As we approach the final days of 2022, many of us are in the midst of planning New Year's Eve parties.
Whether it's for a bigger group, or just a few family and friends, you may be getting the planning down to a tee to create a memorable start to 2023.
One thing that has to be featured as part of the New Year's celebrations are some nibbles. While we may usually go for some frozen party food options, there are some easy options that can be homemade.
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Here are a few of our favourite party food recipes sure to delight a crowd.
Mushroom vol-au-vents
A classic party food staple for a reason, impress your guests by creating your own creamy mushroom vol-au-vents with this recipe from Jamie Oliver. This recipe serves 12.
Ingredients
- 350 g all butter puff pastry
- plain flour , for dusting
- 1 free-range egg
- 250 g mixed mushrooms
- 2 cloves of garlic
- 1 dried red chilli , optional
- a few sprigs of fresh flat-leaf parsley
- olive oil
- 1/2 lemon
- 2 tablespoons crème fraîche
Method
- Preheat the oven to 190 C/gas 5 and line a baking tray with greaseproof paper.
- Roll out the pastry on a lightly floured surface to about 5mm thick. Using a small cutter or wine glass, about 6cm across, cut out 12 rounds (you may need to re-roll the pastry).
- Place the circles on the baking tray and prick their centres several times with a fork. Beat the egg, then eggwash the circles. Bake on the top shelf of the oven for about 12 minutes until puffed up, crisp and golden.
- Roughly chop or tear the mushrooms, peel and finely slice the garlic, and crumble the chilli (if using). Pick and roughly chop the parsley.
- Heat a lug of oil in a large pan and cook the mushrooms, garlic and chilli (if using), until golden.
- Off the heat, squeeze in the lemon juice, then add the crème fraîche. Season well and fold through the parsley. If the mushrooms are too dry, add a splash of water to loosen the sauce.
- For the vol-au-vents, cut a very thin layer off the top of each circle and use your knife to carefully hollow out a hole in each one.
- Fill with the creamy mushrooms and serve – you can pop the pastry lids back on, if you wish.
Figs with goat's cheese, pistachio and honey
Make the party season stress-free with these simple throw-together canapes. This recipe makes enough for 16.
Ingredients
- 8 ripe figs, halved
- 100g log rind-on goat's cheese
- 30g honey
- 20g pistachios, finely chopped
- a few small thyme sprigs, roughly chopped
Method
Arrange the figs on a tray, cut-side up. Slice the goat’s cheese into eight rounds, then cut each round in half.
- Gently push the goat’s cheese pieces into the cut sides of the figs, then season with a little salt and pepper, drizzle with the honey and scatter with the pistachios and thyme.
Brie and cranberry filo parcels
For a moreish party food option, this recipe from BBC Good Food is ideal. It makes enough to serve 18.
Ingredients
- 6 sheets filo pastry
- 75g melted butter
- 4 tbsp cranberry sauce, plus extra to serve
- 100g vegetarian brie, cut into 18 pieces
- 1 tbsp poppy seeds
Method
Heat the oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment. Unravel a sheet of filo pastry onto a chopping board, covering the rest of the filo with a damp tea towel so it doesn’t dry out. Brush the filo sheet liberally with some of the melted butter, then cut into three strips lengthways.
- Spoon ½ tsp cranberry sauce over the top right-hand corner of each pastry strip and place a piece of brie on top. Fold the pastry over the filling to create a triangle, then continue to fold the pastry over itself down the length of the strip. Brush with more butter to seal, then sprinkle over the poppy seeds and place on the lined baking tray. Repeat with the remaining ingredients. The parcels can be covered and chilled in the fridge for up to a day or frozen for up to three months.
- Bake for 15-20 mins (or 20-25 mins from frozen) until deep golden brown. Leave to stand for 5 mins before serving with some extra cranberry sauce.
Pulled pork nachos
These pulled pork nachos from Delish are a perfect crowd pleaser for a New Year's Eve party.
Ingredients
- 1 bag corn chips
- 4 cups shredded Monterey Jack cheese
- 1 cup sliced pickled jalapeños, drained
- 1 1/2 lb. prepared barbecued pulled pork
- 1 avocado, halved and pitted
- 1/4 red onion, finely chopped
- 1/2 lime, juiced
- 1/4 cup freshly chopped corriander leaves, plus more for garnish
Kosher salt
Freshly ground black pepper
Sour cream, for serving
Method
- Preheat oven to 190 C and line a large baking sheet with aluminum foil.
Spread an even layer of chips onto the baking sheet, then top with 1/3 of the cheese, pulled pork, and peppers. Top with more chips and another 1/3 of cheese, pork, and peppers. Finish with one last layer of chips and the remaining cheese, pork, and peppers.
Bake until cheese is melty and chips have crisped slightly, 10 minutes.
Meanwhile, in a medium bowl, mash avocado together with red onion, lime juice, and cilantro. Season with salt and pepper.
When nachos are done baking, dollop with guacamole and sour cream. Serve immediately.
Chilli sausage rolls
Another recipe from Jamie Oliver, these delicious chilli sausage rolls are sure to go down a treat. It makes enough to serve 10 people.
Ingredients
- 3-4 red chillies , (depending on heat)
- 500g higher-welfare pork sausage meat
- ½ tsp smoked paprika
- flour , for dusting
- 500 g puff pastry
- 2 free-range egg yolks
- 1 splash of milk
- 1 tbsp whole cumin seeds
Method
- Preheat the oven to 180C/gas 4.
- Pierce the chillies, then toast over a gas flame or under a hot grill until black and blistered. Place in a bowl, cover with clingfilm and leave to cool. When cool enough to handle, pull off and discard the skins, then scoop out the seeds – or leave in if you want fireworks!
- Chop the chilli flesh and mix with the sausage, paprika and a pinch of black pepper.
- Sprinkle a work surface with flour. Cut the block of pastry in half and roll out into 2 strips, 50cm x 15cm each. Shape the sausage meat into 2 sausage shapes and place along the middle of each strip.
- Beat the egg yolks with a splash of milk, then coat the pastry either side of the sausage with the egg mixture. Fold the pastry over and press down to seal.
- Brush the tops of the sausage rolls with the egg wash, sprinkle with cumin seeds and sea salt. Cut into 5cm lengths and place on a non-stick baking sheet.
- Bake for 20 minutes, until risen, puffed and golden brown.
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