Hearty Party Recipes Whether you’re planning a spectacular get-together or just a cozy soirée or even a dinner for two, these New Year’s Eve food ideas will be a hit at your holiday party. A homemade batch of roast chicken and bean curd will make your home smell delicious on New Year’s Eve. Besides you can give your guests something to graze on as they dance the night away.
Here are two ideas for easy delicious dishes will give everyone something tasty to snack on when the ball drops. Plus, it can serve a large crowd! Here are a few winwin recipes by Chef Choong Chew Loon, Royal China New Delhi.
ALMOND BEAN CURD
- 2 3/4 tbsp powdered gelatine.
- 2 3/4 tsp almond extract.
- 1 cup caster sugar
- 150 ml condensed milk (look for condensed milk made from real milk, not milk powder)
- 1 cup caster sugar.
- 1 3/4 cup Apple, Papaya or Melon, cubed (optional)
- Place 125 ml water in a pan.
- Splash gelatin into water and allow to sit for a minute.
- Heat the mixture over moderate heat, stirring to dissolve the gelatin.
- Mix the sugar, almond extract and condensed milk in a bowl.
- Slowly add 700ml water stirring to dissolve the sugar.
- Stir in dissolved gelatine.
- Pour into a square vessel or bowl and refrigerate for at least 5 hours or until completely set.
- Cut into circles, cubes or diamonds. Serve as is or add fruit cubes on sides or in between.
- 2 x 1.6kg whole duck
- 1 lemon, sliced
- 1/4 cup (90g) honey
- 6 spring onions, finely shredded
- 1/2 telegraph cucumber, seeds removed, cut into thin batons
- 1/4 cup (60ml) dark soy sauce
- 150ml Chinese rice wine (shaohsing)
- 20 Peking duck pancakes
- Hoisin sauce, to serve
- Firstly, wash the ducks well with cold water then pat dry with towel. Set aside.
- Place the lemon in a pan with the rice wine, honey, soy sauce, and 2 cups (500ml) water over medium heat, stir continuously to dissolve the honey. Bring the flame to medium-high and bring it to the boil. Reduce heat to low and simmer for 15 minutes or until slightly reduced. Remove from heat, cool slightly, and then baste the ducks with the mixture several times until well coated.
- Place the ducks on a baking tray and leave uncovered in the fridge overnight to dry out the skin.
- The next day, preheat the oven to 220°C.
- Place the ducks on a wire rack set over a large roasting pan. Fill the roasting pan with 3cm boiling water (this will prevent the fat from spluttering in the pan). Roast the ducks for 15 minutes. Reduce temperature to 180°C and roast for a further 1 hour and 10 minutes or until duck is cooked through and skin is very crispy. Remove the ducksfrom the oven and stand for 10 minutes.
- Meanwhile, heat the pancakes according to the packet instructions.
- Carve the duck, then serve with the pancakes, spring onions, cucumber and hoisin, and let everyone roll their own
LOTUS STEM (SLICED)
- 500 gram dry red chilli 4 tbsp
- Red chilli sauce 2 tbsp
- Tomato ketchup 1 tbsp
- Soya sauce dark 1 tbsp
- Salt to taste
- Pepper powder 1 tsp
- Oil for frying and sautéing
Corn flour: 1 cup 8 Scallion, 3 Sliced ginger
- Peel the lotus stem and cut in to thin slices. Wash the cut slices in running water. Mix together corn flour and salt.
- Dust the cut lotus stem slices with the above mixture. Heat the oil in a wok and deep fry the dusted slices till golden brown.
- Take care not to fry on high temperatures. Take another wok and heat 15 ml of oil and sauté sliced red chilies and ginger.
- Add chilli sauce, soya sauce, and tomato ketchup, honey, salt, black pepper to the sautéed mix. Continue sautéing for some time.
- Add the golden brown lotus stem to it and toss. Ensure that the sauce evenly coats the lotus stem.
- Garnish with scallions and serve hot. Similar dishes can also be made using baby corn, raw banana, potato sticks, and sweet potato. Crisp water chestnut is also one of the favorites.
AUBERGINE WITH CHICKEN
- 1 Aubergine sliced 1cm thick
- ¼ cup Oil
- 8 Boneless chicken thighs skinless
- 4 Garlic cloves
- 1 tsp Brown sugar
- 1 Lemon, freshly zested and juiced
- ½ cup Black olives
- 4 Tomatoes large and ripe, cut into quarters
- 2 sprigs fresh thyme chopped
- Preheat oven to 180C.
- Place aubergine slices into an ovenproof baking dish.
- Drizzle over 2 Tbsp oil and place in hot oven for 10 minutes to soften. Heat remaining oil in a frying pan and brown chicken on both sides. Place on top of aubergine.
- Add garlic, sugar, lemon zest and juice, olives and tomatoes.
- Season with salt and pepper to taste. Add thyme.
- Return to oven for 40 minutes until tomatoes soften and chicken juices run clear.
- Remove and serve with hot rice.