in flour, shaking off excess. Dip the fillets into the beaten egg and then roll in the crumbs until they cover the entire fish evenly. Place in the pan and fry for 2-3 minutes on each side until the fish is golden and crispy.

Drain the peas, place them in a saucepan and mash lightly with a fork or potato masher.

Place over medium heat, add oil and a little white vinegar. Cook, stirring frequently, for a few minutes until the peas are heated through. Season with salt and pepper to taste.

Place potatoes and fish on a paper towel to remove excess oil. Then serve with pea puree.

BAKED EGGS WITH FOREST MUSHROOMS

Ingredients:

20 g butter + a little more for greasing
400 g wild mushrooms (peeled and chopped)
2 large shallots (peeled and finely chopped)
a few sprigs of thyme (leaves torn off)
sea salt and black pepper
4 large eggs
4 tbsp. l. heavy cream (at least 33%)
25 g cheddar (grated)

Cooking method:

Place a frying pan over high heat and add butter. When it starts to foam, add mushrooms, shallots, thyme leaves, season with salt and pepper and cook, stirring occasionally, for 3-5 minutes.

Preheat the oven to 190℃. Lightly grease 4 individual baking dishes and spoon the mushroom mixture into them. Make a well in the center and carefully crack an egg into each. Drizzle cream around the egg, sprinkle with cheese and a pinch of salt and pepper.

ALAIN DUCASSE

Alain Ducasse–– one of the most famous chefs of our time. He is the owner of more than 20 restaurants around the world. The dinner where he works as a chef costs more than 50 thousand euros, but the queue for such dinners stretches for years to come. Ducasse is the owner of the highest French award - the Legion of Honor.

GOUGERES

Ingredients:

0.5 cups milk
0.5 glasses of water
113 g butter
Hard cheese (grated, 100 g for dough, 30 g for topping
Salt (coarse sea salt)
A pinch of ground nutmeg
Pinch of black pepper
112 g flour
4 large eggs

Cooking method:

Preheat oven to 200°C. Cover a baking sheet with parchment.

In a small saucepan, combine water, milk, butter, salt and bring to a boil.

Add flour and stir the dough with a wooden spoon until smooth. Simmer over low heat, stirring, until smooth and comes away from the bottom, about 2 minutes.

Let the dough cool for about a minute. Beat the egg into the dough and mix it very well, only then take the next one and combine it with the dough. Add cheese and a pinch of salt, pepper and nutmeg.
Place the dough in a pastry bag and place the balls at a distance of about 2 cm from each other - the dough will rise well in the oven. The size of the balls is according to your taste.

Sprinkle the top with cheese.

Bake for about 20 minutes or until puffed and golden brown.

Serve hot or slightly cooled, as desired.

The buns can be frozen for up to 2 months and reheated in a hot oven for a few minutes if desired.

TROUT IN GREEN PEAS SAUCE

Ingredients for 8 servings:

1 trout (3.5 kg)

For the sauce:
2 kg fresh or frozen peas
150 ml olive oil
4 large onions
500 ml hot chicken broth
200 arugula
1 head romaine lettuce
450 g mushrooms, washed and peeled
150 g butter
200 ml cream

Cooking method:

Boil the peas in boiling salted water until tender. Set 1/3 of the peas aside and cover with cold water. Continue cooking the remaining peas for a few more minutes, then drain and puree the peas in a blender.

Drizzle the resulting puree with olive oil, salt and pepper.

Cut the rocket lettuce leaves into rectangles, approximately 4 cm long.

Cut the fish fillet into 8 pieces, approximately 150 g each.

Rub each piece with salt and fry in a hot frying pan until cooked.

Add a knob of butter at the end of cooking to create foam in the pan.

In a separate pan, fry the mushrooms in a small amount of butter for 5 minutes. Add pea puree, whole peas, and onions with the remaining liquid. Add butter. Simmer a little.

Add shredded rocket lettuce leaves. Add a little more butter and drizzle with olive oil to thin the sauce.

Bring the cream to a boil and quickly pour it into the pea sauce - everything should foam.

Pour some mushroom sauce onto a plate. Place the fish on it. Drizzle more sauce around and garnish with salad. Season everything with salt and pepper.

PIERRE HERME

Pierre Hermé- the most famous French pastry chef. He is called the "Picasso of pastry art." Already at the age of 20, he was appointed chief pastry chef of the Fauchon Grocery House, and today he is the creator and owner of two pastry boutiques in Paris, the owner of a pastry shop and a tea salon in Tokyo, a professor at the Higher National Pastry School of France, a professor at the Culinary Academy, a knight of two national orders France, winner of the gold medal of the Academy of Chocolate and the “Culinary Trophy” of the Association of French Pastry Chefs, author of two books awarded the title Best Chefs Book in France and America.

KRAKOW CHEESE PASTE

Ingredients:

Sand base:
250 g flour
125 g powdered sugar
Seeds of 1 vanilla bean (or teaspoon vanilla extract)
125 g butter at room temperature
1 egg

Curd filling:
1 kg soft cottage cheese 0% fat
8 eggs, divided
100 g softened butter
250 g powdered sugar
3 tbsp. l. vanilla sugar
3 tbsp. l. potato starch
100-200 g raisins

1 egg yolk for greasing

Glaze:
150 g powdered sugar
juice of 1/2 lime or lemon

Cooking method:

Beat butter with powdered sugar until creamy. Add egg and vanilla seeds. Stir until combined. Add flour and knead into a soft, elastic dough.

Roll it into a ball, lightly press it on top with your hand and put it in the refrigerator for 40-60 minutes.

Take two-thirds of the chilled dough and roll it out to 0.4 cm thick.

Very carefully transfer the dough to a baking sheet lined with parchment paper, prick the surfaces with a fork and put everything in the refrigerator for 30 minutes.

Roll out the second part of the dough into a layer 0.4 cm thick and cut into even strips about 1 cm wide.

Transfer the shortcrust pastry strips to a cutting board, placing them next to each other. Place in refrigerator until use.

Preheat the oven to 180oC.

Bake the shortbread for 15 minutes. Then let cool completely.

Trim the cake so that it fits in the pan.

Curd filling:

Rub the cottage cheese through a sieve 2-3 times. You should get a very soft, smooth mass.

In the bowl of a food processor, beat the butter with 200g of caster sugar and vanilla sugar until creamy.

Beat the egg whites until fluffy with a pinch of salt. Add 50 g of sugar in a thin stream. Continue beating until stiff peaks form.

Gently stir raisins and starch into the curd mixture. Then gradually, in three additions, add the beaten egg whites.

Place the curd filling on top of the shortcrust pastry and smooth it out.

Make a lattice using strips of shortcrust pastry.

Brush the grate with a little beaten egg yolk.

Place the baking sheet in an oven preheated to 180oC for 50-60 minutes.

After baking, open the oven slightly and leave the cheesecake to stand inside for another 1 hour.

Remove the cheesecake from the mold and let cool completely. Ideally, put it in the refrigerator overnight.

Glaze:

Whisk the powdered sugar with lemon or lime juice. Using a brush, apply to the surface of the dessert. Let it harden.

VIENNARY CHOCOLATE COOKIES

Ingredients for 45 pieces:

260 g flour
30 g cocoa powder
250 g butter, room temperature
100 g powdered sugar
2 large egg whites
a pinch of salt

Cooking method:

Preheat the oven to 180°C. Line a baking tray with baking paper. Prepare a pastry syringe or bag for depositing cookies.

Sift flour together with cocoa powder.

Beat butter and powdered sugar until creamy.
In a separate bowl, beat the egg whites with a pinch of salt.

Place the dough in a piping bag and pipe the cookies in a zigzag shape.

Bake for 10-12 minutes. Remove and let cool for 10 minutes. While the cookies are hot, they are very fragile. Then transfer to a wire rack and let cool completely.

We feel free and confident in the kitchen if we know cool life hacks that allow us to create amazing dishes. And if we have a few tricks in stock that were shared with us best chefs peace? What if you gain experience from them by following their advice?

It's time to turn the cooking process into a real art, fascinating and exciting. In this review we have collected the most interesting tips and life hacks from culinary fashion trendsetters.

Jamie Oliver

It’s unlikely that this chef needs any special introduction. Jamie Oliver is a famous English chef, restaurateur, and part-time showman, who was able to interest millions of viewers in cooking and spread the philosophy of home cooking throughout the world. healthy eating. By the way, for these achievements, fifteen years ago Jamie Oliver was awarded the Order of the British Empire, and was also accepted as a member of the Royal College of General Practitioners.

How to Peel Ginger Root Easily

Most effective method Peel the ginger - scrape off the brown skin with a simple teaspoon. This way you won’t cut off too much, preserving all the pulp.
If you're in a hurry, just trim the spine on all four sides, leaving thick trim. You can then use them for cooking ginger tea and other healthy drinks.

How to separate the white from the yolk

The classic way to quickly separate the yolk from the white is to split the egg into 2 parts and pour the yolk into one shell or the other until only it remains in it. This should be done over a bowl where the whites will drain.
Another simple way to rid the yolk of the white is to crack an egg directly into your palm and let the white run between your fingers until only the yolk is left in your hand.
If you have a clean one on hand plastic bottle from under 0.5 liters of water, you can, squeezing it in the middle, carefully draw the yolk from the egg broken into the plate with its neck.

Heston Blumenthal

Heston Blumenthal is the famous English kitchen alchemist-innovator, whose vocation is molecular gastronomy. Once a self-taught chef, his talent and ability to improvise have made him a leading global chef, cookbook author and host of his own BBC shows, on which he talks fascinatingly about food pairings and chemical processes that occur during cooking.

How to cook pasta correctly

When preparing excellent pasta, use only High Quality from durum varieties wheat. Pasta loves water, so even for a couple of servings of pasta you will need at least 2 liters of water.
Do not rely on the cooking time indicated on the package as recommended. Taste the pasta for yourself (the pasta is ready when it reaches al dente) and, after stopping cooking and draining, add olive oil.

How to fry food

Frying food is not such a simple process as it seems at first glance. It is important to monitor the temperature of the fat, because fat that is too hot will burn food, and fat that is too cold will saturate the food, making it taste unpleasantly greasy.
If you regularly cook French fries, first boil the slices until soft and, after removing them with a slotted spoon and allowing the water to drain, transfer them to the refrigerator for an hour, after which fry them in the deep fryer in 2 stages. Before serving these potatoes, let the fat drip off a little.

April Bloomfield

April was born in the UK, although she became a world-famous chef, opening several restaurants in the USA (two of them have Michelin stars). She is the author of several books about cooking, in which she reveals the secrets of her home cooking, and also shares his copyright meat recipes. By the way, to try her signature burger in New York restaurant The Spotted Pig, visitors make reservations months in advance.

How to Make the Perfect Herbal Sauce

Since April Bloomfield's main specialty is meat dishes, she knows everything about perfect sauces to them. Try making this one - simple and incredibly delicious:

In a bowl, chop 2 shallots, a clove of garlic, chili pepper, 50 grams of parsley, 50 grams of mint and salt.
Add 2 tablespoons lemon juice and 150 milliliters of olive oil, then stir. The sauce is ready!

How to cook meat dishes

Immediately before cooking, let the steak rest for about 10 minutes. a small amount salt. This approach will ensure uniform roasting of the meat and also create an appetizing salty crust.
When looking for your favorite burger, don't be lazy to experiment and try different combinations. Of course, you need to use only high-quality meat. April Bloomfield's signature burger is served with Roquefort cheese and thin-cut fries.

Wolfgang Puck

This Austrian chef currently owns twenty restaurants around the world. He became famous not only due to his unconventional view on cooking recipes, but also because of his signature original recipes and cookbooks. By the way, Wolfgang Puck is the main person responsible for buffets and festive feasts at Oscar parties.

How to choose seasonings

Universal herbs that should always be in the kitchen are rosemary, thyme, kaffir lime, mint and basil. Thanks to this set, you can create masterpieces even from simple products.
Fresh fish fillets are easy to spoil with unnecessary seasonings, but to make it simply amazing, just add basil and olive oil. Rosemary and basil are great for chicken and vegetables. Thyme and mint will help refresh the taste of dishes, and kaffir lime leaves will diversify Asian recipes.

How to cook vegetables

Boiled potatoes - simple and tasty dish, when preparing which it is important to observe some subtleties. After boiling the potatoes, drain the water from the pan and place the potatoes back into it, tightly closing the pan with a lid and leaving for 5-7 minutes.
When planning to steam vegetables, be sure to add olive oil to them. It must be of high quality - that’s the only way prepared vegetables they will turn out really tasty.

Vladimir Mukhin

Vladimir Mukhin - the most famous Russian chef, whose name is known even outside our country. Vladimir is a champion and laureate of various culinary competitions, the chef of the White Rabbit restaurant in Moscow. Once upon a time, he began his career in the kitchen of the restaurant where his father worked, and today he himself oversees many restaurants, managing to organize gastronomic events and travel around the world, collecting unique regional products.

How to choose products

The key to success is only good ones, quality products. Never buy frozen meat or fish for your meals. Always pay attention to seasonal vegetables or fruits - they are the most delicious.
At the markets, get your own sellers, try their best fresh food and feel free to check out proven recipes.

Universal dishes

Soup - unique dish, which combines many flavors at once. It does not require any sauces or side dishes; soup replaces everything at once. By the way, Vladimir himself loves borscht: the chef eats it at any time and, if he were told that he would only eat one dish all week, Vladimir would choose this particular soup.

Reconsider your opinion about vegetables. Today it is not only a universal side dish, but first of all - main ingredient and a separate dish.

Ina Garten

The whole world knows how to Aina Garten famous author cookbooks and a charming TV presenter. Aina never received any special culinary education, but in France she became interested in cuisine and there she fell in love with the cult of fresh and quality food. Today, being an energetic and passionate chef, Aina is developing her own line of Barefoot Contessa products and continues to publish recipe books.