This man managed to become the youngest chef in the history of the Hilton hotel chain. His dishes combine Latin American culinary traditions, French delicacy and Asian performance techniques. In our article we will present the best recipes from Hector Jimenez Bravo with a photo and step-by-step description. The chef's dishes have different levels of complexity, but thanks to the detailed instructions it will be easy to prepare them yourself.
Recipes by Hector Jimenez Bravo: Everyday Salads
Among the recipes of Hector Jimenez Bravo there are a lot of salads, both complex in execution and simpler. We offer to cook two completely different salads, but tasty and healthy in their own way, like all the dishes of the author.
- Salad with pear and spinach is prepared with just three simple ingredients. But in the dressing can be added and cheeses, and nuts, and dried fruits. From this, the taste and nutritional value of the dish will only benefit. Apples and pears (2 pieces each) 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 each) using a whisk, prepare a sauce (like mayonnaise). After 2 minutes, lemon juice and rosemary (1 tablespoon each) are added to it. Salad is watered with dressing and sprinkled with walnuts and goat cheese.
- Cole Slow salad is prepared from finely chopped white cabbage, carrots (3 pcs.), Green apples (2 pcs.) And parsley. Dressed with homemade mayonnaise. To prepare it using an immersion blender, beat 1 raw egg and a teaspoon of sugar, salt and dry mustard. In the process of whipping, vegetable oil (200 ml) and the juice of 1 lemon are poured in a thin stream. To taste, you can add salt and pepper.
Simple and tasty salads are perfect for a daily menu.
Pancake Recipe with Onion and Cilantro
In the collection of recipes by Hector Jimenez Bravo, you can find not only traditional, but also fortified pancakes, for example, with green onions and cilantro. No less original are green pancakes with spinach, which the author prepared especially for Angelina Jolie at the time when the actress was relaxing in the Maldives.
Step by step cooking pancakes with onions and cilantro:
- Chopped green onions (100 g) are well ground with a fork until the juice is released.
- Cilantro is finely chopped with a sharp knife.
- Salt (1 teaspoon) is added to the sifted flour (200 g) and water (100 ml) is poured.
- The dough is thick and elastic. Knead it well on the table and sprinkle with olive oil.
- A small piece (4-5 cm in diameter) is plucked off the dough and rolled out on a table with a rolling pin.
- Each pancake is fried in a pan.
Hector Jimenez Bravo discovered a recipe for spinach pancakes at one of the workshops dedicated to Maslenitsa. In a traditional pancake dough made from eggs (2 pcs.), Milk (350 ml) and flour (200 g), the chef adds mashed spinach. To prepare it, 100 g of pure green leaves of the plant are ground in a blender with 100 ml of vegetable oil. The resulting puree is added to the dough, mixed, and then poured into the center of the pan, greased with oil (1/2 cup each). Ector serves pancakes with spinach, stuffed with chicken and herbs.
Dumplings with meat, potatoes and mushrooms
One of Hector Jimenez Bravo's favorite dishes is dumplings, despite the fact that this is far from a Colombian dish. The chef has his secrets of making dumplings. For example, Hector never adds eggs to the dough, because, according to the author, this ingredient makes dumplings firm. To make the dough lush, it is recommended to add kefir, not milk, to it when kneading. These are the main tips that Hector Jimenez Bravo gives. The dumpling filling recipes from the famous chef involve the use of potatoes, meat or mushrooms, as well as all the ingredients together.
Step-by-step preparation of dumplings:
- 115 ml of kefir is poured into sifted flour (340 g), a pinch of salt and a tablespoon of vegetable oil are added. Knead soft dough.
- Preparing the filling of cooked and chilled potatoes, boiled chicken breast and mushrooms. The amount of ingredients is adjusted to your taste. In total, about 400 g of the filling will be needed.
- The dough is rolled into a thin layer. Using a glass, circles are cut out, the filling is laid out in the center, after which the edges are plucked.
- Dumplings are boiled in boiling salted water for no more than 5 minutes.
Hector Carbonara Pasta Recipe
The chef prepares pasta for the dish according to a very simple recipe. In a deep bowl, he mixes flour (250 g), a pinch of salt and 3 yolks. Gradually, milk (100 ml) is poured into this mixture, and a tablespoon of olive oil is added. The dough is collected in a bowl, sprinkled 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 boiled in salted water for no more than 3 minutes. At this time, cream (500 ml) is whipped with eggs (4 pcs.). Onion, garlic and bacon (200 g) are fried in olive oil. Then cream with eggs is poured into the pan, salt and pepper are added to taste. Lastly, cooked pasta is transferred to the sauce.
Hector Jiménez Bravo's Meat Dishes: Steak Recipes
The basis of all chef dishes is meat, fresh fish and seafood. But it’s beef steaks that Hector Jimenez Bravo prefers. The chef's recipe book contains many interesting options. Below are just two ways to cook beef and veal steak.
- Beef steak "New York" with Mediterranean salsa. First of all, striploin steak (180 g) is marinated in a mixture of salt, pepper, vegetable oil and rosemary for 20 minutes, and then grilled until cooked. Salsa is being prepared at this time. To do 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 another 3 minutes, tomato, herbs, salt, pepper and butter are added to the mixture. Steak served on the same plate as Mediterranean salsa.
- Veal steak with creamy apple cream, leek and dor blue sauce . First of all, the meat is fried in a mixture of olive and butter. For cream, onions and garlic are sautéed in vegetable oil, after 3 minutes plum and apple are added. The ingredients are poured with white wine (100 ml) and stewed under the lid for 15 minutes, after which they are crushed in mashed potatoes. The sauce is prepared from butter-fried leek stewed in cream and chicken broth (50 ml each). Ready sauce is filtered through a sieve. When serving, the steak is laid out on mashed potatoes, top with sauce and garnished with dor blue.
Champagne festive turkey
Hector Jimenez Bravo has been cooking the dish according to this recipe for 15 years especially for Thanksgiving, as well as for the New Year. According to the author, the secret of tender meat is a large amount of parsley, which is used in the preparation. Hector Jimenez Bravo reveals the recipes of a festive turkey and its sauce for everyone.
At the very beginning of cooking, a turkey weighing about 7 kg is rubbed with a mixture of salt (2 teaspoons), pepper and melted butter (1/4 cup). After that, the bird is transferred to a baking sheet and sent to the oven for 30 minutes at a temperature of 165 °. At this time, champagne (2 cups), beef broth (1 cup), 2 finely chopped onions, a glass of parsley, thyme and marjoram (1/2 teaspoon each) are combined in a deep bowl. The resulting gravy turkey is watered every 10 minutes for 3.5 hours, which the bird will bake in the oven.
Apricot Stuffed Pork Recipe
This dish is perfect for the New Year's table. It is not difficult to cook it, and the taste is refined and delicate. Hector Jimenez Bravo in recipes for the preparation of pork suggests using fruits and dried fruits as one of the ingredients, which make the taste of meat spicy and more interesting.
In a pork tenderloin (350 g), an incision is made to open the meat like a book about 1.5 cm thick. Finely chopped dried apricots (1/4 cup), grated Gruyere cheese or Swiss (1/3 cup) are laid out in the center of the meat piece. a pinch of thyme, a clove of garlic, salt and ground black pepper to taste. Then the pork is wrapped in a roll, tied in a circle with threads and fixed with toothpicks. The meat is laid on a baking sheet, greased with melted butter on top and sent to the oven for 35 minutes at a temperature of 190 °.
Light desserts from Ector
In addition to the main dishes, the famous chef prepares a variety of desserts. Their delicate texture, pleasant light taste and sophisticated design are the hallmark of Hector Jimenez Bravo. The recipes for desserts from the chef are presented below.
- To cook Pavlova’s Dessert, the oven is preheated to 150 °. Egg whites (4 pcs.) Beat with icing sugar (250 g) to high peaks. Without stopping whipping, starch is added to the lush mass (1 tbsp.spoon). At the last minute, wine vinegar and lemon juice (1/2 teaspoon each), as well as vanillin and ground coffee (1 teaspoon each) are introduced into the protein mass. Protein dough is laid out on parchment along a pre-defined contour, a depression is formed inside. Dessert is baked for 1 hour, but remains in the oven until completely cooled. Fresh strawberries mixed with blackberry jam and whipped cream are used as the filling.
- Tarte with creme brulee and caramelized figs are prepared in portions in small tins (as for cupcakes or baskets). To prepare the dough, 4 yolks are whipped with icing sugar (175 g), then butter (160 g), sifted flour (220 g), baking powder, a pinch of salt are added. The dough is kneaded by hands and immediately laid out in forms. Baskets are baked at 165 ° 20 minutes. For cream, 4 yolks are whipped with a mixer, then powdered sugar and corn starch (1/4 cup each) are introduced. Without stopping beating, pour 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 cooking "Tiramisu"
The famous chef has his secrets of making one of the most popular Italian desserts. The recipe for Tiramisu from Hector Jimenez Bravo is as follows:
- Eggs (6 pcs.) Are beaten with sugar (3 tablespoons) and mascarpone (500 g) into a homogeneous mass. In the process of whipping, espresso coffee, sweet wine and rum (2 tbsp each) are added to the cream.
- Pour 100 ml of rum, sweet wine and coffee into a separate bowl.
- Biscuit cookies (500 g) are dipped in the prepared impregnation and laid out in a rectangular shape. A layer of cream is distributed on top, then again cookies and again cream.
- Top Tiramisu is decorated with cocoa and grated chocolate.