Wow 2010 really went by in a flash!  I cannot believe it is already New Year’s eve tomorrow…  To be honest I was never really a big fan of New Years eve, it was always a bit of a let down after the excitement of Christmas.  It was kind of like the Sunday during a school week where you knew the party was coming to an end and you had to go back to school the next day.  The last few years we have tried to do something different, by heading off somewhere but this year we are staying put and having people over.  There isn’t too much pressure really because all that is expected is a bit drink to be provided and something nibble on while everyone stands around and get’s merry!

Now I do know that the easy option is to just buy a few bags of nuts and crisps and pour them in to bowls, but really, where is the fun in that?!  I’m a true believer that if you but a bit of effort into a party you will end up having a great time!  Which is why I will be serving up some of these little lovelies tomorrow night for people to nibble on.  Yes they do require a bit more work but they are so worth it and they really look great being passed around the crowd.  Try them and let me know what you think!

Continue to the recipe for Oysters with a Vietnamese dressing…

Continue to the recipe for Honey Chilli Prawn Skewers…

Continue to the recipe for Indian Spiced Nuts…

The post New Years Eve Partaaay! first appeared on Donal Skehan | EAT LIVE GO.

The combination of spices here are so tasty, but if you are missing some, don’t be afraid to use dried herbs or even whatever fresh herbs you have available to you. Barbecuing can be a little tricky but the cooking time will depend on the size of your chicken, if you are worried, simple insert a skewer at the thickest part and if the juices run clear, the bird is cooked!

Serves 6-8
2 small chickens
4 cloves of garlic
2 tablespoons of dark brown sugar
2 tablespoons of paprika
2 teaspoons of cayenne pepper
2 teaspoons of dried oregano
A small handful of fresh sage leaves, roughly chopped
A small handful of thyme
Juice of 1 lemon
3-4 tablespoons of vegetable oil
A generous pinch of sea salt and pepper

To prepare the chicken, place the bird breast down, and using a knife or a sharp scissors, cut along the back bone. Open the bird out and flip it over breast side up and using your fist push down hard on the breast to break the back bone.

Thread a skewer diagonally through the bird from the leg to the breast and repeat on the other side. Score the bird on the legs and breasts. Repeat the whole process for the second chicken. Place the chicken in a large roasting tin.

Prepare the marinade.  Place the rest of the ingredients in a pestle and mortar or a food processor and break down until you have a rough paste. Spread the paste over the chicken until it is completely covered.  Cover the roasting tin in tin foil and place in the fridge to marinate for 30 mins to an hour, if you have time. Place the birds on the barbeque over a medium heat and cook breast side up for 25-30 minutes.

Half-way through give the birds a squeeze of lemon juice.  Turn the birds over and cook for 15-20 minutes or until the chickens are cooked through.  If you find the chicken is blackening too much, place them on some tinfoil until they are cooked through.

Enjoy!

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