Our Michelin Chefs Cook series puts the spotlight on ingredients handled by expert hands, highlighting the beauty of simple seasonal ingredients and pantry basics and exploring their full potential from the simple to the sophisticated.
Hosting your own party this month? Send the year off with a big bang with these finger food recipes by Michelin starred chefs. From vegan foie gras that you can use to smear on other canapes, perfectly cooked prawns, fancy eggs with caviar, to instant-ramen spiked corn, these are the perfect party foods to accompany bubbles, reds, whites, other exciting sips and keep you partying on to the new year.
Festive finger food recipes by Michelin starred chefs
1. Smear on toasted baguette slices: Alexis Gauthier’s vegan faux gras
Here’s a recipe for your vegan mates: a vegan foie gras that uses lentils, walnuts, fresh vegetables and a variety of herbs which result in a rich, spreadable pâté, sure to surprise even carnivores, from chef Alexis Gauthier of Gauthier Soho.
2. Easy seafood to throw on any holdable vessel: Eric Ripert’s butterflied garlic shrimp
Chef Eric Ripert goes through a basic recipe of buttery, garlic shrimp which can easily be adapted in many ways for a range of appetizers and main dishes. We are thinking garlic shrimp blinis, garlic shrimp mini tacos, garlic shrimp and veg skewers, or just simply garlic shrimp with toothpicks. Make it yours.
3. Michelin chef tortillas: Gordon Ramsay’s prawn tostada
Gordon Ramsay’s step by step video guide to make prawn tostadas: a classic, Mexican open style tortilla with spicy prawns and fresh vegetable salad. Make them smaller to make it easier for your party people.
4. When caviar is a must: Jean-Georges Vongerichten’s egg with caviar
Something as simple as scrambled egg gets the Michelin star treatment. Chef Vongerichten shows you how to make his signature dish of scrambled egg in the shell topped with vodka-infused whipped cream and caviar. So simple to make, but so impressive.
5. Crowd-pleasing food on the cheap: David Chang’s corn miso
David Chang makes corn miso - that’s corn with miso butter, bacon, ramen stock then topped off with a poached egg. Easy, fast and comforting. Skip the poached egg, and serve on crackers for crowd-pleasing finger food.
6. Instead of sandwiches, make: Daniel Boulud's lobster rolls
Daniel Boulud prepares lobster rolls three ways, making use of some interesting Indian flavours. Cut them in halves, pile them up in baskets and see them disappear in no time.
7. Where there are meat-lovers: Gordon Ramsay’s sticky asian inspired pork ribs
This is the ultimate recipe for sticky, finger-licking ribs that are a balance of sweet, sour and spicy altogether. Gordon Ramsay's pork ribs start off on the stove, then are moved to the oven for braising, and shifted back to the stove to get that extra sticky caramelised glaze on them. Irresistible.
8. Stellar tacos: Graham Garrett's scallop ceviche taco
Who doesn't like tacos? Try this scallop ceviche taco for your party, by Graham Garrett, chef patron at The Westhouse in Kent.
9. Add a Peruvian touch: Mitsuharu Tsumura's avocado tofu and octopus sushi
Mitsuharu Tsumura of Maido, third time winner of Best Restaurant in Latin America of World's 50 Best Restaurants prepares a Peruvian sushi with avocado tofu and octopus.