Christmas dinner can be hard-going heavy feasting, so if you choose to entertain and have an intimate gathering at your place for New Year’s, I suggest something light, yet still festive. Munching on nibbles we don’t eat often and being welcomed by a special drink sets the mood. I was scratching my head wondering what to say now that the year is on its last legs. I know for many, this has been a tough year and some want to see the back of it. We have faced challenges as a nation and, of course, individually.

Twenty-ten personally has been an up-and-down year, to tell you the truth, one of my worst on so many levels. However, as the ancient Chinese believed and taught us, you can create opportunity in times of chaos. I used to scoff at that ideology, but I have now lived it. I finally laid down the foundation for projects I’ve always aspired to do but procrastinated on. I’m incredibly excited about the future even if this year has been slow. It has been humbling, but I have learnt so much and been surrounded by love and support from my parents and brother, my wonderful friends, and I’ve met amazing contacts. I feel so blessed regardless of certain obstacles which came my way and which continue to block it, but now I know they can be removed in time if I keep my attitude positive.

By spreading the message nationwide, I’ve got the Meatless Monday public health initiative to look forward to. I also helped to brainstorm an idea which became a new product that is 100 per cent Jamaican which hits the shelves soon.

New Year’s Eve Celebration

Be it church or small family gatherings for the New Year here are a few suggestions.

Today I am focusing on small bites. I will be featuring two canapés, one hot, one cold plus a mini sweet treat and a cocktail. The recipes serve eight comfortably for the most part. Of course, my recipes always act as a guide; you can add your own personal touches or do something completely different; it’s up to you. I would suggest at least two to three of each type, that is, hot and cold. Give your guests stunning choices and it’s sure to get the conversation rolling! It’s always good to mix it up so that everyone there feels comfortable eating something, so I like to provide something from each main protein, both animal and vegetal, to please everyone’s dietary choices.

Allow for at least four pieces per person. Also stagger what you serve. By this I mean you can initially begin with the cold canapés for argument’s sake, and a little later introduce hot ones. This will keep people satisfied throughout. I also try to have nuts, olives, dips, breadsticks or crackers and cheese available for munchies. Other suggestions you can try are buying starters from a good restaurant, purchasing prepared dips such as popular party choices: Solomon Gundy with cream cheese, hummus, tapenade, plus chutneys and cold cuts for an attractive platter. Last but not least, Jamaica has excellent caterers.

Now on to drinks. You cannot, and I repeat, cannot run out of drinks on New Year’s Eve. People are going to drink more than they eat and I’m not just referring to alcohol. The basic rule is that the average person will consume at least two to four drinks. Have the basic spirits, chasers, beer and wine covered alongside water and plenty of ice. If your budget can’t stretch far enough for an endless supply, it’s fine to ask people to bring a bottle these days. There is no shame in asking, as it is increasingly commonplace and your guests will be happy to do so.

Lime and Ginger Salmon Tartare

My friends know I like it raw, from sushi to rare steak. True, salmon is not local or cheap, but for an intimate New Year’s Eve gathering it’s a lovely treat. Salmon on its own has such a wonderful taste, but the addition of our local spicy ginger, the best in the world, fragrant lime and flavourful escallion create pizzazz without overwhelming the delicate salmon. You can use the same ingredients for a tuna tartare. Serves 8 with baguette slices or wholegrain toasts.

Ingredients:

500g/ 2 cups fresh salmon fillet, diced

1 large escallion, green part only, finely chopped

1 tsp ginger, minced

1 lime, zest and juice

Sea salt and freshly cracked pepper to taste

Olive oil, for drizzling

Method:

In a bowl add diced salmon, then the escallion, ginger, lime zest and enough olive oil to coat.

Toss together and season to taste with salt and pepper.

Cover and keep cool in the fridge.

Next, prepare the baguette or wholegrain toasts in the oven until golden brown.

Add a spoonful to each slice and drizzle with lime juice. Serve immediately.

Beef Kofta with Cilantro Cumin Yoghurt Dressing

Traditionally made with lamb mince, which is rarely available to most Jamaicans, but ground beef is just as delicious or you could try minced chicken. The beauty of this dish is that the kofta can be made and refrigerated a day ahead, same with the dressing. Recipe yields 30 to 40 kofta. Serves 8 to 10.

Ingredients

500g/ 2 cups ground sirloin

50g/ 1/4 cup bulgur wheat

50g/ 1/4 cup pine nuts, roughly chopped

1 onion, finely chopped

1 egg

2 tbsps parsley, roughly chopped

2 tbsps mint, roughly chopped

Vegetable oil for frying

Dressing

250g/ 1 cup plain yoghurt

1/2 tsp ground cumin

1 small bunch cilantro, roughly chopped

1 garlic, minced

1/2 hot pepper, finely minced

Method:

Soak the bulgur in water for 10 minutes, then drain and dry on kitchen towel paper to get rid of excess moisture.

In a large bowl, add ground sirloin, bulgur, onion, pine nuts, herbs and egg. Use a fork to mix well.

Using a teaspoon or tablespoon (depending on what yield you are going for), scoop meat mixture and roll into balls with your hands.

Pour vegetable oil into a frying pan and warm over medium heat.

Fry kofta in batches until they are brown all over and drain on more kitchen towel paper.

Serve in a bowl with toothpicks close by and the yoghurt dressing in a separate bowl.

Nutty Chocolate Ice Cream Balls

Most people love chocolate, ice cream and nuts. This is a simple version using plain vanilla ice cream, but you could add oomph factor and use rum and raisin, stout or Baileys ice cream and omit the nuts. Choices are endless. Everyone loves a sweet treat and these are easy and fun to make ahead! You will need a melon baller or small ice cream scoop and spoon to manipulate the ice cream into ball shapes.

Ingredients:

1 large tub of vanilla ice cream

200g (just under a cup) dark or semi-sweet chocolate

100g nuts (just under 1/2 cup)

Method:

Prepare a tray that can fit into your freezer

Use the melon baller or ice cream scoop to remove ice cream balls and place on tray.

Freeze for at least an hour until quite hard.

Melt chocolate and cool down

Crush nuts

Prepare two bowls – one with nuts, one with chocolate.

Dip hard ice cream balls first into chocolate then into nuts and place back on tray.

Freeze ice cream balls again for at least 30 minutes or until it’s time to serve.

Serve on cocktail sticks or skewers.

JuicyChef’sTangerine Cooler

Tangerines are plentiful and cheap at this season and a local staple. This underutilised fruit makes a wonderful change from oranges or lemons for a refreshing cocktail. I remove the skin, most of the pith and seeds from the tangerine and squeeze the fruit of individual pegs until I get the required amount of juice. Finicky, but worth it. I’m not a professional mixologist but my drinks are always a crowd-pleaser, just ask my mates! This is one of the recipes I’ve developed to put in a future cookbook. This makes 8 drinks over ice.

Ingredients:

500ml/ 17ozs vodka

250ml/ 8.5 ozs Jamaican tangerine juice

125ml/ 4.5 ozs home-made spiced syrup

Chilled Soda Water

Method:

Mix together tangerine juice, vodka and syrup.

Divide equally into eight glasses, fill with ice and top with ice- cold soda water.

I wish you a Happy New Year filled with lots of love and wonderful new opportunities. Stay safe this holiday weekend!

I want to say a special thanks to MegaMart Waterloo, my weekly sponsors.

Contact me at info@juicychef.com

Bon Appétit and Cheers!