New Year's Eve Feast 130 Recipe

Prep & assemble

Preheat oven to 200°C (390°F). Halve the figs lengthwise but keep them attached at the stem if small (or quarter if large). Using a spoon, fill each fig cavity with about 12 g goat cheese (total ~150 g across figs). Sprinkle each with a pinch of chopped walnuts and chopped rosemary. Season lightly with sea salt and black pepper.

Wrap & roast

Cut prosciutto slices in half lengthwise. Wrap each filled fig with a half slice of prosciutto so it partially covers the cheese and fig. Place wrapped figs on a baking sheet lined with parchment, brush lightly with 1 tbs olive oil. Roast 8–10 minutes until prosciutto is crisp at edges and cheese warmed.

Finish

Transfer to a platter, drizzle 3 tbs honey over the warm figs and serve immediately (serve warm or room temperature).

Segment citrus & dress

Peel and segment the blood oranges and navel orange (remove white pith and cut out segments). Reserve any juices. In a small bowl whisk 3 tbs olive oil, 1.5 tbs champagne vinegar, 1 tbs honey, 1 tsp Dijon mustard, 0.5 tsp salt and 0.5 tsp pepper until emulsified.

Assemble salad

In a large bowl combine mixed baby greens (6 cups), thinly sliced fennel, segmented oranges, pomegranate seeds (0.5 cups) and 0.25 cup thinly sliced red onion. Add dressing and toss gently to coat. Taste and adjust seasoning, then transfer to serving plates.

Bring roast to room temperature & preheat

Remove beef roast from the refrigerator 1 hour before cooking to come to room temperature. Preheat oven to 230°C (450°F).

Season & sear

Pat roast dry with paper towels. Rub the exterior with 2 tbs olive oil, 2 tsp kosher salt, 1 tsp black pepper. Combine 4 minced garlic, 2 tbs chopped rosemary and 2 tbs chopped thyme; press onto the roast. Roast on a rack in a shallow roasting pan at 230°C for 15 minutes to develop a crust.

Roast low and slow

Reduce oven to 160°C (320°F). Brush roast lightly with 2 tbs Dijon mustard and continue roasting until internal temperature reaches 55–57°C (130–135°F) for medium‑rare (approximately 60–75 minutes for a 1.6 kg roast—use a probe thermometer to confirm). Remove roast when target temp is reached.

Rest

Transfer roast to a cutting board, tent loosely with foil, and rest 15–20 minutes before slicing. While the roast rests, prepare the red wine jus using pan juices and the following steps.

Deglaze pan

Place the roasting pan over medium heat on the stovetop (or transfer pan juices to a saucepan). Add 2 minced shallots and sauté 1–2 minutes until translucent. Pour in 1.5 cups dry red wine to deglaze, scraping up browned bits from the pan. Bring to a simmer and reduce by about half (6–8 minutes).

Finish jus

Add 2 cups beef stock and continue to simmer until sauce coats the back of a spoon (8–12 minutes). Season with 0.5 tsp salt and 0.25 tsp black pepper. Off the heat whisk in 2 tbs cold cubed butter, one piece at a time, to emulsify and deepen flavor. Taste and adjust seasoning. Strain through a fine sieve if you prefer a smooth jus. Keep warm until serving.

Boil potatoes

Place 1.2 kg potato chunks in a large pot and cover with cold salted water. Bring to a boil and simmer until potatoes are very tender, 15–20 minutes. Drain well.

Heat dairy & mash

While potatoes cook, gently heat 1 cup whole milk, 0.5 cup heavy cream and 100 g butter in a small saucepan until butter melts and mixture is warm (do not boil). Return drained potatoes to pot, add roasted or minced garlic (4 cloves), pour warmed dairy mixture over potatoes and mash until smooth but still slightly textured. Season with 1.5 tsp salt and 1 tsp black pepper; adjust to taste.

Finish

Fold in chopped chives (2 tbs). Keep warm until plating; reheat gently if necessary before serving.

Prep & toss

Preheat oven to 200°C (400°F). On a baking sheet toss 300 g carrots, 300 g parsnips and 400 g baby potatoes with 3 tbs olive oil, 1 tbs fresh thyme, 1 tsp sea salt and 1 tsp black pepper so everything is evenly coated.

Roast

Spread vegetables in a single layer and roast 30–40 minutes, turning once halfway through, until tender and caramelized at the edges. If using balsamic glaze, drizzle 2 tbs over vegetables for the last 3 minutes of roasting or immediately after removing from oven.

Blanch green beans

Bring a pot of salted water to a boil. Add 400 g trimmed green beans and blanch 3–4 minutes until bright green and tender‑crisp. Transfer immediately to an ice bath to stop cooking; drain and pat dry.

Toast almonds & finish

In a skillet over medium heat, toast 50 g sliced almonds, stirring, until golden (2–3 minutes). Remove almonds and set aside. In the same skillet melt 1 tbs butter, add blanched green beans and sauté 1–2 minutes to warm through. Stir in toasted almonds, 1 tsp lemon zest, 0.5 tsp sea salt and 0.25 tsp black pepper. Keep warm until serving.

Bloom gelatin

Sprinkle 2.5 tsp gelatin over 3 tbs cold water in a small bowl. Let sit 5–10 minutes to bloom.

Heat cream mixture

In a saucepan combine 2 cups heavy cream, 1 cup whole milk and 0.5 cup granulated sugar. Warm over medium heat, stirring, until sugar dissolves and mixture is just below simmer (do not boil). Remove from heat.

Dissolve gelatin & add champagne

Whisk the bloomed gelatin into the warm cream until fully dissolved. Allow mixture to cool 3–4 minutes, then whisk in 1 tsp vanilla extract and 1 cup champagne (or sparkling wine). Pour panna cotta mixture into 6 small glasses or ramekins. Cool to room temperature, then refrigerate at least 4 hours (preferably overnight) until set.

Make berry compote

Combine 2 cups mixed berries, 3 tbs granulated sugar and 1 tbs lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until berries soften and mixture thickens slightly, 6–8 minutes. Remove from heat and cool to room temperature. Refrigerate if not using immediately.

Serve

When panna cotta is set, spoon 2–3 tbs berry compote over each ramekin. Garnish with a mint leaf and serve chilled.