FINGER FOOD

Finger food are small snacks that can be eaten using one's hands in contrast to the food eaten with the use of cutlery, on plates, one just picks them up and eats them.   They gained great popularity around 1917 when cocktail-parties became fashionable.

Evidence shows that both ancient Greeks and Romans ate sandwiches, the most famous of finger foods, named, many centuries later, after the Earl of Sandwich.  Thin slices meat or fish placed between slices of bread (artos) were apparently very popular in ancient Greece.  Bread was and still is a staple food in Greece.  The Romans learned the artistry and techniques of baking bread (panem) from the Greeks and turned them into a large scale industry.

But let us return to to the theme of this post, finger food. It has evolved over the years and has been transformed into elegant and delicious small appetisers that we can easily prepare and offer to our family and friends.

Here are several recipes for finger food, which I hope you will enjoy.

                                           WATERMELON BITES

This is a cheap, but gourmet hors-d’oeuvre, very appropriate for these difficult days.

1 kg (2 lb) watermelon, de-seeded and cut into bite-size pieces

1 cup orange juice

Salt and freshly ground black pepper

2 tbsp freshly snipped chives

250 g (½ lb) feta cheese or anthotyro, cubed

Mint sprigs for garnish.

Dip the watermelon pieces in orange juice, sprinkle with a little salt, freshly ground black pepper and snipped chives.   Garnish with feta or anthotyro and mint leaves and serve.

                                 HAM AND WILD ROCKET SANDWICHES

This is a sandwich that my boys used to love when they were teen-agers.   I think they still do.

One 500 g (1 lb) whole meal loaf, sliced

Butter, softened to spread over the bread

6 slices smoked ham

A little mayonnaise

250 g (½ lb) wild baby rocket, stalks removed

Spread each slice of bread thinly with butter.    Cover with a slice of ham of equal size, brush with very little mayonnaise and press wild rocket leaves over.   Top with the second slice of bread, remove the crust with a sharp knife and cut the sandwich into four pieces.   Prepare all the sandwiches and serve garnished with extra rocket leaves.

 

                                      

                                                CUCUMBER SANDWICHES

You could prepare these sandwiches, spread with cream cheese, mayonnaise, finely chopped dill and white pepper.   I prefer them made, with a simple way.  The bread slices spread with softened butter, covered with crunchy, paper-thin cucumber slices, a delicious, refreshing and elegant treat, a must for afternoon tea.

1 cucumber, peeled and very thinly sliced

Salt

One 500 g (1 lb) white loaf, sliced (get the best sandwich bread)

Butter softened

White pepper

Place the cucumber in a colander, sprinkle with a little salt and leave to drain for 30 minutes.   Taste a cucumber slice, and if too salty rinse to remove the excess salt.   Then pat, completely, dry with kitchen paper. 

Meanwhile, spread the bread slices thoroughly with softened butter.  Top half the bread slices with the prepared cucumber slices, slightly overlapping each other and sprinkle with freshly ground white pepper.  Cover with the remaining buttered bread and cut into dainty small sandwiches. 

                                   CANAPES WITH SMOKED SALMON

A luscious canape.  Using a 3.8 cm (1 ½ inch) biscuit cutter cut rounds out of fresh bread slices to make 12 canapés

12 canapés

Soft butter mixed with

Salt and freshly ground black pepper

12 round pieces of smoked salmon

Lemon juice to taste

Chives

Twelve tiny lemon triangles cut from lemon slices, for garnish

Spread the canapés with seasoned butter, add the slices of smoked salmon on top drizzle with drops of lemon juice, and garnish with chives and tiny lemon triangles.

Serve over tender lettuce leaves.

      

                                CANAPES WITH TUNNY FISH AND PARSLEY

Another delicious hors d’oeuvre.

12 canapes or round crackers spread with

Soft seasoned butter

1 tin tunny fish in water, thoroughly drained and patted dry

2 spring onions, trimmed and very thinly sliced

½ cup chopped parsley

Drops of lemon juice

Salt if necessary and freshly ground pepper to taste

Mix the tunny fish with the spring onions, parsley and lemon juice and season with a little salt, if necessary, and freshly ground black pepper.   Place a spoonful on each buttered canape or cracker and serve.

                                                  CURRY PUFFS

30 small puff pastry rounds, defrosted but iced

Filling;

500 g ( 1 lb) minced veal

1 tbsp olive oil

1 medium-sized onion,  finely chopped

1 garlic clove, peeled and minced

1 tsp grated fresh ginger

Salt and freshly ground black pepper to taste

1 tsp sugar

½ tsp ground turmeric

½ tsp cinnamon powder

½ tsp cardamom seeds

¼ tsp cayenne pepper

¼ tsp garam masala *( please see recipe below)

250 ml (1 cup) vegetable or meat stock

1-2 tbsp dried breadcrumbs

Sauté the onion, garlic and ginger in olive oil, stirring constantly for 5-7 minutes, until the onions are soft.  Add the minced meat and continue stirring until the meat crumbles and no traces of pink is evident.  Sprinkle with salt, pepper, sugar and spices and cook until their aroma fills the kitchen.   Pour in the stock, lower the heat and simmer gently, covered, until the meat is thoroughly cooked and dry.  Taste for seasoning and sprinkle with extra salt if necessary.   Stir in the dried breadcrumbs and set aside to cool.

To make the curry puffs,  place a small puff pastry round on a plate, add a teaspoon of filling in the centre, moisten the edges with water, fold over the pastry and seal in the filling, pressing well with a fork.  Continue in the same fashion until all the puff pastry rounds are filled and sealed.   Arrange them on trays, lined with baking parchment and refrigerate for 12-15 minutes.

Finally, bake in an oven, preheated to 190 C (375 F) until puffed and golden.

*Here is the recipe for garam masala.

30 g (1 oz) green cardamom pods

2 small sticks cinnamon

4 tbsp black peppercorns

1 tbsp cumin seeds

1 tbsp coriander seeds

4 whole cloves

1 tbsp grated nutmeg

Preheat oven to 180 C (350 F),  Spread the spices in a shallow tin and roast for 30 minutes, stirring occasionally.  Do not let them burn.  When cool enough to handle, snap the cardamom pods and place the seed in a bowl.  Break the cinnamon sticks into small pieces.   Mix all the spices together and blend in small quantities into a fine powder.  Place in an airtight jar, seal and store for 2 months at most.  

                                                      

                                                  CHEESE PIES

Small Cheese Pies

                       

Cheese pies are very popular all over Greece.    I very often prepare individual cheese pies with ready-made puff pastry rounds with the same filling.

Pastry:

150 g (5 oz) wholemeal flour

150 g (5 oz) plain flour

Pinch of salt

¼ tsp mustard powder

150 g (5 oz) butter cubed

1 egg

Just enough water to form a soft, pliable dough

2 tbsp dried breadcrumbs for sprinkling over the pastry before adding the filling

 Filling:

500 g (1 lb) feta cheese, soaked in water for 5-10 minutes if salty

250 g (½ lb) anthotyro or ricotta cheese

2-3 tbsp kephalotyri or Parmesan or Cheddar, grated

1 large onion, finely grated

4 eggs

200 g (1 small tub) strained Greek yoghurt or

1 cup béchamel sauce

Salt if necessary, grated nutmeg and freshly ground black pepper to taste

First, prepare the pastry.  Blend the two flours with the mustard powder and salt.  Add the butter and pulse until the mixture resembles breadcrumbs.  Add the egg and very little water until the dough forms a ball around the hook.  Cover and refrigerate for half an hour at least.

In a large bowl, crumble the feta and the anthotyro and stir in the grated cheese and onion.    Beat the eggs with the yoghurt, sprinkle with nutmeg and freshly ground black pepper, add to the cheese mixture and stir until very well combined. Taste for seasoning and add more salt, pepper and nutmeg, if necessary.

Preheat the oven to 180 C (350 F).   Roll out two thin pastry sheets, one larger than the other.    Line a buttered baking tin with the larger sheet and sprinkle evenly with the dried bread crumbs.   Spoon the filling carefully over, cover with the remaining pastry and join the two sheets attractively together.   Score the top of the pie into small portions, brush with water and sprinkle with sesame seeds and bake for about 1 hour.

                                             SPINACH AND CHEESE PIES

A delicious Greek dish!

1¼ kg (2½ lb) spinach, blanched, drained and chopped

1 large onion, grated

3 spring onions, finely chopped

2 tbsp olive oil

2 tbsp chervil, if available, finely chopped

2 tbsp Mediterranean hart wort, if available, finely chopped

1 tbsp dill

2 cups feta (if salty soaked in water for 10 minutes), cubed

1 cup Graviera from Crete or Naxos or Cheddar, grated

2 eggs, lightly beaten

Puff pastry sheets

Butter

2 tbsp dried breadcrumbs

Sauce:

3 tbsp butter

3 tbsp flour

1 bay leaf

1½ cup hot milk

Freshly ground black pepper to taste

Little salt

Nutmeg, to taste

Sauté the onions in olive oil until transparent.   Add the spinach and herbs, pepper and a little salt and simmer uncovered, stirring from time to time until the liquid evaporates, about 15 minutes.

Meanwhile, prepare the sauce.   Stir the flour in melted butter, add the bay leaf, and cook for 2-3 minutes.  Pour in the milk and simmer, stirring constantly, until the sauce bubbles and thickens.  Season with pepper, a little salt and nutmeg, simmer for 7 minutes more and set aside to cool.  Discard the bay leaf.   

In a big bowl, combine the eggs and the two kinds of cheese with the sauce and mix well together.  Stir into the spinach mixture.  Taste and add salt, pepper and nutmeg, if necessary, and set aside to cool completely.

Brush the sockets of a cupcake tin with melted butter. Cut the puff pastry into rounds and line the buttered cupcake sockets.  Spoon in the filling, level the surface and cover with puff pastry rounds on top, pressing together to seal.  Then bake in a moderate oven preheated to 190 C (375 F) for about half an hour until puffed and golden brown.

                                             MINI COURGETTE TARTS

                                               

 A lovely recipe!     

 Pastry:

350 g (2 1/3 cups) plain flour

Salt

180 g (6 oz) butter, diced

4 tbsp cold milk

1 ½ tbsp fine dried breadcrumbs, for sprinkling over the pastry cases

Filling:

1 tbsp olive oil

1 medium onion, grated

2 spring onions, finely sliced

600 g (1 lb 3oz) courgettes,  thickly grated

3 medium carrots, thinly grated

2 celery stalks, trimmed and finely sliced

500 ml (2 cups) cream

1-2 tbsp dill, finely chopped

½ tbsp chopped mint (optional)

Salt and pepper and nutmeg to taste

For the top:

90 g (1 cup) bland kasseri cheese or Emmenthal, grated

90 g (1 cup) Graviera from Naxos or Gouda, grated

90 g (1 cup) San Michalis cheese or Parmesan, grated

Freshly ground black pepper

Mix the flour and salt together, rub in the butter, add the milk and knead into a pliable dough.   Cover and refrigerate for 1 hour.

Meanwhile, prepare the filling.   Sauté the onions, courgettes, carrots and celery in olive oil, sprinkle with a little salt and freshly ground pepper. Cook very gently, covered, stirring once or twice, until most of the cooking liquid evaporates, and the vegetables turn into a thick puree.  Stir in the cream, nutmeg, dill, and mint, if using, and barely simmer for 2-3 minutes more.  Take off the heat and set aside to cool.

Roll out the dough and line 12 buttered tart dishes. Bake blind in an oven preheated to 190 C (375 F) for about 12 minutes and set aside to cool.  Sprinkle the crumbs over the pastry shells.  Spoon the courgettes filling over, and level with a spatula.   Mix the three kinds of grated cheese together and sprinkle over the vegetables and also sprinkle with freshly ground black pepper.  Bake in an oven, preheated to 190 C (375 F) for 20 minutes, then lower the heat to 180 C (370 F), or even lower, and bake 12 minutes more.

                                                  TARAMASALATA

Delicious Taramasalata Canapes 

 Many years ago taramasalata used to be made with a pestle and mortar.  It took at least ½ hour to prepare but it had a granular texture, which is impossible to achieve with a blender or food processor.   Taramasalata can also be prepared with boiled potatoes instead of bread. Three, medium, floury potatoes are enough for this recipe.

100 g (3 oz plus) tarama (salted cod’s roe)

250 g (1/2 lb) or more day-old bread, crusts removed, soaked in water and squeezed

                                                                                                                            dry

4 tbsp lemon juice or according to taste      

125 ml (½ cup) extra virgin olive oil

1-2 spring onions very finely sliced

2 tbsp olive oil

1 lemon, sliced

Blend the first four ingredients until smooth and creamy.  Taste for acidity and add more lemon juice if necessary.   Place the taramasalata in a bowl, cover and chill.  Just before serving, sprinkle with sliced spring onions, drizzle with olive oil and garnish with lemon slices.

You could, alternatively. spread taramasalata on rounds of bread or biscuits and offer them as delightful canapés.

                                                        

                                    GREEN AUBERGINE SALAD OR DIP

                                      

This is a recipe of an aubergine salad from the Ionian Islands

2 large aubergines

3-tbsp lemon juice

2 tbsp vinegar

2 tsp Dijon mustard

50 g (1 cup) finely chopped parsley

1 egg yolk

Salt and freshly ground black pepper

200 ml (1 tub) strained yoghurt

60 ml (¼ cup) olive oil

Grill the aubergines over direct heat and turn occasionally.   Hold each aubergine by the stem and peel upwards.  Rinse and squeeze out the excess moisture with the palms of your hands. Pour lemon juice over, and then let drain for about an hour and squeeze again. 

Combine all the ingredients, except the olive oil, and blend for about a minute.   Add the yoghurt and a little olive oil and blend a few seconds more.   Season the salad with salt and pepper to taste and drizzle with remaining olive oil.  Serve with little pieces of fresh bread or crudités.





VERRINES WITH AVOCADO MOUSSE CREAM CHEESE AND SMOKED SALMON

I must apologise, this is not really finger food, as one has to use a small spoon to eat it, but I could not resist.  Verrines have been a craze for the last few years, small savoury and sweet delicacies in tiny glasses.  Very attractive and elegant!

2 large avocado pears, peeled

Juice of 1 lemon

Salt and pepper to taste

250 g (½ lb) cream cheese mixed with

2 tbsp thick cream

2 tbsp chopped fresh parsley 

2 tbsp finely snipped chives 

4 slices smoked salmon, each cut into 3 equal pieces

Dill sprigs for garnish.

Blend the avocado with lemon juice until a smooth paste is obtained.  Season with salt and pepper to taste and divide between 12 verinnes and reserve.

Divide the cream cheese mixture over the avocado and cover with a smoked salmon piece.   Garnish each verinne with a dill sprig and refrigerate, covered, until ready to serve.

                                 PRAWNS WRAPPED IN KATAIFI WITH

                                  SWEET AND SOUR TOMATO SAUCE

Kataifi derives from “Kadife” which Arabic for velvet. The original way of preparing this pastry was by pouring a batter through a perforated tube on a very hot slab.   After a few seconds, the fine strings of pastry were pulled off, folded and packed for further use.

Today, pastry manufacturer in Greece use the same method as their colleagues did, centuries before.   Now, with the help of sophisticated machinery and the appropriate “know-how”, they produce an excellent kataifi pastry.

This is an appetizer that can be served either as a first dish or as finger food.

30 middle-sized prawns, shelled, deveined, tails left on

Salt and freshly ground, multi-coloured (black-red-green-white) pepper

30 wooden skewers

750 g (l½ lb) kataifi pastry

Corn oil for frying

Sweet and Sour Tomato Sauce:

1 large onion, grated

2 leeks, white part only, split in half, lengthwise, washed and finely chopped

1 tsp grated ginger

A little salt

250 ml (1 cup) water

62.5 ml (1/4 cup) vinegar

62.5 ml (¼ cup) white balsamic vinegar

100 g (½ cup) caster sugar

4 large tomatoes, halved, seeded, grated, skins discarded

3 tbsp tomato ketchup

Salt and freshly multi-coloured pepper

1 bay leaf

First, prepare the sauce.   Sweat the onion, leeks, ginger with water and a little salt until soft and cooked but not brown.  Then add the two kinds of vinegar, sugar, grated tomatoes, tomato ketchup and bay leaf to the onion-ginger mixture, cover and simmer until the tomatoes and onions are completely cooked and thick.   Turn off the heat and discard the bay leaf. 

Purée and sieve the sauce, pressing with a spoon to extract most of the pulp. Taste and add more sugar, salt and freshly ground multi-coloured pepper, if necessary.   Place in a bowl cover and refrigerate.

Sprinkle the prawns with salt and freshly ground pepper.  Fluff out the kataifi pastry, thoroughly.   Take equal strands of kataifi and cover each prawn completely except the tail.   Fry in hot corn oil until crisp and golden, then remove and pat thoroughly with kitchen paper to remove the extra oil.    Serve hot, dipped in sweet and sour tomato sauce 

  

 

"Green Vase Red Poppies" by Susan MacLaine Gray