Triple-Tested recipes
The countdown is on, so we’ve created a New Year’s Eve menu that’s super speedy to prepare and guaranteed to impress
THE COCKTAIL
A classic 1920s sour cocktail, and potent at that. Originally made with equal volumes of the 3 components, typically now the drink has a lower ratio of triple sec and lemon juice. You can also add a splash of sugar syrup or Angostura bitters to temper the sour, if you like.
Hands-on time 10min, plus chilling.
Serves 6
• 300ml cognac
• 150ml triple sec, see GH TIP
• 125-150ml freshly squeezed lemon juice, to taste TO SERVE
• Pared lemon zest
1 In a jug, mix the cognac, triple sec and lemon juice. Chill until cold, at least 2hr.
2 To serve, taste your cocktail mixture and adjust sweetness, if you like (see intro). Divide between 6 small, chilled coupe glasses and garnish each with a twist of pared lemon zest. Serve.
PER COCKTAIL 191cals, 0g protein, 0g fat (0g saturates), 6g carbs (6g total sugars), 0g fibre GET AHEAD Prepare to end of step 1 up to a day ahead. Keep chilled. Complete recipe to serve.
THE CANAPÉ
Move over roasted grapes, it’s time for roasted blueberries. Lovely with a tangy cheese, or try them in your breakfast yogurt with granola.
Hands-on time 15min, plus chilling.
Cooking time about 15min.
Serves 6
• 1tbsp finely chopped parsley
• 15g dried cranberries, finely chopped
• 15g pistachio kernels, finely chopped
• 150g soft rindless goat’s cheese log, chilled, we used La Buchette
• 1/2tbsp olive oil
• 175g blueberries
• 1tbsp caster sugar TO SERVE
• Crostini, we used Crosta & Mollica Chilli Crostini
1 Mix the parsley, cranberries, pistachios and some freshly ground black pepper on a flat plate or chopping board. Roll and press the chilled cheese in the mixture to coat (leaving the ends bare). Wrap in baking parchment and chill until needed.
2 Preheat oven to 190°C (170°C fan) mark 5. In a small ro
