What are you cooking for NYE if you are hosting a dinner party?

[tostaky]

8 adults, 4 kids

I have a pannettone that needs to be eaten so I am thinking of a chocolate mousse and some tangerine as well for the dessert part.
ive got a cheese platter sorted too.

now im not sure about starter and main yet…
DP wants oysters for starters, im undecided…

what are YOU cooking? (Or what are you looking fw to eat if you are not cooking)

No starters

Raclette (lamb, beef, prawns, salmon, chorizo, Parma ham, Gruyere, herby potatoes, baguette, peppers, tomatoes, courgette, mushrooms etc...)

Chocolate and vanilla cheese cake with Spekulatius biscuit base or mince pie and cream

Cheese board

A very relaxed affair where we can all sit around and eat and chat at our leisure. No worrying about fussy eaters as there's something for everyone.

Caribbean black bean curry with coconut rice followed by roast pineapple, and Jamaican rum cake

Beef bourginon and dauphinois potatoes

We’re doing a 1920’s murder mystery evening - having prawn cocktail, beef wellington and lemon syllabub!

Raclette and then cheese would make me very unwell. We get a curry.

We are doing a Spanish-ish tapas-ish thing! Meatballs, patatas bravas, garlic prawns, pimentón sausages, tortilla, garlic mushrooms, cheese empanadas, salad. Probably some more I've forgotten! Oh and a tarta de Santiago (almond cake) with ice cream.

Nye: Poppadoms and dips/pickle/chutney
Butter chicken
Pilau rice
Naan bread. All home-made. Might make onion bhajees too.

Nyd is going to be:
A ham
Pigs in blankets
Stuffing
Roast potatoes
Yorkshire puddings
Peas and/or carrots

I have some prawn dumplings for nibbles/appetisers for both days.

I'm not doing it this year, but my go-to for NYE used to be this beef stew recipe: https://www.theguardian.com/lifeandstyle/2009/jan/10/hugh-fearnley-whittingstall-recipes-stew

It is absolutely delicious and very warming, and not too much work once you've got everything chopped and in the dish.

Going simple and making a chilli

Lots of great ideas.
i do love ottolenghi and have decided on a shoulder of lamb as a main with different salads as starters and a dauphinois gratin as a side

@AuthorisedCati am not sure what you are describing is a raclette. You would need raclette cheese, not gruyere, some cold meat (def no lamb/beef/prawns/salmom) and definitely no cheese board after a raclette.
i think what you mean is “plancha” like you can grill lots of different meats and veggies on a stone (or hot grill)

@Junibug id love a murder mystery! What are you using?
we have the traitors crackers from waitrose which we forgot to do at Christmas… lets hope they are ok

borscht, lamb fillets with a redcurrant and port reduction, Black Forest pavlova

Cheese, cheese and more cheese???

Ooh can I come? Sounds fantastic

@Delphigirl The more the merrier, so please do!

And you point is? 😎

red, red and more red?!

The country I live in 'raclette' has become synonymous with the electric grill apparatus, so when we say 'raclette' we do mean anything and everything either grilled, or cooked on the hot stone plate. But I get your point about the origin of the word. I forget sometimes when I'm switching between cultures!

@AuthorisedCat to be fair the pictures on the box of raclette grills often show a variety of food being cooked on top. I understand the wish for a large-ish piece of equipment to be multifunction, more sales for the manufacturer.
i am originally from the raclette region though….and in my mind i have a precise idea of what a raclette is and is not!
Having lived in the uk for almost 30 years now, I am used to people being quite “flexible” with their understanding of “raclette”!! 😅 and to be fair, if one goes to the south west of france, near spain, they all grill a variety of vegs when they do a raclette and it is healthier than just potatoes and a few leaves of salad!!

i have now started cooking, i did the marinade for the lamb last night, i have a magnum of champagne (free gift, lets hope it is good) outside in the cold (doesnt fit in my fridge!). Going to yoga at 11am, shower and then cooking/prepping my house so it is ready for tonight!

have a lovely day all and happy new year in advance!

Is it the Ottolenghi shoulder of lamb with fennel and orange? I came on to say that. Mine went in its marinade last night and we are really looking forward to it. A little smoked salmon and prawn thing to start and grilled figs and goats cheese to follow.

Tomorrow is Scottish traditional….Steak Pie, Mash, Sprouts and Carrots, followed by Apple Crumble.

Happy New Year when it comes!

Not hosting this year, but when we get a panettone I love to make panettone and lemon curd bread-and-butter pudding. Use lemon curd in place of butter and panettone in place of bread. Leave out any additional raisins in the recipe. I don't even really like normal bread-and-butter pudding, but we were served this once and it is absolutely delicious.

Not a dinner party but we have friends staying. I'm making a huge paella with chorizo, chicken and seafood.

Christmas chocolates, board games and many shots of Baby Guinness for afters. Very relaxed affair here.

@MamaBobo snap! Mine is now out of the fridge. It is the first time i am doing this recipe. I am not sure i understand the stock thing? It seemed a bit odd to prep the veg, add stock and rest the lamb on top? Should the stock cover the vegetables? Should it cover the lamb?

The best way to use up Panettone in my humble opinion. https://www.jamieoliver.com/recipes/chocolate/bread-butter-panettone-pudding-tart/

Hello @tostaky,
mine is out now, coming up to room temp. I’ve got the lamb sitting on the veggies and I’m going to add the stock just before I put it in the oven. I think in the tin I’m using the stock will not quite cover the veggies in the bottom. Once covered with foil, the lamb will cook in the steam. Make a good tight tent with the foil! I haven’t cooked this one before but similar things….it will be lovely I am sure. Good luck!