Finger food recipes offer lots of possibilities. They are easily prepared, and ideal for various occasions and large groups of people. Perfect as snacks at big parties, but also if you want to serve a Big Green Egg shared-dining menu for a select group of family or friends.
Serves 4 (as a menu)
Advance preparation time: Approx. 75 minutes
Preparation time: Approx. 80 minutes
3-4 sturdy vine tomatoes
2 balls of mozzarella at 125 g each
8 slices of multigrain baguette
extra virgin olive oil
8 big basil leaves
24 peeled king prawns
For the pesto:
1 bunch of coriander
2 cloves of garlic
4 tbsp pine nuts
1 tsp ground cumin
4 tbsp olive oil
For the yoghurt dip:
200 ml yoghurt
500 g entrecote
2 cloves of garlic
4 tbsp sweet chilli sauce + extra to serve
4 tbsp ketjap asin
4 tbsp mirin
4 tbsp sesame oil
8 spring onions
8 green asparagus
8 slices raw ham
4 chicken thigh fillets
4 tbsp curry powder
4 tbsp ground coffee
1 tsp fine sea salt
8 tbsp sweet chilli sauce
1 small head of broccoli
½ green courgette
8 spring onions
1 bunch of basil
200 g grated mature cheese
6 small tortilla wraps (approx. Ø15 cm)
200 g soft goat cheese
125 g sour cream
PREPERATION IN ADVANCE
Cut the vine tomatoes into 8 appealing slices. Cut each mozzarella ball into 4 slices. Cover the tomato and mozzarella and store the tomato at room temperature and the mozzarella in the refrigerator.
Meanwhile, pluck the leaves from the coriander and peel the garlic to add to the pesto. Grind together with the other pesto ingredients using the chopper blade of the hand blender until smooth.
Place the king prawns in a bowl and mix in two-thirds of the pesto. Take 12 cocktail sticks and skewer 2 king prawns together with each stick. Prepare the yoghurt dip by stirring the remaining pesto into the yoghurt. Add salt to taste. Cover the king prawns and the yoghurt dip and store in the refrigerator.
Cut the entrecote into 8 slices of approx. 3 mm each. Peel and finely chop the garlic and mix it in a bowl with the chilli sauce, the ketjap, mirin and sesame oil to make a marinade. Cut the spring onions into long oval rings. Add these to the garlic marinade.
Place an entrecote slice lengthwise on the work surface. Spread a generous tablespoon of marinated spring onion at the base of the slice, then roll the slice. Stick a cocktail stick through the roll to keep it together. Do the same with the other entrecote slices and marinated spring onion. Cover and store the beef rolls in the refrigerator.
Remove the hard ends of the asparagus. Wrap a slice of raw ham around each asparagus. Cover and store in the refrigerator.
Cut the chicken thigh fillets into 2 cm cubes. Mix the curry powder with the ground coffee and sea salt. Rub the mixture into the chicken cubes and then skewer them on 12 small sticks. Cover and store in the refrigerator.
Cut the broccoli into very small florets. Bring a pan of lightly salted water to the boil, add the broccoli florets and blanch for approx. 4 minutes. Drain and rinse the broccoli with cold water. Let it drain well. Cut the courgette into small cubes and the spring onions into thin rings. Halve the avocado, remove the stone and then peel and cut the flesh into small cubes. Pluck the leaves from the basil and chop finely. Mix the grated cheese with the vegetables, avocado and basil.
Spread goat cheese on one side of each wrap. Spread a layer of the vegetable mix on three wraps and place the other wraps, goat cheese side down, on the vegetable mix layer. Press gently. Wrap each quesadilla in cling film and store in the refrigerator.
Ignite the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 220°C.
Place the tomato slices on the grid of the Big Green Egg, close the lid and grill on either side for about 2 minutes.
Remove the tomato slices from the grid and put them aside. Place the Cast Iron Skillet on the grid, close the lid of the EGG and preheat the skillet for approx. 10 minutes. In the meantime, sprinkle some olive oil on the baguette slices. Place a grilled tomato slice, a basil leaf and a slice of mozzarella on each slice.
Place the topped baguette slices in the skillet. Close the lid of the EGG and roast for about 10 minutes until crispy and the mozzarella has melted. Serve the bruschetta. Remove the skillet from the EGG and, once it has sufficiently cooled, wipe it clean to prepare the quesadilla.
Place the king prawn skewers on the grid of the Big Green Egg. Close the lid and grill for about 2.5 minutes. Turn the skewers over and grill for another 2.5 minutes..
Remove the skewers from the grid and serve with the yoghurt dip.
Place the rolls on the grid of the Big Green Egg. Close the lid and grill for about 3 minutes. Turn the rolls over and grill for a further 3 minutes to cook the meat rare to medium rare.
Remove the rolls from the EGG and serve immediately.
Place the wrapped asparagus on the grid of the Big Green Egg. Close the lid and grill for about 2.5 minutes. Turn the asparagus over and grill for another 2.5 minutes.
Remove from the grid and serve immediately.
Place the skewered chicken on the grid of the Big Green Egg. Close the lid and grill for 4-5 minutes. Turn the chicken over and grill for another 4-5 minutes until done.
Remove the skewers from the grid and serve with the chilli sauce.
Place the Cast Iron Skillet on the grid of the EGG. Close the lid and preheat the skillet for approx. 10 minutes.
Place a quesadilla in the skillet, close the lid of the EGG and allow to bake for approx. 5 minutes. Meanwhile, place the sour cream into a bowl and stir to loosen it.
Flip the quesadilla and bake the other side for approx. 5 minutes until golden brown. Remove the quesadilla from the skillet, cut into 4 slices and serve with the sour cream. Bake the remaining quesadillas in the same manner.