Long gone are the days where you’d find me dancing the night away on New Year’s Eve. I mean, I say that, but I’ve never been a huge fan of going out on the 31st December. It’s overpriced, full of over-drunk people and generally, a bit of a let-down. Instead, the past couple of years, I’ve been all about the house party. And now I’m somehow morphing into a vaguely grown-up adult type (off to do some flatpack drawers when I’ve written this post), these shindigs are getting a bit fancier than an Iceland party snack pack and a bottle of Lambrini.
*post written in collaboration with Provence Wines*
Rosé wine is one of my favourite things to drink when I want to have something tasty, but also go the distance in an evening. Lately, I’ve been giving some rosés from Provence a go, thanks to the lovely folk at Provence Wines. Their offerings are light and easy to drink, and the perfect pairing with food – especially dishes with a little bit of kick to them.
Last weekend, I went to visit my parents, and as their new house has the KITCHEN OF MY DREAMS (so much space), I had a little practice whipping up three of my New Years Eve homemade party snacks, serving them up for lunch with three of my fave Provence rosé wines.
Chilli Sausage Rolls
Is there any better party food than a sausage roll? Unless you don’t eat sausage…nopes. And homemade ones are like, a million times better than the Tesco snack aisle variety. Especially when you add a lil’ something extra to make it taste even more amazing. Obvs, if you don’t like your spice, you can do this recipe without the chilli. But this gal likes her food with a bit of a kick. And I’ll be seeing in January filling my face with a plateful of these babies and a big ol’ glass of rose. The king of homemade party snacks.
Ingredients: 500g sausage meat, 1 block of Jus Rol puff pastry, 1-2tbsp chilli flakes, 1-2 tbsp paprika, 1 egg (beaten), flour.
- Pre-heat your oven to 180 degrees/Gas Mark 4.
- Pop the sausage meat in a bowl and add the chilli flakes and paprika. Smush it all about til the spicy bits are nicely mixed in.
- Sprinkle flour onto your work surface, then roll out the pastry to about 2mm thick, keeping it rectangular.
- Making the sausage meat into a long…sausage…shape, lie it down on the pastry. There should be a good gap of a few cm between the top and the sausage meat, so there’s plenty of room to roll it over.
- Run some beaten egg along the inside of the roll, and pull your pastry over so it wraps the sausage meat nicely. Push it together with a fork (so you get that nice pleats effect), then trim off the rest of the pastry.
- Cut the long strip of sausage roll into smaller pieces, about 2/2.5cm thick, and pop them on a baking tray. Glaze with plenty of egg mixture.
- Chuck ‘em in the oven for 15-20mins, or until pastry’s golden brown, and leave on a rack to cool a bit.
Recommended wine pairing: Mirabeau Sarl, Etoile, 2016, Sainsbury’s
When it comes to eggs, I’m kinda a fusspot. Scrambled and omelettes aren’t my fave, but I can’t turn down a delicious devilled egg. Believe it or not (because they look FABULOUS right?), this is the first time I’ve actually made my own. And it’s pretty damn easy.
Ingredients: 6 large eggs, 2-3tbsp mayonnaise, 1 tsp mustard, Tabasco sauce, paprika.
- Hard boil your eggs. Martha knows how.
- Peel the shell from the hard boiled eggs, and cut each one in half lengthways.
- Remove the yolks, pop them in a bowl and mash with a fork into crumbs
- Add the mayonnaise, mustard, salt and pepper and mix well. Add extra mayo if needed until the mixture is creamy but not runny. Add the tabasco and mix in.
- Using a piping bag (or, if you’re like me and definitely don’t own a piping bag, a freezer bag with the corner cut off), squeeze the yolk mix into the egg whites. Sprinkle with paprika, and serve.
Recommended wine pairing: Mas de Cadenet, 2016, Vineyards Direct
Lyonnaise Potato Salad
As a perfect complement to the Provence Rose Wines, I decided to whip up a Lyonnaise potato salad. Like a normal potato salad, but with a French twist and a bit of a mustard kick (seeing a pattern yet?). I also added some crispy bacon bits, my usual potato salad staple – but it can easily be made without these if you’re looking to offer up a veggie option.
Ingredients: 1kg baby new potatoes, 3tbsp minced shallots, 1 tbsp minced garlic, 3 tbsp white wine vinegar, 2tbsp Dijon mustard, 100g mayonnaise, 100ml olive oil, 1/2tsp salt, 1/2tsp black pepper, 2-3 rashers bacon, parsley (to garnish).
- Cut the potatoes into halves, boil, then simmer for around 10-15mins (or until tender)
- Meanwhile, mix the shallots, garlic, mayonnaise, mustard, white wine vinegar, salt and pepper together in a mixing bowl.
- Slowly add the olive oil, whisking as you go, until the mixture emusifies and is slightly runny but not watery. Add a little extra mayo to thicken, or olive oil to loosen if needed.
- Chop the bacon up into small pieces and fry until slightly crispy
- In a large bowl, mix the lyonnaise dressing with the potatoes, so they’re just nicely covered. Sprinkle on the bacon bits and some parsley to decorate.
Recommended wine pairing: Les Quatre Tours, Classique, 2016, Friarwood
Let me know if you have any more suggestions for New Years Eve homemade party snacks!
This is the last post from me until after the 25th, so I hope your Christmas and New Years celebrations are packed with foodie fun and LOTS of good times! See you on the other side, when I can’t fit into any of my clothes…!