These bite-sized appetisers will elevate any summer garden party. Impress your guests by grilling the ingredients for a slightly smoky flavour and signature chargrilled appearance.
The recipes below will serve 4 people in total, allowing around 10 bites per person.
Scallop and Chorizo Pintxos
Prep Time: 10 minutes
Cooking Time: 6-8 minutes
Scallop and Chorizo Pintxos
- 8 scallops, cleaned with roe attached
- 4 good quality cooking chorizo sausages, cut into thick slices
- 8 sturdy rosemary sprigs, each about 10cm long
- Bunch of flat leaf parsley, finely chopped
- Zest of 1 unwaxed lemon
- 1 tbsp olive oil
Gremolata
- Bunch flat leaf parsley, leaves and stalks finely chopped
- 2 garlic cloves, peeled and finely chopped
- Zest of 1 large or 2 small unwaxed lemons
- ½ lemon, juice
- 1 tbsp extra virgin olive oil
Method
- Strip the rosemary leaves from the woody sprigs leaving a few leaves attached at the tip.
- Thread the rosemary skewers with a scallop and slice of chorizo.
- In a small bowl, mix the parsley, lemon zest and olive oil.
- Brush the prepared pintxos (skewers) with the herby oil.
- Heat a grill pan until smoking hot.
- Place the skewers in the hot grill pan and cook for 3 minutes on each side or until the scallop and chorizo are cooked through and nicely charred.
- Whilst the pintxos are cooking, place the gremolata ingredients in a small bowl and mix well until combined.
- Serve the griddled pintxos sprinkled with gremolata.
Pancetta Wrapped Dates Stuffed with Sobrasada and Smoked Almonds
Tip: Substitute the pancetta for bacon and the sobrasada for nduja if you wish
Prep Time: 5 minutes
Cooking Time: 8-10 minutes
Ingredients
- 8 large medjool dates, pitted
- 75g sobrasada (or nduja)
- 8 smoked almonds
- 8 rashers pancetta
Method
- Stuff each date with a tsp of sobrasada and an almond and wrap with pancetta.
- Heat a grill pan until smoking hot. Place the dates on the grill pan, cook for 5 minutes on a medium heat turning with tongs until the pancetta is beginning to crisp and brown. Lower the heat and cook for a further 5 minutes or so.
- Serve while hot.
Grilled Peaches with Focaccia and Olives
Tip: Swap the peaches for fresh figs when in season
Prep Time: 5 minutes
Cooking Time: 5 minutes
Ingredients
- 4 ripe peaches, stoned and cut in quarters
- 1 tbsp olive oil
- Black pepper
- Focaccia, cut into 16 bite sized squares
- 16 pitted mixed olives
Method
- Brush the peach quarters with olive oil and grind a little pepper on each one.
- Heat a grill pan until smoking hot, add the peaches and cook for 2-3 minutes on each side until charred and caramelised.
- Thread a peach quarter, an olive and a square of focaccia on a cocktail stick, and serve.
Grilled Artichoke Hearts with Piri Piri
Tip: Swap the peaches for fresh figs when in season
Prep Time: 5 minutes
Cooking Time: 5 minutes
Ingredients
- 8 artichoke hearts, drained and halved (from a tin or jar)
Ingredients
- 1 clove garlic, peeled and crushed
- 1 red chilli, deseeded and finely chopped
- Juice of 1 lemon
- 3 tbsp olive oil
- 1 tsp smoked paprika
- Sea salt and cracked black pepper
Method
- Place the sauce ingredients in a bowl and whisk to combine.
- Brush the artichokes with the sauce reserving any leftover for dipping.
- Heat a grill pan until hot. Place the artichokes cut side down on the griddle pan and cook for a 1-2 minutes until nicely charred. Turn and cook for a further 1-2 minutes.
- Serve with the remaining sauce.
