Canapés
Canapés - January 2012
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Modern European & Mediterranean:
€1.50 per portion
Cold:
- Blinis with Beetroot Relish, Cream Cheese and Apple Crisps
- Brie with Baguette a l’ancienne and Quince Caramel Reduction
- Crispy Rice Crackers with Lime Zest, Peppadew & Flagolet Puree
- Flatbreads with Peppadew &Tomato Dip, Feta, Courgette & Mint Dip, Beetroot Caviar, Humus
- Gorgonzola & Spinach Cheesecakes
- Manchego and Membrillo Wafers
- Parmesan Shortbread with Fresh Goat Cheese, Cherry Tomatoes and Homemade Pesto
- Peppadew Red Peppers stuffed with Goats Cheese, Dried Apricots and Figs
- Roquamole with Maple Walnut Bread
- Spearmint Pitta with Roasted Garlic Labneh and Chargrilled Cumin & Chestnut Honeyed Aubergine
- Spinach Roulade with Mascapone, Tapenade, Pine Nuts & Sundried Tomatoes
- Tortilla de patatas
- Watermelon, Feta & Mint Skewers with Harissa and Lime Dressing
- Blinis with Marinated Salmon & Wasabi Mascapone
- Blinis with Seaweed Caviar and sweet-cured Herring
- Blinis with Smoked Salmon, Lime, Cream Cheese
- Gravadlax on Pumpernickel with Dill Mousse and Honey Mustard Sauce
- Saffron Roulade with Salmon Caviar, Dill and Cream Cheese
- Swedish Polar Bread with Prawns, Egg Mayonnaise and Smoked Cod Roe
- Carpaccio of Beef served on Ciabatta Toasts with parmesan
- Sliced Reindeer on Oatcakes with Cloudberries and Mirin Cucumber
- Pastrami, Salted Dill Cucumbers and Mild Mustard on Rye
Hot:
- Baby pizza with buffalo mozzarella, confit tomatoes & pesto
- Courgette, Preserved Lemon & Fontina Cheese Arancini with a Tomato and Red Pepper Dipping Sauce
- Manouri Gnocchi, Sautéed Courgette, Confit Tomatoes, Pecorino & Sage Butter
- Pea, Haloumi and Mint Fritters with Tomato Salsa
- Pide with Feta, Pomegranate, Mint and Pine Nuts
- Saffron & 4 Cheese Tartlettes with Sundried Tomatoes
- Tomato, Seaweed and Cream Cheese Galette
- Wild Garlic Arancini with a red pepper and tomato dipping sauce
- Bolinhos de Bacalhau (Salt Cod Fishcakes)
- Mediterranean prawn, feta & thyme parcels with aioli
- Midye Dolma (Mussels stuffed with Pilau Rice)
- Miniature Brick a l’Oeuf with Fresh Tuna and Quails Egg
- Tarama Croquettes
- Crème Brulée of Madras spiced Foie Gras with Grapefruit Caramel
- Caramelised Chicory with Jamon Iberico
- Chargrilled Peaches with Tiroler Speck and Orange Blossom
- Beef Skewers with Béarnaise Sauce
- Cucumber Cups with Lamb Kofta, Roasted Garlic Labneh and Tabbouleh
- Finish Meatballs with Cream Sauce served with Lingonberry Preserve and Cloudberry 'Caviar'
- Turkish Manti Dumplings on Spoons with Spiced Yoghurt & Olive Oil
€2 per portion (spoons /mini-pots /’verrines’)
Cold:
- Chilled White Bean Soup with Peeled Grapes & Olive Oil
- 7 Herb Salad with Almonds
- Courgette & Feta Muffins with a Tomato and Red Pepper Dipping Sauce
- Figs with Goat’s Gouda, Chestnut Honey & Walnuts
- Foie Gras on toasted brioche with a Sauterne Jelly
- Crab and Avocado Salad with a Liquorice and Citrus Dressing
- Oyster Tartare
- Pitta Bread with Avgotaraho (Bottarga) and Tuna Tartare
- White Chocolate, Avruga Caviar with Potato and a Vodka Shot
- Carpaccio of Foie Gras with Kiwi & Truffle Oil on an Aniseed Wafer
- Pan con Tomate with Jamon Iberico with Fino Shot
Hot:
- Risotto with Radicchio Rosso
- Sweet Potato Gnocchi , ‘tombe au beurre’, with Thyme Butter & Parmesan
- Saganaki – fried cheese - encased in black and white sesame seeds with Greek Mountain Honey
- Vegetable Moussaka in Pots
- Beignets of Bacalau with Pumpkin Soup & Romesco Sauce
- Paella Spoons
- Tuna Marmitako
- Scallops pan fried with Chorizo Iberico on a bed of Granny Smith and a sauce from Pedro Ximenez Sherry
- Confit Duck and Cherry Sauce within a twice baked Carrot Soufflé
- Harissa marinated Chicken with Red Grapefruit Salad
- Pan-fried Foie Gras with Pedro Ximenez Reduction, Pears & Walnuts
- Pan-Fried Foie Gras with Sweet Grilled Red Peppers & Balsamic Glaze
- Danish style Hot Dogs with Fried Onions & Pickles
- Du Puy Lentils with Gorgonzola, Cherries and Bacon
- Mini Aubergine Pastitsio
Traditional & Modern British:
€1.50 per portion
Cold :
- Asparagus with Goats Cheese Crème Anglaise
- Devilled Eggs with Wild Mushrooms and/or Organic Mild Cured Bacon
- Grilled Figs with Caerphilly Cheese & Cumbrian Air-dried Ham
- Quails Eggs with Smoked Salt & Crudites with Saffron Mayonnaise
- Scotch Pancakes with Black Seaweed Relish & Caramelised Sesame Smoked Eel
- Staffordshire Oatcakes with Vintage Cheddar & Women’s Institute Award-winning Chutney
- Dressed Cromer Crab in Cucumber Cups
- Hot Smoked Salmon on Wheaten Bread with Beetroot Caviar, Horseradish Crème Fraiche & Capers
- Smoked Herring Parfait with Rhubarb Glaze and Oat Crumble
- New Potatoes with Poached Salmon, Lemon Mayonnaise & Cracked Pepper
- Soda Bread with Smoked Salted Butter & Irish Smoked Salmon
- Mini Homemade Pork Pies with Tangy Beetroot Relish
Hot:
- Salad Spoons with Warm Cider & Sharpham Brie Dressing
- British Field Mushroom Soup with Vegetarian Black Pudding Chips
- ‘Melt in the Mouth’ Caramelised Onion Tarts with Pear & Melting Oxford Blue Cheese
- Welsh Rarebit
- Glazed Lake District Sausages with Honey & Mustard on Sticks
- Roast Belly Pork with Crackling on a Roast Potato Cake and Apple Sauce
- Ulster Potato Bread with Crispy Fried Bacon, Field Mushroom & Quail’s Egg
- Pan-Fried Haggis with Oatmeal Pudding and Neeps and a Glenmorangie Glaze
- Rare Roast Irish Beef on Yorkshire Puddings with Creamed Horseradish & Spinach
€2 per portion (spoons /mini-pots /’verrines’)
Cold:
- Classic Prawn Cocktail in Lettuce Parcels
- Oyster Bloody Mary Shot
- Salmon Tartare with Horseradish Cream on Sourdough Bread
Hot:
- 21st Century Fish & Chips of Perfection
- Kedgeree Spoons with Quails’ Eggs & Foaming Hollandaise
- Miniature Chicken & Mushroom Pies
- Miniature Cornish Pasties (Beef, Potato, Onion & Swede / Mushroom, Potato, Onion & Swede)with HP
- Toad in the Hole with an Onion Dipping Gravy
- Miniature Cottage Pies
- Peppered Aberdeen Angus Roast Beef, Sautéed Leeks, Porridge of Broccoli & Whisky Cream Reduction on Spoons
- Roast Lamb with Mint Sauce, Glazed Carrot & Gravy on a Spoon
Asian & Global Fusion:
€1.50 per portion
Cold:
- Mini wraps with Liquorice and Wasabi Dressed Tofu and Crispy Chinese Vegetables
- Japanese Rice Cakes with Salmon Teriyaki or Marinated Salmon Ginger & Wasabi Sesame Seeds
- Prawn Tostadas with Coriander, Pickled Jalapeno, Refried Beans and Guacamole
- Soya Cannelloni of Tuna, Watermelon and Licorice Paper
- Vietnamese Fresh Spring Rolls wrapped in Nori with Mango, Mint, Coriander and Tiger Prawns
- Chicken tikka poppadums lime chutney
- Char Siu pork salad
- Vietnamese Fresh Rice Spring Rolls with Char Siu Pork, Beansprouts, Lettuce & Mint
Hot:
- Arabian Carrot Tarts
- Fried Japanese Tofu Sticks with Nori, Sesame & Ginger Dressing and Shitakes
- Golden Curry Triangles
- Grilled Coconut Rice Balls with a Peanut Dipping Sauce
- Miso and Honey Glazed Smoked Aubergine
- Sweet Potato Fritters with Rocket & Sweet Chili Sauce
- Thai Sweet Potato & Coconut Tart
- Thai vegetable spring rolls with a sweet chilli dipping sauce
- Vegetable Samosas
- Black Sesame Swordfish Skewers with Lemon & Chili Dipping Sauce
- Crab Filo Tart with Coriander and Ginger
- Goan Prawn Cakes
- Ha Kao Prawn Dumplings with Sesame Soy and Maple Dipping Sauce
- Japanese Grilled Ricecakes with Teriyaki Salmon, Cucumber, Ginger & Wasabi Sesame Seeds
- Chicken Satay and Coconut Rice Skewers served with a Peanut dipping sauce
- Malaysian Nasi Lemak Parcels of Chicken Curry, Coconut Rice, Anchovy, Egg & Sweet Chutney
- Thai basil chicken with Green Papaya Salad with Dried Shrimps
- Korean Grilled Pork Gyoza with a Sesame Maple & Chilli Dipping Sauce
- Korean Grilled Pork Belly with Sesame glazed leek, kimchi & Sticky Rice
- Thai pork Laab Meatballs with a sweet lemon grass and ginger dressing in a lettuce parcel
€2 per portion (spoons /mini-pots /’verrines’)
Hot:
- Peking Duck, Chinese Greens and Spring Onion Piadina with Hoi Sin Sauce and Sweet Cucumber Relish
- Scallops with Crème Fraiche and Sweet Chilli Sauce
- Char Siu Pork Buns
- Thai Stir-Fried Chicken with Garlic, Chili and Basil with Rice and a Fried Quail’s Egg
- Chinese Red Wild Boar Ragu with Star Anise and Tangerine Peel and Jasmine Rice:
Sweet Canapés:
€1.50 per portion
Traditional & Modern British:
Cold:
- Apricot & Almond Trifle
- Battenberg cake
- Bitter Chocolate Mint Creams
- Devon Scones with Raspberry Jam and Clotted Cream
- English-style custard tarts
- Eton Mess
- Gourmet Rocky Road
Hot:
- Apple Pie and Custard on a Spoon
- Baby Toffee Puddings with Toffee Sauce and Clotted Cream
- Bakewell Tart
- Bramble Crumble
- Christmas Pudding
- Kent Cherry Batter Pudding
- Lemon Meringue Pies
- Mince Pies and Brandy Butter
Modern European & Mediterranean:
Cold:
- Baked Orange Ricotta with Mango Sauce
- Black Forest Cheesecakes
- Cherry Macaroons with Amaretto Cream
- Chocolate Macaroons with Mint Truffle Cream
- Chocolate Pots with Pistachio Praline
- Danish Rice Pudding with Cherry Sauce
- Dobostorta Chocolate and Caramel Gateau
- Gin & Tonic Sorbet with Sparkles & Sherbet
- Lavender Infused PannaCotta with Roasted Pineapple
- Lemon White Chocolate Ganache
- Lemon, Lime & Thyme Shortcakes with Orange Blossom Mascapone
- Liquorice Macaroons with Raspberry Mousse
- Manouri Mousse with Thyme Honey Sauce and Orange Flower Water
- Marbled Chocolate Meringues with Pistachio Mousse
- Pistachio Yufka with Rose flavoured Labneh
- Prune and Cardamom Crème Brulee
- Stollen with Cinnamon Apple Sherbet
- Strawberry & Rose Meringues
- Tiramisu
- Violet Meringues with Cornflowers and Blueberry Mousse
- Whipped Dulce de Leche with Confit Citronettes
Hot:
- Apple Streusel Tart with Salted Caramel Mascarpone
- Portuguese Custard Tarts with Cinnamon
Asian & Global Fusion
Cold:
- Chocolate Dipped Candied Kumquats
- Frozen Berries with Hot White Chocolate & Cointreau
- Frozen Melon Kebabs with a Ginger and Lime Dipping Sauce
- Green Tea Ice Cream
- Lemon Verbena Yoghurt Ravioli & Kaffir Lime Sherbet
- Passion Fruit Shortbread with Tropical Mouse and Candied Ginger
Hot:
- Banana Fritters with Honey
- Mango & Pistachio Frangipane
- Salted Chocolate Cranberry Cookies with Salted Caramel Ice Cream
- White Chocolate & Raspberry Blondies
· Blinis with Beetroot Relish, Cream Cheese and Apple Crisps
· Brie with Baguette a l’ancienne and Quince Caramel Reduction
· Crispy Rice Crackers with Lime Zest, Peppadew & Flagolet Puree
· Flatbreads with Peppadew &Tomato Dip, Feta, Courgette & Mint Dip, Beetroot Caviar, Humus
· Gorgonzola & Spinach Cheesecakes
· Manchego and Membrillo Wafers
· Parmesan Shortbread with Fresh Goat Cheese, Cherry Tomatoes and Homemade Pesto
· Peppadew Red Peppers stuffed with Goats Cheese, Dried Apricots and Figs
· Roquamole with maple walnut bread
· Spearmint Pitta with Roasted Garlic Labneh and Chargrilled Cumin & Chestnut Honeyed Aubergine
· Spinach Roulade with Mascapone, Tapenade, Pine Nuts & Sundried Tomatoes
· Tortilla de patatas
· Watermelon, Feta & Mint Skewers with Harissa and Lime Dressing
· Blinis with Marinated Salmon & Wasabi Mascapone
· Blinis with Seaweed Caviar and sweet-cured Herring
· Blinis with Smoked Salmon, Lime, Cream Cheese
· Gravadlax on Pumpernickel with Dill Mousse and Honey Mustard Sauce
· Saffron Roulade with Salmon Caviar, Dill and Cream Cheese
· Swedish Polar Bread with Prawns, Egg Mayonnaise and Smoked Cod Roe
· Carpaccio of Beef served on Ciabatta Toasts with parmesan
· Sliced Reindeer on Oatcakes with Cloudberries and Mirin Cucumber
Pastrami, Salted Dill Cucumbers and Mild Mustard on Rye
