Here we go again for a new week of gastronomy on M6! Cyril Lignac and Jérôme Anthony return to service in All in the kitchen, party menus from this Monday, December 16 and until Saturday, December 21, the final stretch before the Christmas Eve meal. Festive menu at smart prices on Monday, legendary dishes from Maïté on Tuesday, festive menu for young and old on Wednesday, regional festive dishes on Thursday, recipes from our grandmothers on Friday… Here are the ingredients to get for make the starters, main courses and desserts proposed by the chef at home.
Everyone in the kitchen with Cyril Lignac on M6: the ingredients for the recipes for Monday December 16
Dish: soft-boiled eggs and winter vegetables
– ½ seeded pumpkin, cut into cubes (cooked in a casserole dish over low heat for 15 minutes with olive oil and 15 cl of vegetable stock, then crushed with a fork)
– 250 g of button mushrooms without stems and washed
– 100 g of chestnuts cooked sous vide
– 25 g + 25 g of semi-salted butter
– ¼ bunch of parsley, stripped and chopped
– 10 cl of whole liquid cream
– 120 g of golden bread croutons
– 4 eggs
– Olive oil
– Fine salt and freshly ground pepper
Dessert: orange cake like a cloud
– 3 eggs
– Juice of half a lemon
– 60 g of powdered sugar
– The zest of an orange
– 30 g of cornstarch
– 250 g of white cheese
– A few drops of orange blossom water
– 2 oranges (peeled)
– 3 tbsp. yuzu lemon marmalade (or lemon or orange or citrus fruit)
Everyone in the kitchen with Cyril Lignac on M6: the ingredients to buy to make the recipes for Tuesday December 17
Starter: citrus lettuce salad, olive sauce
– 2 peeled oranges
– 3 peeled clementines
– 1 peeled grapefruit
– 1 washed fennel
– 1 peeled red onion
– 2 heads of lettuce, washed and stripped of leaves
– ¼ bunch of dill
– Fleur de sel and freshly ground pepper
– A few ice cubes
For the olive sauce:
– 80 g pitted green olives
– 3 tbsp. tablespoon of olive oil
– 1 yellow lemon
Dish: quail crepinettes and foie gras
– 4 green cabbage leaves
– 2 cut quails (legs – fillets – carcasses)
– 25 g of butter
– A few ice cubes
– Fine salt and freshly ground pepper
For the mince:
– 2 slices of Bayonne ham cut very finely then into small pieces
– 2 shallots, peeled and finely chopped
– 2 slices of foie gras of 90 g cut into small cubes
– 15 g chopped black truffle
For the armagnac sauce:
– 5 cl d’Armagnac
– 25 g of semi-salted butter
– 1 shallot, peeled and finely chopped
– 1 carrot, peeled and cut into small cubes
– 1 turnip, peeled and cut into small cubes
– ¼ celeriac peeled and cut into small cubes
– 15 cl of white wine
– ¼ liter of chicken stock
All in the kitchen, party menus with Cyril Lignac: here is what you need to cook the recipes for Wednesday December 18
Dish: Christmas wreath with goat cheese and curry vegetables
For the curried vegetables:
– 25 g of semi-salted butter
– 2 tbsp. tablespoon of olive oil
– 1 red onion, peeled and chopped
– 2 peeled garlic cloves
– 1 pumpkin cut in 2, seeded then cut into small cubes
– ¼ peeled and washed celeriac, cut into small cubes
– 150 g cooked chestnuts (jar in pieces)
– 15 cl of vegetable broth
– 1 tbsp. tbsp green curry paste
For the goat:
– 200 g of fresh goat's cheese
– 10 cl of liquid cream
For the crown:
– 1 roll of rectangular shortcrust pastry
– 1 egg yolk + 1 tbsp. tablespoon of water
– Fine salt and freshly ground pepper
Dessert: Eton Mess with yogurt, blackcurrant lemon
For the Fontainebleau:
– 200 g of whole liquid cream 33% fat
– 10 g of icing sugar
– 1 Greek yogurt (or 100 g of 40% white cheese)
For the blackcurrant confit:
– 200 g blackcurrant (frozen or blackcurrant puree)
– 30 g of powdered jam sugar (gelling sugar)
– The juice of half a lemon
– 2 large meringues (or 4 to 6 small meringues)
– A few chopped chestnuts
– 4 scoops of lemon sorbet
– 100 g flaked almonds, roasted for 5 minutes at 180°C
Everyone in the kitchen with Cyril Lignac on M6: the ingredients for the main course and dessert for Thursday December 19
Dish: saffron cream bouride
For the broth:
– 1 pinch of saffron
– 5 cl of dry white wine
– 1 onion, peeled and finely chopped
– 1 finely chopped leek
– 1 stalk of celery cut into small cubes
– 2 garlic cloves, peeled and chopped
– 300 g potatoes, peeled and cut into cubes
– 200 g canned crushed tomatoes
– 50 cl of vegetable broth
– The zest of an orange – Olive oil
For the sauce:
– 10 cl of thick crème fraîche
– 1 egg yolk
– 600 g of white fish fillets (monkfish, cod, pollack or hake) cut into large pieces of 4 cm side
– A few sprigs of dill
– 1 citron
– Salt and freshly ground pepper
Dessert: lemon and mango upside down cake
– 2 Menton lemons
– 1 peeled mango
– 90 g of sugar + 2 tbsp. tablespoon of water
– 120 g of natural yogurt
– 120 g de sucre
– 3 eggs
– 50 g of sunflower oil
– 150 g of flour
– 1 sachet of baking powder
– Butter for the mold
Everyone in the kitchen with Cyril Lignac: the ingredients of the recipes for Friday December 20
Dish: sea navarin
For the vegetables:
– 1 leek white, washed, peeled and sliced
– 1 peeled and chopped onion
– 2 garlic cloves, peeled and chopped
– 2 carrots, peeled and cut into slices
– 300 g potatoes, peeled and cut into cubes
– 15 cl of dry white wine
– 1 tbsp. tablespoon of tomato paste
– 1 tbsp. teaspoon paprika
– 1 bouquet garni (thyme, bay leaf)
For seafood:– 200 g of trimmed mussels
– 400 g of white fish fillets (cod, hake or hake)
– 150 g of squid
– 200 g peeled shrimp
– 20 cl of light crème fraîche
– A few sprigs of fresh chervil
– Olive oil
– Fine salt and freshly ground pepper
Dessert: my surprise pistachio panettone
– 1 panettone with candied fruit, dried fruit
– 50 g crushed and roasted pistachios
– 100 g Amarena cherries with syrup
– 50 g of dark chocolate shavings
For the pistachio cream:
– 20 cl of very cold liquid cream 33% fat
– 250 g of mascarpone
– 15 g of icing sugar
– 50 g of pistachio paste
For the pistachio praline:
– 200 g of unsalted pistachios, roasted for 6 minutes at 190°
– 140 g of powdered sugar
– Neutral oil
– Flower of salt
Everyone in the kitchen with Cyril Lignac: the ingredients of the festive recipes for Saturday December 21
Dish: deviled poultry
– 1 chicken of 1.2 kg cut into pieces (thigh / fillet / wing / upper thigh)
– 500 g potatoes, peeled and cut into small cubes
– 1 tbsp. tablespoon of hot mustard
– 100 g of breadcrumbs
– 100 g of melted butter
– 1 tbsp. cayenne pepper
– 1 tbsp. tablespoon chopped tarragon
– Fine salt and freshly ground pepper
For the devil sauce:
– 3 shallots, peeled and chopped
– 10 cl of wine vinegar
– ¼ l of chicken stock
– 1 tbsp. tablespoon of tomato puree
– 1 tbsp. teaspoon of English sauce (Worcestershire)
– 1 dash of hot sauce
Dessert: wonderful vanilla speculoos caramel
For the crunchy Speculoos:
– 150 g of Speculoos
– 50 g of lace crepes
– 120 g of melted milk chocolate
For the vanilla mousse:
– 90 g of powdered sugar
– 15 g of water
– 2 egg yolks
– 180 g of mascarpone
– 2 vanilla pods
– 180 g of whole liquid cream whipped into whipped cream
– 200 g of small, round meringues
– 120 g of liquid salted butter caramel
– 120 g of crushed Speculoos
