As the clock winds down on another year, there’s no better way to start afresh than with a memorable New Year’s Eve dinner. For the occasion, Chef Dimitris Tziovaras has curated a menu perfect for last-minute planners who still want to impress. You’re welcome.
These dishes combine fresh, seasonal ingredients with simple but elegant touches, making them ideal for a cosy celebration at home. This menu brings the finest dishes to your table, combining fresh flavours with simple preparation for a stress-free, festive celebration.
Roasted Beets with Citrus, Avocado, Fresh Mint & Roasted Hazelnuts
For the entree, this roasted beet salad is a refreshing start, paired with light flavours.
Ingredients for the Salad:
3-4 medium beets
1 grapefruit (sliced)
1 orange (sliced)
1 ripe avocado (sliced)
2 tbsp fresh mint leaves
100 g strained yogurt
2 tbsp roasted hazelnuts (roughly chopped)
Ingredients for the Vinaigrette:
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp orange juice
1 tsp honey
1 tsp Dijon mustard
Salt and pepper
For the Beets:
- Preheat the oven to 200°C (400°F). Wash the beets and wrap them in aluminium foil. Roast for about 40-50 minutes, until tender.
- Let the beets cool slightly, then peel off the skin. Slice or cube them as desired.
For the Vinaigrette:
- Mix all the vinaigrette ingredients in a bowl or a jar with a lid. Shake well until fully combined.
To Assemble:
- Spread the yogurt on a serving platter as a base. Arrange the roasted beets, grapefruit, orange, and avocado on top.
- Sprinkle with mint leaves and roasted hazelnuts.
- Drizzle with the vinaigrette.
Grouper Fillet Fricassee with Wild Greens & Lettuce
This fillet fricassee is sure to be the life of the party and rightfully so. Here’s how you can make it.
Ingredients:
1.5 kg grouper (fillet)
1.5 kg assorted greens (wild chicory, spiny chicory, spinach, sow thistle, endives)
1 medium onion, finely chopped
1 bunch of fresh green onions, finely chopped
1 clove garlic, finely chopped
1 leek, finely chopped (white part only)
½ bunch parsley, finely chopped
½ bunch dill, finely chopped
1 glass of white wine
120 ml extra virgin olive oil
Sea salt
Freshly ground black pepper
Instructions:
- Wash the greens thoroughly and let them drain in a colander.
- Heat the olive oil over medium heat in a deep pot. Sauté the onion until translucent. Add the greens and steam them lightly for 2-3 minutes.
- Pour in the white wine, and once the alcohol evaporates, add 1 glass of water. Stir in the herbs, mix well, and simmer for 10 minutes.
- Nestle the fish fillets among the greens. If necessary, add a bit more water. Cook for 15-20 minutes until the fish is tender and fully cooked.
- Remove the pot from the heat and let it cool slightly. Whisk the eggs until frothy in a bowl, then add the lemon juice. Gradually add 2-3 ladles of the hot cooking liquid from the pot, whisking continuously to temper the sauce.
- Pour the Avgolemono sauce over the dish, gently shaking the pot to distribute it evenly.
- Serve immediately while hot. Enjoy!
Fresh Fish Carpaccio with Lime, Olive Oil, Citrus, and Sea Salt
The perfect sharing platter for friends and family, here’s how you can make it.
Ingredients:
300 g fresh fish of the day (e.g., sea bass, sea bream), filleted
2 limes (juice and zest)
1 orange (juice and segments)
1 grapefruit (juice and segments)
4 tbsp extra virgin olive oil
1 tbsp sea salt flakes
Freshly ground black pepper
Microgreens for garnish
Optional: a few drops of soy sauce or grated ginger
Instructions:
- Ensure the fish is fresh and safe to consume raw (consult your fishmonger).
- Using a sharp knife, slice the fillet into thin, nearly transparent slices. Arrange them on a large plate or platter.
- In a bowl, combine the lime juice, orange juice, and grapefruit juice.
- Add the olive oil and mix well.
- Drizzle the marinade over the fish slices.
- Cover the plate with plastic wrap and refrigerate for 10-15 minutes (no longer, to avoid “overcooking” the fish).
- Remove the fish from the fridge. Sprinkle with sea salt flakes and freshly ground black pepper.
- Add the orange and grapefruit segments on top of the fish.
- Garnish with microgreens and, if desired, a few drops of soy sauce or a touch of grated ginger for extra flavour.
- Serve immediately with fresh bread or crispy toast slices.
Tip: Pair this dish with a chilled white wine or sparkling wine for a refreshing experience.
Roasted Quince with Wine
Desserts are a must, no matter what the occasion and Chef Tziovaras has pulled up the perfect recipe for the festive season. Enjoy!
Ingredients:
4 quinces, washed and halved
1 glass of dry red wine
½ glass of water
150 g sugar
1 cinnamon stick
4-5 cloves
1 tsp vanilla extract (optional)
2 tbsp honey (optional)
Instructions:
- Remove the seeds from the quinces and place them in a baking dish with the cut side facing up.
- Drizzle lemon juice over them to prevent browning.
- Combine the wine, water, sugar, cinnamon, cloves, and vanilla extract (if using) in a saucepan.
- Heat over medium heat, stirring until the sugar dissolves.
- Pour the syrup over the quinces in the baking dish.
- Cover the dish with aluminium foil and bake in a preheated oven at 180°C (350°F) for about 1.5 hours.
- Halfway through, turn the quinces over to ensure they absorb the syrup evenly.
- Remove the foil, drizzle honey over the quinces, and bake for an additional 15 minutes to caramelize.
- Serve warm or chilled, paired with strained yogurt or vanilla ice cream.
Tip: For an extra touch of flavour, sprinkle some chopped nuts or a dusting of cinnamon before serving.
Images & Recipes: Chef Dimitris Tziovaras
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