Exponent of our taste manufactory
Let me introduce him! Our brand-chef of unique high quality frozen ready-made meals
He cooks for you and instead of you! He took part in CREATIVE CHEFS SUMMIT many times as well as in the project “On knives” with Olha Freimut and Dmytro Borisov. He has a successful experience in starting restaurants of Italian, Asian and American cuisine. Chef of restaurant chain “Vivat Provincia”
How do recipes come up
Every product is developed by our brand-chef in compliance with main rules of preparing restaurant dishes and under strict supervision of a nutritionist. Every portion corresponds to the main healthy nutrition rules – weight, useful substances and nutrient balance, well-balanced caloric composition.
Steak from Chef
First, you need to choose good meat, ‘clean’ it, wash and marinade it.
After having cleaned meat, pat it dry with paper towels, cut into loin chops – steaks with 2-3cm high. Then season the steaks, add some soy sauce and some vegetable oil so that spices soak in quicker and better and let meat get marinated at room temperature. As for the type of meat, if it is pork, then I prefer a chuck or sirloin and rarely use I a cured fillet, because in my opinion it’s too dry and tough. I season pork with salt and spices at once and then let it get marinated for an hour or two if I have time, but as a matter of fact, due to adding vegetable oil the marinade soak in faster and 30 minutes are enough.
Sear pork until it is cooked. If you use a pan for that then it will be good to add a squashed garlic hop and rosemary branch for flavouring. You can check pork meat doneness by pressing on it; if it gets tough like a tight muscle, for example, you can make a cut; if meat is no longer pink and there is no blood, it means that it is prepared. If you cook it on wood-fired grill, check the doneness also by cutting or pressing it. If you marinade pork shashlik with spices, it is worth to add onion juice for better taste and better meat fibres softening. Sear it 3-4 minutes on both sides over medium heat, turning few times. Then check it by making a cut or pressing on it; maybe it’ll take some time more, but it is usually enough to turn it 3-4 times till the meat is cooked. As for choosing a right frying pan, the ideal option is a cast-iron pan with press.
For Gratin we need: potatoes, 30% cream, Cheddar and Parmesan cheese, garlic, nutmeg, salt and pepper to taste.
Slice peeled potatoes into thin circles, about 2-3mm thick, using a slicer, chopping board or a knife. Layer sliced potatoes into a pot and cover with cream; add salt, pepper, garlic and nutmeg. Poach during 10 minutes so that potatoes become a little bit soft. Then layer them into a casserole dish buttered before. Put 2/3 parts of Cheddar and 1/3 part of Parmesan on top of each potato layer and pour cream on it. Leave part of Cheddar and Parmesan for the final baking phase to make a crust. Put the prepared casserole dish into an oven at 180°С for 20-25 minutes.
When it has been baked, take it off an oven, cover with cheese left and put into an oven at 190°С for 5-7 minutes to make a crust.
Now, you can cut Gratin, top with greens and serve it.
Signorinas and Senors! Today, we have a hearty and mega-delicious classic Italian lasagne from Chef for dinner!
So, we need: ready-made lasagne dough sheets – 250 g or 15 sheets depending on size.
We’ll prepare them by ourselves next time – it’s easy.
Minced meat 450 g (pork meat + beef)
Onion – 1pcs.
Carrot – 1pcs.
Tomato sauce 60 g
Tomato paste 60 g
Butter 60 g+ 30 g
Flour 60 g
Milk 800 ml
Parmesan cheese 120 g
Nutmeg 1 teaspoon
Salt 2 teaspoon
Pepper 1 teaspoon
We are going to cook Béchamel sauce. Melt butter (60 g) in a deep skillet, add flour and pour hot milk, stirring intensively. Then season with salt and nutmeg, bring up to the boil and turn off. Chop onion into small pieces and grate a carrot.
We are going to cook Bolognese sauce. Fry onion on butter in a deep skillet till it is half-cooked, then add carrot and fry for 5 minutes more. Then add minced meat, season with salt and pepper and stir well. Fry over a low heat for 10 minutes more. Then add tomato sauce and tomato paste, having mixed it with 50 g water before. In such a way, tomato paste will mix well with meat. Stir and cook for 10 minutes more.
Put some part of Béchamel sauce on a casserole dish. Layer lasagne sheets over it and then put some part of Bolognese sauce. Drizzle over Béchamel sauce and cover with grated Parmesan cheese.
Repeat lasagne layers in the same way until all the ingredients are used.
Drizzle over the upper lasagne sheets layer the Béchamel sauce and cover with Parmesan cheese. Bake lasagne at 180-190°С for 40 minutes until the top is golden. Take ready lasagne off an oven, let it stand for about 10 minutes and then cut it into portions. Decorate it and enjoy!
Difficulty of cooking (8/10), time spent – 1,5 hours.
Ladies and Gentlemen,
Today, we reveal a secret of delicate summer Italian sea dish from our Chef – seafood risotto!
Shrimps – 50 g
Seafood cocktail – 50 g
Rice – 150 g
Water – 240 ml
Heavy cream – 70 g
Parmesan cheese – 50 g
White wine – 30 ml
Onion – 30 g
Garlic – 1 pcs.
Butter – 20 g
Olive oil – 2 tablespoon
Salt to taste
Ground black pepper to taste
Parsley to taste
Defrost seafood. Choose rice with high starch content. In no case take steamed rice. Peel and devein shrimps. Cut onion into small pieces and squash garlic with the blade of the knife. Then heat up olive oil in a frying pan and put seafood into it. Fry over high heat for 3-4 minutes, but no more, otherwise they become rubber-like. At the end, season seafood with salt. Start frying onion and garlic in olive oil in another pan. Fry over a low heat, so that onion doesn’t burn or become golden. When onion is transparent, add rice into a pan. Sear rice over a low heat until it is transparent. When rice is of proper consistency, pour wine to it. Stir rice and wait till alcohol vapours. As soon as it is vapoured, pour one third of all water, 80 ml. Then cook risotto, stirring it lightly and constantly. In such a way, you spread starch evenly and due to this risotto becomes cream-coloured. As soon as the whole first water portion is vapoured, pour the next one. And again, stir lightly and wait until it vapours completely. It takes about 4 minutes. Then pour water again – it will be the third and the last time. Before that, season rice with salt and pepper. If rice seems uncooked to you, repeat an action with water. When rice is almost ready, but it is a little bit tough, and the water is vapoured completely, add seafood. Then cover it with cream and grated Parmesan cheese. Cook risotto for about 3 minutes more, stirring lightly. At the end, add butter to risotto and stir well. Cover with a lid and let it ‘have a rest’ for 2 minutes. When serving, top parsley on it.
1 small onion
1 big garlic clove
50 g of Parmesan cheese (or any other hard cheese)
small parsley bundle
1 little sweet red pepper
1 middle-sized tomato
Salt and pepper to taste
2 tablespoons of olive oil
When serving: tomato, dry sweet basil and sweet marjoram
Wash, dry out and cut parsley into small pieces. Grate Parmesan cheese with cheese grater. Beat up eggs lightly with a wire whisk, season them with salt and pepper. Then mix with cheese and parsley. Let it stand. Chop onion and garlic. Chop onion into half-circles and garlic into small cubes. Wash pepper and tomatoes, clean from seeds, remove liquid and cut into small cubes. Heat up olive oil in a frying pan or ovenproof dish and sear garlic. As soon as garlic browns, add onion and sear for couple minutes more. Then add pepper and tomato and simmer for 5 minutes. Then pour egg mass into it and fry over a low heat until omelet starts being cooked at sides. As soon as sides are cooked and a middle is still liquid, put an omelet into oven and bake it ready at 180°C for about 15 minutes. Cut ready omelet into portions and eat with tomato wedges covered with dry sweet marjoram and sweet basil.