Butcher.ie

New Years Party Food Suggestions

2022 is almost upon us and we at Butcher.ie know you need an epic New Years Eve menu to celebrate the new year! It’s all about hosting a little soiree at home this year for few very close friends and family. We’ve rounded up a bunch of great dishes that you and your guests can enjoy while you ring in the new year!!

 

Short Ribs With Piri-Piri Marinade 

This dish coaxes its flavour out of the piri-piri sauce, which is popular in South Africa and Portuguese-speaking Africa, This homemade piri-piri marinade beats any shop-bought version hands-down. This is a fantastic recipe for New Years.

 

Prep time 10 minutes Cooking time 4 hours and 30 minutes Rest Time 10 minutes

 

INGREDIENTS:

• Short Ribs 4 lbs
• 2 shallot, roughly chopped
• 2 red pepper, seeded and roughly chopped
• 3 cloves garlic, roughly chopped
• 14g flat-leaf parsley
• 1 tsp smoked paprika
• 1 tsp oregano
• 1 lemon, zested and juiced
• 1 tbsp red wine vinegar
• 1 tbsp olive oil
• 3 red bird’s eye chilies, diced
• 1½ tbsp soft dark brown sugar

 

DIRECTIONS:

Marinade

• Place the shallot, pepper, garlic, parsley, paprika, oregano, lemon zest and juice, vinegar, olive oil and chilies in a mini food processor and blitz until smooth. Set aside one third and mix the sugar into the remaining marinade.

Ribs

• Place the ribs on a baking sheet and cover with the marinade. Leave to marinade for at least 2 hours, or preferably overnight.

 

• Preheat the oven to 160°C/fan 140°C/gas mark 3. Cover the ribs with tin foil and bake for 3½-4 hours, until completely soft when inserted with a knife.

 

• Turn the oven up to 200°C/fan 180°C/gas mark 6 and cook for a further 10-15 minutes, until sticky and deep golden all over.

 

• Leave to rest for 10 minutes before cutting into individual ribs and serving with the reserved sauce.

 

 

Filipino Crispy Fried Pork Belly

Filipino Crispy Fried Pork Belly is one of the great pork dishes of the world, Salting the pork liberally and allowing it to air-dry in the refrigerator overnight after boiling results extra crispiness. Cutting the pork into 2-inch slices creates the right balance between crispy outsides and juicy interior.

 

Prep time 20 minutes Cooking time 10 hours Rest Time 10 minutes

 

INGREDIENTS:

• 2 pounds (900g) 
• 8 medium cloves garlic, smashed
• 2 bay leaves
• 1 tablespoon black peppercorns
• 1/2 cup (120ml) soy sauce
• Kosher salt
• Canola or peanut oil, for frying
• Rice or cane vinegar, preferably spicy for dipping

 

DIRECTIONS:

• Place pork belly, skin side down, in a large pot and add enough water to completely submerge meat. Add garlic, bay leaves, peppercorns, and soy sauce. Bring to a boil over medium-high heat, then lower heat and reduce to a simmer.

 

• Cover and cook until pork skin can be pierced with a knife with no resistance, about 1 hour. 

 

• Transfer pork to a wire rack set in a rimmed baking sheet and season liberally with salt all over. Refrigerate pork until skin has completely dried, 6 hours or overnight

 

• Remove pork from the fridge and cut into 2-inch slices.

 

• Fill a wok with at least 4 inches of oil and heat to 375°F over high heat. Working in batches, fry pork until deeply browned and skin has bubbled and crisped, 7 to 10 minutes. 

 

• Transfer pork to a paper towel-lined plate and season with salt to taste. Cut pork slices into 1-inch pieces. Serve immediately with vinegar  for dipping.

 

Hoppin’ Johns

Hoppin’ John. A savoury blend of Bacon rice and black-eyed peas, it’s served alongside greens as the traditional New Year’s Day meal in the South of America. Traditionally eating those two dishes will ensure prosperity in the new year, and the greens represent greenbacks and the black-eyed peas coins. 

 

Prep time 10 minutes Cooking time 30 minutes Rest Time 10 minutes

 

INGREDIENTS:

• 1/2 pound sliced bacon, cut into 1-inch pieces
• 1 small green or sweet red pepper, chopped
• 2 celery ribs, chopped
• 6 green onions, sliced
• 1 cup uncooked long-grain rice
• 2 cups water
• 1/4 teaspoon salt
• 1/2 to 1 teaspoon cayenne pepper
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1 bay leaf
• 1 can (15 ounces) black-eyed peas, rinsed and drained

 

 

DIRECTIONS:

• Cut the bacon into small pieces and cook it slowly in a medium pot over medium-low heat.

 

• Once the bacon is crispy increase the heat to medium-high and add the celery, onion, and green pepper and sauté until they begin to brown, about 4 to 5 minutes.Add the garlic, stir well and cook for another 1 to 2 minutes.

 

• Add the black-eyed peas, bay leaf, thyme and Cajun seasoning and cover with 4 cups of water.

 

• Cook for an hour to an hour and a half, (less time or more depending on the freshness of the black-eyed peas) until the peas are tender (not mushy).

 

• While the black-eyed peas are cooking, cook the rice separately according to package instructions.

 

• When the black-eyed peas are tender, strain out the remaining cooking water. Remove and discard the bay leaf. Taste the black-eyed peas for salt and add more if needed.

 

• Serve the dish either by placing a ladle-full of black-eyed peas over steamed rice, or by mixing the two together in a large bowl. Garnish with chopped green onions. Serve with collard greens, kale, beet tops, or turnip greens.

 

Corned Beef and Cabbage

Corned Beef and Cabbage recipe that the whole family will love! This one-pot meal feeds a crowd with tender, brined and spiced meat and hearty vegetables! It’s a fabulous one-pot meal that is total comfort food. Also, corned beef leftovers are the best for an amazing sandwich. We doubt you will have any leftovers with this recipe!

 

Prep time 20 minutes Cooking time 3 hours 15 minutes Rest Time 10 minutes

 

INGREDIENTS:

• 1 corned beef brisket (about 4 pounds)
• 2 tablespoons brown sugar
• 2 bay leaves
• 3-1/2 pounds small potatoes (10-15), peeled
• 8 medium carrots, halved crosswise
• 1 medium head cabbage, cut into wedges
• horseradish sauce:
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon cider vinegar
• 1/4 cup horseradish

 

DIRECTIONS:

• Remove the corned beef from the packaging and rinsing the meat well. This step isn’t crucial, to avoid the corned beef being too salty.

 

• Place the meat in the bottom of a large pot, then sprinkle with choice of spices and add 2 bay leaves and ½ teaspoon black peppercorns.

 

• Add 5-6 cups beef broth or water to the pot with the corned beef brisket. Add enough liquid to cover the meat completely.

 

• Place on the stove and bring to a boil, then cover and reduce the heat to a simmer. Let the meat cook in the simmering liquid for about 2 ½ hours.

 

• Add the carrots and potatoes, making sure to move the meat if necessary and set it on top of the potatoes so the vegetables can cook in the liquid. If needed, add an additional 2 cups of hot water to the cooking liquid. Cook for 30 minutes until the potatoes and carrots are tender.

 

• Add the cabbage wedges, pushing them down into the cooking liquid, and cook for 15 minutes longer.

 

• Remove the meat, potatoes, and vegetables from the pot.

 

• Slice the meat into thin slices against the grain, then serve on a large platter surrounded by the boiled potatoes, carrots and cabbage. Serve the meat with a simple whole grain mustard for extra flavour.

 

Here’s to 2022 we hope you and yours have a wonderful New Years.