Hector Jimenez Bravo: maphikidwe a mbale ndi chithunzi

Mwamuna uyu anatha kukhala kophika wamng'ono kwambiri m'mbiri yonse ya hotelo ya hotelo Hilton. Zakudya zake zimagwirizanitsa miyambo ya ku Latin America, zozizwitsa zachi French ndi njira za ku Asia zogwirira ntchito. M'nkhani ino tipereka maphikidwe abwino kwambiri a Hector Jiménez Bravo ndi chithunzi ndi ndondomeko yotsindika. Zakudya za mkulu wa a Chef zimakhala zosiyana ndi zovuta, koma chifukwa cha malangizo omveka bwino adzakhala okonzeka kudzikonzekera.

Maphikidwe ochokera kwa Hector Jimenez Bravo: saladi tsiku lililonse

Zina mwa maphikidwe a Hector Jiménez Bravo ndi saladi ambiri, onse opambana mu ntchito ndi ophweka. Timapereka kukonzekera saladi awiri osiyana, koma mwawo wokoma komanso othandiza, monga zakudya zonse za wolemba.

• Saladi ndi peyala ndi sipinachi imakonzedwa kuchokera ku zinthu zitatu zokha zosavuta. Koma kuvala kungapangidwe ndi tchizi, ndi mtedza, ndi zipatso zouma. Kuyambira pano, kukoma ndi zakudya zamtundu wa zakudya zimapindula. Maapulo ndi mapeyala (ma PC 2) Amadulidwa mu magawo oonda, atayikidwa mu mbale ndikusakaniza sipinachi. Kuchokera ku mafuta a azitona (1/4 chikho), mpiru wa Dijon ndi uchi (supuni 1), msuzi (monga mayonesi) wakonzedwa mothandizidwa ndi whisk. Pakatha mphindi ziwiri, madzi a mandimu ndi rosemary (supuni 1) akuwonjezeredwa. Saladi inatsanulira ndi kuvala ndi kuwaza ndi walnuts ndi mbuzi tchizi.
• Saladi "Cole Slough" imakonzedwa kuchokera ku kabichi yokomedwa bwino, kaloti (ma PC 3), maapulo a Green (2 ma PC) ndi parsley. The mbale wadzazidwa ndi zokonza mayonesi. Kuti mupange ndi blender wouma, muyenera kumenya 1 yai yaiwisi ndi supuni ya supuni ya shuga, mchere ndi mpiru wouma. Pakukwapula ndi pang'ono, mafuta a masamba (200 ml) ndi madzi a mandimu 1 amatsanulira. Kulawa, mukhoza kuwonjezera mchere ndi tsabola.

Saladi zosavuta komanso zokoma ndizofunikira pazamasamba tsiku ndi tsiku.

Chinsinsi cha zikondamoyo ndi anyezi ndi cilantro

Mu njira ya maphikidwe a Hector Jimenez Bravo, simungapeze mwambo wamba, komanso mavitamini ovomerezeka, monga anyezi wobiriwira ndi cilantro. Mitengo yobiriwira ndi sipinachi, yomwe mlembiyo anali kukonzekera mwachindunji kwa Angelina Jolie pa nthawi yomwe wojambulayo anali kupuma ku Maldives.

Gawo ndi siteke kuphika zikondamoyo ndi anyezi ndi cilantro:

• Anyezi otsekedwa (100 g) amathiridwa bwino ndi mphanda mpaka madzi atalikirana.
• Cilantro wamtengo wapatali wodulidwa ndi mpeni.
• Mu ufa wothira (200 g), uzipereka mchere (1 tsp) ndikutsanulira madzi (100 ml).
• The mtanda akutembenukira lakuda ndi zotanuka. Ayenera kukhala atakulungidwa patebulo ndi kuwaza mafuta.
• Kuchokera pa mtanda chidutswa chaching'ono (4-5 masentimita m'mimba mwake) chimang'ambika ndi kukulumikizidwa pa tebulo ndi pini.
• Pachake iliyonse yophika mu poto yamoto.

Hector Jimenez Bravo Chinsinsi cha zikondamoyo ndi sipinachi zatsegulidwa pa imodzi ya maphunziro a masewera omwe amapita ku Shrove Lachiwiri. Mu mitsuko yamakono, yopangidwa kuchokera ku mazira (2 ma PC), Mkaka (350 ml) ndi ufa (200 g), mtsogoleriyo amawonjezera sipinachi puree. Kuti apange, 100 g ya masamba obiriwira a zomera ndi nthaka mu blender ndi 100 ml ya masamba mafuta. Zotsatira za mbatata yosenda ndizowonjezeredwa ku mtanda, zosakaniza, kenako zimatsanulira pakati pa frying poto, ophika (1/2 chikho). Zikondamoyo ndi sipinachi Hector akutumikira ndi kudzazidwa kwa nkhuku fillet ndi amadyera.

Vareniki ndi nyama, mbatata ndi bowa

Chovala chimodzi cha Hector Jimenez Bravo ndi vareniki, ngakhale kuti ichi si chakudya cha ku Colombia. Mphika ali ndi zinsinsi za kuphika dumplings. Mwachitsanzo, Hector samawonjezera mazira ku mtanda, chifukwa, malinga ndi wolemba, izi zimapangitsa kuti dumplings avutike. Pofuna kuti mtandawo ukhale wobiriwira, ndi bwino kuti uwonjezerepo pamene usakanikirana mkaka, koma kefir. Awa ndiwo malangizo othandizidwa ndi Héctor Jiménez Bravo. Maphikidwe a mapepala omwe amadziwika kwambiri amawotcha amatha kugwiritsa ntchito mbatata, nyama kapena bowa komanso zakudya zonse pamodzi.

Kukonzekera pang'onopang'ono kwa vareniki:

• Mu ufa wothira (340 g) amatsanulira 115 ml ya yogurt, mchere wambiri ndi supuni ya mafuta a masamba. Mtedza wofewa umasakanikirana.
• Konzani kudzaza kwa mbatata yophika ndi yozizira, m'mawere ndi nkhuku yophika. Chiwerengero cha zosakaniza chimasinthidwa ku kukoma kwanu. Pafupifupi, pafupifupi 400 g kudzazidwa kudzafunika.
• Mkatewo umakulungidwa mu gawo lochepa. Mothandizidwa ndi galasi, mabwalo akudulidwa, kukhuta kumayikidwa pakati, kenako pamphepete mwadula.
• Vareniki akuphika mu madzi otentha amchere osapitirira mphindi zisanu.

Chinsinsi cha phala "Carbonara" kuchokera kwa Hector

Pasitala kwa mbale mkuphi akukonzekera chophweka chophweka. Mu mbale yakuya, amasakaniza ufa (250 g), mchere wochuluka ndi 3 yolks. Pang'onopang'ono, izi zimatsanulira mkaka (100 ml), ndipo supuni ya mafuta a maolivi imayikidwa. Mkate umasonkhanitsidwa mu mbale, wothira ndi ufa ndikusiyidwa pa tebulo kwa maola atatu.

Pambuyo pa nthawi yapaderayi, mtandawo ukutambasulidwa mu gawo lochepa thupi, kudula ndi zouma. Mphunoyi umaphikidwa mu madzi amchere osapitirira mphindi zitatu. Panthawiyi, zonona (500ml) zimamenyedwa ndi mazira (ma PC 4). Anyezi, adyo ndi nyama yankhumba ndi yokazinga mafuta (200 g). Kenaka kirimu imatsanulira mu poto ndi mazira, mchere ndi tsabola amawonjezeredwa kulawa. Pomaliza, pasitala yophikidwa imasamutsidwa ku msuzi.

Zakudya Zakudya kuchokera kwa Hector Jimenez Bravo: Steak Maphikidwe

Maziko a mbale zonse za mphika ndi nyama, nsomba zatsopano komanso nsomba. Koma ndizirombo za ng'ombe zomwe Hector Jimenez Bravo amakonda. Buku la Chef's recipe lili ndi zosankha zambiri zosangalatsa. Pansipa tipereka njira ziwiri zokonzekera nyama ya ng'ombe ndi ng'ombe.

• Nkhokwe ya ku New York ndi Mediterranean salsa. Choyamba, mpweya wa galasi (180 g) umasakanizidwa mu chisakanizo cha mchere, tsabola, mafuta a zamasamba ndi rosemary kwa mphindi 20, kenako amawotchedwa pa grill mpaka okonzeka. Panthawiyi, kukonzekera salsa. Pa ichi, anyezi ndi adyo amafota mu mafuta a masamba, ndipo pambuyo pa mphindi zisanu za azitona (50 g), capers (30 g) ndi supuni ya mpiru ndizowonjezeredwa. Pambuyo pa mphindi zitatu, osakaniza akuwonjezeka phwetekere, amadyera, mchere, tsabola ndi batala. Nthambiyi imagwiritsidwa ntchito pa mbale imodzi ndi Mediterranean salsa.
• Msuzi wa msuzi ndi zonona zokoma za apulo, msuzi wa leek ndi dor blu. Choyamba, nyama ndi yokazinga mu mafuta osakaniza ndi batala. Kwa kirimu, anyezi ndi adyo amafalikira pa masamba a masamba, patatha mphindi zitatu, maula ndi apulo akuwonjezeredwa. Zosakanizazo zimatsanulidwa ndi vinyo woyera (100 ml) ndipo zimadulidwa pansi pa chivindikiro kwa mphindi 15, kenako zimakhala pansi pa puree. Msuzi wakonzedwa kuchokera ku yokazinga mu kirimu batala zonunkhira zowonongeka mu kirimu ndi nkhuku msuzi (50 ml iliyonse). Msuzi womalizidwa umasankhidwa kupyolera mu sieve. Mukatumikira, steak imayikidwa pa mbatata yosenda, pamwamba imathiridwa ndi msuzi ndipo dor blu imakongoletsedwa.

Tchuthi Turkey ndi champagne

Chakudya chomwe chili pa njirayi Hector Jimenez Bravo wakhala akukonzekera zaka 15 makamaka pa Phokoso loyamikira, komanso Chaka Chatsopano. Malingana ndi wolembayo, chinsinsi cha nyama yamtundu wonyansa chimakhala ndi parsley yaikulu imene imagwiritsidwa ntchito kuphika. Hector Jimenez Bravo maphikidwe pofuna chikondwerero cha Turkey ndi msuzi kuti amutsegulire kwa onse obwera.

Kumayambiriro kwa kukonzekera, mtedza wolemera pafupifupi makilogalamu 7 umakulungidwa ndi mchere wosakaniza (2 tsp), tsabola ndi bata losungunuka (kapu 1/4). Pambuyo pake, mbalame imasamutsidwa ku pepala lophika ndipo imatumizidwa ku uvuni kwa mphindi 30 kutentha kwa 165 °. Panthawiyi mu mbale yakuya, mkaka (2 makapu), ng'ombe msuzi (1 galasi), 2 anyezi odulidwa, galasi la parsley, thyme ndi marjoram pamodzi (1/2 tsp). Zotsatira za Turkey zimathiriridwa maminiti 10 pa maola 3.5, zomwe mbalamezi zidzaphika mu uvuni.

Nkhumba ya nkhumba yowakulungidwa ndi apurikoti

Chakudya ichi ndi chabwino kwa tebulo la Chaka Chatsopano. N'zosavuta kuphika, koma kukoma kumakhala kosavuta komanso kofatsa. Hector Jimenez Bravo mu maphikidwe kuphika nyama ya nkhumba imasonyeza kugwiritsa ntchito monga chimodzi mwa zosakaniza za zipatso ndi zouma zipatso, zomwe zimapangitsa kukoma kwa nyama zokoma ndi zokondweretsa.

Pakati pa nkhumba za nkhumba (350 g.), Chombo chimapangidwira kutsegula nyama ngati bukhu la 1.5 masentimita wandiweyani. Tsabola yamtengo wapatali yowonjezera apricots (1/4 chikho), Gruyère kapena Swiss (1/3 chikho) Tsinde la thyme, garlic cloves, mchere ndi pansi wakuda wakuda kuti mulawe. Ndiye nkhumba imakulungidwa mu mipukutu, yomangirizidwa mu bwalo ndi ulusi ndi yokhazikika ndi mano opangira mano. Nyamayi imayikidwa pa pepala lophika, lokhala ndi batala wosungunuka ndikutumizidwa ku uvuni kwa mphindi 35 kutentha kwa 190 °.

Zowonjezera zochokera ku Hector

Kuwonjezera pa maphunziro akuluakulu, wophika wotchuka amapanga zakudya zosiyanasiyana. Maonekedwe awo osasangalatsa, kulawa kowala bwino ndi mawonekedwe abwino ndi chizindikiro cha Hector Jiménez Bravo. Maphikidwe a mchere wochokera kwa mphika amaperekedwa pansipa.

• Pokonzekera "Denga la Pavlov", ng'anjo imayendetsedwa mpaka 150 ° C pasadakhale. Mazira azungu (4 ma PC) Amamenyedwa ndi ufa wa shuga (250 g) pamwamba pa nsonga zapamwamba. Musayime kukwapula, mu mulu wambiri wonjezerani wowuma (supuni 1). Patsiku lomaliza, vinyo wowawasa ndi madzi a mandimu (1/2 tsp), vinyo ndi khofi pansi (supuni 1) zimaphatikizidwa ku mapuloteni ambiri. Puloteni mtanda umaikidwa pa zikopa motsatira ndondomeko yomwe inanenedwa kale, kudandaula kumapangidwira mkati. Zakudyazi zimaphika ora limodzi, koma zimakhalabe mu uvuni mpaka zitakhazikika. Monga kudzaza, atsopano a strawberries wothira kupanikizana kwa mabulosi akuda ndi kukwapulidwa kirimu amagwiritsidwa ntchito.
• Tart ndi creme brulee ndi ma caramelized akukonzekera gawo mu ang'onoting'ono ting'onoting'ono (monga makapu kapena madengu). Kukonzekera mtanda 4 yolks kumenyedwa ndi shuga ufa (175 g), kenaka yikani mafuta (160 g), ufa wodetsedwa (220 g), ufa wophika, mchere wambiri. Mkatewo umagwidwa ndi manja ndipo nthawi yomweyo unasanduka mu mawonekedwe. Mabhasika amaphika pa 165 ° 20 mphindi. Kwa kirimu, 4 yolks amamenyedwa ndi chosakaniza, kenako shuga ndi chimanga (1/4 chikho) zimayambitsidwa. Popanda kukwapula, kutsanulira mkaka wotentha (300 ml). Pambuyo pake, chisakanizocho chimatumizidwa kumoto ndikuphika kuti chikhale chophweka. Mtedza utakhazikika umapezeka m'mabhasiketi ndi zokongoletsedwa ndi nkhuyu zotchedwa caramelized.

Kukonzekera pang'onopang'ono kwa "Tiramisu"

Wophika wotchuka ali ndi zinsinsi zake zophika limodzi mwa mapulogalamu otchuka kwambiri ku Italy. Chinsinsi cha Tiramisu kuchokera kwa Hector Jiménez Bravo ndi ichi:

• Mazira (zidutswa zisanu ndi chimodzi) amamenyedwa ndi shuga (supuni 3) ndi mascarpone (500 g) mumtundu wofanana. Pakukwapula, espresso, vinyo wotsekemera ndi ramu akuwonjezeretsedwa kirimu (supuni 2).
• 100 ml ya ramu, vinyo wotsekemera ndi khofi amatsanulira mu mbale yosiyana.
• Mabisiketi a biscuit (500 g) amalowetsedwa mu msanganizo wokonzedweratu ndipo amaikidwa mu mawonekedwe ang'onoting'ono. Pamwamba pa zonunkhira zonunkhira zimagawidwa, ndiye kachiwiri ma cookies ndi kachiwiri zonona.
• Pamwamba "Tiramisu" imakongoletsedwa ndi kaka ndi chokoleti chokoma.