Sorry for the obese picture- classic NYE buffet. These are pretty simple to make, they just require having a
bit of free time. I always make them with spring roll wrappers bought from Chinese
supermarkets but this year -shock horror- we had so many buffets that we ran
out and I had to use filo pastry. The results were ok but not as crisp and
crunchy as usual; they actually tasted shop-bought, which made me feel that
they were naff in comparison but hey, we still ate them all. What beasts.
Obviously these spring rolls had turkey in them but put in whatever you’ve got;
if you have tons of money then for goodness sake shove some prawns in there. I’ve
even made them vegetarian a few times and no one’s even noticed because they’re
so moreish.
Gyoza dumplings are some of my favourite nibbly things out
there. They cost a bomb to eat in restaurants and let’s face it, the North is
hardly blessed with places to eat them, unless you fancy braving Yo!Sushi and
its rotating belt of dubiously warm plates. However, they cost next to nothing
to make at home; all you need is to source the wrappers from a Chinese
supermarket and you’re set. I made these for our traditional Christmas Eve
buffet, which is a little nibbly things dream, peppered with dozens of amuses
bouches that I spent all day happily preparing.
It’s finally here! A day well spent in the kitchen preparing my favourite meal of the year. Tonight’s selection includes homemade prawn gyoza, parma ham, goat’s cheese and fig bundles, ham cooked in coca-cola with a treacle and brown sugar glaze, balsamic vinaigrette salad, crudités, potato salad and many more! Happy Christmas!
