Canapés

                                       fantastic for cocktail parties
impress your friends or business customers
                   stunning, stylish food at surprisingly low prices

Canapes 8

Courgette Candles

Canapés are the perfect way to greet and impress friends, colleagues and customers, at any informal event, whether at your home or business premises. They are little bundles of flavour presented on serving platters, usually handed round to guests who take one and pop it straight in - maximum 2 bites is the rule. They are great ice-breakers too!

Canapés can be hot or cold, meat, fish or vegetarian, or based on a particular cuisine (Spanish, Indian...). Usually a balanced mixture of canapés will be put together to your requirements and budget.

Prices start from £4 per person, which would provide around 6 basic canapés each, suitable as light nibbles with drinks. If you are having an open evening and are not sure of the numbers attending, then you can simply order a set number of items, from around 60p per item.

For a full canape "buffet", requiring 10-12 items per person (including dessert canapés), the cost would be £6-£12 per head, depending on the dishes selected.

The canapés will be assembled and served at your home or office, with hot items cooked on the premises. Don't worry if you don't have cooking facilities, as long as you have an electric socket I can cope! I am based near St Ives, Cambridgeshire, and so am well placed also for Huntingdon, Peterborough, Cambridge and holiday cottages in Norfolk. See my prices page for more details.

I can supply a waiter/waitress service at extra cost - see my prices.

An indication is given below as to whether the canapés should be served hot, cold, or warm. The facilities at your venue may determine which you go for!

Choose from the range below, or let me know your own requirements:

Vegetarian

Courgette Candles (GF, NF) (cold)
roasted artichoke and sun-dried tomato puree wrapped in
strips of courgette
Hot Cheese Puffs (NF) (hot)
crunchy, gooey bundles straight out of the pan, served with spicy tomato dip
Fresh Medjool Dates (GF) (cold)
with Cream Cheese, Orange Blossom Water, and Toasted Almonds
(quite sweet - can also be servd as a dessert canape)
Roasted Pepper and Red Onion Marmalade Crostini (NF) (warm or cold)
Asparagus Spears wrapped in Filo with Parmesan (NF) (hot)
Stuffed Pimientoes (GF) (cold)
with a choice of:
goats cheese and olive
cream cheese and garlic
tapenade and mozzarella
Bruschetta with Pesto, Tomato, Basil and Parmesan (NF) (warm or cold)
Spinach and Ricotta Filo Parcels (NF) (cold or hot)
Butternut Squash and Apricot Spiced Filo Parcels (NF) (cold or hot)
Mozzerella, Basil, Tomato and Crouton Skewers (NF) (cold)
Mushroom and Tarragon Paté on Crostini (NF) (cold)

Fish

Smoked Salmon Blini (NF) (cold)
salmon, horseradish cream, quails egg on a mini
pancake
Smoked Salmon with Mango Salsa Crostini (NF) (cold)
Smoked Haddock Scotch Eggs (NF) (hot)
quail eggs encased in smoked haddock and crispy breadcrumbs
Spiced Thai Fish Balls (NF) (hot)
with sweet chilli dip
Prawn Pastries with White Bean and Yellow Pepper Purée (NF) (cold)
Japanese Style Seared Tuna (GF, NF) (cold)
rolled in sesame seeds, skewered with wasabi, pickled ginger, radish and cucumber
Tuna or Monkfish Skewers (GF, NF) (hot)
marinated in rosemary and garlic, wrapped in prosciutto
(my signature dish!)
Cherry Tomatoes stuffed with Crab Mayo and Basil Leaf (GF, NF) (cold)
Crabcakes with Lime and Chilli dip (NF) (hot)
Saffron Roulade with Caviar and Lemon Cream (NF) (cold)

Meat

Mango Salsa and Prosciutto Crostini (NF) (cold)
Pinchitos Morunos (GF, NF) (hot)
marinated spiced pork skewers
Mini Lamb Kofta with Mint and Yoghurt dip (GF, NF) (hot)
Seekh Kebab Wrap with Mango Chutney (GF, NF) (hot)
Tandoori Chicken with Mint and Yoghurt dip (GF, NF) (hot)
Venison, Roasted Pepper and Red Onion Marmalade Crostini (NF) (hot)
(or beef)
Prosciutto, Pear and Rocket Rolls (GF, NF) (cold)
Terayaki Beef in Lettuce Cups (GF, NF) (hot)
with cucumber, lime, red onion, chilli and
coriander
Mini Yorkshire Puddings, with Horseradish and Roast Beef (hot)
Mini Scotch Eggs (NF) (cold or hot)
quail eggs wrapped in black pudding and sausage meat with herbs
and nutmeg, coated in breadcrumbs and oven-baked
Parma Ham wrapped Grissini with Pesto dip (cold)
Chicken Liver Paté with Cognac in Filo Cups (NF) (cold)
Smoked Chicken with Peach Mayonnaise in Filo Cups (NF) (cold)

Dessert Canapés

Lime or Lemon Curd Tartlets with Mango and Raspberries (cold)
Fig and Fennel Scones topped with Brie (warm)
Banoffee Pie Petit Fours topped with Marscapone (cold)
Strawberries Dipped in White and Milk Chocolate (cold)
Cherry and Oat Squares, with Chocolate Drizzle (cold)
Chocolate Beetroot Brownie Squares (cold)