“At the age of 22, I finally fulfilled my childhood dream, I left my studies and got to start cookery. The process of cookery was always full of special emotions for me, but cooking turned out to be something completely different. I realized that it was my business, and since then I have worked tirelessly to improve my quality and demand. I also remember my first cut with a knife and my first splash of boiling oil, but I was never afraid of such obstacles because such a trifle could not stop me... Cooking is my world,” said Makasarashvili.
600
600
gr.
young potato
30
30
gr.
carrot
30
30
gr.
asparagus
30
30
gr.
red beetroot microgreens
5
5
gr.
arugula microgreens
5
5
gr.
red pepper
2
2
cherry tomatoes
1
1
quince
20
20
gr.
pickled mushrooms
5
5
gr.
salt
5
5
gr.
pepper
3
3
cinnamon sticks
4-5
4-5
anise stars
1
1
рinch
nutmeg
1
1
рinch
cloves
4-5
4-5
bay leaves
1
1
honey
1
1
teaspoon
apple cider vinegar
30
30
gr.
butter
Boil the meat with the cinnamon sticks, anise stars, bay leaf, black peppercorns and red pepper for about 30-40 minutes. Coat the cooked meat with a mixture of honey and soya, sprinkle with salt, place on the grill and roast in the oven until cooked, 15-20 minutes at 220 degrees.
Cut the quince, remove the core, add cinnamon, anise flower, ground cloves, prick with a knife, wrap in foil and bake in oven at 160 degrees for 30-40 minutes. Cut the roasted quinces lengthwise into thin slices.
For the mash, boil the potatoes until tender. Mix the mashed potatoes with the milk, butter and a pinch of nutmeg.
Fry the young potatoes, carrots and asparagus in a small amount of vegetable oil, sauté with 1 tbsp honey, a pinch of salt and 1 tbsp apple cider vinegar, add 10g butter to the pan in the last 2 minutes.
How To Serve
Serving - place the roast meat, 3 quince slices, 50 g mach, caramelized vegetables, 2 tomatoes, mushrooms and microgreens on a board or plate.
Click if you already have prepared
0 - 30 Min
Average
201-500 Kcal
