New Year cocktails and platters
Sparkling cocktails and pass-around platters are perfect for a smart-casual celebration, says NZ House & Garden’s Sally Butters.
Limoncello, thyme & champagne cocktails
Thyme adds an intriguing hint of herbal-floral earthiness to this bright and sparkling drink.
Sugar syrup
1⁄2 cup sugar
1⁄2 cup water
8 good-size sprigs of thyme
For the cocktails
Ice cubes
8 thyme sprigs
11⁄4 cups limoncello 750ml bottle of champagne or
sparkling white wine Lemon slices for garnish
To prepare the sugar syrup, combine sugar, water and thyme sprigs in a saucepan over medium heat, stirring until sugar has dissolved. Bring to the boil then remove from heat, cool, cover and refrigerate until needed (it will last for weeks).
To assemble the cocktails, take 8 glasses and place ice cubes and a thyme sprig in each one. Add 1 tablespoon chilled syrup to each glass then the limoncello, dividing it evenly. Top up with champagne, garnish with lemon slices and serve immediately. Serves 8
Spiced kumara & hummus salad
This fabulous hummus recipe will make a bit more than you’ll need for this dish but leftovers are very handy for a quick snack or as a spread in salady sandwiches.
Hummus
2 x 400g tins chickpeas, rinsed
and drained
2 cloves garlic, crushed
5 tbsp tahini
3 tbsp each: soy sauce and mirin 2 large lemons, juiced 200ml olive oil
1 tbsp liquid honey
For the salad
1kg kumara, peeled and cut into
bite-sized cubes
1⁄4 cup olive oil
3 cloves garlic, smashed under
the blade of a knife
2 tsp sumac
1 tsp smoked paprika
1⁄4 tsp chilli paste
2-3 handfuls young rocket leaves 50g feta
2 tbsp chopped chives Seeds from 1 pomegranate
2 tbsp pomegranate molasses Hummus: Place chickpeas, garlic, tahini, soy sauce and mirin in a food processor and pulse to combine. With motor running, slowly add lemon juice and olive oil. Season to taste with flaky sea salt and freshly ground black pepper then add honey and pulse to make a soft, loose puree. Hummus can be made several days ahead and kept covered in the fridge.
For the salad: Heat oven to 180C and line a roasting pan with baking paper. In a large bowl combine kumara, olive oil, smashed garlic, sumac, smoked paprika and chilli paste. Season well with flaky sea salt.
Spread mixture in roasting pan and bake 30-40 minutes or until kumara is tender and slightly caramelised. Cool.
To serve, spread a layer of hummus over a serving plate. Top with some of the rocket leaves, followed by the kumara. Sprinkle over remaining rocket leaves, crumbled feta, chopped chives and pomegranate seeds. Drizzle with pomegranate molasses just before serving. Serves 8
Pork belly & roast pineapple salad with caramel dressing
To make sure you get good crackling on the pork, dry the skin and let the meat sit in the fridge uncovered for 3-4 hours before cooking.
1.5kg pork belly, bones removed,
skin scored
2 tbsp flaky sea salt
For the salad
1 pineapple, peeled, cored
and cut into batons
1 red capsicum, seeded and
cut into strips
Oil for grilling 1 telegraph cucumber, skin on, cut
into similar-sized batons
1 red onion, finely sliced into
half rounds
1 red chilli, finely sliced
1 cup coriander leaves 1⁄2 cup each: mint and basil leaves 1⁄3 cup roasted peanuts, roughly chopped (optional)
Dressing
175g caster sugar
1 tbsp water
1⁄4 cup fish sauce
2 tbsp rice vinegar
Juice of 3 limes, topped up with
cold water to make 1 cup liquid
Heat oven to 225C and line a roasting pan with baking paper. Place pork in pan, skin side up, and rub salt into the skin.
Roast for 30 minutes then lower the heat to 180C and cook for a further 11⁄2-2 hours or until meat is tender. Set aside to rest for 30 minutes.
For the salad: Toss pineapple and capsicum strips in a little oil then cook on a barbecue grill or in a grill pan until browned. Allow to cool completely.
To serve, cut the pork into thick strips and arrange on a platter decoratively with all the salad ingredients. Drizzle with dressing just before serving.
Dressing: Place sugar and water in a small, heavy-based saucepan over medium-low heat, swirling the pan often (do not stir) until the sugar dissolves. Continue to cook until the liquid caramelises to a rich golden colour. Add fish sauce, vinegar and lime juice liquid. Stir carefully until mixture becomes liquid then boil for about 2 minutes. Take off heat and allow to cool completely. Dressing will keep for several weeks in the fridge. Serves 8