My New Year's Eve Menu Inspired by Cyril Lignac.
Yes… Christmas is already over!
Now is the time to prepare the New Year's Eve menu.
To be sure of a successful meal this year, I decided to select party recipes from my favorite star chef: Cyril Lignac!
I take inspiration from his festive menu. Easy to make, chic and economical. This is exactly what I need! Look :
1. The entrance
To start the meal well, I need a classic but delicious starter: the scallops !
Ingredients for 4 persons
- 16 scallops with their bards
- 2 shallots
- 100 g of button mushrooms
- 1 liter of liquid cream
- 2 oranges
- 5 endives
- 50 g of butter
- 70 g of sugar
How to do
- I do brown the shallots in the butter and sliced mushrooms. Then I add the bards and cook for 5 minutes.
- I mix everything and I add the cream without forgetting to put my preparation back to cook on low heat for another 10 minutes.
- In the meantime, I take the zest from the oranges in strips and then I put them in a saucepan with the water and sugar. I bring everything to a boil until I get a thick syrup.
- Then, I drain the zest and I put them on a plate, I put in the oven th. 5 (100 ° C) for 20 minutes. When I come out of the oven, I think of cutting my zest into thin sticks.
- Now, I take care of the chicory: 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 leave the whole to caramelize for 15 minutes. I remove the preparation from the sauté pan and put it on the plates.
All I have to do now is sear the scallops on each side in the pan for 1 minute over high heat, then I could finally put them on the chicory and serve with the sauce!
2. The main course
To treat myself on New Year's Eve, I cook a capon accompanied by homemade mashed potatoes.
Ingredients for 4 persons
- 3 to 4 beautiful potatoes of the "mash" type
- 50 g of butter
- 1 cup of milk
- salt and pepper
How to do
- I immerse the potatoes with the skin in cold salted water and put on medium heat.
- When they are cooked, I peel them and then crush them with a fork.
- I add the very cold butter and mix with the very hot milk. I add salt and pepper and it's ready!
For cooking capon, it's 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 it.
3. Dessert
To end this meal in style, I would be tempted by an apple and dried fruit crunch, wouldn't you?
Ingredients for 8 people
- 12 pastry sheets
- 4 apples
- 40 g of almonds
- 40 g of raisins
- 40 g organic orange peels
- 40 g of dried apricots
- 4 tbsp. to s. liquid honey
- 90 g of butter
- 10 cl of armagnac
- 2 tbsp. to s. icing sugar
- 40 g of pine nuts
- I start by rehydrating the grapes and chopped apricots in Armagnac and a little water. In a frying pan, I sauté the diced apples for 10 minutes with 30 g of butter and 1 tablespoon of sugar.
- During this time, I gather the apricots, drained grapes, almonds, pine nuts and orange peels.
- I preheat the oven on th. 6 (180 ° C) then I cut 20 cm discs in the pastry sheets that I brush with the rest of the melted butter. I stack them in groups of three in order to arrange them in ramekins.
- Then, I garnish with apples then dried fruits then I sprinkle with honey.
- I crumple the leaves by tightening them and incising their edges and I put everything in the oven for 10 minutes. Once it's cooked, I sprinkle with icing sugar and serve my dessert lukewarm.
Savings made
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 entry to this menu will cost you less than 20 € and the main course at 40 €, including 25 to 30 € devoted to the purchase of a beautiful quality Bresse capon. And finally, the dessert will cost you on average 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, although it will only cost you 20 € maximum 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.
Your turn...
Have you tried this New Year's Eve menu inspired by Cyril Lignac? Tell us in the comments if you liked it. We can't wait to hear from you!
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Also to discover:
A Gourmet Aperitif with my Saint-Môret Ham Rolls!
My Chorizo-Comté Gougères for an Easy Aperitif!
