Simple recipes from the world's best chefs

Video: Simple recipes from the world's best chefs

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

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.

In honor of the holiday, we decided to share with you recipes from famous chefs of the world - Jamie Oliver, Gordon Ramsay, Pierre Herme and Alain Ducasse, which can be easily made at home.

Jamie Oliver

Chicken thighs with potatoes and oregano

Ingredients:

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.

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 and 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 Ramsay

Breaded fish with potatoes and pea puree

Ingredients:

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

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 oven to 220^OC 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 wild 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 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 tins 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

Gugera

Ingredients:

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 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 cups 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 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 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 onions are 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 pea puree, whole peas, onion 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

Krakow cheesecake

Ingredients:

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.

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. Pour in flour and knead 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 oven to 180^oWITH.

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 icing 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 preheated to 180^oFrom the oven 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.

Viennese chocolate chip 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 oven to 180^OC. 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 fully 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.