Tapas or finger food are easy to create and you will have more time to spend with your guests, so we have prepared a list of our favourite finger style treats for you to enjoy this summer:
Omlette and ham bites:
3 slices of serano ham
4 tablespoons of sunflower oil
150g Chedder cheese grated
Salt and Pepper
Add oil to a frying pan and heat. Break and mix all of the eggs in a mixing bowl and then add to the frying pan, then cook on each side for around 5 minutes, and cover, then add the grated cheese. Once cooked put a large plate over the frying pan, being careful not to burn yourself from any of the escaping steam and then turn over onto the plate, then cut into finger sized chunks and then add the torn ham to each slice attaching with a coctail stick, you can serve these hot or cold, but they are best hot.
Toasted Crusty bread and ham
Peeled garlic cloves
2 Tomatoes crushed in a blender
Crunchy bread or baguette sliced
Selection of hams sliced
First of all cut your bread into slices, and then toast under a hot grill, once this has been done, remove and then rub the garlic clove over one side of the bread and then spread a thin coating of tomatoes and add the sliced ham and eat.
Mini scotched eggs
These are tasty and are a great as a finger food. We decided to try out Jamie Oliver’s Wee Scotched eggs recipe – and they were delicious
This is what you will need:
Quail eggs – 12
Sausage meat from 3 good quality sausages – about 300g
1 Garlic clove
For the coating:
2 Large Eggs
Handful of plain flour
125g of bread crumbs
Boil the eggs for exactly two minutes, if you don't have an egg timer then time it on a mobile. As soon as the time is up, add the quail eggs to cold water and peel, rolling them gently will enable you to take the shells off more easily – this is the only difficult part of the recipe and it’s important not to rush or you will find that large chunks of egg come off with the shell – not great.
Once you have cooked your eggs, add your sausage meat and spices together and mix. Then start to coat the outside of your eggs by pinching the meat upwards.
Then get three plates, one with the egg, one with the flour and one with the breadcrumbs, don’t forget to season. Then coat your eggs carefully with the flour, egg and then bread crumbs. Add to a pan or fat fryer set at 180c if you are using a pan Jamie recommends that you add a bit of potato first to check the oil is at the correct temperature, if it is the potato will hiss and start to crisp immediately.
Once your pan or fat fryer has reached the correct temperature you will need to cook them for around 4 minutes, however when we tried out this recipe we cooked them for six minutes turning them half way through cooking. Then drain onto absorbent kitchen paper and enjoy!
Mackerel pate toasts
A packet of cooked mackerel
150g of soft cheese
2 Tablespoons of horseradish
Sliced crunchy bread
This simple and quick recipe always seems to be a winner with guests.
Peel off the back of your mackerel and add to a blender with the rest of the ingredients except for the bread, if you want to make it a bit more spicy you could add a chili to the mixer and then blend until it goes into a smooth paste. Then put it into a serving bowl, and serve with the sliced bread. Delicious…
Do you have any tasty finger food recipes you would like to share with us? If so we would love to hear from you on our Facebook page.
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