Masterchef too tired kitchen: Leo Young teaches two recipes of up to 45 minutes

leo young revenues 032017 400x800The Kitchen Leonardo Young / leo_young_ / Instagram

You go to the kitchen thrilled the day after seeing an episode of "Masterchef", Decided to prepare an amazing dish, but soon realize your reality: you're exhausted, worked all day, you have children at home and know you will fumble in the walkthrough. Who never?

The good news is that the more you learn about cooking, the more efficient you become and creativity becomes his greatest ally. Even the winner of the third edition of the reality show of culinary Band, Leo Young, has its days of tiredness.

"The kitchen is my passion. I have great pleasure in preparing complex and elaborate meals that require a long time, but today, with a rush and hectic life, when I get home, with little time to cook, I like to make quick and practical dishes, to take between 30 to 40 minutes", Said in an interview with Vix.

Leo has just released a book, which is called "The Kitchen Leonardo Young"And dedicated the first chapter whole damn for rapid preparation of meals. In the book, he still shares a little of its history and success of recipes like the famous carpaccio of scallops, which earned the program title.

For those too lazy to spend hours in the kitchen, but loves the pleasures of good food, Leo teaches two recipes of his own.

Fillet in mustard sauce

(Serves 4, ready in 40 minutes)

file the mustard sauce 032017 400x1569The Kitchen Leonardo Young / leo_young_ / Instagram

You go to the kitchen thrilled the day after seeing an episode of "Masterchef", Decided to prepare an amazing dish, but soon realize your reality: you're exhausted, worked all day, you have children at home and know you will fumble in the walkthrough. Who never?

The good news is that the more you learn about cooking, the more efficient you become and creativity becomes his greatest ally. Even the winner of the third edition of the reality show of culinary Band, Leo Young, has its days of tiredness.

"The kitchen is my passion. I have great pleasure in preparing complex and elaborate meals that require a long time, but today, with a rush and hectic life, when I get home, with little time to cook, I like to make quick and practical dishes, to take between 30 to 40 minutes", Said in an interview with Vix.

Leo has just released a book, which is called "The Kitchen Leonardo Young"And dedicated the first chapter whole damn for rapid preparation of meals. In the book, he still shares a little of its history and success of recipes like the famous carpaccio of scallops, which earned the program title.

For those too lazy to spend hours in the kitchen, but loves the pleasures of good food, Leo teaches two recipes of his own.

Fillet in mustard sauce

(Serves 4, ready in 40 minutes)

file the mustard sauce 032017 400x1569

ingredients:

- 720g fillet mignon
- Salt to taste
- 2 tablespoons black pepper
- Olive oil
- 100g butter
- 2 garlic cloves
- Rosemary to taste
- Butter to water

Mustard sauce

- 1/2 cup of tea white wine or brandy
- 30g Dijon Mustard (with or without seed) or yellow mustard
- 1/3 cup whipping cream tea

Method of preparation

Divide the fillet piece 4 medallions approximately 3 fingers each time. Season with salt and black pepper. In a pan with a thick bottom, over medium heat, heat the olive oil, melt the butter and add two cloves of garlic and rosemary. Grill 2 steaks at a time to the pan does not cool. Seal each side of the steak for 2 minutes without moving the meat. Seal the side for a few seconds until lightly browned. Around the fillets, add another tablespoon of butter and baste the medallions. Remove the pieces of meat and book a refractory covered with aluminum foil. Flambe pan used to make the fillet with white wine or brandy and with the help of a spatula, scrape the bottom of the pot. In the same pan, add mustard and sour cream. Return to medium heat and let the sauce reduce to thicken. Return the steaks to the pan and cook for 1 minute. Serve.

Leo tip: Do not throw away the juice that releases the fillet to be booked in the refractory. Add this liquid to the sauce for more flavor.

Spaghetti carbonara

(2 serves portions ready in 45 minutes)

espaquete the carbonara 032017 400x1333The Kitchen Leonardo Young

ingredients

- 140g spaghetti hard grano
- 120g grated Parmesan or Pecorino
- 6 egg yolks
- Oil for frying
- 120g pancetta into cubes
- black pepper to taste
- grated cheese to decorate

Method of preparation

In a saucepan over medium heat, boil water in an amount sufficient to cook the pasta. In a bowl, mix the cheese with the egg yolks. In a saucepan, over low heat, heat the oil and brown the pancetta slowly. Season with black pepper. Add the pasta to the water and cook. When the pasta is almost al dente, increase the temperature to high heat and add 1 ladle of the cooking water to the pan the pancetta and cook for 30 seconds. 1 minute before the pasta cooking is ready, remove and set aside the water. Mix the batter into the pan with the pancetta. Remove pan from heat and add half the egg mixture with grated cheese. Return to the saucepan over low heat and stir well to emulsify the egg and cheese to create creaminess. Add the rest of the mixture and continue stirring well, being careful not to let the cook gems. If you notice excessive heat, remove the pan from the heat for a while. If the sauce is thick, add a little of the pasta cooking water and continue stirring. Assemble the dish, ending with grated pepper and cheese. Serve.

Leo tip: If you prefer, you can substitute the pancetta for bacon into cubes.

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