Mashed potato

The recipe is taken from the magazine "1000 tips for the cook.

The recipe was shared with us by Alexander Kartoshkin, chef of the Irish pub The Michael Collins, participant of the O2 festival.

Fried beef liver in rice flour is a refined dish of European cuisine that combines the rich flavor of offal with a delicate crispy crust. Historically, liver dishes have been popular in various regions of Europe due to their nutritional value and accessibility. This recipe uses rice flour, which gives the liver lightness and airiness, while truffle oil adds sophistication. Before frying, the liver is soaked in salted water to make it softer and remove any bitterness. Fried in olive oil with garlic, it becomes aromatic and appetizing. Paired with creamy mashed potatoes and fresh parsley, this dish is perfect for both a cozy home dinner and a festive feast.

Quail roulades in sous-vide with sea buckthorn sauce are an exquisite combination of tender meat and rich fruity flavor. Inspired by traditional European poultry cooking techniques, the sea buckthorn sauce adds a unique touch with its bright acidity. The deboned quail is filled with foie gras and sweet dates, then gently cooked sous-vide to retain juiciness and tenderness. The aromatic sea buckthorn transforms into a velvety sauce that perfectly complements the dish. Served with mashed potatoes, it becomes a complete gastronomic masterpiece that delights fans of gourmet cuisine seeking new taste horizons.

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Chicken in milk with garlic is one of Jamie Oliver's iconic dishes, inspired by traditional British and European recipes. Braised in a fragrant milk sauce with garlic, lemon zest, cinnamon, and sage, the chicken becomes incredibly tender, infused with rich and savory notes. During cooking, the milk slightly curdles, creating a velvety sauce that perfectly complements the meat's flavor. This dish surprises with its simplicity while also being sophisticated. Serving it with mashed potatoes or brown rice makes it truly warming and cozy. It's perfect for a family dinner or a special occasion when you want to delight loved ones with rich flavors and aromas of home cooking.

Spinach dumplings are a true decoration of Ukrainian cuisine, absorbing traditions and modern taste trends. Thanks to spinach, the dough takes on a delicate green hue and a rich plant aroma. Inside is a soft filling of mashed potatoes that creates a harmonious combination with the elastic dough. These dumplings not only please the eye but also carry health benefits – spinach enriches the dish with vitamins and minerals. They are especially good with sour cream or aromatic herbs. The history of the recipe goes back to Ukrainian village traditions where greens were often used to add unique flavor to familiar dishes. Today, spinach dumplings are not just food but a gastronomic pleasure that can be prepared in a cozy home setting while enjoying the process of creating a culinary masterpiece.

Zubatka steak is a refined dish of Russian cuisine that captivates with its delicate taste and juiciness. Zubatka, known for its tender and slightly sweet meat, acquires an appetizing golden crust when fried while remaining incredibly tender inside. Coating in flour helps create a thin crispy layer that retains the fish's juiciness. The flavor of zubatka is beautifully complemented by light notes of black pepper and salt, highlighting its natural sweetness. The dish is traditionally served with airy mashed potatoes and fresh green salad, creating a harmonious combination of textures and flavors. Zubatka steak is perfect for both a cozy home dinner and a festive feast, delighting with its exquisite yet simple character.

Vlad Piskunov, brand chef of the Matryoshka restaurant, shared the recipe with us.

Beef Stroganoff is a legendary dish of Russian cuisine that carefully preserves the traditions of the 19th century. Originally created for gourmets, it combines tender slices of beef sautéed with onions, cream, and mushrooms to create a rich, velvety flavor. This classic version includes porcini and champignon mushrooms that add a forest aroma and depth to the dish. The creamy sauce gives a silky texture, while dill and pickles add fresh and tangy notes. Served with mashed potatoes, it becomes an ideal dish for cozy family dinners. Beef Stroganoff not only delights with its taste but also possesses historical charm, reminding us of times when every meal was an event.

A traditional Danish dish, the name of which loosely translates as "million steaks". The beef is used here in the form of minced meat (hence the million pieces), which is stewed in beef broth together with fried onions . This meat stew is best served with either mashed potatoes or pasta. We chose the first option to avoid associations with navy-style pasta.

A great way to use up yesterday's mashed potatoes, if there's just enough left to spread on four slices of bread. The hot potatoes give the spread an interesting creamy yet velvety taste, the cheese melts and bubbles with an appetizing armor. In short, this is that not-so-rare case in culinary practice when each of the individual parts of the dish is so-so, but together they create harmony.

Maxim Tarusin from the Voskhod restaurant shared the recipe with us: "Brains are, of course, a valuable by-product, but ask your friends who has ever tried beef brains - only a few will confirm, while the rest will make a disgusted face. It is not only their physiology that is frightening about brains, but also their gelatinous, inert mass. Surprisingly, those who, for example, enjoy eating foie gras or some kind of abalone, which are similar in texture to them, turn up their noses at the word "brains". But it is precisely this extreme tenderness, like that of a good aspic, that is the main advantage of this by-product. It is worth rolling it in breadcrumbs and frying, and you will get an interesting contrast of crispy crust and tender core. In order not to scare people, then it is worth leveling the taste with the help of two at once bright sauces: kimchi gives the brains a deceptive marinade flavor, and sweet chili is simply good with all offal. An important trick to keep the brains from overcooking, to keep them whole and retain their texture: when cooking, do not bring them to readiness: just boil them and then leave them to cool in the broth. And about slicing - you can, of course, shyly chop this essence into small pieces, but I prefer large layers that preserve the convoluted structure of the brain, let the eaters know what is on their plate.

The recipe was shared with us by Giacomo Lombardi, chef of Pizza & Polpette.

The chef of the Michurin restaurant shared the recipe with us.