(Soluxe Club Restaurant, Chef Chen Yuzan)
Ingredients:
Chinese pear – 400 g
Dried apricots – 120 g
Vanilla bean – 10 g
Grenadine syrup – 35 g
Powdered sugar – 45 g
Lemon juice – 25 g
Cooking method:
Peel the pear, cut into small cubes, dried apricots into strips. Clean out the vanilla pods, place everything in a saucepan and add the rest of the ingredients. Cook over medium heat until the pear is semi-soft. Ready mass Place in pans, sprinkle with ginger streusel on top and bake for 10 minutes at 200 degrees.
Streusel:
Mix in a bowl 100 grams of softened butter, 100 g almond flour, 100 g wheat flour, 100 g powdered sugar, 20 g. ground ginger. Roll the dough into a sausage shape and wrap it in cling film. Place in the refrigerator for 2 hours until set.
Buckwheat Bolognese style
(Restobar “Prozhektor”, chef Maxim Myasnikov)
Ingredients:
Buckwheat – 70 g
Onion – 30 g
Tomato confit – 10 g
Greens – 1 g
Parmesan sauce (35 g):
Cream – 250 g
Parmesan cheese – 40 g
Bolognese sauce (100 g):
Beef – 1000 g
Celery – 300 g
Peeled carrots – 300 g
Onion loop – 300 g
Red wine – 500 g
Tomatoes in own juice– 500 g
Fresh rosemary – 10 g
Olive oil – 50 g
Garlic – 3 g
Oyster mushrooms – 40 g
Cilantro – 15 g
Cooking method:
Wash and boil the buckwheat. Fry oyster mushrooms in olive oil with salt, pepper and garlic. Cut the onion in half and divide it into segments, scald in boiling water for 10 seconds and bake for a few seconds on the stove. Place Parmesan sauce on a plate, top with buckwheat, onions, fried oyster mushrooms, pour over Bolognese sauce, sprinkle with herbs and garnish with tomatoes.
Bolognese sauce:
Grind the vegetables through a meat grinder. Fry in olive oil with garlic and rosemary. Scroll the meat through a meat grinder, after the vegetables are fried, add the meat and fry everything together. Pour in red wine - evaporate, add tomatoes and simmer until tender, add salt. Pepper and add sugar.
Parmesan sauce:
Heat the cream, add grated Parmesan cheese. Melt cheese in cream to make cheese sauce.
Confit tomatoes:
Take the tomatoes, peel them, cut them into 4-6 pieces, sprinkle on top with salt, sugar, citrus zest (orange, lime and lemon) with the addition of thyme. Bake at 100 degrees for 2.5 hours.
Sweet cherries with chocolate mousse and waffle crumbs
(Restaurant Sixty, chef Carlo Grecu)
Ingredients:
Milk chocolate – 300 g
Cream – 370 g
Gelatin – 10 g
Egg (yolk) – 3 pcs.
Sugar – 40 g
Dark chocolate – 160 g
Waffle Crumb – 160 g
Cherry – 150 g
Cooking method:
- Melt dark chocolate and add waffle crumbs. Place the resulting mass in a mold and freeze.
- Break the cream in half. Soak gelatin in cold water. Mix the yolks with sugar, heat the first part of the cream to 80 degrees. Brew the yolk with cream. Brew the mixture a little. Add gelatin to the heated mixture and dissolve it. While straining, add the mixture to the chocolate, cool slightly, beat the second part of the cream and add to the mixture. Pour into molds, cover with frozen waffle crumbs.
- Decorate the dessert with chocolate and cherries.
Chanterelle Julienne
(Gastrobar “We’re not going anywhere”, chef Dmitry Shurshakov)
Ingredients:
Chanterelles – 80 g
Boiled veal heart – 40 g
Onion – 15 g
Cream – 50 g
Chicken broth – 50 g
Vegetable oil – 10 g
Poached egg – 1 joke
Smoked suluguni cheese – 10 g
Dill greens – 3 g
Green onion – 3 g
Cooking method:
- Steam chanterelles, boil veal heart within 1 hour. Fry in oil onion, add chanterelles - lightly fry, pour in the broth, add the heart - simmer. Pour in the cream and cook until the sauce thickens.
- Serve the dish in the same pan in which it was cooked. Sprinkle with cheese and garnish with herbs, add a poached egg and drizzle with olive oil.
Lamb shank with mashed potatoes, Crimean port and gooseberries
(Restaurant Duran Bar, concept chef Nikolay Bakunov)
Ingredients:
Potatoes – 350 g
Lamb shank ( rear end) - 1 piece
Salt – 2 g
butter – 80 g
Cream – 30 g
Carrots – 1 piece
Onion – 1 piece
Parsley – 3 branches
Tomatoes – 1 piece
Butter – 50 g
Half a head of garlic
Bay leaf half
Peppercorns – 5 pieces
Gooseberries – 200 g
Cooking method:
- Boil the potatoes, drain the water, and let stand on the stove for 2 minutes. Take the butter out in advance and cut into medium-sized cubes. Heat the cream separately. Rub the potatoes and butter through a sieve and add cream. Salt
- Strip the knuckle of veins and wrap it with twine to maintain its shape. Place in a small saucepan, add spices and roots (onions, carrots, garlic), butter, add water to the level of the meat. Cover tightly with foil and place on the stove over high heat. Bring to a boil, then reduce heat to low for 1.5 hours.
- Prepare marinade for wood structure. Take a container slightly larger than the diameter of the plate, pour in water, add garlic, brandy, herbs, spices, peppercorns - heat to a temperature of 80 degrees to release the aroma of the spices. Cool, immerse the wood structure. Marinate for an hour to a day.
- Pierce the gooseberries with a needle, immerse them in port wine and simmer over medium heat by half. Discard the gooseberries and combine with demiglass sauce.
- Place the finished shank and puree on the tree. Pour the sauce over the shanks and potatoes and place in the oven. Cook for five minutes.
Not the most famous, but the richest chef included in the Forbes list - his fortune is estimated at one and a half billion dollars! Wong is the owner of only three restaurants: two establishments in the United States and one in Japan. But a queue of people wanting to get into them forms within a few months. This is not surprising, since Alan is Barack Obama’s favorite chef, and his gastronomic fiesta, a luau, was held at the White House. Young Wong studied culinary arts in college, immediately realizing that the kitchen was his calling. From Honolulu, where Alan was from, he went to New York, where he learned his craft under the guidance of Andre Soltner. Then the future billionaire returned to his homeland, intending to become a teacher at his alma mater, but he was immediately invited to work at large restaurant. The fame of culinary talents quickly spread among local residents, people went not to the restaurant, but to the chef, and Alan decided to open his own establishment. And you were right!
Wong has a lot of secrets, many of them are kept cleaner than the password to a bank safe. But the public still knows something. For example, the “five components” rule, which Alan religiously adheres to: a dish should not contain more than five main ingredients. The chef's style is a combination of French cuisine and ethnic Hawaiian nuances. For example, he adds wasabi to the classic French sauce of berries and wine. And the seemingly routine guacamole sauce - what can you invent here? It’s possible, argues Alan Wong. Let's share the recipe!
Preparation:
Finely chop the avocado (never use a blender, you need to chop it, not puree it), finely chop the white onion, green onions, tomatoes, chili peppers, ginger and garlic, grate fine grater. Mix all ingredients. As a result, the guacamole is more reminiscent of Hawaiian salsa. And thanks to sake, lime and chili pepper, the snack will last for about two days! Alan Wong serves his guacamole with grilled king prawns. Yummy!
Gordon Ramsay
Who doesn't know Gordon Ramsay, worldwide famous chef, awarded three Michelin stars! "Hell's Kitchen", " Best Chef America,” other shows, a whole chain of restaurants around the world and $118 million in annual income - that’s all about him. In addition, Ramsay is also a happy husband and father of many children - he is raising two daughters and a son. Ramsay is famous for his sharp tongue; his caustic comments have long been dismantled into quotes. “My job as a chef is to learn as much as possible. You know, it’s hard for me to eat something that’s burnt and under-salted. So with an open heart I'm willing to eat anything from jelly eels to beans on toast. I'll eat anything as long as it's properly salted.", says Gordon.
What do you think the Ramsay family eats for dinner? Truffles, gourmet desserts, lobsters? But no. We tell you what the world's most popular chef loves.
Spaghetti with tuna
You will need:
- Spaghetti – 200 g
- Canned tuna – 1 can
- Shallot – 100 g
- Garlic – 2 cloves
- Chili pepper – 0.5 pcs.
- Capers, parsley, lemon - to taste
Preparation:
Boil spaghetti until al dente. Chop the shallots, garlic and chili peppers and lightly fry in olive oil. Place spaghetti on a plate, top with fried vegetables, pieces of tuna, garnish with fresh capers, parsley and a slice of lemon.
Jamie Oliver
Celebrity British chef and restaurateur Jamie Oliver earns more than $250 million a year. Charismatic and witty, he became practically the face of big cooking and, we can note, popularized the profession of a cook. Besides everything else (and everything else is a lot of TV shows, books written by himself, charity), he is an exemplary family man: together with his wife Juliet (with whom he has been together for more than 20 years), he is raising five children! We wonder when he manages to do everything?
We offer you very unusual recipe from Jamie Oliver. Yes, it will take a lot of time, but the result is worth it! Prepare this “Christmas tree” for the holiday - you are guaranteed to delight your grateful guests.
Croquembouche
You will need:
Cream Patissiere:
- Milk – 1.5 l
- Vanillin – 0.5 teaspoons
- Egg yolks – 12 pcs.
- Sugar – 250 g
- Corn flour – 100 g
- Butter – 125 g
- Shu cakes:
- Butter -200 g
- Sugar – 2 teaspoons
- Eggs – 8 pcs.
For caramel: - Sugar – 600 g
- Glucose – 400 ml
Preparation:
Making the cream: pour milk into a saucepan, add vanillin, as soon as the milk starts to boil, remove from heat. Beat the yolks with sugar and cornmeal white-hot. Gradually add hot milk, stirring vigorously so that the yolks do not curdle. Return the mixture to the heat, cook, stirring, until thickened. Then stir in the butter and let cool.
Preheat oven to 200°C. Grease two baking sheets with oil. Combine the butter, sugar, 650ml water and a pinch of salt in a large saucepan. Bring to a boil, remove from heat and add flour. Add the eggs one at a time, kneading the dough vigorously until it becomes thick and smooth. Transfer the dough to pastry bag and form balls the size of Walnut. Flatten the tails slightly with your fingers dipped in water. Bake for 15-20 minutes until golden color. The profiteroles should rise and become hollow inside. They should not be too pale, otherwise the cooled dough will sag. Cool the profiteroles completely on a wire rack.
Place the cream in a pastry bag, make small cuts at the base of the cakes and fill them with cream. Place again on the rack. Take a conical croquembouche mold (if you don't have one, roll it into a cone regular sheet Whatman paper), grease it with butter and place it on a sheet of parchment. Next, prepare caramel for decoration. To do this, we need to pour sugar into a container and fill it with water. Put it all on the fire and bring to a boil and cook the syrup so that it curls into a ball when it hits cold water.
Remove from heat and immediately place the saucepan on a marble or metal surface to stop the boil. Dip the profiteroles into the caramel and place them in the mold until you form a pyramid out of them. Leave to harden.
Carefully remove the pan and transfer the croquembouche to a serving platter.
Wolfgang Puck
The darling of Hollywood is about him. It is 67-year-old Wolfgang Puck who prepares buffets and festive feasts for the Oscars after-party. We suspect that celebrities want to attend the ceremony not so much because of the coveted statuette, but in order to taste specialties boss! Chicken pie in a pot, mini-burgers with cheddar cheese, canapés with smoked salmon, Oscar figurines made of chocolate in gold glaze... They say that Adele and John Travolta are crazy about pasta with cheese, which Puck masterfully performs. We invite you to join the haute cuisine and prepare crostini with goat cheese - it’s delicious!
Crostini with black and green olive tapenade and goat cheese
You will need:
- Pitted olives – 1 cup
- Pitted green olives – 1 cup
- Baked tomatoes – ¼ cup
- Garlic – 1 clove
- Anchovy fillet – 1 piece (did not add)
- Capers – 1 tbsp. (did not add)
- Basil – ½ tbsp. chopped leaves
- Parsley – ½ tbsp. chopped leaves
- Thyme – ½ tbsp. chopped leaves
- Oregano – ½ tbsp. chopped leaves
- Olive oil – ¼ cup
Crostini
- 1 french baguette, cut into slices
- goat cheese
Place all tapenade ingredients except olive oil in a food processor.
Grind using the pulse button until all ingredients are chopped into large pieces.
Continuing grinding, gradually pour in olive oil. Transfer to a container with a lid and refrigerate. Preheat the oven to 200 degrees. Place the baguette pieces on a baking sheet and place in the oven for five minutes (they will lightly toast). You can cook them in a toaster or lightly toast them in a dry grill pan.
RICE ZAZZA WITH CHAMPIGNONS. I HAVE NEVER EATEN ANYTHING tastier! Lightweight and a budget option feed a large family! Ingredients: Round rice - 400 g Champignons - 300 g Water - 800 ml Onion - 1 head Garlic - 2 cloves Breadcrumbs - 100 g Vegetable oil - 3-4 tbsp. l. Starch - 1 tbsp. l. Salt - to taste Spices - to taste Preparation: Boil the rice until tender, so that it softens a little. Then cool and add starch, mix well. Cut the champignons into pieces and fry along with onions and garlic. Add a little salt. With wet hands, form a ball of rice mixture and make a depression in it. Let's put a little in it mushroom filling and shape it into a ball. Roll the balls in breadcrumbs. Press lightly and fry on both sides until golden brown. Serve hot. Bon appetit!
Comments 8
Classes 411
Shortbread cookies Ingredients: ● 0.5 cups sugar. sand, ● 2 eggs, ● 2 cups of flour, ● 150 gr. drain oils, ● 1 tsp. baking powder, ● a pinch of salt. Preparation: Beat eggs with sugar + softened drain. butter+salt+flour (sift with baking powder). Knead the dough (just don’t knead it for too long). Place in the refrigerator for 20 minutes. Then roll out, cut out shapes, bake in a preheated state. oven. When the cookies have cooled, sprinkle with sugar. powder. Enjoy your tea!
Comments 6
Classes 216
HOW TO FRY FROZEN CUTLETS Heat a frying pan, pour oil, set the heat to medium and add the cutlets. The oil should not boil, otherwise the cutlets will burn on the outside and be raw (or even cold) on the inside. Cook the cutlets uncovered for 3-4 minutes, then turn over. Cover with a lid and cook for another 3-4 minutes. Turn the cutlets over again, reduce the heat and cook covered for another 3-4 minutes. So turn over several times, taste the softness of the cutlets. When the cutlets are almost ready, you no longer need to cover them with a lid - all that remains is to fry the cutlets until golden brown. Serve the finished cutlets hot with your favorite side dish. If desired, you can blot them to remove excess fat. Enjoy!
Comments 3
Classes 75
Real Tatar wak belyash Ingredients: For the dough: Chicken egg - 1 pc. Kefir – 120 ml. Wheat flour – 2 cups For filling: Chicken egg – 1 pc. Potatoes – 4-5 pcs. Meat or minced meat – 500 g Onions – 2 pcs. Butter – 70 g Ground black pepper Salt Spices – to taste Preparation: Prepare the dough from the above ingredients so that it becomes soft and elastic. Divide the dough into balls the size of a ping pong ball. Take the meat and cut it into small pieces. Peel the potatoes and onions and cut them into cubes. Combine meat and potatoes, salt and pepper, add spices to taste and mix all ingredients thoroughly. Roll out each dough ball into thin flatbread, in the middle of which we put the filling, and put a piece of butter on top. We gather the edges of the vak belyash with a beautiful frill, without pinching the edges, so that we get a bag with the filling in the center. Place the whites on a baking sheet lined with parchment, brush each one with beaten egg and place them in an oven preheated to 200 C. During cooking, add water (1-2 tablespoons) to the top of the left hole in each vak so that they do not dry out (3-4 times). Bake the belyashi for approximately 40 minutes. You can cook for whites delicious sauce. To prepare it we will need: Tomato – 1 pc. Garlic – 1 clove Pickled cucumber – 2 pcs. Mustard – 1 teaspoon Vegetable oil – 0.5 teaspoon Apple vinegar – 0.5 teaspoon Salt and pepper to taste Preparation: Remove the skin from the tomato, after scalding it with boiling water. Cut it into small cubes and simmer in a frying pan in vegetable oil, adding salt, pepper and vinegar. Then add mustard, chopped garlic and grated cucumbers to the tomato. Mix everything - the sauce is ready! Enjoy the taste of Tatar vak belyashi baked according to traditional recipe, seasoning them with aromatic sauce!
Comments 5
Classes 282
Cheesecake with condensed milk (no baking)😜
14 comments
Classes 526
How to cook chips in the microwave.
Comments 3
Classes 228
Your loved ones will definitely be satisfied. Such delicious cake they won't try anywhere else. Ingredients: Dough: Eggs - 4 pieces Sugar - 1 cup (volume 200 ml) Flour - 1 cup Baking powder - 1 heaped teaspoon Salt - 1/4 teaspoon Vanillin Oil for greasing the mold Cream: Milk - 250 ml Egg - 1 piece Sugar - 1/2 cup Flour - 2 level tablespoons Butter - 50 grams Vanillin Impregnation: (if you want to achieve a greater resemblance to store-bought, do not soak or reduce the amount of syrup) Warm water 1/2 cup Sugar 1 tablespoon Glaze: Chocolate without additives - 50 grams Odorless vegetable oil 2-3 tablespoons Preparation: Preparation of the cakes: Beat eggs with sugar and salt. Mix flour with baking powder and vanilla, mix with eggs with a spoon. Grease a 22 cm pan with butter and sprinkle with flour (1 tsp). Or lay baking paper. Lay out the dough and bake for about half an hour at 180 degrees. You can also bake in a slow cooker on the baking mode for an hour. Cool the biscuit mixture on a wire rack. Cut into two layers horizontally. Soak each cake on the inside with 1/4 cup of syrup for soaking. Leave a tablespoon of cream, put the rest of the cream on the bottom cake layer, and cover with the second one on top. Coat the surface with the remaining spoonful of cream (the glaze will lie more evenly). Apply warm glaze on top. (it’s convenient to do this with a brush) Leave for several hours to infuse. Preparation of cream: Mix flour with sugar and vanilla, add egg and mix. Add milk little by little and mix well so that no lumps form. Place the mixture on low heat and cook until thickened. (you can put it in the microwave 3-4 times for 1 minute - stir every minute) Add butter to the hot cream. Preparation of glaze: Break the chocolate into pieces, add butter and melt in a water bath or in microwave oven(30 seconds at full power 2-3 times, stirring until the chocolate is completely dissolved). Bon appetit! #cake #sorceress #recipe
I've always been interested in how to turn tasty dish into a truly magnificent, festive one. It is clear that decoration, serving and presentation are needed. However, even restaurant chefs who know how to cook delicious food... gourmet dishes, not everyone can boast of the art of decorating them. What can we say about family feasts? All these roses cut from vegetables, olives and sprigs of herbs... All this is already morally outdated and at times even brings melancholy.
Therefore, attending master classes of chefs in the most best restaurants Moscow, we chose one where every dish is a real masterpiece. An inventor and a real artist, the sous chef of the Grand restaurant, agreed to teach MIR 24 readers how to turn dishes into works of art. European Express» James Reduta.
The main thing here is not to be lazy and prepare the decor separately,” says James. - We use carrot breading, sun-dried tomatoes, and crispy fried in oil rice paper, which can be colored at the cooking stage with beet juice or turmeric, and chips from the thinnest slices of bread, potatoes or sweet potatoes, and combinations of products, and the thinnest vegetable slices, and drops of sauces.
According to him, it is very important what the color scheme of the dishes will be: for some dishes warm tones in the design are appropriate, for others a cool color palette is good. As we watched, James decorated several dishes, along the way explaining what he used in the decor.
Grilled squid with Kenyan beans, sun-dried tomatoes and thick yellow pepper sauce
Boil the mini-potatoes in their skins, then cut each potato into halves and fry them in oil with a little garlic. Separately, fry the Kenyan beans. We cook the squid rings on the grill, season everything with pepper and add some salt.
Cooking thick sauce from yellow pepper. Heat olive oil in a frying pan, add onions and spices, fry them. Add baked meat cut into strips bell pepper and cook for 5 minutes. Then add white wine chicken bouillon and cook for another 10 minutes until the peppers are completely soft. Add the cream, remove from the heat, cool slightly and grind warm in a blender until it becomes a slightly runny, homogeneous puree. Salt and pepper, mix.
Now let's start assembling the dish. Place the yellow pepper sauce in a deep bowl. We put potatoes, bean pods and squid rings on it, which should drown in the sauce by a third. Then we decorate the dish sun-dried tomatoes. You can buy them ready-made, or prepare them yourself. James cures them for about 6 hours in the oven low temperatures, sprinkled with lemon zest and dry aromatic herbs.
Another spectacular move is a cap of milk foam, which is obtained by whipping milk with a small amount of sugar and edible lecithin. The last ingredient ensures the persistence of the cloud of airy foam. It doesn't settle for quite a long time.
Then the thinnest slices of radishes and small petals of spinach and chard (leaf), which as if accidentally fell on the edges of the dish, are added to the dish. They don't carry any flavor, they're just decor!
The final touch: James sweeps a stroke of orange carrot breading onto the dish along with the plate, and the milk foam doesn't sag - it holds it. The breading brings all parts of the dish together, makes it complete and matches the rosy color of the sauce.
Danish Halibut with Sweet Potatoes and Mushroom Anise Sauce
Fry the halibut fillet in a frying pan, add salt and pepper.
Fry the mushrooms a little, add some salt and pepper, and then add cream, anise and boil slightly. It turns out thick mushroom sauce. Then we prepare the baked sweet potato puree. It turns out dazzling orange and sweet in taste.
Now let's start assembling the dish: put the puree on a plate. James, with a decisive stroke, “draws” a sweeping orange drop for them. Place some mushrooms in sauce on it, place the fish on top so that the mushrooms peek out slightly from under it. Place mushrooms on top of the fish again. So that it all turns out to be wrapped in a shiny, delicious sauce.
Around this composition are laid out several sun-dried tomatoes and slice radishes, a couple of leaves of mini-spinach and chard.
The final touch is a cap of milk foam whipped with lecithin (hello molecular cooking!).
All! Serve the dish hot until the puree, mushrooms and fish have cooled.
Duck leg “Confit” with polenta and crispy rice
Let's cook first duck leg: it must be salted, peppered and simmered in a frying pan over low heat until the meat becomes soft and all the fat has been rendered.
When the duck is almost ready, cook soft, uncool polenta (this is a porridge made from corn grits finely ground, a denser version of which in Moldova is called mamaliga).
Then James takes a drop of balsamic cream on a wide, stiff brush and decisively draws a line across the entire plate from edge to edge. He places the palenta in the middle, making a “pillow” out of it, on which he places a delicious duck leg.
Now comes the turn of the color and taste nuance: he uses a spoonful of tomato confiture, giving it a neat shape. To do this, James, using two tablespoons, “conjures” the confiture, transferring it from spoon to spoon five times.
Making this exotic ingredient is not at all difficult, and it gives an interesting effect. To make jam, tomatoes need to be immersed in boiling water for a few minutes, cooled, peeled, cut into quarters, seeds removed, and the pulp placed in a saucepan and slowly boiled with the addition of lemon juice. Then turn the mass into puree using a blender and add sugar at the rate of 300 g of sugar per 500 g tomato pulp. Boil to desired consistency, cool.
And now comes the turn of the main decoration: a huge exotic “flower”, which is not even clear what it is made of. This is rice paper: James makes real miracles out of it. And all because this is not purchased, but homemade rice paper, which means it can be tinted at the production stage by adding turmeric to the dough for a yellow color, or beet juice for hot pink.
He used the same kind of rice paper decorations for the duck with palenta. The dough for rice paper must be rolled out, placed on a greased sheet of parchment and dried at very low temperatures until the paper hardens, and then cut into squares. To give the tinted rice paper the shape of an exotic flower, James dips the square into the deep fryer for a few seconds, where it instantly shrinks, bends, and takes on an intricate three-dimensional shape.
We place this “flower” on top, add a spinach leaf and serve until all this splendor has cooled down and breathes the aromas of duck and palenta.
Lamb chops with lightly salted cheese cream, tomato confiture and crispy flatbread
The name of this dish speaks for itself and includes almost all the ingredients included in it.
We prepare the meatballs from lamb pulp: only chopped meat, salt and pepper, nothing more! We fry them on small quantity vegetable oil on both sides, first lining the frying pan with parchment.
Lightly salted cheese should be crumbled and ground, adding a little cream, until smooth and creamy (not too liquid, because the cream should hold its shape!).
Half unleavened flatbread dry in a dry frying pan on both sides (a little bit so that it becomes crispy and acquires a slightly rosy color). First boil the mini-potatoes with their skins on, and then fry them in oil with the addition of finely chopped garlic.
Prepare tomato confiture in the same way as in the previous recipe.
Let's start assembling the dish. James paints a stripe of balsamic cream on the plate with a wide brush, lays out one piece, rests the flatbread on it, pressing its edge with the second piece. As a result, the cake is fixed at an angle.
The sous chef puts the cheese cream into a pastry bag with a shaped tip and squeezes out beautiful “roses” in the corners of the composition.
Fried, deliciously crunchy potatoes and spinach petals complement the composition, arranged on the plate in artistic disorder.
And the last thing: close to the top bit, partly overlapping it, James places an oblong mound of tomato confiture. It not only gives the dish a bright color accent, but also complements the taste of the lamb chop.
The main thing is to do everything quickly so as not to let the meatballs cool down and serve the dish hot!
Arugula and shrimp salad with balsamic dressing and crispy sweet potatoes
For this salad, quickly fry peeled shrimp and champignons in vegetable oil, to which we add a little chopped garlic.
Arrange the arugula in an appetizing mound, “shade” the greens with a thin stream of balsamic cream, then “shade” the same stream of vinaigrette sauce on top (here is its composition: vegetable oil, soy sauce, maple syrup, Dijon mustard, garlic).
Place cherry tomato halves, shrimp and mushrooms in a circle. The composition is completed with sweet potato chips and thin slices of black bread. Both are cut very thin on a slicer and deep-fried for a few seconds. A secret from James: in order to cut the brown bread so thin, he first freezes it.
Caesar salad"
James makes the classic Caesar salad very simply, and still turns out very beautiful.
Pieces chicken fillet he cooks them very quickly on both sides to keep them juicy. Iceberg lettuce is torn into pieces and placed in a mound; cherry tomatoes cut in half and canned capers are placed around this mound. Leaves watering classic sauce“Caesar”, and puts still warm pieces of chicken on top. Finally, grated Parmesan cheese is sprinkled on top. And he places two deep-fried rice chips, tinted yellow with turmeric, at an angle to each other.
Caprese
This snack is inspired by classic salad caprese, but how different it is from its prototype!
James peeled the tomatoes, cut them into quarters and sprinkled them with powdered sugar and caramelized it using a gas torch.
Basil in the salad is completely present in the form air mousse. Green basil you need to chop it very finely, or better yet, grind it in a blender and add it to the liquid biscuit dough. After pouring the dough into cups, put them in the microwave and after a few minutes you get a porous bright green “sponge” with the taste and smell of basil. Carefully cut it out of the cup with a knife, tear it into pieces and place it on a plate. Between the pieces of airy mousse we place mozzarella, which we also tear with our hands.
Then comes the tomatoes with a caramel crust around the edges. He places them in geometric order, slightly resting them on the cheese, and sprinkles everything with a little aromatic olive oil.
James decorates the rest of the plate with drops of balsamic cream. He does it this way: first, he squeezes out the balsamic cream in small drops-circles, dotting the plate with them in a checkerboard pattern. And then he takes a wooden skewer and, dipping it into each circle, draws a stroke.
But what about the indispensable caprese - famous sauce pesto? James squeezes a few drops on either side of each piece of mozzarella. At the end, the geometric pattern of the dish is slightly diluted with slices of radish and spinach leaves, which the cook arranges over the appetizer with tweezers in artistic disorder. Agree that the result is simply fantastic beauty!
Tatiana Rubleva
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
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 and crisp.
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 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 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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