4 delicious New Year’s Eve canapé recipes
Be the perfect New Year’s Eve host and whip up some quick and easy but delicious canapés to please your guests. There’s no need for freezer food this year!
If you’re hosting a New Year’s Eve gathering this year then you might want to think about what food you want to serve. Canapés are an easy option however you may want to ditch the freezer food this year and opt for these delicious recipes instead.
Chestnut stuffing sliders
Image: Alex MacKay
Put a festive twist on the classic canapé – sliders. These chestnut stuffing versions are simply delicious and will be sure to impress your guests.
- Serves 16
- 1 x 100g Merchant Gourmet simply cooked whole chestnuts, chopped
- 500g sausage meat
- 60g one-minute polenta
- 75g dried cranberries, chopped
- 2 tbsp chopped rosemary
- 1 tsp mixed space
- 1 large egg yolk
- Salt and pepper
- 2 tbsp vegetable oil
- 16 slider buns
- 8 tbsp mayonnaise
- 1 mild red chilli
- Grated zest of a lime
- 2 tsp grated ginger
- 16 tbsp hoi-sin sauce
- 16 slices of radish
- 16 small leaves baby pak-choi
1. First make the slider patties. Mix the sausage meat together with the Merchant Gourmet chestnuts, polenta, dried cranberries; rosemary, mixed spice and egg yolks. Season to taste with salt and black pepper. Don’t mix this too much or it will become very chewy.
2. Shape 16, 6cm diameter patties.
3. Get a large frying pan. Heat it with the vegetable oil. Fry the slider patties over a medium heat for 2 minutes each side. Brush them with just enough Hoi-Sin to coat them. Turn off the heat. Turn the patties in the pan until they are sticky and shiny. Transfer them to a plate to rest for 3-4 minutes.
4. Mix the mayonnaise with the chilli, lime zest and ginger. Spread this onto the bases of the slider buns.
5. Spread the inside of the bun tops with the remaining Hoi-Sin sauce. Put the 2 radish slices onto the Hoi-Sin.
6. Put the pak-choi onto the mayonnaise.
7. Top the pak-choi with the patties and the tops of the buns. Secure with a visible skewer and serve.
Image: British Lion Eggs
For New Year’s Eve you want canapés that guests can easily pick up with zero fuss and these curried eggs are ideal.
- 6 medium hard-boiled British Lion eggs, shelled
- 3 tbsp Greek yogurt or mayonnaise
- 2 tbsp medium curry paste
- 1 tbsp smooth mango chutney
- 1 tbsp lemon or lime juice
- 1 little gem lettuce, shredded
- 3 spring onions, finely sliced
- 2 tbsp dukkah, to serve
1. Cut the eggs in half lengthways with a wet knife blade. Scoop out the yolks and place in a bowl with the yogurt, curry paste, mango chutney and lemon juice. Mash well until smooth. Spoon the curried yolks back into the egg whites.
2. Scatter lettuce on a serving plate, dip each egg into the dukkah and place onto the lettuce. Scatter with spring onions and serve.
Festive chilli bites
Image: Mash Direct
For all of you cheese lovers out there, these super easy festive chilli bites are super quick and easy!
- Serves 3
- Mash Direct Chilli Baby Bakes
- 250g Halloumi cheese
- Chilli sauce
1. Pre-heat oven to 190°C / 375°F / Gas Mark 5.
2. Remove outer sleeve and film lid of the Chilli Baby Bakes and place on a baking tray in the centre of a pre-heated oven for 25-30 mins
3. While the Chilli Baby Bakes are cooking, prepare the halloumi cheese by cutting it into rectangles and grilling until the cheese softens and turns a golden brown. Once it is cooked, cut into small squares.
4. Remove the Chilli Baby Bakes from the oven and skewer them individually onto a piece of halloumi cheese. You may need to cut some of the bigger potatoes in half.
5. Serve with chilli sauce – perfect for dipping and enjoy!
Butternut squash sausage rolls
We have no doubt that these yummy quorn sausage rolls will go down a treat at your New Year’s Eve gathering.
- 300g quorn mince
- 500g butternut squash, peeled
- 1/2 tsp dried chilli flakes
- 3 tbsp olive oil
- 2 onions, finely diced
- 3 cloves of garlic, crushed
- 2 tbsp dried sage
- Pinch of ground cloves, to taste
- 50g vegetarian hard cheese, grated
- 1 large egg, beaten
- Plain flour, for dusting
- 2 packs puff pastry
1. Preheat the oven to 200oC/400oF/Gas mark 6.
2. In a roasting tin, space out the butternut squash evenly and drizzle with 2tbsp oil, sprinkle over the chilli flakes, and season. Ensure the squash is well coated before roasting for 35 minutes until tender. Pulse in blender for 20 seconds.
3. Meanwhile, heat the remaining 1 tbsp oil in a pan and fry the onions for 7 minutes until soft. Add the garlic, sage and ground cloves and continue to fry for 3 minutes, set aside.
4. Combine the squash with the Quorn Mince, parmesan and onion mixture. Stir in half of the beaten egg.
5. Dust your work‐surface with flour and roll the pastry into a rectangle, about half a centimetre thick, 20cm wide, 45cm long and cut in half.
6. Brush the sides of the pastry with the beaten egg. Place the sausage filling along the centre, then fold the pastry over and pinch closed to seal. Use your fingers or press down with a fork for a neat edge.
7. Cut into bite‐size pieces. Brush with the egg wash and bake for 20 to 25 minutes until golden brown.
What canapes will you be making? Let us know by tweeting us @goodhomesmag or post a comment on our Facebook page.