Super Menu Completo NOCHEVIEJA 🥂 con THERMOMIX

We're showing you this COMPLETE MENU with THERMOMIX, consisting of 5 dishes for NEW YEAR'S EVE🥂. 🛒🔥 Link to accessories mentioned in the video: https://cookinandotm.shop OREO NOUGAT Ingredients: 300g white chocolate, chopped 80g evaporated milk 12 Oreo cookies, quartered 100g dark chocolate 20g coconut oil Steps: 1- Start by adding the coconut oil to the mixing bowl and set the temperature for 1 minute at 80 degrees Celsius on speed 1. 2- Add 100g of dark chocolate and set the temperature for 1 minute at speed 10. Remove from the bowl and transfer to the nougat mold, lining all sides of the mold. Refrigerate. 3- With a clean bowl, add the white chocolate and blend for 10 seconds at speed 10. Then, set the speed to 5 minutes, 50 degrees Celsius, and set the speed to 2. 4- Add the evaporated milk and set the speed to 10 seconds at speed 3. Add the Oreo cookies, roughly chopped into quarters, and stir with a spatula. 5- Pour the mixture into the nougat mold and let it cool in the refrigerator for at least 3 hours. NOUGAT FLAN Ingredients: 550g milk 200g Jijona nougat 200g single cream 100g sugar 2 sachets of rennet Steps: 1. Place the Jijona nougat in the mixing bowl and chop for 5 seconds at speed 5. 2. Add the remaining ingredients to the mixing bowl and mix for 5 seconds at speed 5, then set for 8 minutes, 100ºC, speed 2.5. 3. Pour a little liquid caramel into the base of our mold. 4. Pour the mixture into the mold and let it set and cool in the refrigerator before unmolding. It takes approximately 2 hours for the rennet to be ready to eat. COD BRANDADE: Ingredients: 500g desalted and flaked cod. 200g olive oil. 30g garlic. Cayenne pepper powder. 50g milk Ground black pepper If the cod is undersalted, you can add a little. Steps: 1- Place the oil, garlic, and cayenne pepper in the mixing bowl and set for 6 minutes, Varoma, speed 3 and a half. 2- Add the cod and set for 1 minute, Varoma, speed 4. 3- Blend for 1 minute at progressive speeds 4-6. 4- Add the milk and mix for a few seconds at speed 6 until smooth. (Adjust the salt if necessary.) POTATO, SAUSAGE, SHRIMP, AND SIRLOIN EMULSION WITH NOUGAT SAUCE Ingredients for the EMULSION: 1 bay leaf Salt 500g diced potatoes 200g cream 80g (30g+50g) extra virgin olive oil 1 pinch of ground pepper 100g baby eels 200g peeled shrimp 3 garlic cloves 1 cayenne pepper 1.5l water Ingredients for SIRLOIN IN SAUCE: 3 washed potatoes with skin on, halved 800g sirloin (cut into 4x4cm pieces) 6 small peeled shallots 12 pitted dates 12 dried apricots 1 dried bay leaf 1 teaspoon dried thyme 1 teaspoon black pepper ground 100g red vermouth 1 teaspoon salt 70g chopped Jijona nougat Steps: 1. With the Wundercap in the mixing bowl, place the water and bay leaf in the mixing bowl and heat for 15 minutes at 100°C/spoon speed. 2. In a roasting bag, place the sirloin, shallots, dates, dried apricots, bay leaves, thyme, pepper, and vermouth. Seal the bag and shake it until the ingredients are well combined. 3. Place the sirloin potatoes in the steamer tray and the roasting bag in the Varoma container. Cover everything, place the Varoma in position, and set the Varoma to 25 minutes at spoon speed. 4.- Turn the bag upside down in the Varoma and open the mixing bowl lid. Add 1 teaspoon of salt and add the potatoes for the potato emulsion to the mixing bowl. Cover the Varoma again and set the time for 20 minutes, 120 degrees, on spoon speed. 5.- Remove the potatoes and the Varoma, and with the mixing bowl empty, place the blades and butterfly whisk in the mixing bowl. Pour in the contents of the bag, add the salt and nougat, and, without placing the measuring cup, set the time for 5 minutes, 120 degrees, on spoon speed with reverse rotation. 6.- Remove to a serving dish, placing the potatoes from the Varoma tray on the base and the prepared sirloin stew on top. 7. With a clean mixing bowl, add the cooked potatoes, ½ teaspoon of salt, the cream, the oil (30g), and the pepper, and set for 3 minutes at 70°C/speed 4. Set aside the emulsion. 4. With a clean mixing bowl, add the oil (50g) and the garlic and blend for 3 seconds at speed 5. 5. Add the cayenne pepper and set for 10 minutes at Varoma temperature/spoon speed, without the measuring cup on the lid. Add the baby eels and shrimp, add a pinch of salt, and set for 5 minutes at Varoma temperature/reverse/spoon speed. 6. Finally, pour the reserved potato emulsion into individual glasses and top with the baby eel and garlic shrimp mixture. Ready!