There are only a few days left until the end of 2020, a strange and complicated year. Even with limitations, many will prepare a special dinner to welcome 2021. Here are some ideas for New Year’s Eve dinner proposed by our chef at the Hotel Don Pancho – don’t miss them!
The best ideas for New Year’s Eve dinner
Our hotel has been preparing special menus for years. They are exquisite dishes, prepared by great professionals of the kitchen. However, there are some that can be prepared at home, such as these ideas for New Year’s Eve dinner.
Starters
Starters are one of the keys to whet the appetite and prepare the palate for new flavours. With these original and easy suggestions you will always succeed and show off your culinary skills.
Crispy shrimp with fine herbs mayonnaise.
Ingredients:
- Raw shrimp tails
- Brick batter
- Salt
- Provençal herb
- Mayonnaise
- Sunflower oil
Elaboration:
Salt the prawns and put each skewer’s tail on a skewer. Then wrap each shrimp in brick dough and fry them.
Meanwhile, we mix the Provençal herbs with mayonnaise, preferably homemade.
All we have to do now is to present the prawns in dishes and with individual dipping saucers, everyone will love them!
Smoked salmon cubes with red fruit sauce
Ingredients:
- Smoked salmon cubes
- Red fruits
- Sweet onion
- Garlic
- Red wine
- Extra virgin olive oil
- Salt and pepper
Elaboration:
Beat the red fruits until they are pureed. Then chop the onion and garlic and fry in a pot for a minute. Add the red fruit purée, a dash of wine, a little salt and pepper to the pot. Cook everything for another minute.
We add the sauce over the smoked salmon cubes and… taste it!
First course
After the starters comes the main course. We will show you a dish with lobster, one of the richest and most consumed seafood in the Christmas holidays. In this case it will be lobster on apple and mango tartar accompanied by sprouts and flowers, a perfect and easy dish to surprise everyone!
Lobster on apple and mango tartar
Ingredients:
- Cooked and peeled lobster
- Olive oil
- Balsamic vinegar
- Mango
- Apple
- Edible shoots and flowers. You can find them in a lot of supermarkets at this time.
Elaboration:
Cut the mango and the apple into small squares. When you have it ready, use a circular mould to insert the apple and mango cubes halfway through.
Next, fillet the lobster and place one or two sheets on top. However, you only have to remove the mould carefully and place sprouts on the top, letting a few drops of balsamic vinegar fall on them, to give them acidity.
Beef tenderloins in truffle sauce, the second course
As a second course you can prepare some delicious beef tenderloins in truffle sauce, with vegetable polenta and roasted sweet potato. Don’t be afraid, you will get a delicious result.
Ingredients for the beef tenderloins:
- Beef tenderloins
- Black truffle
- Truffle oil
- Cream
- Brandy
- Salt and pepper
- Butter
- Extra virgin olive oil
- Flour
Elaboration of the tenderloins:
After seasoning the fillets, heat cream in a saucepan and when it starts to boil, grate some truffle and add a dash of truffle oil. Lower the heat to let it simmer for a few minutes and add a splash of brandy. Add a little salt and let it reduce.
Meanwhile, flour the sirloin and brown it in a frying pan with olive oil and a little butter. Once the meat is closed, add to the sauce and let it cook for a few more minutes.
Ingredients of the garnish:
- Roasted sweet potato
- Polenta -corn flour-
- Grated cheese
- Water
- Salt
- Extra virgin olive oil
- Red pepper
- Sweet onion
- Aubergine
- Garlic cloves
- Tomato sauce
Elaboration of the garnish:
We preheat the oven to 200º C with a selection of heat up and down. We roast the sweet potatoes that we have previously cleaned until they are soft. While the sweet potatoes are cooking, chop the vegetables and garlic and poach them in a frying pan.
Next, bring a pot of water to a boil with a little oil and salt and add the polenta little by little while stirring with a few sticks. When the polenta thickens, add the vegetables and stir.
Once everything is ready, we serve the sirloin on individual plates with a spoonful of polenta and a slice of sweet potato on the side.
Dessert
Our suggestion for dessert is a very rich and colourful cheese mousse with blueberries.
Ingredients:
- Very cold whipping cream
- Philadelphia type cheese
- Whole milk
- Caster sugar
- Powdered gelatine
- Egg white
- Blueberries
Elaboration:
We whip up the egg white into a snowy white foam on one side and the cream on the other. We reserve both in the fridge.
Next, beat the cheese with sugar until there are no lumps and heat the milk in a saucepan. The amount of milk should be approximately half of what the cheese weighs.
When the milk boils, add the powdered gelatine and the cheese with sugar, stirring constantly. Cool slightly and add the cream first and then the egg white, stirring gently, and leave to cool in the fridge.
You can serve it alone or, if you prefer, on a piece of cake, with some blueberries on top.
With these ideas for New Year’s Eve dinner, different from our festive menus but easier to make at home, you can surprise your guests. But it’s not just a recipe to say goodbye to the year, you can also use it for an anniversary or a special invitation. You are sure to surprise!
