Great and small
Bite-size dishes are perfect for entertaining
Star-Telegram staff writer
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There's something irresistible about bite-size food -- especially for entertaining.
And high-profile London chef Paul Gayler is thinking small in his new book, The World in Bite Size (Kyle Books, $19.95).
"Small eating is becoming a big deal," Gayler writes, noting that "the phenomenon of bite-size eating isn't new. It has its roots in some of the world's greatest cuisines: Think of the tapas of Spain, the antipasti of Italy, the dim sum of China, the tiffin of India and the mezze of the Middle East."
What is new, he says, is that "these little dishes are now becoming the main event."
Cherry tomato and bocconcini lollipops
Bocconcini are baby mozzarella, sold as individual little balls. Tapenade is a black-olive paste that's available in gourmet markets.
Serves 4
12 cherry tomatoes, stems removed
1 tablespoon tapenade
12 bocconcini
2 tablespoons extra-virgin olive oil
1 tablespoon chopped flatleaf parsley
1/2 teaspoon grated lemon zest
1. With a sharp knife, remove the top 1/2 inch of each tomato. Using a melon baller, scoop out the seeds of each one, leaving the outer shell intact.
2. Spoon a little tapenade into the bottom of each tomato, followed by one of the bocconcini.
3. Skewer the bottom of each tomato with a large wooden skewer. Stand the lollipops in tall glasses for an eye-catching presentation.
4. In a bowl, combine the olive oil, parsley and lemon zest. Drizzle a little over each tomato before serving.
Nutritional analysis per serving: 121 calories, 11 grams fat, 2 grams carbohydrates, 3 grams protein, 13 milligrams cholesterol, 112 milligrams sodium, trace dietary fiber, 81 percent of calories from fat.
Saffi
Gayler calls this no-cook Lebanese cracked-wheat salad "one step up from the traditional tabbouleh." If you're using butter lettuce (Boston, bibb or Little Gem), serve the salad in the little cups formed by the leaves; if you have romaine, serve the leaves alongside the salad to use as scoops.
Serves 4
1 cup cracked wheat or bulgur
15-ounce can chickpeas, rinsed
3 scallions, finely chopped
3 tablespoons chopped fresh mint
2 tablespoons chopped flatleaf parsley
Juice of 2 lemons
1/3 cup extra-virgin olive oil
1/2 teaspoon ground cinnamon
Sea salt or kosher salt and freshly ground black pepper
Small head romaine or butter lettuce, for serving
1. Place cracked wheat in a large bowl and add enough cold water to cover. Set aside for 15 minutes, then drain thoroughly in a strainer and return to the bowl.
2. Stir in the chickpeas and all the remaining ingredients except the lettuce. Season to taste and toss well.
3. Serve with the lettuce.
Nutritional analysis per serving: 420 calories, 20 grams fat, 55 grams carbohydrates, 10 grams protein, 0 milligrams cholesterol, 358 milligrams sodium, 12 grams dietary fiber, 41 percent of calories from fat.
Asian pesto grilled chicken
Serves 4
1 1/4 pounds boneless, skinless chicken breast fillet
Sea salt or kosher salt and freshly ground black pepper
1/4 cup vegetable oil
1/3 cup roasted peanuts
3 tablespoons chopped cilantro leaves
2 tablespoons chopped fresh mint
2 garlic cloves, crushed
1 1/4-inch piece gingerroot, peeled and grated
Pinch of sugar
Scallions, thinly sliced, for garnish
1. Cut chicken into thick strips, then thread them lengthwise (satay-style) onto presoaked wooden or bamboo skewers. Place in a shallow dish and season with salt and pepper.
2. Combine remaining ingredients in a blender and blitz to a coarse paste. Pour half over the chicken, cover with plastic wrap and marinate 2-3 hours in the fridge. Refrigerate remaining pesto.
3. When ready to cook, brush a grill pan liberally with oil, then place over high heat. When very hot, place skewers on the pan and cook, turning them regularly, for 4-5 minutes. Or grill them over high heat on a charcoal or gas grill.
4. Arrange the skewers on a dish, pour the remaining pesto over them and scatter the scallions on top.
Nutritional analysis per serving: 356 calories, 21 grams fat, 4 grams carbohydrates, 36 grams protein, 82 milligrams cholesterol, 195 milligrams sodium, 1 gram dietary fiber, 55 percent of calories from fat.
Tiny tips
Some tips from the book on planning a bite-size meal:
Keep the dishes small -- they look more tempting and are easier to serve.
Aim for a mix of colors, tastes, textures and cooking techniques.
For serving, use a range of unusual dishes, deep bowls, glasses, spoons or skewers (inexpensive bamboo skewers are available at Asian markets).
Amy Culbertson is the Star-Telegram food editor, 817-390-7421
