Think baguettes, crostini, pastries, pizzette, pumpernickel, rice paper, tartlets, tortillas, wontons or wraps
- Baguettes with rare beef, brie and caramelized onions
- Lamb crostini with char-grilled zucchini
- Beef mince and pesto palmiers
- Lamb mince, pine nut and filo cigars
- Pizzette topped with lamb and sliced olives
- Rare beef, mustard and cornichon on pumpernickel rounds
- Shredded beef in rice paper rolls (cucumber and pickled ginger)
- Small tartlets with spiced lamb and Baba ganoush
- Char-grilled beef Quesadilla (use cooked mince as filling, cut cooked Quesadilla in triangles)
- Beef and ginger wontons (fried or steamed)
- Beef wraps with goat’s cheese and roasted red capsicum (cut into bite-sized pieces)
If it’s big, it can be made small – mini twists on some classic combinations
- Mini veal saltimbocca (make up as small pieces or rolls of veal with prosciutto and cook on the skewers)
- Mini lamb kofta
- Mini beef san choy bow (serve in small endive leaves)
- Mini lamb burgers with spiced yoghurt
- Mini beef meatballs as part of a tapas plate
- Mini casseroles or braises (serve in small pastry cases like vols-au-vents).
Always popular skewered meat is perfect for summer entertaining, particularly the thinner satay style. Beef or lamb is the perfect choice as they go with any number of delicious dipping sauces.
- Slice beef or lamb into long thin strips
- Thread the meat onto the skewer and marinate. If you are using bamboo skewers remember to soak them first.
- Take care not to overcook them. Satay style skewered meat cooks quicker than traditional kebabs; they usually take about 2 to 3 minutes each side to cook.
- When you thread or weave the meat onto wooden skewers don’t bunch the meat together; the meat should be spread out so it cooks quickly and evenly.
Tips for using beef and lamb in nibbles
- Choose lean cuts of beef and lamb. When meat dishes are to be served cold, you want very little fat on the meat.
- Cook the meat to no more than a medium degree of doneness to ensure it remains juicy.
- If meat is cooked in advance, keep in mind safe handling practices. Keep the cooked meat in the fridge until ready to serve.
- Slice the cooked meat just before using to ensure it stays moist.
- Slice the meat thinly so it’s easy to eat and sits well on or with the other ingredients.
- Do not keep leftover nibbles, if they’ve been out of the fridge for 2 hours or more toss them out.
Impress for less
Cuts like beef fillet or lamb tenderloin may be more expensive but they go a long way, as well as look and taste impressive.
Beef or lamb mince can be a great option as well. From mini meatballs and burgers to meaty sausage rolls, you’ll find mince a very versatile, very tasty choice.