The sun is shining!! Finally! That means… Time for tapas! You can always serve time. As a meal or during a party. But.. Have you ever prepared tapas in the Big Green Egg? No? Well, then we’re going to change that. BigGreenEgg.com had made things easy for you by explaining the entire preparation process step by step. In this way you can enjoy eating delicious tapas together with friends and family!

Ingrediënts for 8 serves:

1. Figs with goat’s cheese tapas

12 ripe figs
100 g soft goat’s cheese
12 slices of coppa di Parma
50 g liquid honey
8 springs of thyme

Place the grid in the Big Green Egg and heat to a temperature of 150 degrees. Place the slices of copper di Parma between the figs in the Drip Pan and sprinkle the figs with the honey. Sprinkle the sprigs of thyme over the top.
Place the Drip Pan on the grid of the Egg and close the lid. Heat for ca. 8 minutes until the figs are warm and the cheese has melted.

2. Chicken wings with lemon

8 chicken wings
1 clove of garlic
10 sprigs of thyme
Finely grated zest of 1/2 organic lemon
25 ml olive oil

Heat the Egg to a temperature of 170 degrees. Place the chicken wings on the grid, close the lid of the Egg and grill approx. 25 minutes until golden brown and done. Turn the chicken wings every so often during grilling.

3. Meatballs with king prawns

150 g king prawns
sunflower oil, for greasing
50 g white bread, crusts removed
50 ml milk
1 small egg
1/4 tsp smoked paprika powder
1/4 tsp cayenne pepper
1/4 tsp salt
200 g veal mince
10 springs of coriander

Position the king prawns (thicker part) on the pre-cooked meatballs using small cocktail sticks. Place them on the grid, close the lid of the Egg and leave to cook for about 8 minutes to heat up the meatballs and cook the prawns.

4. Chorizo stuffed mushrooms

12 large mushrooms
1 large shallot
1 small clove of garlic
1 x 75 g chorizo sausage
1/2 tbsp sunflower oil
50 g Manchego cheese

Place the stuffed mushrooms on the grid, bottom side up, close the lid of the Egg and grill for about 8 minutes until the Manchego cheese has melted.
Place the mushrooms on a nice dish and put it on the table.

5. Potato tortilla with peppers

250 g waxy potatoes
1/2 pointed pepper
5 sprigs of thyme
1 small shallot
2 eggs
salt and pepper

The tortilla is delicious both warm and cold. Remove the tortilla grom the Drip Pan using a parchment paper if you wish to serve the tortilla cold. Or place the Drip Pan on the grid, close the lid of the Egg and heat for approx. 5 minutes.

6. Courgette blinis with smoked trout

1 salmon trout, gutted
10 springs of chervil
100g crème fraîche

For the blinis:
200 ml milk
250 g buckwheat flour
1/2 bag of dry yeast (7 g)
1/2 courgette
1 egg
sunflower oil

Position the Perforated Porcelain Grid on the grid of the Egg and place the blinis on it. Close the lid of the Egg and heat for about 2 minutes. Place the blinis on a nice dish, spoon some of the smoked trout on it and sprinkle them with chervil.