New Year’s Eve party food ideas – it’s not too late!
It’s really easy to make some Thai-inspired canapés and there’s still time to do so for New Year’s Eve tomorrow. Here’s a few ideas – I made these for a couple of Christmas parties so they’re now tried and tested!
And then all of the following can be prepared in advance (up to a day before) and assembled or cooked just before serving.
A lovely spicy salad like a larb with chicken or pork is a bit different and looks good too. Prep ahead: mince the meat; make the roasted rice powder; combine the onions and herbs.
For a vegetarian version this mango, lime and chilli filling is good. Just mix together the following and – as with the larb – serve in lettuce ‘cups’. This will make probably enough for about 15-20 cups. Only make this about an hour before you need it though as it will go soggy otherwise!
- 1 mango, diced
- 1 red chilli, diced
- ½ red onion, diced
- handful coriander leaves, chopped
- juice 1 lime
- 2 tbsp sweet chilli sauce
The fried prawn balls are always popular and instead of cooking on longer skewers, you can put just two onto a cocktail stick so they’re easier to serve (and eat).
The cucumber dipping sauce goes perfectly but if you haven’t got time then just serve with some sweet chilli sauce. Prep ahead: cook the prawn balls and put onto sticks to fry before serving.
Pork and prawn sesame toasts are also a winner and very easy too. Serve simply with a dish of soy sauce for dipping. Prep ahead: make the mixture and prepare the bread by cutting the crusts off. Then just spread onto the bread, sprinkle with sesame seeds and cut into quarters before frying.
And for something sweet to finish, how about making some coconut lime clusters? This makes about twenty.
- 225g condensed milk
- 225g icing sugar
- 175g desiccated coconut
- green food colouring
- zest of one lime
- I also add a couple of drops of my doTerra lime essential oil – but do NOT use other brands without checking if they can be used this way! If you’re interested in doTerra, drop me a note in the comments.
Mix the condensed milk and icing sugar together in a large bowl. Add in the coconut – it does become really firm – and a few drops of green food colouring plus the lime zest (and essential oil if using). Roll into small balls and leave to harden for a few hours. I then grate over a little more lime zest before serving.
Would love to hear from you if you make any of these so do leave a comment. And whatever you’re doing, a big thank you for reading my blog and wishing you a very HAPPY NEW YEAR!