Four recipes for rich and colorful dishes to celebrate the arrival of 2023


The New Year’s dinner It is generally very similar to the Christmas party. However, the festive banquet celebrating the arrival of a new year often includes a few Not so traditional recipes.

Some families seek to change the menu by making slightly exotic preparations and do not bet so much on the seasonal classics.

Here are some colorful recipes to celebrate the arrival of 2023:

Breaded langoustines

Recipe by tribe.

Ingredients: (Makes 2 servings)

– 16 prawns

– 6 eggs

– 2 tbsp. mustard

– Salt to taste

– Pepper to taste

– 4 tbsp. of provencal

– 2 cups wheat flour

– 2 cups of panko

– 1 cup shredded coconut

Preparation:

Clean and devein the prawns well, taking care to leave their tails off to have a place to hold them. Mix the eggs with the provençale, salt, pepper and mustard. To book.

Dip the shrimp in the flour, then in the egg mixture and finally in the coconut-panko mixture. Fry in abundant hot oil. Plate accompanied by a sauce to taste.

Citrus and pomegranate salad

Recipe by Juan Manuel Malacarne, chef at Virgen.

Ingredients: (Makes 1 serving)

90g mixed greens (kale and purple lettuce)

– ¼ avocado

– ½ orange

– ½ grapefruit

– 8 cherry tomatoes

– C/n of corn tortillas

For the pickle

– 200g cucumber

– 400 ml of vinegar

– 200ml of water

– 10g coriander

– 100 g of sugar

– 10g of salt

– 2 bay leaves

– 10 g peppercorns

Treat:

Slice the cucumber with a mandolin and set aside in a bowl. In a saucepan, put the rest of the ingredients and bring to a simmer. Once boiling is complete, allow to cool. Finally, cover the cucumbers with the mixture and set aside for 24 hours.

For the pomegranate pearls

– 200 ml of pomegranate juice

– 2 g of agar-agar

– 500 ml of neutral oil

Treat:

Put the oil in the freezer for at least 1 hour. Put the pomegranate juice in a saucepan with the agar-agar and bring to high heat. Once boiling, remove from heat and using a dropper drop drops of juice into the cold oil.

For the lime vinaigrette

– 50 ml lime juice

– 50 ml of balsamic vinegar

– 50 ml of white vinegar

– 1 egg

– 1 clove of garlic

– 50 g old mustard

– 1 l of neutral oil

Treat:

Place the acids in a blender with the egg, garlic and mustard. Start mixing at low speed and gradually incorporate the oil in the form of a thread to form an emulsion

To assemble the lettuce, place a mixed greens dressed in a lime vinaigrette. Then add the sliced ​​orange and grapefruit wedges, and on top a julienne of fried corn tortillas, the pickled pickles, the cherry tomatoes, the pomegranate pearls and finally 1/4 of the grilled avocado.

Loin with wine and honey

Recipe by Jhon Ventura Apari, chef at Le Lamas.

Ingredients: (Makes 4 servings)

– 250 g thin loin (medallion)

for the potato

– 250g Andean potatoes

– 50 g of butter

– 80 ml whole milk

– 1 pinch of nutmeg

– Salt to taste

For the wine sauce

-100 ml of red wine

– 20 ml of balsamic vinegar

– 100ml of honey

– Juice of 1 orange

– 1 limousine pepper (seedless)

– 20 g of red onion, chopped into a brunoise

– 10g coriander

– 1g of togarashi

– 10 g of mushrooms

– C/n of olive oil

Treat:

cook it potatoes Andines with their skin in a pan with plenty of water until cooked. Then peel off and press 3 times. In a saucepan, add the butter, milk, nutmeg, salt and potatoes. Mix and reserve.

For the wine sauce, Put a little olive oil and the onion in a pan. Brown for a few minutes then add the red wine. Cook until the alcohol has evaporated. Then add the balsamic vinegar, honey, orange juice, chilli, coriander and togarashi. Let the mixture reduce and then pass it through a sieve.

Cut the medallion of filet mignon into slices and cook on a grill until the desired point of meat is obtained. Then, in a saucepan, brown the mushrooms – previously chopped – with a little oil. On a plate, serve the meat bathed in the wine sauce followed by the Andean mashed potatoes with a touch of sautéed mushrooms.

Passion fruit and chocolate mousse with brownie base

Recipe by Daiana Luján, Lamas pastry chef.

Ingredients:

(Makes 8 servings)

For the base

– 300g semi-sweet chocolate

– 150 g of butter

– 6 eggs

– 280 g of sugar

– 220 g of flour

– 30 g cocoa powder

– Crushed nuts (optional)

For the chocolate mousse

– 120g egg whites

– 240 g of sugar

– 180g of chocolate

– 55 g of butter

For the passion fruit mousse

– 250 g of passion fruit pulp

– 1 can of condensed milk

– 200 g of milk cream

– 12g unflavored gelatin

– 60g of water

Treat:

The base is a brownies, for this you have to sift the dry ones then melt the chocolate with the butter. On the other hand, beat the eggs with the sugar and incorporate the chocolate mixture and add the dry ones. Mix well and add the chopped walnuts (this step is optional). Place on a floured and buttered baking sheet and bake in a hot oven for 15 to 20 minutes.

For the mousse of chocolate, make an Italian meringue with the egg whites and sugar, when ready add the chocolate previously melted with the butter. Mix the preparation in an enveloping way and place in a container and set aside.

For the Passion fruit mousse, hydrate gelatin in water. Then beat the cream and add the condensed milk, continuing to beat, add the pulp in the form of a thread and finally add the gelatin (previously hydrated and heated in the microwave for about 30 seconds). Add all these ingredients while continuing to beat at medium speed. Then, place in a container and reserve.

When all the preparations are cooled, arrange a portion of brownie and on top a chocolate mousse followed by a passion fruit mousse and enjoy.

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