Finger food for the fire dinner

FINGERFOOD FOR THE FIRE DINNER

Preparing a well planned menu in the kitchen and sitting together at the table until late in the evening brings back pleasant memories. But we were in the mood for something different, no matter how wintry the temperatures.

Don't burn your fingers!

Our idea: We meet around the BOWL for a fire dinner under the stars. Soon we discovered that plates and cutlery are not very practical in freezing temperatures. It's much nicer to stay right by the fire. Not only does it provide soothing warmth for the entire body, it also offers the best view of the various delicacies sizzling on the plancha.

The finished finger food is served from the fire bowl directly on a napkin where its heat is immediately drawn in by the cool air. While we remove our gloves, the portioned appetisers have already cooled down to the perfect temperature and are ready to be eaten.

Whether fish, meat or vegetarian - everybody has different preferences. But we all agree on one thing: the BOWL is a great place to be! The culinary winners of our fire dinner? Well, they are Imran Farzand's creations which he now shares with you ...

HOW ABOUT SOME SEA?

Fish tacos with mango salsa

Ingredients (for 4 servings)

• 2 fish fillets - e.g. cod or salmon

• 1 mango

• 2 tomatoes

• 1 red onion

• 1 fresh chilli

• 4-5 limes

• 1 lemon

• 2 avocado

• Olive oil

• Salt and pepper

• Optional: fresh cilantro & Sriracha sauce

1. The preparation of the mango salsa is the key to success. For this, cut the mango, onion and tomatoes into small cubes. Mix them in a bowl with olive oil, the juice of the squeezed lime, salt, pepper and chopped chilli (depending on the preferred heat level). If you like, you can add cilantro to the mix. Place in the fridge and leave to marinate for at least an hour.

2. Wash the fish fillet, dab dry and rub with lemon juice and salt.

3. Place the fish fillet on the plancha and grill it well on both sides. Next to it, place the lemon on its cut side on the hot plancha.

4. Now timing is key: toast the tacos briefly on both sides, then garnish with a lettuce leaf and a piece of avocado. Divide the cooked fish fillets into smaller portions, place them on the tacos and pour the mango salsa over them.

5. Depending on taste, you can now drizzle a little fried lemon over the top or add fresh cilantro to the mix. If that's not hot enough, add a drop of Sriracha for extra Mexican flair.

A HIDDEN EXPLOSION OF FLAVOUR

Vegetarian aubergine involtini with tomato-olive cream

Ingredients (for 4 servings)

• 1 aubergine (as long as possible)

• 50g dried tomatoes in oil

• 250g sour cream

• 50g pitted olives

• Salt

• Pepper

• Olive oil

• Italian herbs of your choice

1. Wash the aubergines and cut lengthwise into approx. 3mm thin slices. The edges cannot be rolled, but they can be put on the grill later as an additional snack.

2. Lay out the aubergines on a tray or similar and salt them so that they can lose as much of their water as possible. After 15min dab off the extracted water with a kitchen towel.

3. In the meantime, we can prepare the tomato-olive cream: To do so, chop the dried tomatoes and olives, mix with sour cream and season with Italian herbs and fresh pepper.

4. Brush the aubergines with olive oil and roast them on the plancha until they are soft and can be rolled easily.

5. Then place the tomato-olive cream on the narrower end of the aubergine slice, roll up the aubergine and secure with a toothpick.

CRISPY, TENDER AND EVEN HEALTHY

Gently grilled venison loin with cranberry sour cream and Brussels sprouts

Ingredients (for 3 servings)

• 300g venison loin

• 100g Brussels sprouts

• 8 slices of farmhouse bread

• 150 g sour cream

• 5 tbsp cranberries

• Salt & pepper

• Rosemary & thyme

• Lemon

1. We start in the kitchen and prepare the cranberry sour cream. Mix the cranberries with the sour cream and the chopped rosemary. Season with salt, pepper and lemon juice.

2. Cut the Brussels sprouts into individual leaves, and the venison loin into thin slices.

3. Finally, it's time for the fire: grill the venison loin on the BOWL for approx. 8 min on both sides and let it rest on the outer edge of the plancha.

4. Brush the bread with a little oil or butter and grill until crispy.

5. Grill the Brussels sprouts on the plancha with salt and pepper for 2 min.

6. Last but not least, the arrangement: Cover the toasted bread with the thinly sliced venison loin and decorate with the cranberry sour cream. Top with the Brussels sprouts and serve.

THERE IS ALWAYS ROOM FOR DESSERT

Vegan sweet potato pancakes

Ingredients (for 3 servings)

• 300g sweet potatoes

• 2 tsp maple syrup

• 1 tsp cinnamon

• 100g spelt flour

• 1 tsp baking powder

• 150ml oat milk

• 1 tbsp neutral oil

• 1 handful almonds

• 50 g coconut yoghurt

1. To prepare, we stay in the warm kitchen, peel and wash the sweet potatoes. Then cut into small cubes and cook in approx. 250 ml boiling water for 10 min until soft. Finely puree the sweet potatoes with 2-3 tbsp water using a hand blender and leave to cool.

2. Then mix flour, baking powder and 1 tsp cinnamon in a bowl. Gradually mix approx. 80 g sweet potato puree with oat milk and 2 tsp maple syrup with the whisks of the mixer. Make sure all the ingredients are blended until smooth.

3. Now get out the BOWL. Coat the BOWL's plancha lightly with oil and grill the pancakes in batches on the plancha. Turn them over in time so that they are golden brown on both sides and then serve with icing sugar.

Expert tip: Try the pancakes with pumpkin puree, which tastes delicious in the wintertime.