Christmas Eve is fast approaching! To prepare in advance your menu and the recipes that you will prepare for your guests throughout the end of the year, Cyril Lignac and Jérôme Anthony have returned to service. They are indeed back on M6 with All in the kitchen, party menus at 6:35 p.m. every day of the week. In the next episodes broadcast from Monday December 9 to Friday December 13, you will be able to reproduce festive starters, dishes and desserts to impress your guests. Tele-Leisure reveals the list of ingredients to obtain.
Everyone in the kitchen with Cyril Lignac on M6: the ingredients for the recipes for Monday December 9
Starter: marbled green soup with tops
– 2 washed leek greens
– 1 washed wilted salad
– The tops of a bunch of washed radishes
– The tops of a bunch of washed turnips
– The leaves of 2 stalks of celery, washed
– 1 peeled onion
– 3 potatoes cooked in their skins and cut into small cubes
– 20 g of semi-salted butter
– 1 l of vegetable broth
– 50 g of thick crème fraîche
– Tired herbs that you have in your fridge
– 1 yellow lemon
– 100 g of stale, toasted bread croutons
– Olive oil
– Fine salt and freshly ground pepper
Dish: Cyril Lignac’s festive paella
– 2 liters of vegetable broth
– 2 knife tips of saffron powder
– 2 chicken fillets cut into pieces
– 12 large shrimp, thawed and peeled with just the butterfly tail
– ½ Spanish chorizo cut into slices
– Smoked paprika powder
– 3 cloves of garlic, peeled and degermed
– 3 tomatoes, washed and cut into pieces
– 1 peeled and chopped onion
– 200 g of paella rice (bomba rice)
– 3 roasted and peeled red peppers
– 200 g of mussels
– Olive oil
Everyone in the kitchen : the ingredients for Cyril Lignac's starter and main course for Tuesday December 10
Starter: Eggs Florentine
– 4 eggs
For the Mornay sauce:
– 15 g of butter
– 15 g of flour
– 25 cl of whole milk
– 1 egg yolk
– 100 g grated parmesan
– 1 nutmeg
For the spinach:
– 310 g of baby spinach
– 30 g of butter
– 1 peeled garlic clove
– 60 g of thick crème fraîche
– 1 yellow lemon
For the buttered croutons:
– 25 g of butter
– 1 sprig of fresh thyme
– 2 to 3 slices of stale bread, crumbled by hand
– Salt and freshly ground pepper
Dish: beef with string and vegetables
– 1 piece of beef fillet weighing 800 g, tied
– 2 marrow bones
– 2 liters of vegetable broth
– 3 carrots, peeled and cut in half lengthwise then into 4 cm long sections
– 4 turnips, washed and cut into quarters
– 4 potatoes cut into quarters
All in the kitchen, party menus with Cyril Lignac: the ingredients for the recipes for Wednesday December 11
Dish: turnovers with chorizo, squash and caramelized onions
For the slippers:
– 375 g of flour
– 150 g of butter
– 16 cl of hot water
– 1 egg
– A neutral oil bath
– Salt and freshly ground pepper
For the stuffing:
– 3 onions, peeled and finely sliced
– ¼ bunch of sage
– 3 cl of sherry vinegar
– 75 g of powdered sugar
– 400 g chorizo cut into small cubes
– 1 tbsp. teaspoon powdered paprika
– 800 g of cooked squash (pumpkin type), cut it into 4, deseed it, place it on a sheet of aluminum foil with 30 g of butter, salt and pepper, close with 2 tablespoons of water and cook 20 minutes at 190°C)
– Olive oil
For the vegetable salad:
– 200 g grated carrots
– 100 g grated celeriac
– 100 g grated fennel
– 1 heart of lettuce
– 9 cl of olive oil
– A yellow lemon
Dessert: light chocolate and clementine mousse
For the chocolate mousse:
– 140 g crushed dark chocolate
– 40 g of crushed milk chocolate
– 10 cl of whole milk
– 30 cl of whole liquid cream of 33% fat whipped into firm whipped cream
For the Fontainebleau cream:
– 20 cl of whole liquid cream whipped with 15 g of icing sugar
– 1 vanilla pod
– 50 g of Greek yogurt
– 6 peeled clementines
– 12 lace crepes coated with chocolate
Everyone in the kitchen (M6): ingredients for the recipes for Thursday, December 12
Starter: carpaccio and beetroot with Munster
– 2 cooked red beets
– 1 raw red (or yellow or pink) beet
– 100 g of Munster cheese without the rind
– 2 tbsp. tablespoon of sunflower seeds (and/or pine nuts)
– A few rocket leaves
For the balsamic vinaigrette:
– 1 tbsp. teaspoon of whole-grain mustard
– 2 tbsp. tablespoons of white (or red) balsamic vinegar
– 4 tbsp. tablespoon of olive oil
– 1 tbsp. tablespoon of honey (or maple syrup)
– Fine salt and freshly ground pepper
Dish: Alsatian rolls with candied vegetables
For the stuffing:
– 300 g of cooked meat (pot-au-feu meat or beef bourguignon: chuck, gîte, rib dish or braised beef)
– 2 onions, peeled and chopped
– 1 clove of garlic, peeled, degermed and chopped
– 1 peeled and grated carrot
– 1 egg
– 2 tbsp. tablespoon chopped parsley
– 400 g cooked eggplant (like roughly chopped caviar)
– 100 g chopped candied tomatoes
– 6 sheets of lasagna dough (or fresh noodle dough)
– 1 tbsp. tablespoon of flour
– 1 l of meat broth (bouillon cube or homemade)
– Fine salt and freshly ground pepper
Everyone in the kitchen with Cyril Lignac on M6: the ingredients for the main course and dessert for Friday December 13
Dish: scallop puff pastry, champagne sauce
– 12 scallops washed and drained on absorbent paper
– 1 roll of puff pastry
– 1 egg yolk + 1 egg
– 1 tbsp. tablespoon of water
– Olive oil
– Salt and freshly ground pepper
For the champagne sauce:
– The bards of Saint-Jacques cleaned
– 1 shallot, peeled and chopped
– 20 g of butter
– 15 cl of champagne
– 50 cl of whole liquid cream
For the leek fondue:
– 60 g of butter
– 2 leeks split in two, washed and finely sliced
– 1 pinch of curry powder
– 10 cl of liquid cream
Dessert: caramelized French toast, crème brûlée
For the vanilla cream:
– 100 g of powdered sugar
– 4 egg yolks
– 40 g of cornstarch
– 1 vanilla pod
– 40 cl of whole milk
– 30 g of butter
– 4 slices of brioche
– 20 cl of whole milk
– 1 pinch of powdered green cardamom
– 1 pinch of cinnamon powder
– 2 eggs
– 15 g of butter
– 50 g of powdered sugar
– 100 g of caster sugar
