New Year’s Eve is almost here and many of us will be hosting friends and family to celebrate the new year.
Whether there are four or 40 people coming to the party, food is one of the major factors in the success of the night, as well as part of being a responsible host.
Deciding what to serve can be tricky.
A sit-down dinner with at least two courses will keep you in the kitchen for the best part of the night, while a buffet will create excess dishes and cleaning.
Canapes, or finger foods, are a great choice.
Your guests can graze on the offerings throughout the night, there is little washing up and most of the preparation can be done earlier in the day or even the night before.
Everything that was old is new again, including catering for the biggest night of the year.
Don’t be afraid to drag out the coloured glass serving platters, get the kabana and cheese ready to party like its 1999.
Here are some simple, classic recipes to bring a little retro back to your celebrations this New Year’s Eve.
Classic Prawn Cocktail
Ingredients:
400g cooked Mooloolaba prawns, head removed but shell on
3 iceburg lettuce, washed and shredded
6 tbsp whole egg mayonnaise
5 tbsp tomato chutney
2 tsp Worcestershire sauce
2 tsp creamed horseradish
Splash of Tabasco sauce
Squeeze of lemon juice
Paprika, for dusting
4 tsp chives, chopped
Black pepper and salt to season
Servings: 4
Method:
1. Peel all but four of the prawns, reserve these for the tops. Divide the shredded lettuce evenly between four martini glasses.
2. Divide the peeled prawns between the glasses on top of the lettuce and season with black pepper.
3. In a bowl, mix the mayonnaise, tomato chutney, Worcestershire sauce, horseradish and Tabasco sauce together until well combined. Season to taste with the lemon juice, salt and pepper. Spoon the mixture evenly over the prawns.
4. Top the cocktail with the remaining prawns and then sprinkle a little more paprika and add the chives. Serve immediately.
Note: The prawns can be peeled the night before and kept in the fridge until the Prawn Cocktails are ready to be served. The sauce can also be made a day in advance and kept refrigerated.
Simple French Onion Dip
Ingredients:
300ml sour cream
50g French onion soup mix
Servings: 1
Method:
1. Simply mix together the two ingredients and then pop into the fridge for at least an hour, until firm.
Note: This dip is best served with water crackers or crinkle cut chips on a platter with cubed meats such as kabana and salami, plus cheddar cheese and a selection of olives.
Naughty Devilled Eggs
Ingredients:
6 hard-boiled eggs, peeled and halved
2 tbsp seafood cocktail sauce
2 tbsp whole egg mayonnaise
1 tbsp onion, finely chopped
2 tsp fresh dill, chopped
Ground black pepper to season
Pinch of paprika
Servings: 12
Method:
1. Remove the yolk from the eggs and mash in a bowl with a fork.
2. Add the cocktail sauce, whole-egg mayonnaise, onion, dill and season with pepper. Mix until well combined.
3. Spoon the mixture in to the egg white halves and sprinkle with paprika.
4. Pop the eggs into the fridge for several hours to allow the egg mixture to become firm.
Note: This is a great recipe to make the day before your party as the eggs need to be refrigerated for several hours before serving.
Mini Sandwiches
Ingredients:
1 large French bread stick, cut into slices
250g plain hummus
250g hot or mild salami
Parsley to top
Servings: at least 20
Method:
1. Slice the bread stick into at least 20 slices of medium thickness. Lightly toast one side of the slices under a medium grill.
2. On the side that is not toasted, place a dollop of hummus and then a slice of salami.
3. Top with fresh parsley and serve.
Note: This recipe is filling and easy to make, so your guests won’t go hungry.
