After all the food you would have consumed over Christmas, we wouldn’t blame you if you were struggling for ideas in terms of what to serve your guests if you are having a New Year’s Eve party. Do you go for something heavy that is relatively easy to prepare, or do you try a lot of smaller things which will take longer to prepare. Some of you may be going out to a party at a restaurant, bar or family/friends’ houses, so you won’t have to worry about what to prepare.
However if you are hosting your own party and would like some ideas for nibbles and canapés, we are here to help, as everyone in the British Bakeware office has come together and given their favourite new years eve party food for festive occasions! After an hour (or three) of debating on what should be included, we came up with 3 dishes that we think perfectly define festive party food.
So keep an eye out for the posts on Monday and Tuesday where we will be giving you some inspiration in terms of what to serve your party guests this New Year’s Eve!
This Roast Chicken and Sticky Carrots recipe is sure to be a hit with everyone in your family at Thanksgiving, Christmas or any other occasion! The flavour from the lemon, parsley and honey coupled with a delicious roast chicken will leave your mouths watering and we can’t blame you!
We can imagine that most of you have now started to decide what food you are going to get ready for Christmas! This Roast Turkey with Cranberry, Bacon and Walnut stuffing sticks to the traditional turkey meat at this time of year but there is an incredible addition of flavour from the cranberry, bacon and walnut stuffing!
- 1 Higher Welfare Turkey, around 4kg
- 1 tablespoon of unsalted butter
- 6 rashers of bacon sliced in to small pieces
- 3 shallots peeled and finely chopped
- 2 sticks of celery, chopped
- 1 sprig of rosemary
- 1 large handful of dried cranberries
- 800ml Dry Cider
- 1/2 teaspoon of ground nutmeg
- 1/2 teaspoon of ground allspice
- Sea Salt and Ground Black Pepper
- 1 handful of chopped walnuts
- Zest of 1 Orange
- 300g pork sausage meat
- 1 free-range egg
- 2 big handfuls of breadcrumbs
- 100g of softened butter
- 300ml Fresh Organic Chicken Stock
- 1 teaspoon of cornflour
Step 1-We recommend that you start with the stuffing as this is pretty straight forward. In a pan, melt the butter and then add the bacon, celery, rosemary and shallots. Put a lid on and cook for 10 minutes or so until the vegetables are soft. Then add the cranberries and half (400ml) of the cider. Once this has reduced by about a third, leave it to cool for 15 minutes. Once cool, add the allspice, salt and ground black pepper, nutmeg, walnuts, orange zest, sausage meat and egg and fold in the breadcrumbs.
Step 2-Next stage is to prepare the turkey for roasting, or as we call it, the exciting bit! Preheat your oven to 240 degrees celcius/475 degrees Fahrenheit/gas mark 9. Ensure the turkeys’ skin is dry by patting it with kitchen roll, then take around half of the stuffing and put it in the neck end of the turkey. Rub the skin with the softened butter and add more salt and ground black pepper to help crisp the skin. Place in a large roasting tin and cover the turkey completely with foil before placing it in the oven. Once the turkey has been in for around 15-20 minutes, turn the temperature of your oven down to 150 degrees celcius/300 degrees Fahrenheit/gas mark 2. Baste the turkey for a few minutes before allowing it to cook for another 2 and three quarter hours.
Step 3-Once you have an hour or cooking time left, take the foil off the turkey to help finish the cooking process. Check the turkey is cooked by piercing the meat at the thickest point. If the juices run clear then it is cooked. Take the turkey out of the oven, recover it with foil and place on a roasting rack to cool for 30 minutes.
Step 4-Add the fat from the meat to your roast potatoes, you can also cook the remaining stuffing to serve on the side or leave it for another time.
Step 5-Turn your oven back up to 200 degrees celcius/400 degrees Fahrenheit/gas mark 6. Add the remaining 400ml of cider to the meat juices in the roasting tin and enough chicken stock to comfortably cover the bottom of the roasting tin. Dissolve the cornflour in a little water and stir in to the roasting tin and simmer on the hob until it starts to thicken.
Source: Jamie Oliver
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The traditional Christmas dinner simply isn’t complete without stuffing, so this recipe should fill that gap perfectly. It comes from the good people at BBC Good Food, and is extremely simply to make, so why not take a look.
If you are looking for a simple yet scrumptious stuffing recipe for Christmas, look no further than these stuffing parcels! Courtesy of BBC Good Food, this recipe takes about 35 minutes including all the preparation. The smokey bacon will add a delicious savoury flavour, and if you take our advice and add some extra fruit, there will be a fantastic contrast of flavour.
- 170g of sage and onion stuffing mix
- 24 smoked streaky bacon rashers
- 12 bay leaves
- A knob of butter plus extra to grease the baking tin
Step 1-Preheat your oven to 200 degrees celcius/gas mark 6. We recommend using a baking tray or small roasting tin for this recipe. Spread some of the butter over the muffin tin so the stuffing mixture doesn’t stick to the tin. Then start preparing the stuffing by adding 520ml of water to the stuffing mix. Add the other butter and stir well to ensure the mixture is combined. Leave to one side while the mixtures cools and starts to soak up some of the water.
Step 2-Cross over two of the smoked bacon rashers and a bay leaf in each of the spaces in the tin you are using. Place a small amount of stuffing in each space of the tin, then fold the bacon over the top to finish. Secure with cocktail sticks or skewers.
Step 3-Once you have done this to all of the parcels, allow the mixture to cool until you are ready to bake it.
Step 4-Bake for roughly 30 minutes until the stuffing starts to go slightly crispy and is piping hot. Please remember to remove the cocktail sticks before serving! It’s that simply, now all there is left to do is enjoy these delicious stuffing parcels! If you want to mix things up a bit, you could add some fruit and nuts to the stuffing to give it that little bit more flavour!
Source: BBC Good Food
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This Roast Chicken and Sticky Carrots recipe is sure to be a hit with everyone in your family at Christmas! The flavour from the lemon, parsley and honey coupled with a delicious roast chicken will leave your mouths watering and we can’t blame you!
We can imagine that most of you have now started to decide what food you are going to get ready for Christmas! There are so many choices at this time of year, so if you are keen on a change from the traditional Christmas turkey, this Roast Chicken and Sticky Carrots recipe will be right up your street, and it is surprisingly easy to prepare!
- 1.8kg Free-Range Chicken
- 2 bunches of carrots
- 1 lemon
- Head of garlic
- 1 tsp of cumin seeds
- 1 tsp clear honey
- 85g of softened butter
- 1 bunch parsley
- 1 sprig of bay leaves
Step 1-Preheat your oven to 200 degrees celcius/gas mark 6/180 degrees for a fan oven. Cut the leaves off the carrots and clean them if necessary. Keep the carrots whole and place them in to a roasting tray. Take the lemon and slice it in half as well as chopping two cloves of garlic. Squeeze some of the lemon juice over the carrots then place the garlic, the honey, half the butter, the cumin seeds in the roasting tray as well. Also add pepper and salt to your personal taste.
Step 2-Now the attention turns to the chicken! Take the leaves off the parsley and put them to one side to use later. Use the remaining parsley stalks and push them in to the cavity of the chicken as well the rest of the garlic, the other half of the lemon and the bay leaf. Again add salt and pepper to your own personal taste, the salt and pepper will make the skin of the chicken go a delicious crispy golden brown colour!
Step 3-Now you can move the chicken and place it on top of the carrots in the roasting tray. Take the rest of the butter and smear it on to the chicken before placing the chicken in the oven to roast for around 30 minutes.
Step 4-Once the chicken starts to turn golden brown, take the chicken out of the roasting tray and stir the carrots so they are soaking up as much of the flavour from the juices as possible. Place the chicken back in the tray and spoon over some of the juices, then place it back in the oven to roast for a further 45-50 minutes.
Step 5-Once you are sure the chicken is cooked (the juices should run clear), take the chicken and rest it on a roasting rack. Place the carrots on your hob and warm to a low heat until they start to come to the boil. Take the remaining parsley leaves and chop them before adding them to the carrots. Then you are ready to serve! We recommend serving in a large dish so the flavour from the carrots and chicken can mix. Enjoy this delicious recipe!
Source: BBC Good Food
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This Egg, Bacon and Asparagus flan is a something different for you to try in the kitchen, and is ready in just 1 hour!
The is a real balance to this dish that we love here at British Bakeware! It has a great variety of flavours, with the saltiness of the bacon, the crunch of the asparagus and the creamy taste from the eggs and the cheese. Top this off with the crispy filo pastry and you have the perfect dish to serve at dinner time along with new potatoes and seasonal vegetables!
For the Filling
- 1 bunch of asparagus, around 10 spears or so
- 5 rashers of smoked bacon
- 1 tbsp olive oil
- 1 medium sized onion
- 25g cornflour
- 300ml semi-skimmed milk
- 3 free ranged eggs
- 25g mature cheddar cheese, extra mature also works well!
- Flaked sea salt
- Freshly ground black pepper
For the Pastry
- 1 tbsp sunflower oil, and extra to oil your tin
- 4 sheets of filo pastry, about 32 x 38cm
Step 1- Slice the asparagus in to 5cm pieces. Fill a large frying pan up to half way with water, bring to the boil, and add the asparagus and cook until it is tender. Rinse the asparagus under cool water and remove.
Step 2-Take the 5 rashers of bacon and trim and excess fat off. Cut the bacon in to 1cm pieces, and finely slice the onion. Add to the same pan that you cooked the asparagus in until it starts to brown.
Step 3-Add the bacon, onion and asparagus to a mixing bowl and leave it to cool.
Step 4-Preheat your oven to 200 degrees celcius/400 Fahrenheit/Gas mark 6 and place a baking tray in the oven.
Step 5- Oil a 20cm (8 inch) fluted flan tin. Set the remainder of the oil aside in a bowl
Step 6- Take one sheet of the filo pastry and press it firmly against the base and sides of the tin. Use a pastry brush to brush the pastry with more oil and cover with a second sheet of the filo pastry. You must place this at a right angle to the first sheet of pastry that you put down. Put some more oil on the pastry and lay a third sheet of pastry in the same direction as the first sheet, and then place a fourth sheet of pastry in the same direction as the second sheet. Any overhanging pastry should be rolled slightly above the rim of the tin.
Step 7- Place a saucepan on the heat and put 50ml of the milk in to the pan along with the cornflower. This will turn in to a paste like texture. Then add 200ml of the milk and stir well and allow it to simmer. Cook this sauce until it is thick and smooth.
Step 8-Beat the 3 free ranged eggs and add to the sauce. Stir until they are thoroughly combined.
Step 9-Put half the asparagus, bacon and onion mixture in the base of the pastry case and pour the sauce over the top. Place the other half of the asparagus, bacon and onion mixture in after the sauce and press down lightly. Then sprinkle on as much of the cheese as you want!
Step 10-Carefully place in the centre of your oven and bake for 25 to 30 minutes until the pastry starts to crisp and the filling is set.
Step 11-Once you are happy that the flan is completely cooked, remove from the oven and allow it to cool for 10 to 15 minutes before serving. All there is left to do now is to tuck in to a slice of this delicious flan!
Source: BBC Food
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