Yes… Christmas is already over!
Now is the time to prepare the New Year's Eve menu.
To be sure to make a success of my meal this year...
...I decided to select some party recipes from my favorite star chef:
Cyril Lignac!
I take inspiration from his party menu. Easy to make, chic and economical. This is exactly what I need! Watch:
To get the meal off to a good start, I need a classic but delicious starter:scallops !
Ingredients for 4 people
- 16 scallops with their bards
- 2 shallots
- 100 g button mushrooms
- 1 liter of liquid cream
- 2 oranges
- 5 chicory
- 50 g of butter
- 70 g of sugar
How to
- I sauté the shallots in the butter and sliced mushrooms. Then I add the bards and cook for 5 minutes.
- I mix everything and add the cream without forgetting to put my preparation back to cook over low heat for another 10 minutes.
- In the meantime, I take the zest from the sliced oranges then I put them in a saucepan with the water and the sugar. I bring everything to a boil until you get a thick syrup.
- Then, I drain the zests and I put them on a plate, I put in the oven th. 5 (100°C) for 20 minutes. When I take it out of the oven, I think about cutting my zest into thin sticks.
- Now, I take care of the endives:I remove the first leaves then I cut them into thin and regular slices. I squeeze the two oranges.
- In the sauté pan, I brown the endives, I add the orange juice and a pinch of sugar, and I let the mixture caramelize for 15 minutes. I remove the preparation from the sauté pan and place it on the plates.
All I have to do now is sear the scallops in the sauté pan on each side for 1 minute over high heat, then I can finally put them on the endives and serve with the sauce!
If you want to make an aperitif for the New Year, we also have other easy recipes here.
To treat myself on New Year's Eve, I cook a capon accompanied by homemade mashed potatoes.
Ingredients for 4 people
- 3 to 4 large mashed potatoes
- 50 g of butter
- 1 cup of milk
- salt and pepper
How to
- I dip the potatoes with the skin in cold salted water and put on medium heat.
- When they are cooked, I peel them then mash them with a fork.
- I add the very cold butter and I mix with the very hot milk. I add salt and pepper and it's ready!
Cooking the capon is simple. It takes 50 minutes of cooking per kg. Preheat the oven to 200°C and cook your poultry for 30 minutes at this temperature. Then lower the temperature to 150°C and cook for the necessary time depending on its weight. And don't forget to take it out of the fridge at least 2 hours before cooking.
To end this meal on a high note, I would be tempted by an apple and dried fruit crisp, wouldn't you?
Ingredients for 8 people
- 12 brick sheets
- 4 apples
- 40 g of almonds
- 40 g raisins
- 40 g organic orange peel
- 40 g of dried apricots
- 4 tablespoons of runny honey
- 90 g of butter
- 10 cl of Armagnac
- 2 tablespoons of icing sugar
- 40g pine nuts
- I start by rehydrating the raisins and chopped apricots in Armagnac and a little water. In a pan, I sauté the diced apples for 10 minutes with 30 g of butter and 1 tablespoon of sugar.
- Meanwhile, I gather the apricots, drained raisins, almonds, pine nuts and orange peel.
- I preheat the oven to th. 6 (180°C) then I cut 20 cm discs in the sheets of brick that I brush with the rest of the melted butter. I stack them in threes to arrange them in ramekins.
- Then I garnish with the apples then the dried fruits then I drizzle with honey.
- I crumple the sheets by tightening them and by incising their edge and I put everything in the oven for 10 minutes. Once it's cooked, I dust with icing sugar and serve my dessert warm.
No need to hire a caterer to prepare the New Year's Eve menu. With a little patience, you will be able to prepare delicious recipes to enjoy at home.
The starter for this menu will cost you less than €20 and the main course for €40, including €25 to30 devoted to the purchase of a fine quality Bresse capon.
And finally, the dessert will cost you an average of 15 €.
In the restaurant, the price of the New Year's menu varies from 80 to 200 € per person, depending on the reputation of the establishment, while this one will only cost you a maximum of 20 € per person!
If you want to treat yourself, you can even buy a small bottle of champagne for less than €20 to end the year in style!
And if you like Cyril Lignac's recipes, you might like his book on dinner aperitifs.
