Delicious from the chef. Cooking at home - recipes from chefs - the best cooking recipes for home with photos

April 14, 2017 No comments

Banquet is festive dinner, which is arranged in honor of any important event. The table honor of the solemn event is filled a variety of dishes, while guests can choose according to their taste.
Accordingly, banquet dishes from chefs can be varied: from cold appetizers, salads, to hot dishes and desserts. Chefs are sure to prepare several complex side dishes to choose from, and in addition, at least four types of bread are served.

Making a banquet on your own and without contacting specialists is a difficult task. Of course, it is not easy to cook them at home, but if you learn how to cook banquet dishes, then you can pleasantly surprise your guests.
Recipes of chefs' banquet dishes combine the punctuality of preparation and the refinement of decoration. This article with banquet dishes with photos will help not only with cooking in stages, but also with proper serving and decoration of banquet dishes. With due perseverance 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 you to opt for cold appetizers and salads, in addition, the option with canapes is well suited. Different kinds canapes are laid out on several dishes and placed on the table. You can also prepare banquet dishes in the form of salads. Hot dishes at a banquet are often presented with a choice of, for example, meat, fish or poultry. However, whatever the main menu, finish celebratory banquet Desserts are the best. For a banquet, it is not recommended to use large cakes or pies; it is much preferable to opt for fruit salads, mousses, as well as jelly, etc.

salted salmon 800 g
dill - 2 medium bunches
cream cheese(or ricotta) - 300 g
cream (fat. 22%) - 2 tbsp. l.
ground white pepper

Take very sharp knife with a wide blade and cut the salmon fillet into small thin plates along its fibers so that the salmon does not fall apart.

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

Put a large sheet of film on a Japanese roll mat or simply on a wide board. Place sliced ​​salmon plates on it in such a way that each of them goes onto the next piece by about 1-1.5 cm. Sprinkle the fish with an even layer of dill. Pour in the whipped cream cheese mixture. Gently spread the mixture over the entire surface of the salmon and smooth with a heated, damp table knife, then sprinkle with white pepper.

Roll everything up. Wrap the film tightly from the side ends and refrigerate for a couple of hours. Then remove the film from the roll. Cut the roll into portioned pieces, for which it is recommended to take a fillet knife, and each time before cutting the roll, dip its bowl with hot water. Serve immediately with lemon slices.

Tip from the chef:

If you think that you can’t cut the fish well, then you can buy ready-made slices, but this will lose the taste of the roll a little. By the way, the roll can be prepared from other varieties. slightly 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 fillet with chicken thighs
100 g chanterelles
200 ml cream 10% fat
20 g butter
50 g cheese
mixture for julienne
bunch of greens

Cut the chicken fillet and mushrooms, lightly fry. Add fried onion from a small bag.
Mix the cream with the contents of the 2nd sachet (which contains the mixture for the sauce).
Pour the resulting mixture of chicken meat with chanterelles.
Simmer over low heat for a couple of minutes.
Spread the resulting mass into small cocottes. Sprinkle with grated cheese.
Put for 6-7 minutes in a preheated oven (temperature -180 degrees).

Great idea for festive snack- make an option 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 pieces.

For submission:
romaine lettuce leaves
grated hard cheese (such as Parmesan)

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

White toast bread rub in a blender into large crumbs. Melt the butter in a deep frying pan, salt a little and mix with the crumbs, the butter should cover them evenly. Fry until crispy and chill.

Boil water in a saucepan, salt generously. Then dip the eggs into 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, carefully peel, cut lengthwise into two parts.

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

Stretch egg yolks and mix them with the dressing, salt and pepper, if required. Divide the yolk mixture in half egg whites. Arrange the eggs on a plate lined with large salad leaves romano, sprinkle with crispy crumbles 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 guacamole
40g sour cream
40 ml tomato salsa
paprika
salt
Clean and cut into strips beef tenderloin.
Red onion and red bell pepper cut into strips.
In a preheated skillet, fry the cooked beef, vegetables, paprika, a teaspoon of sugar, a pinch of salt, Tabasco sauce, black pepper, and tomato sauce.
Form the cakes in the shape of a "boat" and fry in the salamander. Put the prepared mixture into tortillas, garnish with cilantro, a small lime wedge and also serve additional sour cream, guacamole and tomato salsa.

For cooking you will need:

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

Remove skin from duck breasts and excess fat(V this dish they are not required). cut lengthwise duck breasts in half so that they "open" like a book. Cover the breasts with a double layer of cling film and beat to a thickness of about 0.5 cm. 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 set.

Peel the pears from the peel and the middle, cut into small cubes, put on paper napkins and dry.

Melt the butter in a frying pan, put the pears, sprinkle with a teaspoon balsamic vinegar, sprinkle with powdered sugar and fry over moderate 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 taste.

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

Tip from the chef:
For this banquet dish, it is better to use unfrozen duck fillet since before cutting the carpaccio, and it must be cut very thin, it is necessary to cool the duck breasts in the freezer. And freezing a fillet twice is not very good.

For cooking you will need:
carrots - 3 pcs.
long cucumbers- 2 pcs.
celery - 3 stalks
brynza 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). It is better to cut the core of the carrot if it is too hard. Place carrots in very cold water.

Three celery stalks, cleared coarse fibers and cut into small sticks equal in length to the carrot. Cut the cucumber in the same way and remove the seeds.

Fill cups with cheese sauce. Dry the carrots and arrange 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

Clear Green pepper, remove the core with seeds and coarsely cut into slices (you should get about 10 pieces). Heat the olive oil in a frying pan and fry the peppers for 5 minutes. Salt.

Grate pork fillet a small amount salt and pepper, fry with 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 servings.

Put the fillet on a piece of baguette, cover with a slice of pepper, put a slice of cheese of medium thickness on top. Transfer the canapés to a wide baking sheet and put in the oven for one minute, the cheese should become soft. Serve immediately hot.

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 the vegetables, then peel them.

Cut beets, carrots and potatoes into small plates. Cut the herring fillet into medium pieces.

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

For 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 garlic cloves
80 ml olive oil
champignons - 400 g

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

For cooking you will need:

300 g hard cheese, bold 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. big shape grease for baking vegetable oil.

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

Cut the meat into wide pieces about 1.5 cm thick. Put the pieces of meat on a board, cover with cling film and beat with a hammer to equalize the thickness. Arrange the meat pieces in a single layer, leaving a little space between them. Season the meat well with ground black pepper, but do not salt it, because 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 over the onion.

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

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

For cooking you will need:

230 g frozen berries
700 g natural yoghurt
3 tbsp gelatin powder
3 art. l. Sahara

Boil the berries, while not defrosting them, in half a glass of water for 5 minutes.
Dilute 2 tablespoons of gelatin in 70 ml warm water. Put on a small fire and warm, stirring, while not bringing 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 swells, mix it with the prepared berries. Place on top of all glasses and return to the fridge until set.

For cooking you will need:

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

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

Let's cook a fragrant roast pork in a pot. It is not a shame to serve such roast pork to guests; it will look very harmonious on any festive table. And sometimes you can just pamper your loved ones with something tasty and satisfying at the family home table.

I propose to cook with us bread from yeast dough in a multicooker. The bread turns out very tasty and it is not difficult to prepare it. Cooking according to our recipe with us. We subscribe to the channel. We put likes. Happy viewing everyone!!!

I suggest you cook custard pancakes with milk. Pancakes are very tasty, tender and just melt in your mouth. Cooking according to our recipe with us. We subscribe to the channel. We put likes. Happy viewing everyone!!!

We are preparing a delicious and original appetizer of zucchini. The appetizer is prepared quickly and in cooking will not take you much time and effort. The zucchini appetizer is very tasty and original in taste. Garlic-mayonnaise sauce gives a special piquancy to zucchini.

Cooking delicious dessert Cake "African Chamomile" with fruits. Cake "African Chamomile" with fruits is suitable for any occasion. festive table, you can also bake it on a simple weekday, I think your family will eat it with pleasure and will not leave a piece.

Tbilisi-style tomato appetizer original snack. Suitable not only for the everyday menu, but especially for the festive. Your guests will definitely not be able to help but try the Tbilisi-style tomato appetizer. The meal is easy to prepare.

Let's prepare a delicious and easy-to-prepare appetizer "Teschin language" from eggplant. Preparing such an appetizer is a pleasure, and eating an appetizer "Teschin's tongue" from eggplant is a great pleasure. Such an appetizer is also suitable for a festive table.

I suggest you prepare honey cake according to our recipe. It seemed that making a honey cake is not so easy, but we decided to dispel this myth and show that even a child can make a honey cake. Cook according to our video recipe Honey cake and you will succeed. I will say right away that the honey cake turns out to be simply amazing in taste and melts in your mouth. Enjoy watching, simple cooking and bon appetit!!!

When Styopa landed, at the airport he suddenly clearly remembered an excerpt from the film “What Men Talk About” about deflop. Why did it happen. He even laughed, so much so that the woman walking in front turned her head in his direction. He painted her a face that expressed complete innocence and turning on his mobile phone, he moved to take a queue at passport control.

Standing at the conveyor belt for luggage and waiting for his suitcase to appear from the treasured black square, he watched with caution as customs officials pulled passengers out of the crowd going to the exit. It must be said that not everyone was delighted with such a picture, or rather, the vast majority of the arriving flight, which was no longer moving briskly towards the exit, simply inventing passage tactics on the go and looking for a gap in the chain of customs officers after the next catch. “You have to smuggle this at all costs,” Styopa’s head was spinning, while he frantically thought about the amount of cargo and that in the event of a personal search, it would not be possible to hide it. "Oh, it was, it wasn't!" Styopa exclaimed, and with all his determination moved towards the exit, depicting complete indifference on his face and looking at the cherished doors.

“Excuse me,” he heard the voice of the customs officer almost above his ear. He pretended not to hear, and continued to move towards the door, and immediately noticed that the repetition did not sound. "I wonder why?" ' swirled around in his head. Only at the door did he allow himself to turn around. A married couple following him along with the customs officer entered the inspection room ... "Yesss !!!" - Styopa almost exclaimed aloud, stepping into the opening of the automatically opening doors. Two kilograms of the purest Ukrainian fat, bought before departure, were brought to a foreign land, right on the Bessarabian market in Kyiv. He was happy. Seeing Seryoga waiting for him, he laughed and exclaimed: “Hello, buddy! Today we will definitely deflop something. I have a big crouton,” and the friends embraced. Laughing, Seryoga said: “Let's go straight to me. Tanyukha is already waiting with a laid table. You will have a deflop, you will have croutons. Come on, hurry up and get into the car, otherwise the autobahns are crowded, so as not to get into a traffic jam.

Less than an hour later, Styopa was already hugging Tanyukha.

Sitting down at the table, he drew attention to the two plates, which flaunted an appetizer. "What it is?" Styopa was pointing at the plates with his eyes. "Wait," said Tanyusha. - "Not all the secrets at once. First, hot. I took the recipe especially for you from a friend." She served a deep plate filled with meat. I must say that Styopa loved meat and was convinced that meat cannot be bad by definition. Therefore, he silently grabbed fork and began to eat. Be sure to say thank you to your friend and tell us how you cooked it."

"And what is the name of our girlfriend?" - Seryoga joined the conversation with a slightly ironic intonation in his voice. At the same time, he opened a bottle of wine and looked at his friend as a fork flashed between his mouth and plate.

“Christina,” Tanyukha said. — "Christina Sauer. Don't you remember her?"

"I remember, of course," - very briefly, so as not to continue this topic, Seryoga minted. Because such a memory failure would not be forgiven him ...

Tanyusha took out the recipe and showed Stepa:

So, we take:

• 1.5 kilograms of beef
• 3 medium onions
• half a head of garlic
• 50 grams pitted black olives
• 50 grams pitted green olives
• 75 grams Korinthen

Then Styopa said: “Wait, what is this?”

“In order not to explain to you for a long time, this is a raisin. If it's so interesting, you can read it on the Internet." Tanyukha said and ran to the kitchen.

• 2 tablespoons pickled green peppers
• 1 teaspoon rosemary
• 2 teaspoons thyme
• 1 bottle of rich dry red wine, such as Bordeaux
• 300 grams of cream
• 20 grams of cognac

And then, as if by chance, Seryoga held out a glass of cognac. To which Styopa replied: “Tell me, can you read minds?”

Sergei only smiled in response.

• Freshly ground black pepper
• 80 grams of lard

meat cut large pieces. Cut the onion into cubes, roughly chop the olives and raisins, finely chop the garlic, crush the green pepper.

On the melted hot lard, sharply fry the meat, add the onion and fry for another three minutes with the meat. Pour half a bottle of wine, add garlic, raisins, olives, thyme and salt.

Close the lid and simmer for 30 minutes, then open the lid and cook for 60 to 90 minutes. During cooking, periodically cover with a lid and add wine. Finally, add cream, freshly ground pepper and cognac.

"Good recipe!" Styopa said. - "And now let's move on to the main thing - what kind of deflop is in the plate?" he asked, pointing to the plate. - “I see shrimps, potatoes ??? Well, when, how did you do it?

Here Seryoga entered the conversation:

“Don’t you know Tanyukha, she would have been shown all sorts of tricks on TV for 24 hours, and she would have bought them all!” Tanyukha's gaze, directed towards her husband, did not portend a calm end to the evening. Tanya took a deep breath, got up and went to the kitchen.

A minute later she appeared with some black object and a carrot. "Look," she said, and began to rotate the carrot, sticking it inside an object resembling a sundial. A thin spiral emerged from the object. "Wow!" Styopa said in a whisper and smiled.

“Now I understand everything, you did the same with potatoes. Then she wrapped the spirals around the shrimp, after putting them on kebab sticks.

Probably frozen in the freezer and deep fried.

Did I describe the algorithm correctly? Styopa tore his eyes from the skewer and looked at Tanya. Tanya was all glowing. “Here, it’s nice to deal with a smart man,” and her gaze rushed towards her husband, pouring cognac into a glass. Seryoga made an appearance that Styopa himself had recently portrayed when he was going through customs. He suddenly felt funny. "What are you laughing at?" Seryoga asked. There was tension in his voice. “Yes, I remembered something,” Styopa answered smiling. “And what kind of sauce did you serve them with?” he didn't hesitate.

“It’s very simple,” Tanyukha replied. We take one hundred grams of mayonnaise a teaspoon of wasabi and the juice of half a lemon, season with zest and cayenne pepper.

"Yes indeed. You can’t call it complicated,” Styopa grabbed a skewer and dipped it into the sauce. He noted with pleasure that it turned out quite badly.

“What about the second deflop?” - Styopa extended his hand to something wrapped in bacon and pierced with a toothpick.

“This is no problem at all,” Tanyukha began to quickly say.

“We take a date, cut it on one side, take out the bone. We put bacon in the slot.

We wrap. We pierce with a toothpick.

Briefly fry in a skillet.

“Yes, I really surprised you, I surprised you so much,” Styopa looked at Tanyusha. She glowed with joy.

“Well, what could be better when friends gather around such a lovingly prepared table,” he thought in his head. He took a sip of his skate, waited for the warmth to dissipate in his chest, and began his story with the phrase: “And now I’ll tell you how I bought lard in the market ...”

So that everything works out for you! Bon appetit! Ovimu.

(Soluxe Club Restaurant, Chef Chen Yuzan)

Ingredients:

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

Streusel:

Mix in a bowl 100 gr softened butter, 100 gr almond flour, 100 gr wheat flour, 100 gr powdered sugar, 20 gr. ground ginger. Roll the dough into a sausage shape and wrap it in cling film. Place in refrigerator for 2 hours until firm.

Bolognese buckwheat

(Restobar "Prozhektor", chef Maxim Myasnikov)

Ingredients:

Buckwheat - 70 g
Onion - 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
Carrot peeled - 300 g
Loop - 300 g
Red wine - 500 g
tomatoes in own juice– 500 g
Rosemary fresh - 10 g
Olive oil - 50 g
Garlic - 3 g
Oyster mushrooms - 40 g
Cilantro - 15 g

Cooking method:

Rinse and boil buckwheat. Sauteed oyster mushrooms 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 bolognese sauce, sprinkle with herbs and garnish with tomatoes.

Bolognese Sauce:

Scroll 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, salt. Pepper and add sugar.

Parmesan Sauce:

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

Confit Tomatoes:

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

Cherries with chocolate mousse and wafer crumbs

(Restaurant Sixty, Chef Carlo Grecu)

Ingredients:

Milk chocolate - 300 g
Cream - 370 g
Gelatin - 10 g
Egg (yolk) - 3 pcs
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 into a mold and freeze.
2. Break 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. A little brew mass. Add gelatin to the heated mixture and dissolve it. Straining, add the mass to the chocolate, cool slightly, beat the second part of the cream and add to the mass. Pour into molds, top with frozen waffle crumbs.
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
Onion - 15 g
Cream - 50 g
Chicken broth - 50 g
Vegetable oil - 10 g
Poached egg - 1 joke
Smoked suluguni cheese - 10 g
Dill greens - 3 g
Green onion - 3 g

Cooking method:

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

Lamb shank with mashed potatoes, Crimean port and gooseberries

(Restaurant Duran Bar, concept chef Nikolai Bakunov)

Ingredients:

Potato - 350 g
lamb shank ( rear end) - 1 piece
Salt - 2 g
butter - 80 g
Cream - 30 g
Carrot - 1 piece
Onion - 1 piece
Parsley - 3 branches
Tomatoes - 1 piece
Butter - 50 g
Half head of garlic
bay leaf half
Peppercorns - 5 pieces
Gooseberries - 200 g

Cooking method:

1. Boil the potatoes, drain the water, let stand on the stove for 2 minutes. Take out the butter in advance and cut into medium-sized cubes. Warm cream separately. Rub potatoes with oil through a sieve and add cream. salt
2. Clean the knuckle from the veins, wrap it with twine to keep 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 a minimum for 1.5 hours.
3. Prepare the marinade on the wood structure. 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 gooseberries with a needle, immerse in port wine and boil twice over medium heat. Discard the gooseberries and combine with the demi-glace sauce.
5. Put the finished shank and mashed potatoes on a tree. Pour the sauce over the shank and potatoes - put in the oven. Cook for five minutes.