Canapés should be perfect little enticing morsels, each one a tiny, beautiful meal in itself. They are the perfect accompaniment for a drinks party: guests have a drink in one hand and aren’t able to hold a plate of food and negotiate cutlery as well, but if presented with a plate of canapés, how easy to take one and eat it. Minimum fuss, maximum enjoyment. They also make great starters too, because of their sociable nature.
Here is a selection of the canapés I offer. Typically, I would suggest 3 per person as a starter, 5 to 6 per person for an early evening or lunch event and 6 to 8 per person for a longer evening event. Prices start at £1.40 per canapé.
Meat and fish
Mini Yorkshire puddings with rare roast fillet of beef and creamy horseradish mustard sauce/seared local venison, crème fraiche and Cumberland sauce (and fresh redcurrants if available)
Choux buns filled with seared beef fillet and homemade béarnaise sauce
Crostini topped with shredded ham hock and homemade piccalilli
Cucumber slices topped with shredded Peking-style duck, hoisin sauce and spring onions
Sushi rolls of seasoned sushi rice, smoked salmon and avocado rolled in seaweed with a sweet chilli dipping sauce
Blinis topped with a fresh and smoked salmon tartare and topped with fresh dill sprigs/flaked hot-smoked salmon and dill mustard sauce
Crispy pancetta discs topped with goats cheese and fig chutney
Mini oatcake squares topped with smoked salmon paté/smoked mackerel paté and lemon zest
Vegetarian and vegan
Pea fritters topped with homemade herby mayonnaise and halved quails’ eggs
Quails’ eggs with celery salt
Crostini topped with basil pesto and mixed chargrilled peppers or sun-dried tomato pesto and buffalo mozzarella
Walnut shortbreads topped with roasted squash, feta cheese, toasted pine nuts and a drizzle of honey
Sun-dried tomato or classic pesto palmiers (can be vegan)
Creamy mushroom and thyme vol-au-vents (can be vegan)
Meat and fish
Local chipolata sausages in a sticky honey and wholegrain mustard glaze
Bangers and mash – sliced local sausage topped with piped creamy mashed potato and red onion marmalade
Chicken satay skewers
Breaded chicken goujons with a katsu dipping sauce
Croque Monsieur bites – croutons topped with béchamel sauce, gruyère cheese and smoked ham
Lamb koftas glazed with pomegranate molasses and served with a minted yoghurt dip
Smoked haddock and prawn vol-au-vents
Jacketed mini potato skins with a bacon and cheese filling
Vegetarian and vegan
Medjool dates filled with a herby pecan stuffing topped with a sage leaf (vegan)
Buttery mushroom and thyme tartlets (can be vegan)
Mini jacket potatoes with salt and pepper, soured cream and snipped chives
Jacketed mini potato skins with a sweetcorn, spring onion and cheese filling
Triple cheese rarebit toasts (Cheddar, Stilton and Double Gloucester)
Vegetable samosas with cucumber raita and/or mango chutney
Mini florentines
Mini meringues filled with raspberries and whipped cream
Baileys truffles coated in milk and white chocolate
Profiteroles filled with sweetened whipped cream and drizzled with chocolate
New York cheesecakes with raspberry coulis
Panforte tartlets (dried fruits, nuts and spice) topped with Marsala cream
Brandy snaps filled with sweetened mascarpone and berry coulis
Baklava
White and dark chocolate-dipped strawberries
Mini mince pies
Chocolate brownie bites
