From Cheese Croustades to Baba Ghanoush: Five celebratory New Year’s Eve recipes

The new year calls for party food recipes to enhance your gastronomic adventures. Whether you are hosting a wholesome meal for friends and family, or planning a night out with friends over a carb-heavy meal, we have sourced some of the most scrumptious recipes for you. Embrace the season with the warmth of Baba Ghanoush or the sweet chilli sauce-dipped fish.Check out these handy recipes shared by Mumbai-based chefs:Truffle-infused Mushroom and Cheese CroustadesIngredients:Thawed puff pastry, 1 sheetShredded Gruyère cheese, 1 cupFinely chopped mushrooms, 1 cupTruffle oil, 2 tbspButter, 1 tbspMinced garlic, 2 tbspSalt and black pepper, to tasteChopped fresh chivesMethod:1. Preheat your oven to 375°F (190°C).2. Roll out the thawed puff pastry sheet and cut it into bite-sized squares or circles to create the croustades.3. Place the pastry squares in a mini muffin tin, pressing them gently to form cup shapes.4. Bake the pastry cups in a preheated oven for 10-12 minutes or until they turn golden brown and puffy. Remove them and let them cool.5. In a pan, heat truffle oil and butter over medium heat.6. Add minced garlic and sauté until fragrant.7. Add chopped mushrooms and cook until they release their moisture and become golden brown.8. Season with salt and black pepper to taste.9. Stir in shredded Gruyère cheese into the mushroom mixture, allowing it to melt and create a creamy filling.10. Spoon the truffle-infused mushroom and cheese mixture into the baked puff pastry cups.11. Place the filled croustades back in the oven for an additional 5-7 minutes or until the cheese is melted and bubbly.12. Remove from the oven and let them cool slightly.13. Garnish with chopped fresh chives for a burst of colour and added flavour.Recipe by Chef Ganesh, KoaDeep Fried Fish with Sweet Chilli SauceIngredients:Sliced sea bass, 500 gramsCorn flour, 1 cupSalt, 1 teaspoonCooking oil, 2 tbspFor Sweet Chilli Sauce:Red chillies, 5-6 piecesFinely chopped shallots, 3-4 piecesMinced garlic, 3 clovesFinely chopped coriander roots, 1 tablespoonTamarind juice, 2 tablespoonsFish stock, 1/2 cupSalt, 1/2 teaspoonCooking oil, 2 tablespoonsMethod:1. Pound coriander roots, garlic, red chillies and shallots together. This forms a fragrant and flavourful base for the sweet chilli sauce.2. Dip fish slices into corn flour, ensuring they are evenly coated.3. Deep fry the coated fish slices until golden brown and crispy.4. Drain excess oil thoroughly and arrange the fried fish slices on a serving plate.5. In a wok or pan, stir-fry the pounded mixture (from step 1) in 1-2 tablespoons of cooking oil.6. Once aromatic, add the necessary seasoning and the specified amount of stock to the mixture.7. Allow the sauce to simmer for a while, stirring occasionally, until it thickens to your desired consistency.8. Pour the prepared sweet chilli sauce over the plate of fried fish slices, ensuring they are generously coated.9. Garnish the dish with fresh coriander leaves, slices of tomatoes for a refreshing touch and a drizzle of chili sauce for an extra kick.Recipe by Swapnadeep Mukherjee, The Metropolitan Hotel & SpaBaba GhanoushIngredients:Aubergine, 250 gmCurd, 5 gmTahina paste, 20 gmCitric salt, 1 gmSalt, 1 gmGarlic crushed, 1 gmClive oil, 15 gmSpring onion, 5 gmSumac¸ 2 gmFor pomegranate salsaPomegranate seeds, 100 gmRed wine vinegar, 10 gmChopped onion, 10 gmPomegranate molasses, 4 gmOlive oil, 10 gmSalt, 1 gmBlack pepper, 1 gmMethod:1. Place the aubergine directly over an open flame on high heat.2. Grill for approximately five minutes, turning occasionally to ensure all sides are evenly charred and the flesh becomes tender.3. Remove the grilled aubergine from the flame and allow it to cool.4. Once cooled, peel off the charred skin and discard the stem.5. Place the peeled aubergine in a mixing bowl.6. Add tahina to the bowl and stir using a fork for about two minutes, ensuring uniform incorporation of the ingredients.7. To the aubergine-tahina mixture: add curd, salt, citric salt, garlic and 5 grams of olive oil.8. Continue stirring vigorously for an additional five minutes until all the ingredients are thoroughly combined, resulting in a thick and cohesive paste.9. In a separate bowl, combine the ingredients for the pomegranate salsa.10. Gently mix the salsa ingredients, ensuring an even distribution, and set aside.11. Transfer the prepared baba ghanoush (aubergine mixture) to a serving bowl.12. Create a well in the centre of the baba ghanoush and add the pomegranate salsa.13. Garnish the dish with finely chopped spring onions, a sprinkle of sumac, and a drizzle of olive oil.Recipe by Chef Rajeev Kumar, The Westin GoaChicken Sausage SandwichIngredients:Thinly sliced onion, 1Sliced Red bell pepper, 1Chicken sausages, 4 to 6Bread, 4 to 6 slices or as neededDijon mustard, 2 to 4 tablespoonsMethod:1. Preheat the grill to medium.2. On the grill, cook the sausage, turning occasionally, until cooked through, 10 to 12 minutes. Remove from heat and place on a cutting surface.3. If desired, toss bread slices on the grill for a few minutes to toast.4. Heat the olive oil in a skillet over very low heat. Add onions and green peppers and cook slowly for about 15 minutes until onions are tender and brown.5. Split the sausage in half (lengthwise), so that it forms two thinner pieces of equal length.6. Place the sausage split-side down on one slice of bread. On the other slice, spread mustard.7. Top sausage with peppers and onions, and place the second slice mustard-side down on top.8. The sandwich is ready to be served.Recipe by Chef Hiren Mistry, MilloGrilled Rosemary Garlic Lamb ChopsIngredients:Lamb chops, 4Olive oil, 2 tbspMinced garlic, 4 clovesFresh rosemary, 1 tbspDried oregano, 1 tbspSmoked paprika, 1 tbspSalt and black pepper, to tasteDijon mustard, 1 tbspBalsamic vinegar, 1 tbspInstructions:1. In a bowl, combine olive oil, minced garlic, chopped rosemary, dried oregano, smoked paprika, salt and black pepper.2. Rub the lamb chops with this mixture, ensuring each chop is well coated. Allow them to marinate for at least 30 minutes to let the flavours meld.3. Preheat your grill to medium-high heat.4. Place the marinated lamb chops on the preheated grill.5. Grill for approximately 4-5 minutes per side for medium-rare, or adjust the cooking time to your desired level of doneness.6. In a small bowl, mix Dijon mustard and balsamic vinegar to create a glaze.7. Brush the lamb chops with the Dijon-balsamic glaze during the last few minutes of grilling.8. Ensure the glaze caramelises, creating a flavourful coating on the lamb.9. Remove the lamb chops from the grill and let them rest for a few minutes. This allows the juices to be redistributed.10. Garnish the lamb chops with additional chopped fresh rosemary.11. Serve the grilled lamb chops hot, accompanied by your favourite side dishes or a refreshing salad.Recipe by Chef Devcharan Tandan, Sayaji Hotel Indore

From Cheese Croustades to Baba Ghanoush: Five celebratory New Year’s Eve recipes

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