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Easy New Year's Eve
Looking for a fuss-free, family-friendly way to ring in the New Year this New Year’s Eve? Ditch the high-stress hosting and take the celebration outdoors with some delectable picnic-style treats! Think golden, cheesy Zucchini and Cheese Scones that are perfect for little hands (and sneaky adults), Baked Scotch Eggs that make a cracking addition to any picnic basket, and classic BLT Wraps that are fresh, crisp, and endlessly satisfying. These recipes are fun and pack up beautifully, leaving you more time to enjoy the fireworks, countdown, and bubbles with the fam, because let’s face it, nothing says celebration like good food, sunshine, and a bit of cheeky outdoor fun!
Zucchini & Cheese Scones
Ingredients :
Cooking notes:
- 1 large zucchini
- 2 2/3 cups self-raising flour, plus extra, to dust
- 2 tsp dried thyme
- 125g cold unsalted butter
- 1 1/2 cup aged cheddar
- 1/2 cup parmesan cheese
- 150ml milk
- 1 large egg, lightly whisked
To serve: - sour cream
- smoked salmon
- fresh dill
Method
- Preheat oven to 180°C and line a large oven tray.
- Grate zucchini and place in a sieve set over a bowl. Sprinkle with a large pinch of salt, mix through and set aside for 20–30 minutes to draw out excess moisture.
- Add flour and dried thyme to a large bowl. Add cold butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs (a few small lumps are fine).
- Squeeze as much liquid as possible from the zucchini, then add to the bowl along with cheddar and parmesan. Mix gently to combine.
- Make a well in the centre and add milk. Gently stir until just combined, adding an extra teaspoon of milk if the dough feels too dry.
- Turn dough out onto a lightly floured surface and gently shape into a rectangle about 20cm x 10cm. Cut in half lengthways, then cut each piece into 6–7 triangles.
- Transfer scones to the prepared tray, leaving space between each. Brush tops with egg and season lightly with salt flakes and cracked black pepper.
- Bake for 18–20 minutes, or until golden and cooked through. Allow to cool for 5 minutes before serving.
- Serve warm with sour cream, smoked salmon and dill, or enjoy at room temperature with a generous smear of butter.
- Drain the zucchini well! This step is key for light, fluffy scones. Squeeze out as much liquid as possible to avoid a wet or dense dough.
- Swap cheddar for tasty cheese or vintage cheddar for a stronger flavour, or use all parmesan for a sharper result.
- Cut dough into smaller pieces for bite-sized scones, perfect for platters or kids’ lunchboxes. Reduce cooking time slightly.
- Bake scones up to 1 day ahead and store in an airtight container at room temperature. Reheat in a low oven for 5–8 minutes before serving.
- Freeze cooled baked scones for up to 3 months. Defrost at room temperature and warm in the oven before serving.
Want to make this at home? We used Zucchini, Cape Naturaliste Dairy Premium Vintage Cheddar Cheese, and Catalano's Seafood Smoked Salmon from the Dinner Twist Marketplace.
BLT Wraps
Ingredients :
Cooking notes:
- 12 bacon strips
- 1 baby cos lettuce
- 2 large tomatoes
- 1 tbsp red wine vinegar
- 1 tbsp olive oil
- 1/4 cup mayonnaise
- 4 wraps
Method
- Heat a large frypan over medium heat. Cook bacon until golden and crispy, then transfer to a paper towel–lined plate to drain.
- Finely shred lettuce and set aside in the fridge.
- Slice tomatoes and place in a shallow dish. Drizzle with olive oil and red wine vinegar, season with salt and pepper, and gently turn to coat. Set aside to marinate while the bacon cooks.
- Add mayonnaise to a small bowl. Spoon 1 tablespoon of the tomato dressing (including some of the tomato juices) into the mayo and stir to combine.
- Lay wraps flat on the bench. Spread each wrap with a spoonful of the tomato mayo, then layer with lettuce, bacon and marinated tomatoes.
- Roll wraps tightly to enclose filling. Slice in half if desired and serve immediately.
- A slice of cheddar, Swiss, or even grilled halloumi works beautifully with the bacon.
- Wrap tightly in foil or baking paper and keep chilled until ready to eat. Perfect for picnic packing.
Want to make this at home? We used Mondo Butcher & Grocer Free-range Streaky Bacon, Fancy Hanks Original Mayo and Diego's Gowell Classic Wraps from the Dinner Twist Marketplace.
Baked Scotch Eggs
Ingredients :
Cooking notes:
- 8 medium free-range eggs at room temperature
- 600g flavoured sausages (we used pork & fennel)
- 1/4 cup plain flour
- 2 free-range eggs
- 1 cup panko crumbs
- Spray oil
- Bavarian mustard to serve
Method
- Preheat oven to 220°C and line an oven tray.
- Bring a medium saucepan of water to the boil. Gently lower 6 eggs into the water and boil for 6 minutes for a just-set yolk. Drain, then refresh under cold running water until cool enough to handle. Carefully peel and set aside.
- Remove sausage meat from casings and place into a bowl. Use clean hands to mix briefly until just combined (no need to overwork it).
- Set up a crumbing station with flour in one bowl, beaten remaining eggs in another, and panko crumbs in a third.
- Divide the sausage meat into 6 even portions. Take one portion, flatten into a disc in the palm of your hand, place a peeled egg in the centre, then gently mould the sausage meat around the egg, sealing completely. Roll lightly to form a smooth ball. Repeat with remaining eggs.
- Lightly dust each scotch egg in flour (shake off excess), dip into egg, then roll in panko until evenly coated. Place on the oven tray and repeat with remaining eggs.
- Spray the scotch eggs all over with cooking oil. Bake for 20 minutes until lightly golden.
- Serve warm or cold with mustard.
- Try different sausages; Cumberland, Italian, or beef sausages all work well, just pick flavours you love.
- For a crispier finish, spray generously with oil and place scotch eggs on a wire rack set over the oven tray.
- Yolk preference: Boil eggs for 5 minutes for a softer yolk, or 7 minutes if you prefer them firmer.
- Air fry them! Place Scotch eggs in an air fryer at 200°C for 10-15 minutes until lightly golden.
- Make ahead! Scotch eggs can be crumbed up to 24 hours ahead and kept covered in the fridge before baking.
- Great hot or cold. If preferred, serve with chutney or aioli instead of mustard.
Want to make this at home? We used Free-Range Eggs, Community Co Rice Bran Oil Spray, and Beerenberg Bavarian Mustard from the Dinner Twist Marketplace.
Great Extras to Add!
Add these extras for a great picnic basket!
- Carrots (cut into sticks)
- Cucumbers (cut into sticks)
- Celery Sticks
- The Olive Branch French Onion Dip
- Seasonal Oranges
- Fresh Blueberries
- New Leaf Sparkling Golden Delicious Apple Juice
- Harvey Fresh Orange Juice, 6-pack
- Small Things Wine Prosecco
