Party bites for New Year’s Eve

If you’re throwing a New Year’s Eve party this Saturday, these top party recipes from Bord Bia will have your guests coming back for more!

Sausages with mustard, honey, and chopped rosemary

Combine 1 tablespoon mustard, 2 tablespoons honey, and 1 teaspoon chopped rosemary.

Grill 500g sausages.

When cooked, toss in the mustard and honey mixture to coat.

Spiced beef with fruity chutney

Place a 2.5-3kg joint of spiced beef in a deep casserole dish as near to its size as possible.

Add 250ml water and cover tightly. Cook in a very low oven at gas mark 1/140ºC for five hours.

Leave it to cool in the liquid for 2–3 hours and then remove and wrap in tin foil. Store in the fridge until you need it.

Slice thinly and serve on brown or white soda bread with a fruity chutney.

Monkfish wrapped in bacon

Cut the monkfish into pieces about 2cm wide. Cut each streaky rasher into two or three pieces and use these to wrap the pieces of monkfish.

Place, joint side down, on a grill rack and cook under the hot grill for 5–8 minutes.

Serve with a herb dressing made by mixing 150ml mayonnaise in the processor with 1 tablespoon warm water, one chopped garlic clove, and a bunch of basil (approximately 20g ).

Smoked salmon with herbed cream cheese

Spread some herbed cream cheese on blinis and top with smoked salmon.

Blinis are small pancakes made from buckwheat flour. If you can’t get them use brown soda bread or small pieces of toast.

Tomato, pesto, and goats cheese crostini

Using a small pastry cutter, if available, cut rounds from slices of white bread – you should get 4–5 rounds per slice. Alternatively thinly slice a French stick.

Brush with a little olive oil and toast in a hot oven for a couple of minutes.

Mix together some freshly chopped tomatoes, chopped scallions and coriander, seasoning, and a little olive oil.

Top each round of toast with half a teaspoon of pesto, a spoonful of the tomato mixture, and some soft goats cheese.

Skewered duck with chilli and scallions


2 duck breasts, cut into thin slices, about 4cm long

18 wooden skewers

100ml light soy sauce

2 tsp sesame oil

2-3 scallions, finely sliced

1 red chilli, deseeded and finely chopped


Soak the wooden skewers in warm water for 30–40 minutes to prevent them burning.

Combine half the soy sauce with 1 teaspoon sesame oil. Coat the sliced duck in this mixture and leave to marinade while the skewers are soaking. Then thread the duck onto the skewers.

Place on a grill pan, and cook under a hot grill for 4–5 minutes, turning halfway through.

Mix the remaining soy sauce and sesame oil with the scallions and chilli. Serve as a dipping sauce with the skewered duck.

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