October 20 - International Chef 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 of culinary art.

JAMIE OLIVER

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

CHICKEN THIGHS WITH POTATO 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 stir in a bowl with salt, pepper and olive oil.

Fry the chicken thighs in a skillet over high heat for 10 minutes.

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

Put the 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 pitted canned cherries
100 g dark chocolate (at least 70% cocoa)
500 g vanilla ice cream

Cooking method:

Pour coffee with sugar into a small cream container.

Boil half a teapot of water.

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

Before serving, pour boiling water over coffee with sugar.

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

GORDON RAMZI

Gordon Ramsay is 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 host of his own reality show "Hell's Kitchen", in which he shows not only his skills, but also a difficult character

POTATED FISH WITH POTATOES AND PEA PUREE

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

For potatoes:
1 kg peeled potatoes
salt and black pepper
5 cloves of 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 slices of butter
some white wine vinegar
salt and black pepper

Cooking method:

Preheat the oven to 220 ° C and put a baking sheet in it to warm up.

Cut the potatoes into strips about 1 cm thick. Blanch in salted water for 5-7 minutes, until soft enough to skewer. Drain 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. Stir by turning the slices with tongs so that they are all covered with oil and seasoning.

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

While the potatoes are cooking, cook the fish. Pour flour onto a plate, season with salt and pepper and mix well. Pour the beaten egg into a shallow dish and add the bread crumbs to another plate.

Heat olive oil in a large skillet. Dip the fish in flour, shake off the excess. Dip the fillets in a beaten egg and then roll in the crumbs so that they cover the entire fish in an even layer. Place in skillet and fry for 2-3 minutes on each side, until fish is golden and crispy.

Drain the peas, pour them into a saucepan and mash lightly with a fork or potato crush.

Put on medium heat, add oil and a little white vinegar. Cook, stirring frequently, for a few minutes, until the peas are warm. Season with salt and pepper to taste.

Place the 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 lubrication
400 g forest mushrooms (peeled and chopped)
2 large shallots (peeled and finely chopped)
a few sprigs of thyme (cut off the leaves)
sea ​​salt and black pepper
4 large eggs
4 tbsp. l. heavy cream (at least 33%)
25 g cheddar (grate)

Cooking method:

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

Preheat oven to 190 ℃. Lightly oil the 4 baking tins and spread the mushroom mixture over them. Make a depression in the center and gently break 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.

ALEN DUKASS

Alain Ducasse–– one of the most famous chefs of our time. He owns over 20 restaurants worldwide. Lunch, where he works as a chef, costs more than 50 thousand euros, but the queue for such dinners stretched out for years to come. Ducasse is the owner of the highest French award - the Order of the Legion of Honor.

GUZHERS

Ingredients:

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

Cooking method:

Preheat oven to 200 ° C. Line 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. While stirring, simmer until smooth and well behind the bottom, about 2 minutes.

Let the dough cool for about a minute. Beat an egg into the dough and stir in very well, only then take the next one and combine 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 grow well in the oven. The size of the balls is up to your taste.

Sprinkle cheese on top.

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

Serve hot or slightly chilled - optional.

The buns can be frozen for up to 2 months and reheated for a few minutes in a hot oven 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 stock
200 arugula
1 head of 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 aside 1/3 of the peas and cover with cold water. Continue cooking the rest of the peas for a few more minutes, then drain the water and beat the peas to a puree consistency in a blender.

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

Heat olive oil in a large skillet and add diced onions. Simmer for 3 minutes, until soft and transparent. Add salt and gradually pour in broth. Cook for 10 minutes, until the onion is very soft.

Cut the rocket salad leaves into rectangles about 4 cm long.

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

Rub each bite with salt and fry in a hot skillet until tender.

Add a lump of butter at the end of cooking to create foam in the saucepan.

In a separate saucepan, fry the mushrooms in a little butter for 5 minutes. Add peas puree, whole peas, onions with the remaining liquid. Add butter. Put out a little.

Add chopped rocket salad leaves. Add a little more butter and drizzle with olive to thin the sauce.

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

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

PIERRE HERME

Pierre Herme- the most famous French pastry chef. He is called the "Picasso of Confectionery". 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, professor at the French National School of Confectionery, professor at the Culinary Academy, knight of two national orders France, winner of the Academy of Chocolate Gold Medal and the Culinary Trophy of the Association of French Pastry Chefs, author of two Best Chefs Book titles in France and America.

KRAKOVSKY SYRNIK

Ingredients:

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

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

1 egg yolk for lubrication

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

Cooking method:

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

Roll it into a ball, lightly press 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 a thickness of 0.4 cm.

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 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, stacking them next to each other. Refrigerate before use.

Preheat the oven to 180oС.

Bake shortbread for 15 minutes. Then let cool completely.

Trim the cake to fit in the mold.

Curd filling:

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

In 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 spoonful of cottage cheese. Thus, one by one, without ceasing to beat everything at the medium speed of your mixer, add the yolks and all the cottage cheese.

Whisk the egg whites into fluffy foam with a pinch of salt. Pour 50 g of sugar in a thin stream. Continue whisking until stiff rushes.

Gently mix raisins and starch into the curd mass. Then gradually, in three steps, introduce the beaten egg whites.

Put the curd filling on top of the shortcrust pastry, flatten.

Make a grid out of strips of shortcrust pastry.

Grease the wire rack with slightly beaten yolk.

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

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

Take the cheesecake out of the mold and let it cool completely. Ideally, refrigerate overnight.

Glaze:

Whisk the icing sugar and lemon or lime juice. Using a brush, apply to the surface of the dessert. Let it freeze.

VIENNA CHOCOLATE COOKIES

Ingredients for 45 pieces:

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

Cooking method:

Heat the oven to 180 ° C. Line a baking sheet with baking paper. Prepare a pastry syringe or cookie bag.

Sift flour with cocoa powder.

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

Combine the oil mixture with flour. After completely mixing, add the proteins and gently mix them into the dough, in three steps, from bottom to top, so that they do not fall off if possible.

Place the dough in a cooking bag and place the cookies in a zigzag pattern.

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

(Soluxe Club Restaurant, Chef Chen Yuzan)

Ingredients:

Chinese pear - 400 g
Dried apricots - 120 g
Pods vanilla - 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. Peel the vanilla pods, put everything in a saucepan and add the rest of the ingredients. Cook over medium heat until pear is semi-soft. Divide the finished mass into forms, sprinkle with ginger streusel on top and bake for 10 minutes at 200 degrees.

Streisel:

Mix in a bowl 100 grams of softened butter, 100 grams of almond flour, 100 grams of wheat flour, 100 grams of powdered sugar, 20 grams. ground ginger. Roll the dough into a sausage and wrap in plastic wrap. Put in the refrigerator for 2 hours until it solidifies.

Bolognese buckwheat

(Restobar "Projector", chef Maxim Myasnikov)

Ingredients:

Buckwheat - 70 g
Onions - 30 g
Confit tomato - 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 carrot - 300 g
Bulb loupe - 300 g
Red wine - 500 g
Tomatoes in their own juice - 500 g
Fresh rosemary - 10 g
Olive oil - 50 g
Garlic - 3 g
Oyster mushrooms - 40 g
Cilantro - 15 g

Cooking method:

Rinse 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. Put Parmesan sauce on a plate, top with buckwheat, onion, fried oyster mushrooms, pour over with bolognese sauce, sprinkle with herbs and garnish with tomatoes.

Bolognese sauce:

Scroll 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, put the tomatoes and simmer until tender, season with salt. Season with pepper and sugar.

Parmesan sauce:

Heat the cream, add the grated parmesan cheese. Melt the cheese in the cream to make the cheese sauce.

Confit tomatoes:

Take tomatoes, peel and cut into 4-6 pieces, sprinkle with salt, sugar, citrus zest (orange, lime and lemon) with thyme on top. Bake at 100 degrees for 2.5 hours.

Cherries with chocolate mousse and waffle crumbs

(Sixty Restaurant, Chef Carlo Grecu)

Ingredients:

Milk chocolate - 300 g
Cream - 370 g
Gelatin - 10 g
Egg (yolk) - 3 pieces
Sugar - 40 g
Dark chocolate - 160 g
Wafer Crumb - 160 g
Sweet cherry - 150 g

Cooking method:

1. Melt dark chocolate, add waffle crumbs to it. Put the resulting mass in a mold and freeze.
2. 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. Boil the yolk with cream. Brew the mass a little. Add gelatin to the heated mixture and dissolve it. While filtering, add the mass to the chocolate, cool a little, beat the second part of the cream and add to the mass. Pour into molds, cover with frozen waffle crumbs on top.
3. 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
Onions - 15 g
Cream - 50 g
Chicken broth - 50 g
Vegetable oil - 10 g
Poached egg - 1 joke
Smoked cheese suluguni - 10 g
Dill greens - 3 g
Green onions - 3 g

Cooking method:

1. Steam the chanterelles, boil the veal heart for 1 hour. Fry the onions in oil, add the chanterelles - lightly fry, pour in the broth, put the heart - stew. Pour in the cream and cook until the sauce tightens.
2. Serve the dish in the same pan in which it was cooked. Sprinkle with cheese and garnish with herbs, add poached egg and drizzle with olive oil.

Lamb shank with mashed potatoes, Crimean port and gooseberry

(Duran Bar restaurant, concept chef Nikolay Bakunov)

Ingredients:

Potatoes - 350 g
Lamb shank (back) - 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
Gooseberry - 200 g

Cooking method:

1. Boil the potatoes, drain the water, let stand on the stove for 2 minutes. Get the butter in advance and cut into medium-sized cubes. Heat the cream separately. Rub potatoes with butter through a sieve and add cream. Salt
2. Strip the shank from the veins, wrap it with twine to maintain its shape. Put in a small saucepan, add spices and roots (onions, carrots, garlic), butter, pour water over the meat level. 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.
3. Prepare marinade for woody texture. Take a container slightly larger than the diameter of the plate, pour water, put garlic, brandy, herbs, spices, peppercorns - warm up to a temperature of 80 degrees to reveal the aroma of spices. Cool, immerse the wood structure. Marinate from an hour to a day.
4. Pierce the gooseberries with a needle, immerse them in port and evaporate twice over medium heat. Throw out the gooseberries and combine with demiglass sauce.
5. Put the finished shank and mashed potatoes on the wood. Pour the shank and potatoes with sauce - put in the oven. Cook for five minutes.

I have always wondered how to turn a simply delicious dish into a truly magnificent, festive one. It is clear that you need decorations, serving and serving. However, even the chefs of restaurants, who know how to cook delicious, delicious dishes, not all can boast of the art of decorating them. What can we say about family feasts? All these roses, carved from vegetables, olives and sprigs of greenery ... All this is already morally outdated and sometimes even brings melancholy.

Therefore, while attending master classes of chefs in the best restaurants in Moscow, we chose one where every dish is a real masterpiece. The inventor and real artist - sous-chef of the Grand European Express restaurant James Reduta agreed to teach the readers of MIR 24 to turn dishes into works of art.

The main thing here is not to be lazy and prepare the decor separately, says James. - Carrot breading, sun-dried tomatoes, crispy, fried in oil rice paper, which can be tinted at the cooking stage with beetroot juice or turmeric, and chips from the thinnest slices of bread, potatoes or sweet potatoes, and food combinations, and the finest 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 cold color palette is good. In front of our eyes, 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

Cook the mini-potatoes in their skins, then cut each potato into halves and fry them in oil with a little garlic. Fry the Kenyan bean pods separately. Grill the squid rings, pepper and add some salt.

Prepare a thick yellow pepper sauce. Heat olive oil in a frying pan, add onions and spices, fry them. Add the baked bell pepper cut into strips there and cook for 5 minutes. Then pour in white wine, chicken broth and cook for another 10 minutes until the pepper is completely soft. Add cream, remove from heat, cool slightly and grind warm in a blender to a state of slightly liquid, homogeneous puree. Salt and pepper, mix.

Now let's start assembling the dish. Place the yellow pepper sauce in a deep bowl. Put potatoes, bean pods and squid rings on it, which should be drowned by a third in the sauce. Then we decorate the dish with sun-dried tomatoes. They can be bought ready-made, or prepared by yourself. James bakes them for 6 hours in the oven at low temperatures, sprinkling 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 bubble of the airy foam. It does not settle for a long time.

Then the finest slices of radishes and small petals of spinach and chard (beetroot) are sent to the dish, which, as if by accident, fell on the edges of the dish. They do not carry any flavor load, they are just decor!

The final touch: James spreads a flourish of orange carrot breading on the plate along with the plate, and the milk froth does not sag - it keeps it. The breading unites all parts of the dish, completes it and echoes the rosy color of the sauce.

Danish halibut with sweet potato yam and mushroom and anise sauce

Fry the halibut fillet in a pan, salt and pepper.

Fry the mushrooms a little, add some salt, pepper, and then add the cream, anise and boil a little. The result is a thick mushroom sauce. Then we make baked sweet potato puree. It turns out to be dazzling orange and sweet in taste.

Now we start assembling the dish: put the mashed potatoes on a plate. James "paints" them with a decisive stroke of a sweeping orange blob. He puts some mushrooms in sauce on it, places the fish on top so that the mushrooms look out a little from under it. She puts mushrooms on top of the fish again. So that it all turns out to be wrapped in a brilliant appetizing sauce.

Around this composition are laid out several sun-dried tomatoes and slices of radishes, paired with a leaf of mini-spinach and chard.

The final touch is a cap of milk froth whipped with lecithin (hello to molecular cooking!).

Everything! Serve the dish hot until the mashed potatoes, mushrooms and fish have cooled down.

Confit duck leg with polenta and crispy rice

First, prepare the duck leg: salt, pepper and simmer in a pan over low heat until the meat is tender and all the fat is melted.

When the duck is almost ready, cook a soft, non-steep polenta (this is a porridge made from finely ground corn grits, the denser version of which is called mamalyga in Moldova).

Then James picks up a drop of balsamic cream on a wide, stiff brush and draws a line resolutely across the plate from edge to edge. He puts the palette in the middle, making a "pillow" out of it, on which he places an appetizing duck leg.

Now comes 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" over the jam, shifting it from spoon to spoon five times.

Making this exotic ingredient is not difficult at all, but it gives an interesting effect. To make jam, tomatoes need to be dipped in boiling water for a few minutes, cooled, peeled, cut into quarters, seeds removed, and the pulp put into a saucepan and slowly boiled with 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 of tomato pulp. Boil to the desired consistency, cool.

And now it is 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 miracles out of it. And all because this is not purchased, but homemade rice paper, which means that it can be tinted at the production stage by adding turmeric to the dough for yellow, or beet juice for bright pink.

Ornaments of this kind of rice paper he used for the duck with the palenta. The rice paper dough should 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 make the dyed rice paper take the shape of an exotic flower, James lowers the square for a few seconds in deep fat, where it instantly shrinks, bends and takes on an intricate volumetric shape.

We put this “flower” on top, add a spinach leaf and serve until all this splendor has cooled down and breathes with the aromas of duck and palette.

Lamb meatballs with salted cheese cream, tomato jam and crispy flatbread

The name of this dish speaks for itself and includes almost all the ingredients included in it.

We prepare meatballs from lamb pulp: only minced meat, salt and pepper, nothing else! We fry them in a small amount of vegetable oil on both sides, having previously lined the pan with parchment.

Lightly salted feta cheese should be crumbled and rubbed, adding a little cream, until a homogeneous creamy state (not too liquid, because the cream must keep its shape!).

Dry a half of the unleavened flat cake in a dry frying pan on both sides (a little so that it becomes crispy and acquires a slightly ruddy color). First, boil the mini-potatoes to the peel, and then fry in oil, with the addition of finely chopped garlic.

We prepare tomato confiture in the same way as in the previous recipe.

Let's start assembling the dish. James draws a strip of balsamic cream on a plate with a wide brush, spreads one bit, rests the cake on it, pressing its edge with a second chop. As a result, the cake is fixed at an angle.

The cheese cream sous-chef tucks into a pastry bag with a curly nozzle and squeezes out beautiful "roses" in the corners of the composition.

Stir-fried, mouth-watering potatoes and spinach petals complete the composition, sitting on a plate in artistic disarray.

And the last: close to the top cue ball, partly overlapping it, James lays down an oblong pile of tomato jam. It not only gives the dish a bright color accent, but also favorably 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 sauce and sweet potato crisps

For this salad, quickly fry the peeled shrimps and champignons in vegetable oil, in which we add a little chopped garlic.

We put the arugula in an appetizing slide, "shade" the greens with a thin stream of balsamic cream, then "hatch" on top with the same trickle of vinaigrette sauce (here is its composition: vegetable oil, soy sauce, maple syrup, Dijon mustard, garlic).

We spread the halves of cherry tomatoes, shrimps and mushrooms in a circle. The composition is completed with sweet potato chips and thin slices of black bread. Both are cut very thinly on a slicer and deep-fried for a few seconds. Secret from James: To cut brown bread so thin, he first freezes it.

Caesar salad"

James makes the classic Caesar salad quite simply, and it still turns out very beautifully.

He fries pieces of chicken fillet very quickly on both sides so that they remain juicy. The iceberg lettuce is torn into pieces and placed in a slide, around this slide there are cherry tomatoes and canned capers cut in half. Pour the leaves with the classic Caesar sauce, and lay on top of the still warm pieces of chicken. Finally, sprinkle with grated Parmesan on top. And angles two deep-fried rice chips tinted yellow with turmeric.

Caprese

This appetizer is inspired by the classic caprese salad, but how different it is from its prototype!

James peeled the tomatoes, cut them into quarters, and sprinkled them with powdered sugar and caramelized with a cooking gas burner before placing them on a platter.

Basil in the salad is present at all in the form of an airy mousse. Green basil should be very finely chopped, or better chopped in a blender and added to the liquid biscuit dough. Pour the dough into cups, put them in the microwave and in a few minutes 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 lay it out on a plate. Between the pieces of airy mousse, lay out the mozzarella, which we also tear with our hands.

Then comes the turn of the tomatoes with a caramel crust on the edge. He sets them up in a geometric order, leaning slightly on the cheese, and sprinkles everything with fragrant olive oil.

James paints 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 them in a checkerboard pattern with a plate. And then he takes a wooden skewer and, dipping it into each circle, draws a stroke.

But what about the famous pesto sauce, indispensable for caprese? His James squeezes out 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 radishes and spinach leaves, which the chef spreads over the appetizer with tweezers in an artistic mess. Agree that the result is simply fantastic beauty!

Tatiana Rubleva

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 celebrity chefs, Michelin-starred and culinary geniuses have complex recipes?

Of course, they can spend the whole day preparing a dish with ingredients unthinkable for us. But sometimes they don't want to! And they come up with the simplest recipes, according to which everyone can build a delicious dinner in a short time.

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

James Oliver Curd Vanilla Pudding

What do you need:

110 g softened butter

220 g icing sugar

2 vanilla pods

270 ml milk

How to make James Oliver's Vanilla Curd Pudding:

1. Cut the vanilla pods lengthwise, remove the grains, put the vanilla in a bowl.
2. Grate the zest from the lemons, add butter and icing sugar, beat everything together. Add the yolks of the eggs to the mass, beat again.
3. Pour room temperature milk there, squeeze out lemon juice, pour flour. Mix.
4. Put the dough in a greased baking dish, bake in a water bath for 45 minutes at 280 degrees. Serve with strawberries and cream or sour cream.
5. James Oliver's Curd Pudding is ready.

Bon Appetit!

Julia Child's Burgundy Beef

250 g bacon

1 kg beef tenderloin

1 carrot

1 onion

2 tbsp. tablespoons of flour

750 ml dry red wine

1 tbsp. a spoonful of olive oil

1 tbsp. a spoonful of tomato paste

500 ml broth

Salt, black pepper to taste

How to cook Julia Child's Burgundy Beef:

1. Cut the beef into cubes and dry with a paper towel. Thinly chop the bacon and fry, place in a baking dish.
2. In the same pan, fry the beef, then finely chopped onions and carrots.
3. Put all ready-made ingredients into a mold. Season with salt, pepper, add flour, mix. Put in the oven, preheated to 200 degrees, for 4 minutes, stir again. Pour in wine and broth, put in tomato paste. Stir again and place in the oven. Simmer for 2.5 hours at a temperature of 160 degrees.
4. Julia Child's Burgundy beef is ready.

Bon Appetit!

Ratatouille by Thomas Keller

3 halves of red, orange and yellow pepper

5 tbsp. tablespoons of olive oil

3 cloves of garlic

1 onion

4 cherry tomatoes

1 sprig thyme

1 sprig of parsley

1 eggplant

Salt, black pepper to taste

How to make Thomas Keller's Ratatouille:

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

Bon Appetit!

Yellow soup by William Pokhlebkin

1.25 l of meat broth

7 egg yolks

50 g butter

1-1.5 st. tablespoons of wheat flour

1 teaspoon ground ginger

1 teaspoon 6% apple cider vinegar

Pinch of saffron

How to make yellow soup from William Pokhlebkin:

1. Beat egg yolks, add vinegar and dilute in warm broth.
2. Melt the butter over low heat in a saucepan, lightly darken the flour in it until light yellow. Cool down.
3. Pour the whole broth with the yolks diluted in it into a saucepan with 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.
4. Yellow soup from William Pokhlebkin is ready.

Bon Appetit!

Paula Din's Chicken and Rice Casserole

400 g green beans

500 g chicken fillet

1 onion

225 g hazelnuts

300 g celery paste

1 glass of mayonnaise

170 g cooked rice

1 cup grated Cheddar cheese

A pinch of salt

How to make Paula Dean's Chicken and Rice Casserole:

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

Bon Appetit!

April 14, 2017 No comments

A banquet is a festive dinner that is held in honor of an important event. The table of honor of the solemn event is filled with a variety of dishes, while guests can make a choice to their liking.
Accordingly, banquet dishes from chefs can be varied: from cold snacks, salads, to hot dishes and desserts. The chefs make sure to prepare several sophisticated side dishes to choose from, and they also serve at least four types of bread.

Making a banquet on your own and without contacting specialists is a difficult task. Of course, making them at home is not easy, but if you learn how to prepare banquet meals, you can pleasantly surprise your guests.
The chefs' banquet recipes combine punctuality of preparation and sophistication of decoration. This article with banquet dishes with a photo will help not only with cooking in stages, but also with the correct serving and decoration of banquet dishes. With due diligence and skill, you will soon be able to cook banquet dishes yourself, no worse than any eminent chef.

If there are a lot of people at the festive banquet, then he advises to stop your choice on cold appetizers and salads, in addition, the option with canapes is well suited. Various types of canapés are laid out on several courses and placed on the table. You can also prepare banquet dishes in the form of salads. Hot meals at a banquet are often presented to choose from, for example, meat, fish or poultry. However, whatever the main menu, 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 jellies, 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 fillets into small thin slices along the grain to prevent the salmon from falling apart.

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

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

Roll everything up. Wrap the film tightly at the side ends and refrigerate 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, while each time before cutting the roll, dip it in a bowl of hot water. Serve immediately with lemon slices.

Chef's advice:

If you think that you will not 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 of 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.

For cooking you will need:

200 g chicken thigh fillet
100 g chanterelles
200 ml cream 10% fat
20 g butter
50 g cheese
julienne mix
a bunch of greens

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

A great idea for a festive snack is to make a version of a banquet dish on the theme of everyone's favorite Caesar salad.

For cooking you will need:
toast white bread without crust - 6 pieces
butter - 100 g
large chicken eggs - 10 pcs.

For filing:
romano lettuce leaves
grated hard cheese (such as parmesan)

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

Rub the white toast bread into coarse crumbs in a blender. 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, season with salt. Then put eggs in boiling water immediately from the refrigerator. Bring to a boil, cook for 1 minute, remove from heat and keep in water for about 10 minutes. Then cool under ice water, peel gently, cut lengthwise into two parts.

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

Mash the egg yolks and mix with the dressing, salt and pepper if necessary. Divide the yolk mixture into halves of the egg whites. Place the eggs on a plate topped with large romano salad leaves, sprinkle with crispy crumbs and grated cheese and serve immediately.

For cooking you will need:
cakes - 3 pcs.
50g beef
50g red bell pepper
50g yellow bell pepper
3g cilantro
1- 2 drops of tabasco
5g sugar
20 ml vegetable oil
50g red onion
½ lime
40 ml guacomole
40g sour cream
40 ml tomato salsa
paprika
salt
Peel and cut the beef tenderloin into strips.
Cut the red onion and red bell pepper into strips.
In a preheated skillet, fry the cooked beef, vegetables, add paprika, a teaspoon of sugar, a pinch of salt, Tabasco sauce, black pepper, and tomato sauce.
Shape the cakes into a boat and fry in a salamander. Put the prepared mixture into tortillas, garnish with cilantro, a small slice of lime and also serve additionally sour cream, guacomole and tomato salsa.

For cooking you will need:

Duck breasts - 4 pcs.
foie gras pate - 200 g
pears (preferably duchess variety) - 4 pcs.
butter - 2 tablespoons
thyme - 4 sprigs
rosemary - 4 sprigs
balsamic vinegar
olive oil
icing sugar - 1 tablespoon
salt, pepper to taste

Remove skin and excess fat from duck breasts (they are not required in this dish). Cut the duck breasts in half along them so that they "open" like a book. Cover the breasts with a double layer of cling film and beat until about 0.5 cm thick. Season with salt, black pepper, finely chopped rosemary and thyme leaves.

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

Peel and middle the pears, cut into small cubes, place on paper napkins and dry.

Melt butter in a skillet, put pears, sprinkle with a teaspoon of balsamic vinegar, sprinkle with powdered sugar and fry over medium heat for one minute. Remove from heat, remove pears with a slotted spoon and cool.

From the liquid that remained in the pan, make a dressing: add half a teaspoon of balsamic vinegar, oil, a pinch of salt and ground pepper to taste.

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

Chef's advice:
For this banquet dish, it is better to use unfrozen duck fillet, since before cutting the carpaccio, and it must be cut very thinly, it is necessary to cool the duck breasts in the freezer. And it's not very good to freeze fillets twice.

For cooking you will need:
carrots - 3 pcs.
long cucumbers - 2 pcs.
celery - 3 petioles
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). Carrot cores are best cut if they are too tough. Place the carrots in very cold water.

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

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

For cooking 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

Peel the green peppers, core the seeds and chop into coarse wedges (you should make about 10 pieces). Heat the olive oil in a skillet and fry the peppers for 5 minutes. Salt.

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

Place the fillet on a slice of baguette, cover with a slice of pepper, top with a slice of medium-thick cheese. Transfer the canapes to a wide baking sheet and place in the oven for one minute, the cheese should be soft. Serve hot immediately.

For cooking 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 vegetables, then peel them.

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

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

On each quarter of black bread, put beets, then a slice of potatoes, then carrots and herring. Fasten everything with a skewer. Garnish with chives before serving.

For cooking you will need:

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

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

For cooking you will need:

300 g of hard cheese, fat. more than 50% - 300 g
vegetable oil
800 g veal pulp for roasting
salt
ground black pepper
4 large potatoes.
4 onions

Preheat the oven to 180-200 ° C. Grease a large baking dish with vegetable oil.

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

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 equalize the thickness. Transfer the meat pieces to the mold in one layer, leaving a small distance between them. Season the meat well with ground black pepper, but do not salt it, as 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, sprinkle on top of the onion.

Place the baking dish in a preheated oven, preferably near the bottom of the oven. Place the potatoes wrapped in foil around the edges of the mold. Bake for about half an hour.

Place a portion of the baked meat on a platter before serving. Serve potatoes with meat, open the foil and make a deep cut in the potato with a knife, salt and sprinkle gently with green onions or other dill - to your taste.

For cooking you will need:

230 g frozen berries
700 g natural yoghurt
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 of warm water. Put on low heat and heat, stirring occasionally, do not bring to a boil. Let cool. Mix melted gelatin with natural yogurt, 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 has swollen, mix it in with the prepared berries. Place on top in all glasses and return to refrigerator until solid.

For cooking you will need:

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

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