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45 mins

Finger Food from the BBQ and Grill

Posted by Grub Street Publishing Published See Grub Street Publishing's 46 projects » © 2021 Andreas Rummel / Grub Street Publishing · Reproduced with permission.
  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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.

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