Hector Jimenez Bravo: recipes of dishes with a photo

This man managed to become the youngest chef in the history of the hotel chain Hilton. His dishes combine Latin American culinary traditions, French delicacy and Asian techniques of performance. In this article we will present the best recipes from Hector Jiménez Bravo with a photo and a step-by-step description. Chef's dishes have a different level of complexity, but thanks to detailed instructions they will be easy to prepare yourself.

Recipes from Hector Jimenez Bravo: salads for every day

Among the recipes of Hector Jiménez Bravo are a lot of salads, both sophisticated in performance, and more simple. We offer to prepare two completely different salads, but in their own delicious and useful, like all the dishes of the author.

• Salad with pear and spinach is prepared from only three simple ingredients. But in the dressing can be added and cheese, and nuts, and dried fruits. From this, the taste and nutritional value of the dish will only benefit. Apples and pears (2 pcs.) Are cut into thin slices, laid out in a bowl and mixed with spinach. From olive oil (1/4 cup), Dijon mustard and honey (1 tablespoon), a sauce (like mayonnaise) is prepared with the help of a whisk. After 2 minutes, lemon juice and rosemary (1 tablespoon) are added. Salad poured with dressing and sprinkled with walnuts and goat cheese.
• Salad "Cole Slough" is prepared from finely chopped white cabbage, carrots (3 pcs.), Green apples (2 pcs.) And parsley. The dish is filled with homemade mayonnaise. To make it with a submerged blender, you need to beat 1 raw egg and a teaspoon of sugar, salt and dry mustard. During whipping with a thin trickle, vegetable oil (200 ml) and juice of 1 lemon are poured in. To taste, you can add salt and pepper.

Simple and tasty salads are perfect for a daily menu.

Recipe for pancakes with onions and cilantro

In the recipe for recipes of Hector Jimenez Bravo, you can find not only traditional, but also vitaminized pancakes, for example, with green onions and cilantro. No less original are the green pancakes with spinach, which the author was preparing specifically for Angelina Jolie at the time when the actress was resting in the Maldives.

Step by step cooking pancakes with onions and cilantro:

• Chopped green onions (100 g) is well rubbed with a fork until the juice is isolated.
• Cilantro finely chopped with a sharp knife.
• In the sifted flour (200 g), add salt (1 tsp) and pour water (100 ml).
• The dough turns out thick and elastic. It must be well kneaded on the table and sprinkled with olive oil.
• From the dough a small piece (4-5 cm in diameter) is plucked and rolled on a table with a rolling pin.
• Each pancake is fried in a frying pan.

Hector Jimenez Bravo recipe for pancakes with spinach opened at one of the master classes timed to Shrove Tuesday. In a traditional pancake batter, made from eggs (2 pcs.), Milk (350 ml) and flour (200 g), the chef adds spinach puree. To make it, 100 g of pure green leaves of the plant are ground in a blender with 100 ml of vegetable oil. The resulting mashed potatoes are added to the dough, mixed, then poured into the center of the frying pan, oiled (1/2 cup). Pancakes with spinach Hector serves with a filling of chicken fillet and greens.

Vareniki with meat, potatoes and mushrooms

One of the favorite dishes of Hector Jimenez Bravo is vareniki, despite the fact that this is far from a Colombian dish. The chef has his secrets of cooking dumplings. For example, Hector never adds eggs to the dough, because, according to the author, this ingredient makes dumplings hard. To make the dough lush, it is recommended to add to it when mixing not milk, but kefir. These are the main tips given by Héctor Jiménez Bravo. Recipes for dumplings stuffs from the famous chef suggest the use of potatoes, meat or mushrooms, as well as all the ingredients together.

Step-by-step preparation of vareniki:

• In sifted flour (340 g) is poured 115 ml of yogurt, a pinch of salt and a tablespoon of vegetable oil is added. The soft dough mixes.
• Prepare a filling of cooked and chilled potatoes, boiled chicken breast and mushrooms. The number of ingredients is adjusted to your taste. In total, about 400 g of filling will be needed.
• The dough is rolled into a thin layer. With the help of a glass, circles are cut out, the filling is put in the center, after which the edges are torn.
• Vareniki are boiled in boiling salted water for no more than 5 minutes.

Recipe for paste "Carbonara" from Hector

Pasta for the dish the chef prepares for a very simple recipe. In a deep bowl, he mixes the flour (250 g), a pinch of salt and 3 yolks. Gradually, this mixture is poured milk (100 ml), and a tablespoon of olive oil is added. The dough is collected in a bowl, poured with flour and left on the table for 3 hours.

After the specified time, the dough is rolled into a thin layer, cut and dried. The resulting paste is cooked in salted water for no more than 3 minutes. At this time, the cream (500 ml) is beaten with eggs (4 pcs.). Onions, garlic and bacon are fried in olive oil (200 g). Then cream is poured into the pan with eggs, salt and pepper are added to taste. Lastly, cooked pasta is transferred to the sauce.

Meat Dishes from Hector Jimenez Bravo: Steak Recipes

The basis of all dishes of the chef is meat, fresh fish and seafood. But it is the beef steaks that Hector Jimenez Bravo prefers. The Chef's recipe book contains many interesting options. Below we will present only two ways of preparation of a beef and veal steak.

• New York beef steak with Mediterranean salsa. First of all, the striplone steak (180 g) is marinated in a mixture of salt, pepper, vegetable oil and rosemary for 20 minutes, and then fried on the grill until ready. At this time, preparing salsa. For this, onions and garlic are fried in vegetable oil, and after 5 minutes olives (50 g), capers (30 g) and a tablespoon of mustard are added. After 3 minutes, the mixture is added tomato, greens, salt, pepper and butter. The steak is served on one plate with Mediterranean salsa.
• Veal steak with creamy apple cream, leek sauce and dor blu. First of all, the meat is fried in a mixture of olive oil and butter. For cream, onions and garlic are spread on vegetable oil, after 3 minutes, plum and apple are added. Ingredients are poured with white wine (100 ml) and stewed under the lid for 15 minutes, after which it is ground in puree. The sauce is prepared from fried in cream butter leeks stewed in cream and chicken broth (50 ml each). The finished sauce is filtered through a sieve. When serving, the steak is laid out on mashed potatoes, the top is poured with sauce and the dor blu is decorated.

Holiday turkey with champagne

The dish on this recipe Hector Jimenez Bravo has been preparing for 15 years specially for Thanksgiving, as well as for the New Year. According to the author, the secret of tender meat lies in the large amount of parsley that is used in cooking. Hector Jimenez Bravo recipes for a festive turkey and sauce for her open to all comers.

At the very beginning of the preparation, a turkey weighing about 7 kg is rubbed with a mixture of salt (2 tsp), pepper and melted butter (1/4 cup). After this, the bird is transferred to a baking sheet and sent to the oven for 30 minutes at a temperature of 165 °. At this time in a deep bowl, champagne (2 cups), beef broth (1 glass), 2 finely chopped onions, a glass of parsley, thyme and marjoram are combined (1/2 tsp). The resulting turkey is watered every 10 minutes for 3.5 hours, which the bird will bake in the oven.

Pork recipe stuffed with apricot

This dish is perfect for a New Year's table. It's easy to cook, but the taste turns out delicate and gentle. Hector Jimenez Bravo in recipes cooking pork suggests using as one of the ingredients of fruit and dried fruits, which make the taste of meat spicy and more interesting.

In the pork tenderloin (350 g.), An incision is made to open the meat as a book about 1.5 cm thick. A finely sliced dried apricots (1/4 cup), grilled Gruyère or Swiss (1/3 cup) Pinch of thyme, garlic cloves, salt and ground black pepper to taste. Then the pork is wrapped in rolls, tied in a circle with threads and fixed with toothpicks. The meat is laid out on a baking sheet, topped with melted butter and sent to the oven for 35 minutes at a temperature of 190 °.

Light desserts from Hector

In addition to the main courses, the famous chef prepares a variety of desserts. Their delicate texture, pleasant light taste and exquisite design are the trademark of Hector Jiménez Bravo. Recipes of desserts from the chef are presented below.

• To prepare "Pavlov's Desert", the oven is preheated to 150 ° C in advance. Egg whites (4 pcs.) Are beaten with sugar powder (250 g) to high peaks. Do not stop whipping, in a lush mass add starch (1 tablespoon). At the last minute, wine vinegar and lemon juice (1/2 tsp), wine and ground coffee (1 teaspoon) are added to the protein mass. Protein dough is laid out on the parchment along a previously outlined contour, a depression is formed inside. The dessert is baked for 1 hour, but remains in the oven until completely cooled. As a filling, fresh strawberries mixed with blackberry jam and whipped cream are used.
• Tart with creme brulee and caramelized figs is prepared portionwise in small molds (as for cupcakes or baskets). To prepare the dough 4 yolks beat with sugar powder (175 g), then add butter (160 g), sifted flour (220 g), baking powder, pinch of salt. The dough is kneaded by hands and immediately decomposed into shapes. Baskets are baked at 165 ° 20 minutes. For cream, 4 yolks are beaten with a mixer, then powdered sugar and cornstarch (1/4 cup) are introduced. Without stopping the whipping, pour in hot milk (300 ml). After that, the mixture is sent to the fire and cooked to a thick consistency. The cooled cream is laid out in baskets and decorated with caramelized figs.

Step-by-step preparation of "Tiramisu"

The famous chef has his own secrets of cooking one of the most popular Italian desserts. The recipe for Tiramisu from Hector Jiménez Bravo is this:

• Eggs (6 pcs.) Are beaten with sugar (3 tablespoons) and mascarpone (500 g) in a homogeneous mass. During the whipping process, espresso, sweet wine and rum are added to the cream (2 tablespoons).
• 100 ml of rum, sweet wine and coffee are poured into a separate bowl.
• Biscuit biscuits (500 g) are dipped in prepared impregnation and laid out in a rectangular shape. On top of the cream layer is distributed, then again the cookies and again the cream.
• Top "Tiramisu" is decorated with cocoa and grated chocolate.