New Year’s eve is round the corner and you’ve probably planned the menu for your dinner. But don’t forget the most important part – starters! Here are a few easy-to-do, starters which you can make in minutes, even while guests arrive.
1/2 cup vegetable oil
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
2 zucchinis, thinly sliced
1/2 cup all-purpose flour
2 large eggs, beaten
Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, combine breadcrumbs and Parmesan. Set aside.
Working in batches, dredge zucchini rounds in flour, dip into the beaten eggs, then dredge in breadcrumb mixture, pressing to coat. Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate. Serve immediately.
Slow cooked cocktail sausages
1 1/2 cups ketchup
1/4 cup brown sugar, packed
1tbsp Worcestershire sauce
1tbsp Sriracha, or more, to taste
1tsp Dijon mustard
600gm beef/chicken cocktail sausages, quartered
2tbsp chopped fresh parsley leaves
In a large bowl, whisk together ketchup, brown sugar, Worcestershire, Sriracha, Dijon and 3tbsp water. Place chopped hot dogs in a pan. Stir in ketchup mixture and gently toss to combine. Cover and cook on low heat 10-15 minutes. Serve immediately, garnished with parsley.
2tbsp canola oil
2 green onions, chopped
2tbsp rice vinegar
1tbsp minced fresh cilantro
1tbsp lime juice
1 garlic clove, minced
1tsp grated lime zest
1/2tsp crushed red pepper flakes
600g medium shrimp – peeled, deveined, steamed
In a large bowl, combine all the marinade ingredients. Add the shrimp and toss to coat well. Cover and refrigerate for 30 minutes. Drain and discard marinade. Arrange shrimp on a serving plate and serve with any dipping sauce.
600g potatoes boiled and chopped (or use baby potatoes)
½ red chilli powder
Juice of half lemon
Salt to taste (½tsp)
Heat oil and add the potatoes and stir. Add the turmeric and salt to taste. Cover and cook on slow flame for 5-6 minutes. Then sprinkle chilli powder and cook on slow fire, covered, for 10 minutes. Garnish with lemon juice, toss, and serve hot.
Paneer tikka cubes
250g paneer (cottage cheese) cubes
2 medium green capsicum – chopped
2 medium tomatoes – chopped
1tsp ginger garlic paste
¼tsp turmeric powder
½tsp red chilli powder
½tsp tandoori masala
2 tsp lemon juice
2tbsp thick curds
Salt to taste
1tsp gram flour
1tsp chaat masala
Whip the curds and add all the spices (except chaat masala), gram flour, lemon juice, ginger garlic paste and salt. Add the paneer cube and mix lightly to coat all cubes well. Thread them onto bamboo skewers with alternate pieces of capsicum and tomato and place on a charcoal grill. Toast on both sides for 5-6 minutes, brushing with oil in between. You may also grill them in an oven or on a hotplate with a drizzle of oil.