NYE Kitchen

What you need:

• 3 red onions, thinly sliced
• 250ml Victoria bitter
• 110g brown sugar
• 80ml balsamic vinegar
• 2 tbs olive oil
• 12 pork sausages (or as many as you want)
• 12 bread rolls (or as many as you want)
• Salad 

How to make:

1. Place onion in a deep frypan with lager, sugar, balsamic, oil and 1/2 cup (125ml) water. Bring to a simmer over medium-high heat. Reduce heat to low and cook for 40 minutes or until thick and rich, stirring occasionally .
2. Preheat a barbecue or chargrill pan to medium-high. ,cook the sausages, turning, for 6-8 minutes or until cooked
3. Warm the bread rolls on a rack on the barbecue or in a low oven, then split through the middle, without slicing all the way through. Fill the rolls with  sausages, caramelised onion and salad

What you need:

• 1 can pineapple pieces in natural juice
• 1/3 kg of prawns cooked
• 2 teaspoons cornflour
• 2 tablespoons tomato sauce
• 1 tablespoon soy sauce
• 1 tablespoon white vinegar
• 1 tablespoon brown sugar
• 1/2 cup chicken stock
• 2 tablespoons dry sherry
• 2 (400g) pork fillets sliced
• 1 brown onion, cut into wedges
• 1 red capsicum, cut into 2cm pieces
• 1 celery stalks
• 1 garlic clove

How to make:

1. Drain pineapple, save 2 tablespoons juice. Whisk cornflour and juice in a jug until smooth. Stir in tomato sauce, soy sauce, vinegar, sugar,and stock
2. Heat a wok . Add 1 tablespoon oil. Swirl to coat. Stir-fry pork, in batches, for 1 to 2 minutes or until browned. Transfer to a bowl.
3. Heat remaining oil in wok. Add onion. Stir-fry for 2 minutes or until softened. Add capsicum, celery and garlic. Stir-fry for 3 to 4 minutes or until vegetables start to soften.
4. Return pork and juices to wok. Add sauce mixture and pineapple. Stir-fry for 2 to 3 minutes or until sauce boils and thickens. Serve with Fried rice.

What you need:

• 1 pkt of tortilla wraps
• 1 pkt of salmon
• 1 tub of cream cheese
• chives for decoration

How to make:

1. Place 1 tortilla wrap flat and spread cream cheese over the top side
2. Place salmon on top of cheese and trim around tortilla
3. Roll tortilla up and then cut into 5 cm pieces
4. Place a toothpick through flap to stop tortilla unrolling
5. Decorate with 2 small pieces of fresh chive