new year

Food served during the Chinese Lunar New Year is full of significance, and one of the most important dishes is a whole fish. It symbolizes plentiful prosperity for this year and the next. It's also one of the most simple dishes to make. Here, it's steamed, then topped with fermented black beans, garlic, chili flakes, cilantro and ginger for plenty of fresh, deep flavor.

Chinese Steamed Whole Fish With Fermented Black Beans and Garlic Recipe

black beans, rinsed and petted dry

garlic,

Kosher salt and ground white pepper

soy sauce

canola, vegetable, or peanut oil

cilantro, leaves

chili flakes,

Combine black beans and garlic cloves on a cutting board and roughly chop them together.

Rinse fish with cold running water and pat dry inside and out with paper towels. Sprinkle salt and white pepper all over fish, including inside cavity. Place 3 whole slices of ginger inside cavity.

Set halved scallions on a heatproof plate large enough to hold the fish while small enough to fit inside steamer. Set fish directly on top of scallions so that the scallions mostly keep fish from making direct contact with plate.

Set up a steamer and when it is ready, steam fish until cooked through, about 10 minutes. Carefully remove fish and plate from the steamer and pour off any accumulated juices into a bowl, then mix in soy sauce. Discard ginger slices from cavity of fish scallions from underneath. Transfer fish to a serving platter.

In a wok or small saucepan, add chopped garlic and fermented black bean mixture, and cook over medium-high heat until garlic is soft, about 2 minutes. Add chili flakes, if using (and adding more if you want it spicier), remaining julienned scallions and ginger, cilantro, and the reserved fish-cooking liquid. Mix quickly and spoon everything on top of the fish. Serve immediately.

Creamy with a natural mild sweetness, Amazake or sweet sake is a popular Japanese hot drink during the New Year&#039;s and Hina Matsuri (Doll Festival). In this post, you will see two ways to make Amazake: one with rice koji and the other one with sake lees.

Amazake

rice

water ((See the instructions for cooking the rice porridge))

water ((240 ml;

Rice Koji ((200 g, 7 oz))

water ((960 ml))

sugar ((2.5 oz, 70 g, 6 Tbsp))

salt

In a rice cooker bowl, add the rinsed short grain rice.  Add water until the 1 cup porridge water line. If there is no porridge water line, add water to the regular white rice 4 cup line.  Cook the porridge according to your rice cooker’s instructions (or Press “Porridge”).

Once the porridge is cooked, the temperature is around 175 ºF.  Take out the bowl from the rice cooker.

Gradually add water, 1/8 cup at a time, stir thoroughly and measure the temperature of the porridge.  The temperature has to cool down to 140 ºF (60 ºC) as koji mold cannot live above that temperature.

Once the porridge has reached 140 ºF (60 ºC), add the crumbled rice koji.  Stir thoroughly to incorporate. Make sure there is enough water to cover the rice and rice koji so they are sufficiently soaked.&nbsp; If not, add warm water so it maintains 140 ºF (60 ºC).

Put the rice cooker bowl back into the rice cooker.  Turn the rice cooker on to “keep warm” (or "extended keep warm") setting and cover with a cloth towel. Leave the rice cooker lid fully open so it does not get too hot.  Allow the rice to cook for 8-10 hours, stirring occasionally and checking the temperature of the mixture every hour for the first 2-3 hours.  Make sure it stays between 125 and 140 ºF (50-60 ºC) at ALL TIMES.

Toward the end of 8 hours, the mixture starts to release the sweet fragrance. Once it’s done cooking, the mixture should smell sweet. Turn off the rice cooker and transfer the rice cooker bowl into ice water to let cool and stop cooking. When it’s cooled, transfer the amazake into a large sterilized container.

★ To Cook Amazake with Rice Koji

Take out the portion you need, dilute the mixture with (hot/iced) water to the consistency you like (I like mine without diluting) and serve hot (reheat) or chilled. You can serve with grated ginger.  My kids love smoothies made with amazake, banana, and soymilk. If you heat amazake above 140 ºF (60 ºC), the enzyme will die, so if you like to heat up, enjoy lukewarm in order to obtain the enzyme.

To Serve:

Gather all the ingredients. Tear the sake lees into small pieces.

Bring 4 cups water to a boil in a large pot. Using a sieve, dissolve the sake lees into the water. It may take some time to do this step, but you don’t want to drink the chunk of sake lees so let them soften first, which will be easier to dissolve.

Once all dissolved, add sugar and salt. Let it cook until the preferred consistency. I reduce the amazake by cooking for 15 minutes or so to achieve a slightly thicker consistency. Serve hot/warm and enjoy!

★ To Make Amazake with Sake Lees (Sake Kasu)

You can keep in the refrigerator up to one week, or in the freezer for up to a month.

To Store:

Gordon Ramsay's beef Wellington recipe looks so impressive but takes just 20 minutes to prepare, made with beef fillet, mushrooms and readymade pastry.

Gordon Ramsay’s beef Wellington

flat cap mushrooms, roughly chopped

sea salt and black pepper

olive oil,

piece of prime beef fillet

1-2tbsp English mustard

Parma ham

ready-made puff pastry

egg yolks, beaten

Beef Wellington isn't as tricky to make as it seems, follow these few simple steps to make this impressive main dish... 

Beef Wellington

Vegan chocolate muffins | New Year's Eve recipe (Gluten free, Vegan, Refined sugar free)

flour

Cocoa powder

Baking powder

Baking soda - ¼ tsp

Salt

Chocolate chips

Coconut milk / plant based milk

Coconut oil

Vanilla extract - 1 tsp

In a bowl add all dry ingredients, 1/2 cup chickpea flour, 1/4 cup oat flour, 1/4 cup cocoa powder, 3 Tbsp palm jaggery powder, 1 tsp baking powder, 1/4 tsp baking soda, a pinch salt and mix well.

In another bowl add all wet ingredients - 1/2 cup coconut milk, 1/2 cup mashed banana, 3 Tbsp coconut oil, 1 tsp vanilla extract and combine well.

Now mix all dry and wet ingredients. Fold in 2 Tbsp chocolate chips and mix well. Line a muffin tray with muffin cups and spoon the batter in cups and bake in a preheated oven at 180 degree Celsius for 20 to 25 mins. 

When done, allow it to cool and serve and enjoy!

A tropical blend of rich coconut cream, white rum and tangy pineapple – serve with an umbrella for kitsch appeal

Piña colada

pineapplejuice

milliliters white rum

coconut cream

pineapple,to garnish (optional)

Pulse all the ingredients along with a handful of ice in a blender until smooth. Pour into a tall glass and garnish as you like.

Want a curry without too many calories? Use fat-free Greek yogurt instead of cream for a healthy korma that will give your local takeaway a run for its money

Chicken korma

onion,chopped

garlic cloves,roughly chopped

thumb-sized piece ginger,roughly chopped

tbsp korma paste

skinless, boneless chicken breasts,cut into bite-sized pieces

ground almonds,plus extra to serve (optional)

tbsp sultanas

chicken stock

golden caster sugar

pot 0% fat Greek yogurt

coriander,chopped

Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste.

Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.

Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce. Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ¼ tsp golden caster sugar.

Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.

Remove the pan from the heat, stir in a 150g pot Greek yogurt and some seasoning, then scatter over a small bunch of chopped coriander and more ground almonds, if using. Serve with brown or white basmati rice.

Queso recipe made with zesty tomatoes and the colorful addition of black beans and corn.  

Velveeta® is a registered trademark of Kraft Foods, Inc.  
Ro*Tel® and Rosarita® are registered trademarks of ConAgra Foods RDM, Inc.

Southwest Queso Dip

lb (16 oz) Velveeta®,

(1/2 of 15-oz can) drained, rinsed Rosarita® Premium Whole Black Beans

Birds Eye® Sweet Kernel Corn

(10 oz each)

red onion and tortilla chips, optional

Combine Velveeta, beans, corn and undrained tomatoes in large microwave-safe bowl; cover.

Microwave on HIGH 5 minutes or until Velveeta melts, stirring after 3 minutes.  Remove from microwave; stir until mixture is blended.

Sprinkle dip with onion and serve with tortilla chips, if desired.

The ideal party snack, these potato cakes are so easy to make and are really tasty - especially with some chilly philly dip!

Potato cakes with sweet chilli Philadelphia dip

floury potatoes,

fresh coriander, chopped

spring onions, trimmed and chopped

lemon

fine dry breadcrumbs

tbsp vegetable or sesame oil

Philadelphia Light

lime juice

mayonnaise

These mini mushroom frittata make great party food and are great for vegetarians, you can experiment with a variety of different filling too. 

Mini mushroom and spring onion frittatas

olive oil

chestnut or button mushrooms, sliced

spring onions, sliced

garlic clove, crushed

eggs

2tbsp single cream

Gruyere cheese, grated

Short on time? These cheat’s goat’s cheese and cranberry tartlets will impress your guests and save you stress. Ideal for a Christmas or New Year buffet.

Cheat’s goat’s cheese and cranberry tartlets

white sandwich bread

butter, softened

You will need:

A warm and inviting bowl of bread pudding is always a perfect choice over the cooler months. So simple to make and a true fail-proof dessert.  Or is it for breakfast? You decide!

Cinnamon Cranberry Bread Pudding with Apples

milk

plain greek yogurt

applesauce

tsp pure vanilla extract

cinnamon

nutmeg

multigrain bread

apples

cranberries

pecans (chopped (optional))

maple syrup

In a large mixing bowl, stir together the eggs, milk, ¼ cup greek yogurt, applesauce,vanilla extract, cinnamon and nutmeg.

Fold in the bread cubes, apples, dried cranberries and optionally chopped pecans, until thoroughly coated.

Lightly spray a 9 x 12 inch oven safe baking dish with cooking spray.  Transfer all the ingredients to the baking dish.  Cover and place in the refrigerator for at least one hour, until custard is thoroughly soaked in. [I like to leave it overnight.]

When ready to bake, preheat the oven to 350°F.  Bake the bread pudding for about 45-55 minutes.  The pudding should be set when the bread begins to turn golden brown.

Remove from the oven and allow to cool slightly.  Serve warm or cold.

Cut into 12 3&quot;x3&quot; pieces, Drizzle with maple syrup or a mixture of 3 tsp maple syrup and ¾ greek yogurt [sweet to your taste] just before serving.

A simple to make, zero-proof version of the classic Moscow Mule, kept ice cold in a copper mug.

MOCKscow Mule

mint

oz ginger beer

oz sparkling mineral water

lime wedge

Fill a copper mug with ice.

Optionally, take one mint leaf from your sprig and muddle it with the ice by stirring with a spoon, enough to release the fragrance.

Add lime juice, then mineral water and ginger beer.

Garnish with a wedge or wheel of lime, and optionally a sprig of fresh mint.

https://www.youtube.com/watch?v=fMzvr2HXVUA

Maybe you want to drink less, or would like to offer a non-alcoholic option at a party. This mocktail version of the classic Moscow Mule is the perfect solution of easy and tasty!

Tips to have less alcohol at a party, and how to make a MOCKscow Mule

Every New Year’s day,  Koreans make Dduk Guk/Tteok Guk and share it with their family and guests who visit their homes. During the New Year holiday, many Koreans travel back to their hometown. 
You can use chicken stock or beef stock instead of anchovy stock.

Tteok guk (떡국) – Korean rice cake soup

lb rice cake slices/ovalettes for soup ((떡국떡 Tteok guk tteok))

anchovy stock

green onions ((sliced thin))

onion

carrot ((optional))

Tbsp chopped garlic

Tbsp soup soy sauce ((guk ganjang 국간장))

tsp salt

black pepper

seaweed

beef beef ((optional))

soy sauce ((jin ganjang 진간장))

tsp sugar

Tbsp rice cooking wine

Tbsp sesame oil

Tbsp minced garlic

tsp black pepper

tsp oil

Prepare the anchovy stock - see My Tips page (under Korean Ingredients menu) on how.

Rinse and soak rice cake in cold water (especially if the rice cake is frozen) for 5 to 10 minutes.

Whip 2 eggs in a bowl and season with some salt and pepper.

Drizzle oil in a non-stick frying pan and heat on medium high heat. Pour egg into the pan and immediately lift the pan off the heat. Swirl egg around the pan to spread it evenly to make a thin crepe like pancake. Put the pan back onto the heat, lower the heat to medium and when the egg is almost cooked like the picture below, turn it over.

When the egg is all cooked, take it out of the pan and let it cool on your cutting board. When it is cool enough to handle, fold it into overlapping thirds (tri-fold).  This way, you can cut the strips more uniformly.

If you are working with a piece of brisket or stew meat, slice the meat into thin strips and season it with soy sauce, sugar, mirin, garlic, pepper and sesame oil. Mix it well.

You can also use ground beef instead – this will save you the extra work of slicing the beef.  Cook the beef in a frying pan on medium high heat until fully cooked. No need to add any extra oil.

Heat anchovy stock in a pot over medium high heat. Season soup by adding salt, gook kanjang and chopped garlic. You can also add sliced onions and carrots to the soup to add some color and additional nutrients. Bring to a boil.

Drain rice cake slices and add to the boiling soup. Cover pot and cook for few minutes. When rice cakes float to the top, they are now cooked and ready to eat. Turn off the heat, sprinkle some black pepper and add sliced green onions.

Taste soup and adjust seasoning if needed. Add more salt if needed. Ladle rice cake soup into a bowl.&nbsp;

Garnish with beef, egg, green onions and roasted seaweed. Sprinkle some sesame seeds and extra black pepper if you’d like and there you go!

A tried and tested recipe for Chinese spring rolls. You don’t need to precook the filling. Two frying methods are provided.

Top 31 new year recipes from across the web

The most viewed new year recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 31 new year recipes from across the web

The most viewed new year recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chinese Steamed Whole Fish With Fer...

Amazake

Gordon Ramsay’s beef Wellington

Vegan chocolate muffins | New Year'...

Piña colada

Chicken korma

Southwest Queso Dip

Potato cakes with sweet chilli Phil...

Mini mushroom and spring onion frit...

Cheat’s goat’s cheese and cranberry...

Cinnamon Cranberry Bread Pudding wi...

Tteok guk (떡국) – Korean rice cake s...

Chinese Spring Rolls (春卷), Deep-Fri...

Mediterranean Chops with Parmesan O...

Peking Duck, An Easy Home Version (...

Chorizo Queso Dip

Ro*Tel® Famous Queso Dip

Chicken Wings Gorgonzola

Poached pears in spiced red wine

Luxe fish pie

Basil Blackberry Smash [Mocktail]

Cinnamon Apple Cider Mimosa - Mockt...

Apricot and hazelnut meringue | Asd...

Russian vinaigrette salad (vinegret...

Cauliflower fritters recipe with fe...

Puff Pastry Christmas Tree Appetize...

Chicken Colombian tamales recipe {g...

Black-Eyed Pea Salad (Oil-Free!)

Hoppin John

Smoked Ham with Maple and Mustard G...

The most viewed new year recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine