Recipes from the chef. Tips for decorating dishes from a chef Dishes from famous chefs

Fry the potatoes and cook the pasta again? Celebrate your stomach and bring innovation to your life. Here are a few recipes for the perfect breakfast, hearty dinner and unforgettable dessert, treat yourself and your loved ones. Editorial “C” has collected recipes from the best chefs. And to prepare dishes you don’t even need dragon veins, the eyes of a phoenix bird and many other ingredients of haute cuisine. Everything can be found in your refrigerators.

In just a couple of minutes, with a recipe from English chef Jamie Oliver, you can prepare the famous poached eggs. And for cooking you only need 4 fresh eggs and sea salt.

If you like a more traditional type of egg breakfast, then your attention is the transformation of an ordinary omelet into rolls from Yulia Vysotskaya. Ingredients: 3 eggs, ½ avocado (optional), 1 tomato, 1 tbsp. spoon milk, 2 teaspoons butter, 2 teaspoons olive oil, chives, parsley, 1 teaspoon lemon juice, sea salt and freshly ground black pepper.

The third breakfast option may seem complicated to you and unusual for your stomach. But this is a very healthy fresh homemade “Granola” (a mixture of oatmeal, nuts, seeds, dried fruits and honey, baked in the oven until crispy).

Traditional lasagna with classic béchamel sauce, no matter how restaurant-like it sounds, is a very simple and homemade dish. Dinner in 30 minutes from the incomparable Jamie to your attention.

The next dish is from the famous French chef - Paul Bocuse. Recipe for chicken fillet "Francoise". Despite the pretentious name, the ingredients for the dish are very simple: asparagus - portioned quantity, chicken fillet - 1 piece, butter - 50 g, heavy cream - 25-35 ml, salt - to taste, black pepper - according to taste, grated nutmeg - a quarter of a teaspoon.

Dinner from another, no less famous, French chef - Alain Ducasse. A more familiar dish for everyone is pasta.

Not too fatty, not too sweet and healthy, the pie is the perfect addition to any family gathering. A very simple carrot cake recipe from Julia Vysotskaya.

Just a couple of years ago, our mothers and grandmothers passed each other thick notebooks with a bunch of recipes copied by hand, so that the family recipe for “herring under a fur coat” or “mimosa” would not accidentally get lost somewhere. However, “herring under a fur coat” will no longer surprise anyone, and the female sex has to invent thousands of new recipes... After all, you want it to be tasty, stylish, and not like everyone else’s. And on the eve of the New Year this is especially true!

By the way, we also have an article about

Fortunately, now everything has become much simpler, and you can draw inspiration for your culinary masterpieces directly from the Internet. We have selected for you the best culinary sites that can serve as a lifesaver at the right time and will make you, if not a real professional, then certainly a confident amateur.

Eating at home

The love of many women for cooking (including mine) begins with this resource. Actress, TV presenter and mother of two children, Yulia Vysotskaya, created an entire project in 2003, which has now grown to incredible proportions.
The website “Eating at Home” presents not only Yulina’s recipes, but also the masterpieces of other users. Everyone has the opportunity to publish their own recipes and photos of dishes, rate others, compare by ingredients and ratings, and also create their own cookbook. In addition, on the website you can watch all episodes of the TV show “Eating at Home” and take part in culinary competitions from partners. In general, “Eating at Home” is a whole social network where live communication is in full swing, where experienced chefs share their secrets, and ordinary amateurs turn into professionals.

Deli

A culinary portal, which is perhaps the most popular portal about food not only in Russia, but also in neighboring countries. “Gastronom” has this name for a reason: on the site you can find not only culinary recipes with step-by-step preparation, but also a large amount of material on how to choose and work with products correctly, how to make your dish look no worse than that of a famous one chefs, and where to go for fresh gastronomic experiences.

Another culinary magazine that is hard to put down for those who love to cook something “special”! The magazine itself contains more than 35 thousand original recipes, video cooking instructions and tips on ingredients. Each recipe is equipped with a special counter that helps you calculate the correct amount of ingredients depending on the number of servings. Every week, popular food bloggers and chefs share their stories, exclusive recipes and cooking secrets.

The food delivery market is trying to surprise us with everything today: some specialize in fast food, some in home cooking, and some in . Perhaps in our country this trend is just beginning to gain momentum, but abroad, almost every third housewife already uses this service to prepare the dish of her dreams. The Chefmarket service offers a whole program to make life easier for modern housewives. The site has specially designed categories that offer a set menu, step-by-step recipes for cooking and a service for delivering all ingredients directly to your kitchen!
All you need is to go to the website, select the appropriate complex and, voila, all the necessary ingredients are already on your table.

Jamie Oliver's Recipes

Cooking guru Jamie Oliver is known around the world for his many shows and books. Even beginners love Jamie's recipes because... In his recipes, Oliver uses simple ingredients that can be found in any store today. Moreover, in his video tutorials presented on the website, Jamie reveals all the secrets and shares the intricacies of preparing this or that dish. If you are looking for healthy and delicious food, then Jamie's kitchen is for you.

Blog with taste Andy Chef

Who said women cook better than men? Andrey Rudkov's culinary blog can argue with you. Andrey started his blog in 2013 when he realized that nothing inspires him more than cooking, so Andrey decided to inspire people himself.

"Blog with taste" is filled with a lot. Moreover, this “raisin” lies not only in the ingredients used, but also in the technique. Andrey takes all photographs for each recipe personally. And taken together, the recipe turns out so appetizing that you want to immediately go to the kitchen and repeat the experiment.

In addition to recipes, the site contains a large amount of useful material about gastronomic travel, cooking basics and reviews of technological innovations. And as a bonus, everyone can watch master classes with Andrey’s participation and add food photography lessons to their luggage.

Chadeyka

Another author's blog that will not leave any woman indifferent! Irina Chadeeva is a true specialist in pies and the author of such famous books as “Pies and Something Else...”, “Baking According to GOST. The taste of our childhood”, “All about pies”, etc. When you first get to Irina’s personal LiveJournal page, time flies by, and now 3 hours have already disappeared somewhere. “Blueberry pie”, “lemon ganache pie”, “chocolate meringue”, “cherry tarts”... and these are just a few of the names that cause an increased flow of endorphins in the body. Each recipe is supported by beautiful and stylish photographs of the author. And if something doesn’t work out for you, then in the comments you can ask all the questions that interest you. Rest assured, they will definitely not go unanswered!

Optimistic Julia Child, ironic William Pokhlebkin and aristocratic Thomas Keller with their recipes on WomanJournal.ru.

Chef's Recipes: High Art in a Simple Way

Who said that famous chefs, Michelin star holders and culinary geniuses have complex recipes?

Of course, they can spend the whole day preparing a dish with ingredients unimaginable to us. But sometimes they don’t want to! And they come up with the simplest recipes that anyone can use to create a delicious lunch in a short time.

“Naked” James Oliver and optimistic Julia Child, ironic William Pokhlebkin and aristocratic Thomas Keller, vegetarianism promoter Delia Smith and sushi genius Nobuki Matsushima with their signature recipes on WomanJournal.ru.

Curd vanilla pudding from James Oliver

What do you need:

110 g softened butter

220 g powdered sugar

2 vanilla pods

270 ml milk

How to make James Oliver's Vanilla Curd Pudding:

Cut the vanilla pods lengthwise, remove the beans, and place the vanilla in a bowl.
Grate the zest from the lemons, add butter and powdered sugar, beat everything together. Add egg yolks to the mixture and beat again.
Pour room temperature milk into it, squeeze out lemon juice, and add flour. Mix.
Place the dough in a greased baking dish and bake in a water bath for 45 minutes at 280 degrees. Serve with strawberries and cream or sour cream.
James Oliver's curd pudding is ready.

Bon appetit!

Julia Child's Beef Bourguignon

250 g bacon

1 kg beef tenderloin

1 carrot

1 onion

2 tbsp. spoons of flour

750 ml dry red wine

1 tbsp. spoon of olive oil

1 tbsp. spoon of tomato paste

500 ml broth

Salt, black pepper to taste

How to Cook Julia Child's Beef Bourguignon:

Cut the beef into cubes and dry with a paper towel. Thinly slice and fry the bacon, place in a baking dish.
In the same frying pan, fry the beef, then finely chopped onions and carrots.
Place all prepared ingredients into the mold. Salt, pepper, add flour, mix. Place in the oven, preheated to 200 degrees, for 4 minutes, stir again. Pour in wine and broth, add tomato paste. Stir again and place in the oven. Simmer for 2.5 hours at 160 degrees.
Julia Child's Beef Bourguignon is ready.

Bon appetit!

Ratatouille by Thomas Keller

3 halves of red, orange and yellow pepper

5 tbsp. spoons of olive oil

3 cloves garlic

1 onion

4 cherry tomatoes

1 sprig thyme

1 sprig of parsley

1 eggplant

Salt, black pepper to taste

How to make ratatouille from Thomas Keller:

Bake the peppers in the oven, placing them on a baking sheet, crust side up. Cool, remove the skin. Slice.
Finely chop the onion and garlic and sauté in olive oil. Add chopped tomatoes and spices.
Cut zucchini, eggplant, cherry tomatoes into thin slices and place in a spiral in a baking dish. Add garlic mixture on top.
Cover the pan with foil and bake for 2 hours at 180 degrees. Then remove the foil and bake for another 30 minutes.
Ratatouille from Thomas Keller is ready.

Bon appetit!

Yellow soup from William Pokhlebkin

1.25 l meat broth

7 egg yolks

50 g butter

1–1.5 tbsp. spoons of wheat flour

1 teaspoon ground ginger

1 teaspoon 6% apple cider vinegar

A pinch of saffron

How to cook yellow soup from William Pokhlebkin:

Beat the egg yolks, add vinegar and dissolve in warm meat broth.
Melt the butter over low heat in a saucepan, lightly simmer the flour in it until light yellow. Cool.
Pour the entire broth with the yolks diluted in it into the saucepan with the toasted flour and, stirring continuously, bring the entire contents to a boil. Before boiling, in the middle of cooking, add ginger, saffron, salt and 25 g of oil.
Yellow soup from William Pokhlebkin is ready.

Bon appetit!

Paula Deen's Chicken and Rice Casserole

400 g green beans

500 g chicken fillet

1 onion

225 g hazelnuts

300 g celery paste

1 cup mayonnaise

170 g cooked rice

1 cup grated Cheddar cheese

A pinch of salt

How to Make Paula Deen's Chicken and Rice Casserole:

Chop the onion and nuts. Boil the rice. Cut the chicken fillet into pieces.
Mix all ingredients and place in a greased baking dish. Bake for 25 minutes at 170 degrees until done.
Paula Deen's Chicken and Rice Casserole is ready.

Bon appetit!

We feel free and confident in the kitchen if we know cool life hacks that allow us to create amazing dishes. What if we have a few tricks in stock that the best chefs in the world shared with us? 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 healthy home eating throughout the world. 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

The most effective way to peel ginger is to 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 to make 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 two 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 0.5 liter plastic water bottle on hand, you can squeeze it in the middle and gently pull the yolk from the broken egg into the plate with the 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 provides fascinating insight into food combinations and the chemistry involved in cooking. .

How to cook pasta correctly

When planning to make excellent pasta, use only high quality durum wheat products. Pasta loves water, so even for a couple of servings of pasta you will need at least two 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 with a slotted spoon and allowing the water to drain, transfer to the refrigerator for an hour, after which fry in the deep fryer in two 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 her original meat recipes. By the way, to try her signature burger at the New York restaurant The Spotted Pig, visitors book tables a month in advance.

How to Make the Perfect Herbal Sauce

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

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

How to cook meat dishes

Just before cooking, let the steak rest for about ten minutes in a little salt. This approach will ensure uniform roasting of the meat and also create an appetizing salty crust.
In your search for your favorite burger, don't be lazy and experiment with 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 for his unconventional approach to cooking recipes, but also for 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

Versatile herbs that you should always have in your kitchen: 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 are a simple and tasty dish, when preparing it it is important to observe some subtleties. After boiling the potatoes, drain the water from the pan and place the potatoes back in, tightly covering 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 - only in this way will the prepared vegetables turn out truly tasty.

Vladimir Mukhin

Vladimir Mukhin is the most famous Russian chef, whose name is known outside our country. Vladimir is a champion and laureate of various culinary competitions, the chef of the White Rabbit restaurant in Moscow. He once began his career in the kitchen of the restaurant where his father worked, and today he oversees many restaurants himself, 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, high-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 markets, get your own vendors, try their freshest products, and don’t be shy about learning their tried-and-true recipes.

Universal dishes

Soup is a unique dish that 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 it is the main ingredient and an independent dish.

Ina Garten

The whole world knows Ina Garten as a famous author of 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 high-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.

A natural choice of color combinations can give your dishes a presentable look. Certain color solutions can either successfully display a dish or simply destroy it and completely kill your appetite.

Fruit lifehacks

When buying fruits that have not yet reached their optimal ripeness, place them with those products that should ripen faster. For example, a rapidly darkening banana will significantly speed up the ripening process of neighboring fruits.
The ripeness of a pineapple can be determined by more than just its smell: if you pull one of the longest leaves at the top and it comes off effortlessly, the fruit is definitely ripe.
Lemon juice is your main assistant in the kitchen. Not only does it perfectly fight against pungent and unpleasant odors, but it will also help you instantly get rid of the heat of hot seasonings stuck to your fingers.

In winter, you want more hearty food and rich meat dishes. We offer you to prepare one of 13 options at home. The ELLE review includes recipes for veal Milanese, rack of lamb, tartare, roast beef, tataki, beef salads, veal tails and other meat options. Detailed instructions from the chefs are included.

Restaurant Zotman Pizza Pie, brand chef Dmitry Zotov

Difficulty Easy
Type Main course
Time 15 minutes
Person 1

Ingredients

Veal pulp - 100 g
Flour - 30 g
Salt/Pepper - 1 g
Eggs - 1 piece
Breadcrumbs - 30 g
Fettuccine - 80 g
Tomatoes in their own juice - 60 g
Basil - 2 g
Parmesan - 10 g

Preparation

Beat the veal, salt and pepper. Fry breaded on both sides in a frying pan.
Garnish: fry tomatoes, basil, salt and pepper, add boiled pasta. Sprinkle with Parmesan.

Brisket BBQ restaurant, chef Konstantin Dankovich

Difficulty Easy
Type Main course
Time 40 minutes
Person 1

Ingredients

Rump fillet - 150 g
Potatoes - 200 g
Salt, pepper - 2 g
Rosemary - 2 g

Mushroom sauce:

Champignons - 50 g
Oyster mushrooms - 50 g
Onions - 20 g
Cream - 200 ml

Preparation

Cut the potatoes into slices and fry in vegetable oil, add salt and pepper and add rosemary and garlic.
Fry two medallions on both sides (2-3 minutes each) in olive oil, adding salt and pepper.
Fry mushrooms in vegetable oil with onions and garlic. Simmer in cream until thickened.

Chef Roman Pavlov, Villa Sumosan

Difficulty Easy
Type Main course
Time 30 minutes + 1 day
Person 1

Ingredients

Rack of lamb - 220 g

Miso paste - 20 g
Mirin - 15 g
Sake - 15 g
Chili bean paste - 10 g
Kimchi sauce - 10 g
Shichimi pepper - 1 g
Garlic - 1 g
Olive oil - 6 g

Vegetable salsa, garnish:

Onion - 1 piece
Tomato - 1 piece
Half an eggplant

Preparation

Chop the garlic, mix all ingredients, simmer lightly until thick over low heat, about 5 minutes.
Wait for the marinade to cool, then put the rack of lamb in it, roll it in and leave it in the refrigerator for a day. Then fry over an open fire.
For salsa, grill vegetables, then cut into small cubes, add olive oil, lemon juice, and salt to taste.
Place the rack of lamb on a plate and the salsa next to it.

800С Contemporary Steak, Chef Sergey Balashov

Difficulty Easy
Type Snack
Time 30 minutes
Person 1

Ingredients

Rump tartare:

Rump fillet - 30 g
Salt - 1 g
Pepper - 1 g
Egg yolk - 1 piece
Dijon mustard - 10 g
White onion - 10 g
Capers - 10 g
Parsley - 5 g
Worcestershire - 1 g
Grapeseed oil - 20 g
Watercress - 2 g
Mustard - 2 g

Tenderloin tartare:

Beef tenderloin - 30 g
Pickled cucumbers - 3 g
Dried tomatoes in oil - 3 g
Shallot - 2 g
Parsley - 1 g
Salt - 1 g
Pepper - 1 g
Worcestershire - 3 g
Tabasco - 1 g
Watercress and arugula - 2 g

Veal tartare:

Veal tenderloin - 30 g
Parmesan cheese - 5 g
Truffle oil - 5 g
Fresh black truffle - 2 g
Salt - 1 g
Pepper - 1 g
Potato brushwood - 15 g
Quail egg - 1 piece (yolk)

Preparation

Cut all the meat into small cubes.
Rump tartare. Mix all liquid ingredients until a homogeneous consistency is obtained, then add onion, finely diced white capers, finely chopped parsley and mix again. Season the pre-cut rump fillet with the resulting sauce, mix and place through a mold into a plate. Place watercress and mustard on top - not only for decoration, but also for taste!
Tenderloin tartare. Cut cucumbers, shallots, dried tomatoes into small cubes, add pre-chopped tenderloin, salt, pepper, Tabasco, Worcestershire and parsley. Stir, place through a mold into a plate, and top with watercress and arugula.
Veal tartare. Place cheese in pre-cut veal into small cubes and grate fresh black truffle on a fine grater, add salt and pepper and season with truffle oil. Place in a plate through a mold, decorate with slices of grana padano cheese and grated fresh truffle on top.
Potato brushwood. Peel 100 grams of potatoes, cut into small strips and deep-fry. Place next to 3 types of tartare.
Place the raw quail egg yolk next to the tartare.

Restaurant 45°/60°, Chef Vladimir Klimov

Difficulty Easy
Type Snack
Time 10 minutes
Persons 4

Ingredients

Beef fillet (neck cut) - 400 g
Peeled cucumbers - 200 g
Ponzu sauce - 50 ml.
Sesame seeds - 10 g
Green onions - 8 g
Sesame oil - 8 g

Preparation

Fry a piece of meat until lightly rare. Let cool and cut the meat into thin slices.
Cut fresh cucumbers into 2 mm slices and place on a plate in the form of carpaccio. Place the meat slices on top of the cucumbers and pour the ponzu sauce evenly over them.
Garnish the dish with finely chopped green onions and sesame seeds, pour with sesame oil.

Restaurant "Turandot", Chef Dmitry Eremeev

Difficulty Easy
Type Snack
Time 1 hour
Person 1

Ingredients

Arugula - 5 g
Frize salad - 5 g
Beef - 35 g
Ginger sauce - 15 g
French fries - 12 g
Unagi sauce - 1 g
Basil oil - 1 g
Cilantro - 1 g
Watercress sakura - 1 g
Pickled vegetables - 65 g

For pickled vegetables:

Leek - 15 g
Shiitake mushrooms - 10 g
Shimiji mushrooms - 10 g
Kenyan beans - 10 g
Fennel - 25 g
Radish - 15 g
Soy sauce - 25 g
Sesame - 1 g

Preparation

Blanch leeks, beans and fennel. Fry all the vegetables in olive oil, add soy sauce, and finally sesame seeds.
Fry the beef in olive oil and finish cooking in the oven on a wire rack at 80 degrees.
Place arugula, frisee salad on a plate, and assembled chips with roast beef and vegetables on top. Drizzle with basil oil, unagi sauce and ginger. Garnish with cilantro and watercress.

Chef of gastrobistro Tehnikum Vitaly Istomin

Difficulty Easy
Type Snack
Time 4.5 hours
Person 1

Ingredients

Ribs - 700 g
Pickled cucumbers - 50 g

For the rib mixture:

Salt - 6 g
Ground black pepper - 1 g
Cayenne pepper - 1 g
Brown sugar - 1 g
Dried garlic - 1 g
Honey - 30 g
Dijon mustard - 30 g
Pickled red onion - 50 g

For the pickled onions:

Onion - 50 g
Vinegar 9% - 50 ml
Water - 50 ml
Beet juice - 50 ml
Sugar - 30 g
Salt - 10 g

Preparation

Generously sprinkle the beef ribs with the spice mixture, fry, wrap in foil and place in the oven at 110 degrees for 4 hours. Then spread the ribs with a mixture of honey and Dijon mustard and bake at 220 degrees for 10 minutes.
Cut the onion into rings and place in the marinade for 10 minutes.
Assembling the dish: chop the ribs and place on a plate, next to them are pickled onions and chopped pickles.

Haggis Pub & Kitchen, Recipe by Chef Dmitry Bobylev

Difficulty Medium
Type Main course
Time 5 o'clock
Persons 4

Ingredients

Tails - 2 kg
Onions - 0.5 kg
Carrots - 0.5 kg
Celery stalk - 0.5 kg
Red wine - 200 ml
Garlic - 50 g
Bay leaf - 5 pcs
Allspice - 10 g
Salt to taste

Preparation

Wash the tails and remove films. Fry in vegetable oil.
Fry the vegetables, place them in a baking dish in the oven, add the fried tails and pour in red wine. Add spices wrapped in cheesecloth, salt and add water. Simmer for about 4 hours until the meat comes away well from the bones.
Remove the finished tails and spices wrapped in gauze. Punch the broth in a blender and pour it over the tails. Place in the oven in baking paper, cook at 180 degrees for 20 minutes.

Restaurant Madame Wong, Brand Chef Dmitry Zotov

Difficulty Easy
Type Main course
Time 30 minutes
Person 1

Ingredients

Beef striploin steak - 125 g
Vegetable oil
Wafu sauce - 15 ml
Green onions - 10 g
Corn cob or boiled corn - 70 g
Red chili pepper - 1 g
Chopped cilantro
Broccoli - 80 g

Ingredients for the sauce:

Soy sauce - 150 ml
Finely chopped walnuts - 30 g
Vegetable oil - 100 ml

Preparation

Mix all ingredients for sauce.
Rub the steak with pepper and salt. Grill together with vegetables.
Place the cooked meat and vegetables on a plate, pour over the sauce and sprinkle with green onions and cilantro.

Remy Kitchen Bakery Restaurant

Difficulty Medium
Type Main course
Time 4 hours
Persons 2

Ingredients

Lamb shoulder - 1 piece
Salt/pepper to taste
Garlic - 1 head
Thyme
Chicken broth - 5 l
Onions - 1/2 kg
Carrots - 1/2 kg
Celery stalk - 1/4 kg
Dijon mustard - 1 tbsp
Demi-glace - 100 gr
Sweet potato - 2 large pieces
Beet tops - 8 sheets
Sour cream
Butter - 200 g
Vegetable oil for frying (as needed)

Preparation

Remove the bone from the lamb shoulder, add salt and pepper, and fry on all sides in vegetable oil in a saucepan.
Wash and peel onions, carrots and celery. Cut arbitrarily. In the same pan in which you cooked the lamb, fry all the vegetables. Once the vegetables are ready, add the fried lamb. Salt and pepper the hot chicken broth and add mustard to it. Pour into the pan with the lamb and vegetables. Cover with foil and place in the oven for 3 hours at 130 degrees.
Cut the sweet potato lengthwise into 2 parts. Salt, pepper, add garlic and thyme and place in the oven at 180 degrees for 15-20 minutes.
After the lamb and sweet potatoes are ready, heat the demi-glace, scald the beet tops, place the baked sweet potatoes, the prepared lamb shoulder, the baked shallots on a plate, pour the demi-glace over everything, put the scalded beet tops. Add a dollop of sour cream on top of the sweet potato. Drizzle olive oil on top and add ground black pepper.

Salad with beef and eggplant

ilForno, Chef Alexey Besedin

Time 30 minutes

Persons 4

Ingredients

Medium size eggplant - 1 piece
Beef tenderloin - 400 g
Ripe tomato - 2 pcs.
Mini spinach - 200 g
Salsa verde sauce - 100 g
Fried shallots - 20 g
Thyme, garlic, coarse salt to taste

Preparation

Cut the eggplant into large slices and season with salsa verde. Bake in the oven at 180 degrees for 15 minutes.
Fry a whole piece of beef until medium done.
Cut the tomatoes in half, add grated garlic and thyme, bake in the oven at 140 degrees for 30 minutes.
Randomly place eggplants, tomatoes and chopped beef on a plate. Season the spinach with salsa and place on top. Garnish the salad with pre-fried shallots and coarse salt.

Chef of the Turkish cafe "Bardak" Ismail Gunduz

Difficulty Easy
Type Main course
Time 1 hour
Person 1

Ingredients

Beef meat pulp - 130 g
Beef fat - 20 g
Chicken thigh - 30 g
Salt, pepper to taste
Dried mint - 4 g
Adyghe cheese - 40 g
Garlic - 1 clove
Onions - 15 g
Breadcrumbs - 15 g

Preparation

Grind beef, chicken and beef fat in a meat grinder. Then pass the peeled onions and garlic through a meat grinder. Mix everything together, add salt, pepper and mint.
Cut the cheese into cubes 1-2 cm thick, add to the minced meat along with breadcrumbs. Mix everything well.
Place a bowl of water nearby. Wetting your hands in water, form three cutlets of the same size in any shape, weighing approximately 60 g each.
Roll each cutlet in flour on all sides and fry in a frying pan without adding oil over low heat under the lid. Or on an open fire on the grill.
Serve on a wooden board with pickled vegetables and your favorite side dish.
Time 20 minutes
Persons 5

Ingredients

Beef tenderloin - 200 g
Shallot - 15 g
Capers - 5 g
Pickled cucumbers - 2 medium
Sibulet onion - 5 g
Worcestershire sauce - 14 ml
Tabasco sauce - 2 ml
Quail egg - 5 pcs
Rye bread for toasting - 5 pieces
Salt - 2 g

Preparation

Cut the meat into small cubes. Peel the shallots and cucumbers and also cut them into small cubes. Finely chop the capers. Add everything to the meat.
Add sauces, salt and mix everything.
Fry quail eggs.
Make toast.
Place tartare on toast and eggs on top.