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🍽️ Colorful Finger Food Skewers and Bites

485 kcal · 30 min · 4 servings

Ingredients

• 16 slices baguette
• 3 tbsp butter
• 150 g thinly sliced beef fillet (carpaccio)
• 16 quail eggs
• 50 g mushrooms
• pepper
• 2 sprigs fresh chervil
• 2 pork fillets (of 500 g)
• pepper
• 1 tbsp honey
• 2 tbsp soy sauce
• 4 sheets white gelatin
• 200 ml sparkling wine
• 150 g blue grapes
• 100 g mascarpone
• 0.5 unpeeled lemon
• 2 tbsp oil
• 300 g turkey breast fillet
• 0.5 tsp cayenne pepper
• 0.5 tsp ginger
• 0.5 tsp cumin
• 0.5 tsp salt
• 0.5 tsp paprika powder
• 320 g pickled pumpkin (1 jar)
• 50 g cucumber
• 2 tbsp oil
• 2 ripe avocados
• lemon juice
• 8 slices toast bread
• 2 tomatoes
• 3 tbsp sesame seeds
• 0.5 bunch chives
• 100 g flour
• 2 eggs
• 200 ml milk
• salt
• 2 small yellow and red bell peppers
• 150 g zucchini
• 1 onion
• 1 tbsp oil
• 1 tomato pulp
• pepper
• 6 sheets white gelatin

Instructions

1. 1. Slice the baguette into thin slices and spread each slice thinly with butter.
2. 2. Place one slice of beef tenderloin on each of the buttered bread slices.
3. 3. Heat the remaining butter in a pan and fry 16 small sunny-side-up eggs using the quail eggs.
4. 4. Season the quail eggs with salt and pepper.
5. 5. Place the fried quail eggs on the breads with the beef tenderloin.
6. 6. Clean the mushrooms and slice them into thin slices.
7. 7. Pluck the chervil leaves from the stems.
8. 8. Decorate the bites with the mushroom slices and the chervil.
9. 9. Wash the pork tenderloin and pat it dry with a kitchen towel.
10. 10. Whisk soy sauce, honey, and pepper together to make a marinade.
11. 11. Place the pork tenderloin in the marinade, cover it, and let it marinate.
12. 12. Soak the gelatin in cold water.
13. 13. Drain the soaked gelatin until it is just damp and place it in a small saucepan.
14. 14. Dissolve the gelatin over low heat.
15. 15. Whisk the dissolved gelatin with the sparkling wine.
16. 16. Wash the grapes and pat them dry.
17. 17. Halve the grapes and remove the seeds.
18. 18. Add the halved grapes to the sparkling wine gelatin mixture.
19. 19. Pour the mixture into a square mold and let it set in the refrigerator.
20. 20. Grate the lemon zest and squeeze out the juice.
21. 21. Whisk the lemon juice with the mascarpone, salt, and pepper.
22. 22. Heat oil in a pan and sear the marinated pork tenderloin on high heat.
23. 23. Cook the pork tenderloin over medium heat for 5 minutes on all sides.
24. 24. Wash the turkey breast and pat it dry.
25. 25. Cut the turkey breast into 1 cm cubes.
26. 26. Mix the spices in a small bowl.
27. 27. Rub the meat cubes with the spice mixture.
28. 28. Cover the meat cubes and place them in the refrigerator overnight.
29. 29. Let the pumpkin drain.
30. 30. Cut the pumpkin into small cubes.
31. 31. Wash the cucumber and cut it into small cubes as well.
32. 32. Thread the pumpkin and cucumber cubes alternately onto small wooden skewers.
33. 33. Heat oil in a pan.
34. 34. Fry the skewers for 3 minutes on all sides.
35. 35. Toast the bread slices and remove the crusts.
36. 36. Halve the toast slices.
37. 37. Peel the avocado and remove the pit.
38. 38. Cut the avocado into thin wedges.
39. 39. Halve the avocado wedges crosswise.
40. 40. Drizzle the avocado with lemon juice immediately to prevent browning.
41. 41. Arrange the avocado on the toast slices.
42. 42. Blanch the tomatoes with boiling water.
43. 43. Shock the tomatoes in cold water.
44. 44. Peel the tomatoes and remove the flesh.
45. 45. Seed the tomato flesh and dice it finely.
46. 46. Toast the sesame seeds in a pan without fat.
47. 47. Wash the chives and shake them dry.
48. 48. Garnish the avocado toasts with the sesame seeds and the chives.
49. 49. Whisk eggs, flour, milk, and a pinch of salt to form a smooth batter.
50. 50. Bake two thin pancakes in a non-stick pan.
51. 51. Halve the bell peppers and remove the seeds.
52. 52. Wash the bell peppers and dice them finely.
53. 53. Wash the zucchini and pat it dry.
54. 54. Cut the zucchini into tiny cubes.
55. 55. Peel the onion and chop it finely.
56. 56. Heat oil in a pot and sauté the onion until translucent.
57. 57. Add the diced bell pepper and zucchini and sweat them briefly.
58. 58. Add the diced tomato flesh.
59. 59. Season the vegetable mixture with salt and pepper.
60. 60. Let the vegetable mixture simmer for 10 minutes.
61. 61. Soak the gelatin in cold water.
62. 62. Squeeze the soaked gelatin well.
63. 63. Dissolve the gelatin in the warm vegetable mixture.
64. 64. Let the mixture cool down slightly.

Nutrition per serving

• kcal: 485
• Protein: 32 g · Fett/Fat: 28 g · Carbs: 28 g