Everyone in the kitchen with Cyril Lignac: the ingredients for the week of December 4, 2023

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Holiday recipes for Monday December 4, 2023

The starter: parfait of foie gras-style chicken livers with apples

  • 600 g of chicken livers, well cleaned of threads and nerves;
  • 300 g of semi-salted butter;
  • 3 peeled shallots;
  • 10 cl of red Port;
  • 1 tbsp. tablespoon of Madeira;
  • 1 tbsp. tablespoon of Cognac;
  • 6 slices of toast;
  • 1 tbsp. tablespoons of crushed and roasted hazelnuts;
  • Fine salt and freshly ground pepper.

For the apples:

  • 3 washed Limousin AOP apples;
  • 15 g of semi-salted butter;
  • 1 tbsp. tablespoon of honey.

The dish: celery tagliatelle, tonka bean sauce

  • 1 celery ball, peeled and washed;
  • 1 onion, peeled and chopped;
  • 1 liter of cubed chicken stock;
  • 15 g + 150 g de beyrre ;
  • 1 tonka bean;
  • Olive oil ;
  • Fine salt and freshly ground pepper.

Holiday recipes for Tuesday, December 5, 2023

Starter: scallops and smoked salmon with pink peppercorns

  • 12 good-sized scallops;
  • 4 slices of smoked salmon heart, 1/2 cm thick;
  • 1/2 bunch of chives;
  • 1 shallot, peeled and minced;
  • 70 g of butter;
  • The juice and zest of 2 limes;
  • A few crushed pink berries;
  • 5 cl of Noilly Prat or white Martini;
  • 15 cl of chicken stock;
  • Olive oil ;
  • Espelette pepper.

The dish: forest-style duck confit

  • 4 boneless duck legs;
  • 8 dried figs;
  • 400 g of mushroom mixture of your choice;
  • 2 shallots, peeled and chopped;
  • 15 cl of soy sauce;
  • 1/2 bunch of leafy and chopped flat-leaf parsley;
  • 2 garlic cloves, peeled, degermed and chopped;
  • A knob of butter;

For the sauce:

  • 100 g of liquid honey;
  • 1 tbsp. teaspoon of mixture of 4 spices;
  • 1/2 vanilla pod;
  • 5 cl of Modena balsamic vinegar;
  • 5 cl of soy sauce;
  • 20 g peeled ginger;
  • 30 cl of water;
  • 1 tbsp. teaspoon of veal stock powder;
  • Espelette pepper ;
  • Sell ​​fin.

Read also: holiday recipes for November 27, 2023.

Holiday recipes for Wednesday December 6, 2023

The dish: fish foil gratinated with honey, crunchy vegetables

  • 4 salmon steaks of 120 g without skin;
  • 250 g of brocoletti cooked in boiling water;
  • 12 pink radishes with a little stem;
  • 1 yellow lemon;
  • Olive oil ;
  • Fleur de sel and freshly ground pepper.

For the honey condiment:

  • 100 g d’huile d’olive ;
  • 1 clove of garlic, peeled and grated;
  • 1 tbsp. teaspoon of Dijon mustard;
  • 2 tbsp. tablespoon of liquid honey.

Dessert: like mango mochi

  • 2 peeled mangoes;
  • 20 cl of whipped cream;
  • 2 eggs ;
  • 1/2 tsp. tablespoon of melted butter;
  • 40 g of flour;
  • 2 tbsp. tablespoons of cornstarch;
  • 50 g of powdered sugar;
  • 20 cl of whole milk;
  • 1 pinch of powdered saffron;
  • Neutral oil.

Holiday recipes for Thursday December 7, 2023

The dish: pre-salted lamb chops, salsa verde and buckwheat

  • 12 lamb chops;
  • 2 parsnips, peeled and cut into small pieces;
  • 1 orange ;
  • 2 tbsp. soup of sobacha or classic buckwheat;
  • 20 g of butter;
  • Olive oil ;
  • Fine salt and freshly ground pepper.

For the salsa verde:

  • 1 mixture of washed, stripped and chopped herbs: 1/2 bunch of flat-leaf parsley + 1/4 bunch of coriander + 1/4 bunch of mint;
  • 6 garlic cloves, peeled and degermed;
  • 20 cl d’huile d’olive ;
  • Tabasco vert ;
  • 2 pinches of cumin powder;
  • 1 yellow lemon;
  • Orange zest.

Dessert: apple mille-feuille with salted butter caramel

For the Arlettes:

  • 1 roll of rectangular puff pastry;
  • 150 g of caster sugar.

For garnish :

  • 4 apples, peeled and cut into balls using a Parisian spoon;
  • 30 g of vanilla sugar;
  • 50 g of butter;
  • 20 cl of very cold and whipped full-fat liquid cream.

For the salted butter caramel:

  • 160 g of powdered sugar;
  • 80 g of semi-salted butter cut into small cubes;
  • 20 cl of liquid cream.

Holiday recipes for December 8, 2023

Starter: beetroot hummus with honey, pumpkin blinis

For the hummus:

  • 200 g cooked beets, peeled and cut into pieces;
  • 400 g chickpeas, drained and rinsed;
  • 60 g of tahini;
  • 3 tbsp. tablespoon of olive oil;
  • The juice of a lemon;
  • 1 clove of garlic, peeled and degermed;
  • A few coriander leaves;
  • 1/2 tsp. teaspoon of za’atar powder mixture;
  • Sell ​​fin.

For the blinis:

  • 250 g of cooked pumpkin flesh;
  • 125 g of buttermilk;
  • 2 eggs ;
  • 25 g of melted butter;
  • 100g of flour ;
  • 1 tbsp. tablespoon of baking powder;
  • Sell ​​fin.

The dish: crispy shrimp ravioli with green curry

For the ravioli:

  • 16 gyoza ravioli discs;
  • 400 g of shrimp meat;
  • 1 lime zest and juice;
  • 1 tbsp. teaspoon chopped fresh coriander;
  • 1 tbsp. teaspoon of soy sauce;
  • 1 small tsp. teaspoon of green curry paste.

For the sauce:

  • Shrimp heads;
  • 1 shallot, peeled and chopped;
  • 1 liter of coconut milk;
  • 1 liter of chicken stock;
  • 50 g of butter;
  • 1 tbsp. tablespoons of rice vinegar.

2023-12-02 22:21:30
#kitchen #Cyril #Lignac #ingredients #week #December

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