25 different recipes for an original New Year’s Eve dinner

Need original ideas for a New Year’s Eve dinner? If it’s the last meal of the year An excellent opportunity to surprise with different dishes and different tastes.It’s a good way to welcome the new year with a renewed air and a desire to try new things. To give you some inspiration, here are some ideas to add variety to your menus.

appetizers

This spreads, dipping sauces and spreads They are the perfect snack on New Year’s Eve. With them we can also make canapes for dinner and save any leftovers for the next day. From the delicious vegan mushroom paste to the ever-successful hummus, to elegant chicken sautéed in Porto jelly and applesauce, the full recipe of which we’ll leave below, there are options to suit every palate:

Porto jelly chicken pate and sautéed apples

Firstly we clean the chicken liver from veins and tissues and while we prepare the other ingredients, we put them in a bowl with some milk. Then finely chop the onion, and cut the peeled apple into cubes. We also chop the bacon into small pieces and dry the livers, which we will cut later.

Add the oil in a pan and sauté the onion on low heat until it becomes transparent and coloured. Then add the chopped bacon, sauté for two minutes and add the apple cubes, sauté for five minutes over medium heat. Add the livers to the pan, cook for eight minutes, pour the brandy and half the port, we ignite with a lighter and let everything cook together to reduce by five minutes.

Take this sauce in a blender glass, add the cream and spices, season with salt and pepper and add the butter pieces at room temperature gradually and mix with a hand blender. Whisk until a very fine paste remains. We leave it to cool in the refrigerator. We put the paste in a mold and leave a small space on it, which we will fill with Porto jelly.

To make it We put the gelatin sheets in plenty of cold water to moisten for ten minutes.. We heat the Port we have separated and add the filtered gelatin leaves and mix until they melt. Let it cool for a few minutes and pour over the pate. Finally, we cool until the set solidifies.

Beginners and first courses

The choice of first course (or entree) depends on how we plan the menu and offers great scope for innovation. When the main course is traditionally immovable, they may let us play to surprise with the previous meal. The ideal would be to balance meat and fish according to the menu.Although preparing a good salad is not a bad idea, either.

Mushroom-stuffed zucchini ravioli

Onion and apple curry cream

Duck ham and mozzarella salad

Shrimp with oyster sauce

Grilled scallops with mint and tomato juice

Savory New York Cheesecake

Second lesson

There are those who are disappointed to learn that there is fish as a main dish, but this option does not have to be boring, you just need to diversify traditional recipes with other recipes with an exotic or more original twist. Those who prefer meat in the main course have a lot to choose from, but the point is to offer something different from what we’ll have the rest of the year. With a good raw material, a special coating and a good presentation, we already have almost everything we need..

Squid in ink with Sobrassada

Sweet and sour cod with leeks

Baked Turbot with Garlic Shrimp Surprise

Ribbon with black butter

Pork fillet with fruit sauce

Roasted ham with orange and rosemary

duck wolf with pickled mango

Grilled Lamb Leg Tournedos

Roasted round with ginger and mustard

Pork tenderloin with coffee

Sweets and sweets

Desserts and desserts are the sweet spot framing the Christmas menu. We have a world of choices, but we recommend desserts in small portions, fresh and light.

Sweet forest fruit omelet

Pear Bella Helena

Creamy chocolate and avocado mousse in 15 minutes

Catalan coffee cream

black forest christmas diary

Chocolate and caramel nougat with a touch of fleur de sel

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Photos | directly to the palate

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