All in the kitchen with Cyril Lignac: the list of ingredients for the week of January 1 to 5, 2024: Femme Actuelle Le MAG

To start the year 2024 with indulgence, Cyril Lignac accompanies us in the kitchen with the show Everyone in the kitchen broadcast on M6. After the excesses of the end-of-year holidays, we want to eat healthier. But there’s no question of not allowing yourself a few little pleasures… After all, it’s still vacation time for many! Are you lacking inspiration for your meals? Chef Lignac comes to your rescue with the promise of easy, quick, accessible and inexpensive recipes. Below you will find the menu concocted by the chef for the week of January 1st to 5th as well as the list of ingredients!

Recipes for Monday January 1st

As a starter: Crispy pancake with mushrooms and vegetables

The ingredients for 4 people :

  • 150 g pink radishes cut into fine petals
  • 6 sheets of filo pastry
  • 100 g of tomato coulis
  • 250 g Shiitake mushrooms, washed, stem removed, and chopped
  • 20 g of semi-salted butter
  • 1 shallot, peeled and chopped
  • 1 teaspoon of poppy seeds
  • Olive oil
  • Flower of salt
  • Espelette pepper

For the caper pesto:

  • 50 g of capers in vinegar, rinsed in clean water
  • 30 g dry white almonds
  • 1 teaspoon dried oregano
  • 10 cl of olive oil
  • 1/2 yellow lemon
  • Flower of salt

Main course: Light Asian broth with shredded chicken

The ingredients for 4 people :

  • The carcass of the chicken from the day before without any remaining meat (or 1 liter of chicken stock cube) Approximately 200 g of leftover cooked chicken (clean the carcass well) or the equivalent of 2 chicken fillets
  • 250 g button mushrooms cut into slices
  • 2 carrots, peeled and cut into slices
  • 4 Roseval potatoes, peeled and cut into cubes
  • ¼ stalk of celery
  • 1 stick of lemongrass
  • 1 piece of peeled fresh ginger
  • A few sprigs of fresh coriander (stems + leaves)
  • 1 long red pepper, seeded
  • 1 liter of coconut milk
  • 1 liter of water
  • Olive oil
  • Espelette pepper
  • Salt and pepper from the mill

Recipes for Tuesday January 2

As a starter: Leek and potato soup

The ingredients for 4 people :

  • 1 liter of chicken stock cube
  • 2 Bintje type potatoes, peeled
  • 2 large leeks split, without too much green
  • 15 g + 50 g of semi-salted butter
  • 2 slices of sandwich bread cut into small croutons
  • 1 bay leaf and 1 sprig of thyme tied together
  • 4 tablespoons of whipped cream
  • 1 tablespoon black sesame seeds
  • 1 tablespoon of coarse salt
  • Fine salt and freshly ground pepper

Main course: Cod fillet with melted butter and chives, rice pilaf

The ingredients for 4 people :

  • 4 cod steaks of 110 g
  • 10 g of flour
  • 20 g + 70 g butter
  • 4 tablespoons of water
  • ½ yellow lemon
  • 6 sprigs of chopped chives
  • 1 shallot, peeled and chopped
  • Olive oil
  • Fine salt and freshly ground pepper

For the rice pilaf:

  • 10 g of semi-salted butter
  • 1 onion, peeled and finely chopped
  • 250g basmati rice
  • 1 liter of chicken stock or water or fish stock

Recipes for Wednesday January 3

For dessert: Galette des rois soleil with hazelnuts

The ingredients for 4 people :

  • 3 discs of puff pastry, 27 cm in diameter
  • 2 egg yolks + 1 tbsp. tablespoon of water
  • 3 tablespoons of gianduja hazelnut paste
  • A few caramelized hazelnuts

For the pastry cream:

  • 440 g of whole milk
  • 2 vanilla pods
  • 40 g of powdered sugar
  • 80 g egg yolks
  • 80 g cornstarch
  • 30 g of unsalted butter

For the almond cream:

  • 80 g soft softened butter
  • 80 g of icing sugar
  • 12 g cornstarch
  • 100 g of almond powder
  • 1 egg

Recipes for January January 4

Main course: fisherman’s pot with sweet spices

The ingredients for 4 people :

  • 800 g monkfish (keep the bones)
  • 2 peeled carrots
  • 4 peeled turnips
  • 1 green cabbage, stripped and washed
  • 1 pinch of powdered saffron
  • 25 g of unsalted butter cut into small cubes
  • Fine salt
  • Espelette pepper

For the sauce:

  • ½ fennel bulb
  • 2 stalks of celery
  • 1 peeled onion
  • 1 clove of garlic, peeled and cut in half
  • 10 cl of white wine
  • 1 tbsp. teaspoon of tomato paste
  • 1.5 liters of chicken stock
  • 1 yellow lemon
  • ½ tsp. teaspoon cumin seeds
  • ½ tsp. teaspoon fenugreek
  • 1 bay leaf
  • Olive oil

As an accompaniment: celery risotto with sheep’s cheese and black truffle

The ingredients for 4 people :

  • 1 celery ball, peeled and washed
  • A few parsley leaves
  • 15 g of semi-salted butter
  • 1 shallot, peeled and chopped
  • 1 degermed garlic clove
  • 5 cl of white wine
  • 1 liter of chicken stock cube
  • 100 g of sheep’s cheese in pieces
  • 1 tablespoon of broken black truffles or black truffle oil
  • A few crushed and roasted hazelnuts
  • Olive oil
  • Fine salt

Recipes for Friday January 5

As a starter: Crunchy goat cheese and pecan tartlet

The ingredients for 4 people :

  • 20 g of semi-salted butter
  • 1 onion, peeled and chopped
  • 1 tablespoon crushed and roasted pecans
  • 1 fresh goat’s cheese log
  • 1 tablespoon of blond sesame seeds
  • 2 tablespoons of liquid honey
  • 1 rectangular puff pastry measuring 18 cm by 24 cm minimum
  • Olive oil
  • Fine salt and Espelette pepper
  • 1 lime

As a starter: crispy saffron arancini, salmon and spicy mayonnaise

The ingredients for 4 people :

  • 1 salmon steak of 250 g
  • 1 orange juice
  • 1 lime juice
  • 5 cl of olive oil
  • 1 lime
  • Fleur de sel, fine salt and freshly ground pepper

For the risotto:

  • 1 onion, peeled and finely chopped
  • 300 g risotto rice
  • 1 liter of chicken stock
  • 1 knife tip of powdered saffron
  • 120 g of powdered parmesan
  • Olive oil

For the breading:

  • 100g of flour
  • 3 egg yolks
  • 100 g panko bread crumbs or bread crumbs
  • Frying oil

For the spicy mayonnaise:

  • 100 g of homemade mayonnaise
  • 1 teaspoon of smoked paprika
  • The juice of 1 lemon
  • 1 teaspoon of liquid honey

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