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Well what a wonder we have here. This marvellous New Year Menu is just right to hit the spot. What a wonderful way to start 2013 from the kitchens of 
stripekazama
Please fave and comment on the original submission: click here for 1st course
First Course – Poor Man’s Lobster Soup
I made a four course menu for New Years, and this was the first dish, a different take on lobstersoup.
Ingredients
Serves four.
10 carrots
2 shallots
4 cloves of garlic
2 deciliters of lobster stock
3 deciliters of cream
1 deciliter cream
1 deciliter dill
1 tbsp salt
2 tbsp black pepper
125 grams butter
How to:
1. Peel the carrots, shallots and garlic cloves. Cut it into smaller bits and put in a large pot. Fill up with water, add salt and pepper and leave it to boil.
2. Once boiled, use a hand-blender to blend it. Then use a strainer to separate the "mushy goo" that's appeared from there. Use another pot for this so you can quickly and easily get ready for the second part.
3. When you have the liquid from what you've strained, add lobster stock, cream, milk, dill and butter to it. Add salt and pepper to taste.
4. Finish it off by decorating it with crayfish-tails and a teeny tiny drizzle of lemon oil.
Please fave and comment on the original submission: click here for 2nd course
Second Course – Grilled Salad
This is the second course of the New Year’s menu I made up. No idea what to call it really. It's a salad xD
Ingredients
Serves four
Lettuce
12 asparaguses
8 cherry tomatoes
4 scallops
8 button-head mushrooms
Salt
Pepper
Parmesan
Olive oil
Caviar
How to:
1. Set the oven to 200 C.
2. Cut the tomatoes in half, sprinkle some parmesan and salt over them. Put the halves in an oven-proof tin. Cut the stems of the mushrooms to create a slightly even surface. Put them in the oven-proof tin and quickly splash some olive oil over them. Sprinkle a bit of salt, pepper and chilli flakes over them. Put the tin in the oven for approximately 15 minutes.
3. Heat up a pan with a teeny tiny bit of oil and pan-sear the scallops until cooked properly.
4. Aside of cooking the scallops, either fry or grill the asparagus, adding a pinch of salt and pepper over them while doing such.
5. Take four large leaves of the lettuce and wash them off. Put them on the plates to make a "bed".
6. When the scallops, asparagus, tomatoes and mushrooms are done, decorate the plate however you want it to. Add a little ball of caviar on top of the scallops. Then it's done.
I originally made a grapefruit vinaigrette for it, but as I felt stressed, I forgot about it.
Please fave and comment on the original submission: click here for 3rd course
Third Course – Yakiniku Steak with Noodles and Vegetables
So, the main course for new years. A ribeye with asian seasoning.
Ingredients
4 Rib eye steaks
500 g ricenoodles
1 leek
2 carrots
2 bell peppers
A thumb-sized piece of ginger
2 red chilifruits
2 litchees
Yakiniku seasoning
Salt
Pepper
Oystersauce
Soysauce
How to:
1. Let the noodles soak in warm water to get soft.
2. Chop the carrots, chilli, leek, belle-pepper, ginger and litchee.
3. Heat up a wokpan with a tiny splash of oil and add the chopped veggies/fruits to it.
4. Meanwhile it gets fried, heat up a pan with oil and start frying the ribeyes. Sprinkle some salt and pepper over it.
5. When the vegetables have been fried through nicely, add the noodles and blend it nicely together with a spaghetti-fork (or whatever it's called)
6. When the underside of the steak is fried to the proportion you want it, flip it around and pour some yakiniku seasoning on top of the steak and over the oil. And let them fry in it until you get it to the way you want it.
7. While the noodles and veggies are frying, add some soy-sauce and oyster-sauce to taste. Once done, start plating.
8. If wanted, add some edamame beans to the dish for a bit of green!
Please fave and comment on the original submission: click here for 4th course
Fourth Course - Cloudberry Pannacotta
A pannacotta flavoured with cloudberry!
Ingredients
600 g cloudberry jam
2 deciliters whipping cream
2 deciliters whole milk
75g sugar
4 gelatine sheets
How to:
1. Leave the gelatine sheets in water to soak for roughly 20 minutes.
2. Pour the milk and cream into a pot and leave it to boil. Make sure so it doesn't burn in the bottom.
3. Once boiling, add the sugar and cloudberry jam. Use a whisk to whisk nicely. Also, add the softened gelatine sheets. Once the sheets have melted, turn off the heat.
4. Leave it to cool off for a bit.
5. Put a strainer over a bowl and pour the contents of the pot over it to separate the berries and seeds from the cloudberries.
6. Pour the liquid into dessert glasses or bowls and leave it in the fridge to settle for at least 4 hours. Decorate (if wanted) with a piece of dark chocolate and a little cloudberry.
Allergy warning – recipe contains shellfish, dairy products
stripekazama******************************Please fave and comment on the original submission: click here for 1st course
First Course – Poor Man’s Lobster Soup
I made a four course menu for New Years, and this was the first dish, a different take on lobstersoup.
Ingredients
Serves four.
10 carrots
2 shallots
4 cloves of garlic
2 deciliters of lobster stock
3 deciliters of cream
1 deciliter cream
1 deciliter dill
1 tbsp salt
2 tbsp black pepper
125 grams butter
How to:
1. Peel the carrots, shallots and garlic cloves. Cut it into smaller bits and put in a large pot. Fill up with water, add salt and pepper and leave it to boil.
2. Once boiled, use a hand-blender to blend it. Then use a strainer to separate the "mushy goo" that's appeared from there. Use another pot for this so you can quickly and easily get ready for the second part.
3. When you have the liquid from what you've strained, add lobster stock, cream, milk, dill and butter to it. Add salt and pepper to taste.
4. Finish it off by decorating it with crayfish-tails and a teeny tiny drizzle of lemon oil.
******************************Please fave and comment on the original submission: click here for 2nd course
Second Course – Grilled Salad
This is the second course of the New Year’s menu I made up. No idea what to call it really. It's a salad xD
Ingredients
Serves four
Lettuce
12 asparaguses
8 cherry tomatoes
4 scallops
8 button-head mushrooms
Salt
Pepper
Parmesan
Olive oil
Caviar
How to:
1. Set the oven to 200 C.
2. Cut the tomatoes in half, sprinkle some parmesan and salt over them. Put the halves in an oven-proof tin. Cut the stems of the mushrooms to create a slightly even surface. Put them in the oven-proof tin and quickly splash some olive oil over them. Sprinkle a bit of salt, pepper and chilli flakes over them. Put the tin in the oven for approximately 15 minutes.
3. Heat up a pan with a teeny tiny bit of oil and pan-sear the scallops until cooked properly.
4. Aside of cooking the scallops, either fry or grill the asparagus, adding a pinch of salt and pepper over them while doing such.
5. Take four large leaves of the lettuce and wash them off. Put them on the plates to make a "bed".
6. When the scallops, asparagus, tomatoes and mushrooms are done, decorate the plate however you want it to. Add a little ball of caviar on top of the scallops. Then it's done.
I originally made a grapefruit vinaigrette for it, but as I felt stressed, I forgot about it.
******************************Please fave and comment on the original submission: click here for 3rd course
Third Course – Yakiniku Steak with Noodles and Vegetables
So, the main course for new years. A ribeye with asian seasoning.
Ingredients
4 Rib eye steaks
500 g ricenoodles
1 leek
2 carrots
2 bell peppers
A thumb-sized piece of ginger
2 red chilifruits
2 litchees
Yakiniku seasoning
Salt
Pepper
Oystersauce
Soysauce
How to:
1. Let the noodles soak in warm water to get soft.
2. Chop the carrots, chilli, leek, belle-pepper, ginger and litchee.
3. Heat up a wokpan with a tiny splash of oil and add the chopped veggies/fruits to it.
4. Meanwhile it gets fried, heat up a pan with oil and start frying the ribeyes. Sprinkle some salt and pepper over it.
5. When the vegetables have been fried through nicely, add the noodles and blend it nicely together with a spaghetti-fork (or whatever it's called)
6. When the underside of the steak is fried to the proportion you want it, flip it around and pour some yakiniku seasoning on top of the steak and over the oil. And let them fry in it until you get it to the way you want it.
7. While the noodles and veggies are frying, add some soy-sauce and oyster-sauce to taste. Once done, start plating.
8. If wanted, add some edamame beans to the dish for a bit of green!
******************************Please fave and comment on the original submission: click here for 4th course
Fourth Course - Cloudberry Pannacotta
A pannacotta flavoured with cloudberry!
Ingredients
600 g cloudberry jam
2 deciliters whipping cream
2 deciliters whole milk
75g sugar
4 gelatine sheets
How to:
1. Leave the gelatine sheets in water to soak for roughly 20 minutes.
2. Pour the milk and cream into a pot and leave it to boil. Make sure so it doesn't burn in the bottom.
3. Once boiling, add the sugar and cloudberry jam. Use a whisk to whisk nicely. Also, add the softened gelatine sheets. Once the sheets have melted, turn off the heat.
4. Leave it to cool off for a bit.
5. Put a strainer over a bowl and pour the contents of the pot over it to separate the berries and seeds from the cloudberries.
6. Pour the liquid into dessert glasses or bowls and leave it in the fridge to settle for at least 4 hours. Decorate (if wanted) with a piece of dark chocolate and a little cloudberry.
******************************Allergy warning – recipe contains shellfish, dairy products
Category All / Tutorials
Species Unspecified / Any
Size 809 x 528px
File Size 97.5 kB
Comments