Have you noticed that since becoming parents you spend your time cooking easy, healthy family meals? When there are kids in the house ‘kid friendly recipes‘ and ‘30 minute dinners‘ become our catch phrases.
So why not see out the year by remembering the days of old, when you would invite friends over for a sophisticated adults-only dinner party!
Throw the kids a countdown to noon party during the day on New Year’s Eve, so they get to celebrate too, and then parcel them off to bed and have your friends over for dinner.
And to make it as simple and stress free as possible we’ve pulled together everything you need for a New Year’s Eve Supper that can’t fail to impress.
The New Year Tablescape
Since New Year’s Eve is celebrating the passage of time from the old year into the new how about a clock theme for your supper?
Oh and I love this little help yourself mini bar drinks cart because it’s perfect for mixing up some pre-dinner cocktails!
The Supper Menu
And now it’s time for the supper itself, which is as impressive as the tablescape.
Invite your guests to the table to enjoy a delicious mushroom souffle to get the evening off to a great start.
For your main course serve this Jamie Oliver recipe for wonderful Cornish Venison with Squash and Chestnut Caponata. Think traditional Italian with a Cornish twist! We’ve got the recipe in full at the bottom of this page.
After Supper Clean Up
At the end of a wonderful evening, especially one that ends after midnight, it’s all too easy to just close the door on the mess and go up to bed. But if you follow our after supper clean up steps you’ll be able to come downstairs to an organised kitchen in the morning. And it really doesn’t take all that long!
Enjoy a Breakfast Casserole
Whether your guests stay over, or it’s just you and the kids in the morning check out our make ahead breakfast casseroles for the perfect way to start the New Year.
Jamie Oliver’s Cornish Venison with Squash and Chestnut Caponata Recipe
INGREDIENTS – FOR THE RUBBED VENISON
800g venison loin
1 teaspoon juniper berries
1 teaspoon of black peppercorns
INGREDIENTS – FOR THE CAPONATA
4 tablespoons of ‘good’ oil
1 red onion (sliced)
1 fennel (sliced)
1 teaspoon dried chilli
2 celery stalks (sliced)
200g chestnuts (choose the pre-cooked option)
250g cherry tomatoes
1 medium Crown Prince squash (peeled, diced and roasted)
125g dried cranberries (steeped in balsamic vinegar for at least 2 hours)
1 tablespoon fresh thyme leaves
A small pinch of cinnamon
Salt and pepper
METHOD: Rub the venison loin with the black pepper and juniper. Leave to marinade for at least a couple of hours (overnight is better).
In a hot pan add the oil, red onion, fennel, dried chilli, celery and chestnuts and sauté until golden. Add cherry tomatoes, the roasted squash, thyme and cinnamon, then let it cook out for another five minutes or so and season to taste.
While the caponata is cooking char-grill your venison on a high heat for about 2-3 minutes on each side, depending on thickness. Remember venison has almost no fat so cooking it more than medium rare will dry it out.
To serve, slice the venison and place on top of your caponata, pour over the pan juices and drizzle with good olive oil.