The perfect menu for New Year's Eve dinner

The perfect menu for New Year's Eve dinner

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We have prepared a delicious New Year's Eve menu. From first Shitaki mushroom marinade, main course Sirloin with foie and delicious dessert Fruits with cream in chocolate ring. So sure that 2019 arrives with much joy.

Advertising - Read on below 1 Shitaki mushroom marinade

Ingredients:- 250 gr of shitake mushrooms
- 150 gr of oak leaf
- 100 gr of cherry tomatoes
- 1 scallion
- 1 pear
- 0.5 dl of vinegar
- 0.5 dl of white wine
- 4 garlic
- olive oil
- Salt.

Clean the mushrooms. Cut the onion into slices. In a saucepan, put the mushrooms, the scallion and 5 tablespoons of olive oil. Keep on low heat 5 min. Add vinegar, wine and salt, and keep it 10 min. Remove and reserve.

Peel and cut the garlic throughout, brush with oil and roast them on a grill over heat until they are marked. Withdraw

Peel the pear and cut it into slices. Wash the cherry and cut them in half. Wash the oak leaves and assemble the salad with them, tomatoes, pear, garlic and mushroom marinade.

2 Sirloin with foie

Ingredients:- 800 gr of beef tenderloin
- 100 gr of pate
- 1 egg
- 1 sheet of puff pastry
- olive oil
- black peppercorns
- 1 tablespoon of old mustard
- Salt.

Preheat the oven to 200º. Season the meat, spread the mustard on it and add a few grains of pepper.

In a frying pan, Brown over a high heat with 3 tablespoons of oil. Remove and reserve. Cut thin strips of the puff pastry. Spread the rest of the sheet with pate and wrap the meat in it. Decorate with the previous strips.

Beat the egg and brush the surface of the puff pastry. Bake 20 minutes or until golden brown.

3 Fruits with cream in chocolate ring

- 200 gr of chocolate for desserts
-200 gr of red fruits
- 2 dl of whipping cream
- 2 tablespoons icing sugar
- fresh peppermint.

Chop the chocolate and put it in a saucepan in the bathroom Maria until it melts. With a spatula, spread it on a sheet of baking paper.

Cut 4 sheets of chocolate 4 cm wide by 30 cm long without taking off the paper. Wrap 4 rings of plating with the chocolate sheets, so that the chocolate is on the outside. This will give you the shape of a hollow cylinder. Let it cool.

Ride the cream with a teaspoon of icing sugar. Carefully remove the chocolate cylinders, fill with the cream and fruits, and sprinkle with icing sugar. Garnish with peppermint.