Finger Food from the BBQ and Grill
COOKING TIME: 45 MINUTES
You Will Need
Prepare the noodles according to the instructions on the packet. Set aside the flavouring sachet. Put the noodles in a sieve and drain for 3 minutes. Beat the egg yolk in a bowl, add the noodles, and mix well.
Grease ten ring moulds or cooking rings with a little peanut oil. Heat a griddle plate on the
barbecue and add a little peanut oil. Place the rings on the griddle, fill them with the noodles.
Press down firmly on the noodles and put a weight on them. Fry the noodles for 3 minutes, then carefully turn the rings over. Press down on the noodles again and cook for another 3 minutes. Take the noodle buns out of the barbecue. Season the mayonnaise with the contents of the noodle flavouring sachet and spread it over the buns.
Halve the asparagus spears lengthways. Heat the sesame oil on the griddle. Cook the asparagus for about 5 minutes until light sear marks appear. Transfer them to a bowl. Grate the cheese and add it to the bowl with the lemon zest and mix well. Cut the asparagus spears into 4–5-cm lengths.
Cut the meat into strips about 3 cm thick and 3 cm wide. Sear it on all sides over a very high heat; only the outer surface should have a roasted flavour. Take the meat out of the barbecue and cut it into very thin carpaccio-style slices. Smooth them out or flatten them with a meat tenderiser.
Arrange 3–4 pieces of asparagus over the buns and top with three pieces of meat. Lightly season with salt and pepper and drizzle with a little olive oil. Sprinkle with sesame seeds.