Love Delicious Party Nibbly Food? Bring In The New Year Right With These 4 Recipes That Are Worth Celebrating

Ingredients

• 135g raspberry jelly cubes
• 150g frozen raspberries
• 400g double cream
• 2 tbsp caster sugar
• 15-20 sponge finger
• 4 tbsp cream or dry sherry
• Sprinkle, to decorate

For the custard

• 300g whole milk
• 175g double cream
• 1 vanilla pod, spilt and seeds scraped, or 1 tsp vanilla bean paste
• 6 medium egg yolk
• 50g caster sugar
• 20g cornflour

Instructions

1. Add the jelly cubes into a heatproof bowl or jug and pour in 285ml of boiling water. Stir the mixture until the cubes completely dissolve. Then top up with another 285ml of cold water, stir again, then pour the jelly mixture into a serving bowl or dish.
2. Add the frozen raspberries into the jelly mixture, then place in the fridge to chill for at least 2 hours, or until the jelly is set [if you want it to set quicker then pop it in the freezer]
3. To prepare the custard, put the milk and cream in a saucepan with the spilt vanilla pod and seeds or paste. Put it over low-medium heat and gradually bring it to a simmer.
4. In the meantime, whisk together the egg yolks and sugar, turn to make it thick, before mixing in the cornflour. Gradually pour in the hot milk and cream over the eggs, and whisk all the ingredients together constantly until smooth. Return the mix to the pan and cook over low heat, stirring all the while, for 5-6 minutes or until thick, glossy and beginning to thicken [bare in mind that it will thicken as it cools, so make sure to not continue to cook until it’s soild].
5. Then remove it from the heat, fish out the vanilla pod [if using: don’t waste it, simply give it a good wash, dry it out, then pop it in a jar of sugar to create vanilla sugar for future bakes] and cover over with baking paper [ensure the paper is only resting on the surface of the custard] this prevents a skin from foaming. Set aside to cool completely, before then chilling in the fridge.
6. In the meantime, whip the cream and sugar together until the mixture foams to a peak [you can whisk it by hand or using an electric whisk]. Once the jelly has set, arrange the sponge finger neatly around the bottom of the bowl or trifle dish [you can snap them in half where needed] and create a sort of fence against the glass.
7. Arrange a single layer of sponge fingers in the centre, and then drizzle over the sherry. Then top with the custard, followed by the whipped cream, decorate with sprinkles, and serve.

Ingredients

• 40g grated gruyere
• 2 garlic
• 150g reblochon [weight with rind removed], cut into chunks
• 4 tsp cornflour
• Freshly grated nutmeg to taste
• 350ml dry white wine
• 2 tbsp kirsch
• Cured ham, cornichons and bread for dipping

Instructions

1. Cut the garlic in half and rub it on half over the inside of the fondue. Finely chop the remaining garlic clove, then add it to the pan.
2. Add in the grated, gruyere, emmental and reblochon to the pan along with the cornflour and grated nutmeg and black pepper. Stir everything together using a wooden spoon.
3. Pour in the white wine, then set the pan over medium heat. Gently heat, stir and take care [don’t overheat the mixture]. Once the cheese has melted, turn up the slightly and let the mixture just come to a gentle simmer. Cook for a few more minutes to thicken.
4. Remove the pan from the heat, stir in the kirsch and season to taste. Transfer the pan to the centre of the table, setting it on the fondue stand or a heatproof trivet, and then let everyone dive in.

Ingredients

• 250g dry-cured, smoked streaky bacon rasher
• Sunflower oil
• 1.2kg potatoes
• 2 large onions, finely chopped
• 4 garlic cloves, crushed
• 4 fresh thyme sprigs
• 250ml dry cider
• 250g raclette, sliced
• Bitter leaves and pickle to serve

Instructions

1. First, cook the potatoes in a large sauce pan of boiling water for 10 minutes until not quite done. Drain and set aside.
2. Heat oil in a large ovenproof skillet over medium-high heat, then add in the bacon and toss often and continue to cook until crisp and cooked through. Remove the bacon onto a plate, then add the onions to the same pan and cook for 8-10 minutes, stir constantly, until softened and browned slightly around the edges.
3. Turn down the heat down a bit, add the garlic and thyme, and continue to cook until fragrant. Pour in the cider, turn the heat up and allow to bubble until the liquid has almost evaporate, then remove a spoon and add to the plate with bacon.
4. If necessarily, add a more oil to the pan. Turn up the heat, add in the potatoes and fry without moving for at least 2-3 minutes, until coloured on one side. Toss and repeat until golden.
5. Heat up the grill to medium-high and return the bacon and onions to the pan, toss everything and season well with a pinch of salt for taste.
6. Lay over the slices of raclette, put the pan under the grill and cook until the cheese is melted and bubbling around the edges nicely.
7. Serve with a bitter salad that is tossed with a sharp dressing and pickles.

Ingredients

• Ready to roll pastry
• 2 tbsp olive oil, plus extra for greasing
• 2 onions, finely chopped
• 800g stewing/braising steak
• 2 tbsp flour, seasoned with salt and pepper
• 3 sprig of fresh bay leaf
• 350 ml dark ale [optional]
• 350ml beed stock
• 2 tsp english mustard
• 2 tbsp worcestershire sauce

Instructions

1. Gently heat 1 tbsp of oil in a large pan, put in the onions and garlic for approx 10 minutes or until soft but not coloured, then remove and set aside.
2. Toss the steak in the flour, add to the pan along with the remaining oil, increase the heat and brown, in batches if necessary.
3. Return the softened onion and garlic to the pan with all the steak. Add the thyme and bay leaf, pour over the ale and stock, and then stir in the mustard and Worcestershire sauce. Bring it to the boil, cover, then simmer gently for 1 hour and 45 minutes until the meat is tender. Remove and discard the bay leaves and thyme sprigs. Transfer the pie filling to a bowl and cool completely.
4. Roll out the pastry, and divde the cooled filling amoung the cases. Then take the reserved pastry and divide into 6. Press each piece out to a circle large enough to make a lid.  Make a hole in the centre of each [for steam to escape]. Wet the edges of the pastry with water. Lay the circles over the cases and seal all around the edge with your fingers. Crimp the edges and brush the tops all over with beaten egg.
5. Bake for 40 minutes [covering with foil if the pastry browns too quickly] until the pastry is golden and crisp, and the filling is piping hot. Remove from the oven and rest for 5 minutes. Carefully remove from the moulds. Serve with mash.