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.