How to make a cheap New Year's Eve menu, by chef Oriol Ivern

The farewell of the year is always done in a big way. If you can, of course. Therefore, for those who cannot or do not want to go out to dinner, and for those who cannot go buy the most expensive seafood, we have thought of a inexpensive New Year’s Eve menu.

And for this mission we have gone to Hisop, one of the Most affordable Michelin star restaurants in Barcelona, in search of its chef, Oriol Ivern, a guy capable of creating wonders with humble products. He does it in his establishment (Passage de Marimon, 9) and he does it for ‘Cata Mayor’, the gastronomic channel of EL PERIÓDICO DE CATALUNYA. Already asking him, we have begged him to be easy recipes to make at home.

And this is your Menu to say goodbye to 2021 without leaving a kidney in the endeavor. They are recipes for four people.

Oysters with ‘menjar blanc’ and broccoli

INGREDIENTS

4 Fine de Claire ostras nº3
200 g of raw almond paste
500 g of chicken and ham broth
Sherry vinager
Old mustard
Duke’s Gunpowder (a mixture of cloves, cinnamon and ginger)
A quarter of broccoli
4 very thin slices of Iberian bacon

ELABORATION

Make a chicken and ham broth. Especially by previously browning the hen in the oven, so that it takes on a toasted flavor. Reserve.
To get the ‘menjar blanc’, blend the almond paste with the broth, heating it up to 80 degrees and make it very fine. Finish it with salt and a little sherry vinegar.
Make duke’s gunpowder (a mixture of cloves, cinnamon and powdered ginger) and pass it through the coffee grinder or through a mortar.
Undo the broccoli with small florets and toast them in a frying pan with a little oil, until golden brown. Finish them off by dressing them with Duke’s gunpowder.
Open the oysters and cook them lightly on the grill (if you don’t have a grill, in a pan with coarse salt). You have to be very careful not to overcook them; they just have to take a little temperature.

PRESENTATION

Remove the oysters from the shell and put them on the plate. On top, place a very fine cut of Iberian bacon and finish with the hot ‘menjar blanc’ and the pieces of broccoli. Put some old mustard on the oyster.

Red mullet with miso mayonnaise and shells

FOR MULLETS AND SNAILS

Ingredients

4 red mullets of 200 g each
12 shells
A splash of olive oil

Elaboration

Clean the mullets and cut them into fillets like a ‘sashimi’, keeping the shape of the fillet. Let it cool out of the fridge, at least one hour before.
Make a juice with the thorns, the heads and the liver, frying it with oil, covering with water and letting it cook over low heat for 25 minutes. Strain it through a cloth and reduce it. Bind it with olive oil.
To cook the shells, clean them well, cover them with sea water, simmer them for 15 minutes and cool them.

FOR THE MAYONNAISE

Ingredients

3 egg yolks
20 g white miso
3 g lime juice
250 g olive oil

Elaboration

Make the mayonnaise like any other but with a mortar or a wire machine, and not with a mixer because it would be very light.
Add the diced shells.

FOR THE CHILLI OIL

Ingredients

125 g of sunflower oil
3 fresh Thai red chillies

Elaboration

Pass it through the blender and strain.

PRESENTATION

Plate with the mullet juice, the previously salted red mullets, the chilli oil and finish by cooking them with a blowtorch (the cheapest cost two euros).
Accompany them with the miso mayonnaise.

Smoked duck with sabayon and sumac

INGREDIENTS

2 caneton ducks (they are small)
1 cogollo
1 egg yolk
100 g of brandi
100 g chicken broth
A pinch of sumac
Chardonnay vinagre
1 slice of Iberian ham
100 g of white wine
100 g of Oporto
1 onion
1 carrot
30g butter

ELABORATION

Undo the ducks by separating the boneless breasts, wings and thighs.
With the carcasses, the bones, the onion and the carrot, make a sauce by toasting everything and adding a splash of white wine and a little Port. Let evaporate and add water to cover. Cook for 2 hours over low heat, strain and continue reducing until it has a sauce texture. Finish it off with some cold butter.
Separate the leaves from the bud and season it with salt and a little chardonnay vinegar, and let it rest for an hour in the fridge so that it soaks up well.
To make the sabayon, mix the yolk with the chicken broth and the brandy, and cook it while stirring with a few rods in a water bath, until it takes on a creamy texture. Season with salt and pepper.
Confit the wings in a saucepan with sunflower oil at about 80 degrees for two hours, until they are tender. Take them out of the oil and brush them with the duck sauce.
Cook the breasts and thighs in a frying pan with the very hot oil, until the skin is very crisp. When turning, turn off the heat, burn rosemary with a blowtorch and cover to smoke the duck.

PRESENTATION

Serve with the sabayon in the middle, some julienned Iberian ham, the pieces of duck breast and thigh, the heart and the duck sauce.
Finish off with a pinch of sumac.
Accompany the dish with the lacquered wings apart.

Calabaza with coffee ‘crème brûlée’

INGREDIENTS

1 l of nata
170 g milk
150 g egg yolk
90g sugar
125 g of mandarin juice
500 g pumpkin

ELABORATION

Make the pumpkin puree by removing the seeds and cooking in the oven at 180 degrees, until soft. Let cool and blend with the tangerine juice.
Mix the milk, cream and sugar, pour over the egg yolk, add the puree and blend with a mixer.
Put 80 grams of this mixture in each plate and cook in the oven in a bain-marie for 76 minutes, at 85 degrees.
Let cool and burn like a Catalan cream.

Oysters with ‘menjar blanc’ and broccoli

4 Fine de Claire ostras nº3

200 g of raw almond paste

500 g of chicken and ham broth

Sherry vinager

Old mustard

Duke’s Gunpowder (a mixture of cloves, cinnamon and ginger)

A quarter of broccoli

4 very thin slices of Iberian bacon

Make a chicken and ham broth. Especially by previously browning the hen in the oven, so that it takes on a toasted flavor. Reserve.

To get the ‘menjar blanc’, blend the almond paste with the broth, heating it up to 80 degrees and make it very fine. Finish it with salt and a little sherry vinegar.

Make duke’s gunpowder (a mixture of cloves, cinnamon and powdered ginger) and pass it through the coffee grinder or through a mortar.

Undo the broccoli with small florets and toast them in a frying pan with a little oil, until golden brown. Finish them off by dressing them with Duke’s gunpowder.

Open the oysters and cook them lightly on the grill (if you don’t have a grill, in a pan with coarse salt). You have to be very careful not to overcook them; they just have to take a little temperature.

Remove the oysters from the shell and put them on the plate. On top, place a very fine cut of Iberian bacon and finish with the hot ‘menjar blanc’ and the pieces of broccoli. Put some old mustard on the oyster.

Red mullet with miso mayonnaise and shells

4 red mullets of 200 g each

12 shells

A splash of olive oil

Clean the mullets and cut them into fillets like a ‘sashimi’, keeping the shape of the fillet. Let it cool out of the fridge, at least one hour before.

Make a juice with the thorns, the heads and the liver, frying it with oil, covering with water and letting it cook over low heat for 25 minutes. Strain it through a cloth and reduce it. Bind it with olive oil.

To cook the shells, clean them well, cover them with sea water, simmer them for 15 minutes and cool them.

3 egg yolks

20 g white miso

3 g lime juice

250 g olive oil

Make the mayonnaise like any other but with a mortar or a wire machine, and not with a mixer because it would be very light.

Add the diced shells.

125 g of sunflower oil

3 fresh Thai red chillies

Pass it through the blender and strain.

Plate with the mullet juice, the previously salted red mullets, the chilli oil and finish by cooking them with a blowtorch (the cheapest cost two euros).

Accompany them with the miso mayonnaise.

Smoked duck with sabayon and sumac

2 caneton ducks (they are small)

1 cogollo

1 egg yolk

100 g of brandi

100 g chicken broth

A pinch of sumac

Chardonnay vinagre

1 slice of Iberian ham

100 g of white wine

100 g of Oporto

1 onion

1 carrot

30g butter

Undo the ducks by separating the boneless breasts, wings and thighs.

Separate the leaves from the bud and season it with salt and a little chardonnay vinegar, and let it rest for an hour in the fridge so that it soaks up well.

To make the sabayon, mix the yolk with the chicken broth and the brandy, and cook it while stirring with a few rods in a water bath, until it takes on a creamy texture. Season with salt and pepper.

Confit the wings in a saucepan with sunflower oil at about 80 degrees for two hours, until they are tender. Take them out of the oil and brush them with the duck sauce.

Cook the breasts and thighs in a frying pan with the very hot oil, until the skin is very crisp. When turning, turn off the heat, burn rosemary with a blowtorch and cover to smoke the duck.

Serve with the sabayon in the middle, some julienned Iberian ham, the pieces of duck breast and thigh, the heart and the duck sauce.

Finish off with a pinch of sumac.

Accompany the dish with the lacquered wings apart.

Calabaza with coffee ‘crème brûlée’

1 l of nata

170 g milk

150 g egg yolk

90g sugar

125 g of mandarin juice

500 g pumpkin

Make the pumpkin puree by removing the seeds and cooking in the oven at 180 degrees, until soft. Let cool and blend with the tangerine juice.

Mix the milk, cream and sugar, pour over the egg yolk, add the puree and blend with a mixer.

Put 80 grams of this mixture in each plate and cook in the oven in a bain-marie for 76 minutes, at 85 degrees.

Let cool and burn like a Catalan cream.

It can be served with yogurt ice cream, lemon balm leaves and, above all, good freshly ground coffee on top.

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