It’s party time. Time to bring out the streamers, balloons and hats and dip into juicy delicacies. Jazz up your New Year celebrations with innovative finger food and starters.
Cheese lovers can have a blast with fondue. Pallav Singhal, executive chef, Hyatt Regency explains the process: “Take some grated cheese, sprinkle in flour or cornstarch and shake it. Simmer some white wine — to which garlic has been added — and combine the mix till the cheese melts.”
Singhal says the fondue has to be kept warm, either in a hot water plate or in a special fondue set. Bread, raw vegetables, pieces of ham or chicken, anything, can be dipped into the fondue.
And for those with a sweet tooth, a fondue made with dark chocolate and cocoa butter — to be eaten with brownies, sponge cake or strawberries — is the perfect way to end a meal.
Singhal also suggests a unique snack — slyders. “They are two-bite mini burgers, filled with chunks of grilled meat (beef, chicken or fish) instead of the regular patties,” he says. Small buns, bread rolls or even the humble pav can be used for the slyders.
Coming up with innovative starters just requires a little imagination and basic ingredients. Babycorn or squid (cut into rings) dipped in a Chinese batter made of cornflour, flour, milk, mustard, salt and pepper, rolled in breadcrumbs and deep fried, can be used. Nirmal Roy Monteiro, corporate executive chef, Elbo Room, says: “A bruschetta, toasted with garlic butter, topped with tomatoes, basil, crushed pepper, olive oil, salt and grated mozzarella, and baked, is a filling snack.”
His other suggestions are: fried pancakes stuffed with spinach and cheese and served with a mixture of mayonnaise, tomato and Tabasco sauce; chicken wings served with light soya sauce, rice wine, grated ginger, white radish and chilli flakes; fish fingers coated with oats; and chicken wings stuffed with cheese.
The popular dim-sums go well with everything from green tea to cocktails to wine. The outer covering is made with any type of flour and the stuffing could include anything from a raw sheesh kebab mixture to vegetables. “Making the dough involves mixing some refined flour with butter, salt and sesame oil,” says Amit Gugnani, senior sous chef, India Jones, Trident. Chef Gugnani advises using less oil, keeping the stuffing dry and then steaming and frying the dim-sums.
A Japanese easy-to-make dish is the yakitori, or grilled chicken. “All you need is a grill and some raw meat seasoned with salt and pepper. Towards the end of the grilling, glaze the meat with teriyaki sauce,” says chef Gugnani.
These easy-to-make dishes will make your New Year’s party or get-together special.
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