What appetizers can I make for New Year’s Eve? With my Christmas leftovers that will still feel special?
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Finger food doesn’t have to be fancy, so the New Year is a good opportunity to sanitize surfaces. The only real rule is to keep things to just one bite—no one wants to juggle a fork, after all. “People just want a big hug of comfort food with a decadent twist,” says Max Bergius, the company’s founder. Secret smoke house In east London. “If you have a bit of smoked salmon, get it on blini and top with lumpfish caviar, which is only £2-£3 per 50g bowl.” Mini fish cakes will also be just the ticket: “Whether you have leftover smoked haddock or hot smoked salmon, fold them into mashed potatoes, mix with dill, lemon and fried shallots, then roll them in panko and deep fry.”
She can also have a ball with croquetas, says Nieves Barragán Mohacho, chef and director of Ella. flavor and legacyboth in London. “Prepare the béchamel up to three days in advance, then use the leftover pork, chicken or mushrooms for the filling. Crush stale bread into crumbs to coat, then fry.” “Sausage roll fillings are of course another natural home for those crumbs, or using them as a coating for chicken nuggets,” says Joanna Brennan, co-founder of the company. Pump Street Bakery (Orford in Suffolk). “Spice-wise, all you need is a little lemon zest and thyme, and they will go so much more.” By the way, she adds, croissants make excellent crumbs, too: “You know how people use cornflakes to bake chicken? Well, croissant crumbs are delicious, too.” (Similar to croissant chips: “Slice the croissants into thin slices, bake them low and slow, then dip them in melted chocolate flavored with orange peel.”)
One of Luke Ahern’s “favorite things” at this time of year is the leftover sandwich, which shouldn’t stop after Boxing Day, says the restaurant’s chef. Motorcycle In London: “Get some ham and turkey in an airtight container and freeze them.” While you’re at it, set aside some Cranberry and Honey Pork Sauce in the fridge. Come January 30, defrost the meat, then pop it into a 200°C (180°C fan)/390°F/Gas 6 oven with the glaze reserved for 20 minutes. “Cool them, slice them thin, then put them on top of some sourdough and start making sandwiches with lots of cranberry sauce. Cut them into bite-sized pieces, and honestly, it’s a winner.” Meanwhile, leftover turkey can be turned into a spicy, crunchy salad, says Luke Selby, chef partner Hall pale In Wales: “There’s always a little bit of turkey leg left over, perfect for something sturdy.” Shred the meat, then slowly brown it in a pan and add the remaining cranberry sauce, lemon juice, a spoonful of soy and a little chili oil. “Finish with fresh herbs [coriander and mint, say] And some sliced green onions, served with little jewel leaves.”
Meanwhile, the vegetables can be rubbed and prepared to celebrate with plenty of bubbling and squeaking. “Mix all the remaining vegetables with the herbs, then season and add the flour,” says Ahern. Chop them to “about the size of a blini” and then store them in the refrigerator. “Bring it in a 200°C (180°C)/390°F/Gas 6 oven for 10 minutes, then top with whatever you want – perhaps roast beef and grated radishes?” Word to the wise: Keep a stash for lunch the next day.
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