Amongst our favorite New Year recipes, these have been created to fit all these criteria, with the lychee martinis a refreshing way to get festive celebrations rolling. The savory dishes are versatile and can be served in greater quantities as starters, rather than canapés, while the whisky ice cream and roast grapes would also make a fabulous pudding at a more intimate dinner.
Beetroot-cured side of salmon
Beetroot-cured side of salmon
Serves 20 as a canapé or 8 as a starter Make this up to three days ahead for an easy and impressive starter or party platter. The quality of the fish is key, so buy a very fresh side of salmon and ask the fishmonger to trim it neatly and remove any pin bones. Ingredients: For the beetroot-cured salmon:
1.2kg very fresh side of salmon2 tbsp fennel seeds1 tbsp black peppercorns175g light soft brown sugar115g rock saltSmall bunch of dill, chopped1 large beetroot, scrubbed and coarsely grated
For the roast beetroot:
12 baby beetroot (the Candy Stripe variety is pretty), scrubbed and stalks trimmed2 tbsp olive oil2 tbsp balsamic vinegar4 thyme sprigsSalt and black pepperButtered soda bread, to serve
Method:
Sichuan pepper and salt squid with plum dipping sauce
Sichuan pepper and salt squid with plum dipping sauce
Serves 16 as a canapé or 4 as a starter As soon as the squid is cooked, serve as individual nibbles with a few peppery salad leaves and a spoonful of plum sauce, or on a large platter beside a pile of forks. Ingredients: For the plum sauce:
1 shallot, peeled and finely chopped1 tbsp groundnut oil4cm piece ginger, peeled and finely grated 1 garlic clove, peeled and crushed300g fresh or frozen plums, stoned and chopped (or a 400g tin, drained and stoned) 1 star anise2 tbsp soft brown sugar1 tbsp rice wine vinegar1 tbsp dark soy sauce
For the squid:
100g cornflour100g plain flour2 tbsp Sichuan pepper, crushed1 tbsp black peppercorns, crushed2 tsp sea salt, plus extra to sprinkle450g squid, cleaned (ask your fishmonger to do this) and cut into 3cm tubes1 litre sunflower or vegetable oil, for frying2 spring onions, trimmed and finely sliced1 red chilli, finely sliced
Method:
Lychee martinis
Lychee martinis
Makes 4 small cocktails Strong and sophisticated, this fragrant drink is a real crowd pleaser and is certain to lend your party the right note. Ingredients:
8 tinned lychees in light syrup, 150ml of the syrup reservedLarge handful of ice cubes200ml good-quality vodka30ml white vermouth
Method:
Pea fritters
Pea fritters
Makes about 20 Harissa spiked yoghurt is a wonderful accompaniment to these crunchy bites. Use a Parmesan-style hard cheese to make the dish truly vegetarian. Ingredients:
250g yellow split peas100g frozen peas, defrosted½ red onion, peeled and finely choppedHandful of fresh mint, chopped90g Manchego cheese1 small egg, beatenFinely grated zest of 1 small lemon3-4 tbsp chickpea (gram) flour3 tbsp olive oilHandful of pea shoots or watercress
For the harissa yoghurt:
200g Greek yoghurt1-2 tbsp lemon juice, to tasteSalt and black pepper1 tbsp rose harissa
Method:
Salted caramels
Salted caramels
Makes about 60 These soft, velvety morsels can either be served as they are or coated in chocolate for an extra-decadent treat. Ingredients:
1 tsp vegetable oil200ml double cream70g salted butter, cubed at room temperature¾ tsp vanilla bean paste1 tsp sea salt flakes175g golden syrup220g caster sugar150g dark chocolate, roughly chopped (optional)
Method:
