Although the day of the city and stayed behind, we return to the most bright moments. And in the story about the participation of the famous chef and TV presenter Konstantin Ivlev, in the festival "Kitchen of the Ryazan Territory", we want to focus not only in recipes, but also on the communication of the capital guest with citizens.

So, in particular, Konstantin Ivlev shared with Ryazan her impressions from our city and gave advice from novice chefs. Perhaps the most important thing - listen to your mentors and keep records ...

No secrets!

Expected, one of the first was the question of the impressions of the guest from Ryazan.

"I have never been in Ryazan before," Constantine Ivlev confessed. - And she, by the way, I always associated with potatoes. The fact is that my father had friends from Ryazan, and they often sent him potatoes. When I was invited to Ryazan, I gladly agreed. As you understand, not only because I wanted to check what kind of potato you have here ... I did not disappoint me anything. All you are amazing people. I used to seem to me that Ryazan is a small town. It turned out, it is completely wrong. And I also saw in you kindness and sincere desire to learn something new. I can definitely say that I will definitely return to visit you.

Not without one of the "traditional" issues. As artists constantly ask about creative plans, and good chefs often try to identify the secret ingredients of their dishes.

- Like a person who wrote 40 books on cooking, I have nothing secret. I am always in detail telling what I do and how I do it. I have no goal to hide something. Before the cook, as before the artist, is worth the task to show people something, to interest them with this ...

About children's kitchen and culinary cyclicity

Where a more unexpected question from Ryazan, asked, could a popular chef work, for example, in kindergarten?

- Like any normal person, I love children and make it ready for them. I have two children. At one time, together with his son, I released the book "Preparing at times, two, three!", Dedicated to exclusively children's food. And I can say that by and large I do not care where to work ... another thing is that to install your order in the baby food system, in my opinion, the case is ungrateful. You can try to change something, but often it will not be necessary and not understood. I regularly receive proposals from schools and kindergartens for my participation in the organization of nutrition. But it means to work in this system - it means to recover yourself for a permanent struggle, and I honestly say, I do not want to fight. I just want to work in my pleasure ... besides, I'm so often cooking for children, not only for his own. Many of my friends have more children than me, so we can say that from time to time I perform as a children's chef.

Beginners, Konstantin Ivlev, gave advice, coming to work, certainly take a diary with him.

Come to the process with the soul!

COM with spinach roots under birch juice sauce. It sounds like something extremely laborious in preparation, in fact, (and as showed on its example, Konstantin Ivlev) is preparing enough. To prepare the sauce, it is necessary to press on olive oil finely chopped onions (up to a golden crust) and also chopped ginger alone. Birch juice is poured on top and give it to evaporate. The last turn is added to the cream sauce.

Soma is frying separately, on two oils - first on the plant, then on the butter, so that the creamy oil is impregnated with its fibers, and the fish has become more gentle. In no case do not peck fish, only salt add! After pressed the spinach and serves fish with spinach, sauce and potato mashed potatoes. Bon Appetit!

The second recipe, which Ivlev shared on the master class, is a cripper, stuffed with bread crumpled with a biscuit of a rabbit in red wine and grape sauce.

- In this dish, again, the sauce plays a very important role, "Konstantin Ivlev explained. "I take a red dry wine, thumping it in a saucer and give him the opportunity to evaporate." Then add honey, and I also evaporate. In the meantime, I make a stuffing for twisting from a bunk and white bread, sliced \u200b\u200bby cubes. Also for the filling I use a chamber, a finely chopped bunny liver and a green apple. Little garlic in the pan, individually I remember all the components ... It remains to mix them and start the cripper!

Stuffed overwhelming, fastened with toothpicks, the chef sent to stop in the oven for 15 minutes. At the very end of the baking added grapes without stones, so that the berries give juice, but at the same time they retained their texture. The finished dish can be across and salt to taste.

"I do not use rare and expensive products, but only those that can be bought at any store," Sonstant Navlev resums. - Believe me if the process is approaching the soul, the result can exceed all the expectations!

Guest promised to the next visit to try to surprise citizens with new culinary performances and congratulated everyone on the day of the city again.

Konstantin Ivlev is a popular cook holding three stars in Gida Michelin, one of the leading programs "Ask the cook" and "Eat it immediately." ...

Dishes on recipes Konstantin Ivlev

From MasterWeb.

24.04.2018 12:00

Konstantin Ivlev is a popular cook holding three stars in Gida Michelin, one of the leading programs "Ask the cook" and "Eat it immediately."

In the article, consider several recipes from Ivleva Constantine. He is confident that from simple products you can cook delicious and balanced dishes.

"Taste of pocket" with Konstantin Ivlev. Recipe for simple salad

On March 26 of this year, a program with Konstantin Ivlev, called "Taste for Pocket", was broadcast. In it, the author tells how to diversify the casual menu using the usual products. Help him in this simple housewives, which every day "break the" head over the fact that it is delicious to cook for your family.

Guests of the show are pre-issued lists with ingredients worth not more than 1,000 rubles. They make up their menu of them. And already in the studio, along with the leading of these products, tasty and sophisticated dishes are prepared.

We offer a simple salad recipe from Konstantin Ivlev (with barrel cucumbers and potatoes) from the aforementioned transmission. Excellent idea for those who are in search of something new.

You will go to cooking a few minutes to cook, and the result will pleasantly surprise.

Ingredients:

10 potatoes (pre-scold them);
5 cucumbers from the barrel;
200 grams of sour cream;
green bow bunch;
bunch of fresh parsley;
small salt to taste;
ground black pepper.

At the first stage, we clean already boiled potatoes and cut into small cubes.

At the second stage, we get the cucumbers and press them, in order to the glasses excess fluid. Cut with small cubes.

At the third stage, my greens and drifting it, laying out on a dry towel. After finely shining.

In the last stage, all ingredients connect, salt, pepper and refueling sour cream.

Before serving the salad, you can decorate with green onions.

Young cabbage with pashota egg

Pretty simple, but at the same time an exquisite recipe from Ivleva Constantine for breakfast.

Ingredients:

one head of white cabbage;
one chicken egg;
tablespoon of vinegar;
two tablespoons of truffle oil.

Cooking process:

From the cabbage head to remove the top leaves. Cut it into four parts. For cooking you will need one part. Place it on the grid in a slow cooker. Pour two glasses of water into the bowl. Install the "Steamer" mode.
Use the frying pan. Pour one liter of water and add a spoonful of vinegar. Bring liquid to boil. With the help of a whisk, shake the water so that a funnel formed. Wheel in her egg. Do not stop stirring. It is necessary to do it carefully so that the egg does not spread. Inside it should remain liquid. Remove with noise.

Razed cabbage must be frying on the grill with the addition of olive oil.

We proceed to the formation of the dish. Prepare a flat portion plate. Side laid cabbage, and there is a pashote egg from above. All sprinkle with truffle oil.

Smoothie from Kiwi, Banana and Spinach - Recipe from Konstantin Ivlev

Ingredients take at the rate of one person:

5 kiwi;
2 banana;
200 grams of fresh spinach;
ice cubes.

Cooking process:

banana and Kiwi clean and cut into cubes;
spinach rinse and leave to flush in colander;
all ingredients send to the blender and mix;
before serving in a glass, add ice cubes.

Rabbit stew with risotto

This recipe dish from Ivleva Constantine can be served as the main for lunch. Ingredients take at the rate of 4 people.

Maximum cooking time is one hour.

Ingredients:

one small head of the onion bows;
150 grams of celery;
10 grams of thyme;
four cloves of garlic;
a couple of layers of laurel sheet;
6 black pepper peas;
tablespoon of olive oil;
half-liter chicken broth;
fresh basil for decoration;
small salt to taste;
350 grams of rice arborio;
100 grams of Luke Shalot;
half a cup of white wine;
cream oil;
100 grams of parmesan;
rabbit legs;
one carrot.

Step-by-step cooking way looks like this:

Prepared meat with rabbit legs cut into small cubes.
Carrots, celery and onions, clean, rinse and smolden.
Multivarka's bowl pour olive oil and turn on the "frying" mode. When the oil is warm up send to the bunny meat bowl, sliced \u200b\u200bvegetables, thyme.
Garlic Sodium and send it to meat. Ingredients roast no more than 10 minutes.
After in the bowl, pour broth, add a bay leaf, pepper peas. Set the "quenching" mode for 20 minutes. At the end of the preparation, the contents pour into deep containers.
Start the preparation of risotto by classical technology with the addition of white wine. After completing, add grated parmesan.
Risotto place in the middle of the plates, place the stew in its center. You can decorate everything by leaves of fresh basil.

In the article, we considered several recipes from the cook Konstantin Ivlev. This is only a small list of his masterpieces.

On the eve of the opening of the summer season, St. Petersburg Rospotrebnadzor has published a list of tips to citizens to prepare a kebab. The department reminded the rules for choosing high-quality meat, and also did not recommend choosing such fat ingredients such as mayonnaise.

Chef, restaurant and TV presenter Konstantin Ivlevin conversation S. NSN He said that at the place of the inhabitants of St. Petersburg, would not listen to the advice of the supervisory authority, unless they contain particularly original recipes that could be interested in experimenting lovers.

"I can't say for Pethers. But I do not think that they will listen to the advice, because the kebab is like a borsch, like Salad Olivier, everyone has his own recipe, and, as a rule, proven over the years. And only a small number of people in this matter is looking for something new. If the guys ( from Rospotrebnadzor - NSN) I could offer something creative, then yes, if not, I do not think. I would, for example, did not listen, "said the chef.

Note that the Councils of Rospotrebnadzor in general coincided with the opinion of the culinary about how the meat is best suited for the preparation of kebab. As for the choice of marinada, here, according to Ivlev, everyone's preferences are different.

"It all depends on the quality of meat or chicken, I think. It is better to buy fresh, in no case frozen. Well, if the meat is pair. There must be an understanding of what meat to the kebab is suitable, and what is not. Because if you take the same pork neck, then it will suit, but the beef neck will not be very. The same with chicken, if it is not frozen, it will not be a lot of moisture, and it will not be subsequently dry, "the interlocutor explained NSN.

"As for the marinade, everyone has their own. People who love kebabs are eagerly used for marinada kefir or mayonnaise. Who loves the more natural taste of the meat, choose vegetable oil or generally gashed water, and smaller than those or other spices, "the chef remarked.

In conclusion, he shared with NSNwith his recipe for the perfect kebab, which will be both tasty and useful. Here, according to Ivlev, the Rules of Soviet cooking should be followed.

"I am preparing a kebab in the old Soviet tradition. I take just a salt and ground pepper, not fragmented, namely ground - bright, such "biting", black pepper. I take a large number of renounced onions, because it contains vitamin C, which splits the fibers of meat, and a simple gashed water, in no case "Borjomi". I cut the meat - a pork neck, which I madly love, or carbonad - on the pieces of three three centimeters, add salt, pepper, onion, a small amount of carbonated water, which also begins to enrich meat oxygen. I mix all this and wait for the order of one or two hours, after that time on fire everything, the meat is ready. Forward! ", I entered into Ivlev.

Recall that earlier a chef in a conversation with NSN Conclusions of scientists who called on humanity to replace in their diet meat on insects due to high content in their bodies of protein. According to Ivlev, there are enough meat on Earth so as not to resort to such a radical solution to the problem.

Releases of the program "With greetings, Nabutov!" / May 22, 2015

On the ether of the program "With greetings, Nabutov!" Our new Columnist Konstantin Ivlev! The author of the book "My Philosophy of Kitchen", a person who has been heading the Federation of Professional Chefs and Confectioners of Russia for many years in a row. The conversation will go about meat, how to choose it, cook and serve.

Konstantin Ivlev:In order not to spoil the taste of meat, you do not need to add too much different spices. I am always when I use a beef clipping for kebabs, either just for a steak, for frying on an open fire, I use only salt - pepper, a small amount of olive oil, and as always your favorite garlic and thyme. Everything! More does not really need anything. And when you roasted, find a sprig of ate or a twig of fresh rosemary, plunge it into the oil and, when you frit, like this little to anxious. It will give a light aroma of smoking. This is delicious!

Victor Nabutov:Men groaned in our studio!

Konstantin Ivlev:Pork! Pork is better to use all. Starting from ribs, hoofers, besides the heel, probably. For pork kebabs, it is best to use meat eater. If you take the ham, it is sufficiently dry, so it is necessary to be very neat, it is possible to use more loaf, you can add lamaway fat. As the "Tambov ham", which bakes in Lohani and cut every morning ... Fresh Orego or Fresh Majorane. Very interesting flavors give. Pork still loves sage. You can also add a nurse in Marinade, but then the main thing is not to remember then. Soy sauce is also well suited to pork, for marinade, but also there is no much, as meat is very fast. Therefore, you can hold the pork in the marinade with the addition of soy sauce about thirty minutes. This time is enough and you can also throw meat on fire.

One of my favorite recipes: Grilled vegetable salad and any grill meat.
You can take a pork, you can take a bird - chicken, turkey.

Eggplants, zucchini, sweet pepper - all cut a thickness of 1 cm and fry on the lattice on fire. We do it in the style of Georgian salad Adjasan-Dali. There, vegetables are fried entirely, and here I advise cut into strips. So, all this we are well cut and fry until readiness. We add only a little salt and pepper. They fucked - postponed. Take a piece of meat. You can take a pork, you can take beef. Suffered finely thin, somewhere the half centimeter thick and leaked very well on fire. Vegetables and meat are all cut by straw, add a little olive oil there, a large amount of cilantro, add a drop of balsamic vinegar and roasted peanuts.

Striploine and Ribe - thin and thick edge.

From Striploin make chops. The whole consists of meat, there are no fat messrooms in general, but Riba is already from the blades to the neck, the thick edge, more fat, there is a fat fist - a white piece of fat. It can be fused and served with meat.

Do not forget about the useful products of the bull - this is certainly liver. Delicious, useful product. Raise hemoglobin! So, we took the liver. She, of course, is more than a calf and pork.

Fast marinade for liver:

We take the liver, cut, add onions there, crumbling there tomatoes, add only salt, pepper, and I advise only parsley from grass. Nothing more. No dill - dill is a murderer of meat. We all withstand everything for thirty minutes, sit and begin to fry. So we have a quick hand of a quick kebab from the liver.

The most delicious sub-product and delicacy is a language. But it must be boil. Of course, you can't take a raw language, chop and fry. It's almost impossible. Take a language and drunk, for 1 kg it is somewhere an hour - an hour twenty. With cold water, remove the skin, the shell ...

Victor Nabutov:And with hell, with a salt cucumber!

Konstantin Ivlev:... And then you already think ... nafig me a kebab?! I just approx the language.

Language in sauce sauce on an ambulance hand.

We need a blender, walnuts, garlic, sour cream, and a very large amount of greenery, the best parsley. All this makes it in a homogeneous mass, such a fairly thick, and we cut the tongue with cubes, laid down in this pasta, held ten minutes, on skewers and in the fire.

Victor Nabutov:Can I shop kebab?

Konstantin Ivlev:Can! But here you need five at least to try everything. I do not trust ready-made kebabs, because it is unknown, of which it is sliced. As a stew - you want meat, and there are some cartilage.

Victor Nabutov:And marinade - sazivi can be used separately?

Konstantin Ivlev:Can. We add Thai sauce, sweet in sazivi ... The main thing to choose quality

product and not spoil it. The acid that is in Kiwi destroys the structure of the fibers of meat. Kiwi's kebab recipe (you can use any meat, even fish) kefir, kiwi, papaya, all this is interrupted, you can add some turmeric or curry - pasta, all this is stirring and pickled in kefir any meat grade. It turns out also very, very tasty.

SMS from the listener:What meat is better to choose to make mince for kebabs?

Konstantin Ivlev: The most important thing is that there is a fat! If you do on clipping, it will be dry. You can take the edge, or neck. Scroll through the meat grinder, add spices there, onions, add a sweet paprika, you can use ziru, add dry spices, greenery and it turns out such a kebabka, and we refuel it into the intestine, and you can do as a lully, cook on an open fire. Kebab is a limitless field. There you can even graze cheese and cook with cheese!

Victor Nabutov:Keep with pleasure!

Skewer from pork

Pork has a very pleasant taste, and a light marine from mustard, garlic, onions and olive oil gives an extraordinary tenderness and juiciness to fastened pieces of meat. An ideal supplement will serve good ketchup, fresh vegetables, greens and, of course, a spring mood!

It is necessary:
1 kg of pork (low-fat Korean, cervical)
2 Large bulbs
1-3 cloves garlic
1 tbsp. Mustard
2 tbsp. olive oil
Salt to taste

How to cook:

Salmon skewers

A lightweight honey marinade with paprika, lemon and rosemary during frying forms a slightly crispy sweet-spicy crust and makes salmon fillet gentle and amazing.

It is necessary:
1 kg salmon fillet without skin
1/4 Lemon.
1 tbsp. Ground sweet paprika
1 tbsp. Honey
1 Twig of Fresh Rosemary
Salt to taste

How to cook:

Lamb kebabs

One of the most delicious types of kebabs. In order not to kill the unique taste of meat, we used the classic slightly spicy marinade from finely chopped fresh tomatoes, onions, fragrant kinse and adjika. The juiciness and delightful taste of this kebab will make it your favorite!

It is necessary:
1 kg pulp pulley (tenderloin or non-fat barbell without bone)
2 major bulbs
0.5 kg of fresh tomatoes
1 bunch of kinse
1-2 Ch.L. Adjika
Salt to taste

How to cook:

Kebab from chicken

To prepare a gentle and delicious kebab from chicken, it is enough to take fresh meat, cut into large pieces and immerse in an interesting marinade briefly. Lovers of the whole classic as seasonings can use thyme, fans of exotic tastes recommend making kebabs in spicy curry.

It is necessary:
1 kg of chicken fillet
0.5 Art. Yoghurt or Nicky Kefir
Juice and zest 1/4 lemon
1 small beam parsley
2-3 cloves of garlic (you can not add)
2 tbsp. olive oil
1-3 Ch.L. Curry powder or 1 tsp. dried thyme (to choose from)
Salt to taste

How to cook:

Beef kebabs

Classic marinade from pomegranate juice, onions and greens turns the usual harsh beef meat into a gentle and fragrant delicacy with an interesting sour and sweet taste and barely tangible spicy tanning note. For the completeness of the taste, we recommend using non-fat veal.

It is necessary:
1 kg beef or veal (clipping, fillet)
2 major bulbs
1 bunch of kinse
500 ml of pomegranate juice
Salt to taste
1 tbsp. olive oil

How to cook: