Taste – Canapés Party Recipes and Chefs Tips 01-Dec-2010
With the festive party season upon us Wise Caterings Executive Chef, Alan Stubbington, has prepared some canapés recipes and top insider tips that will make your finger foods the talk of the party.
Alan says: “Easy canapé recipes are an essential for every good party host, so I’ve pulled together our favourites for easy finger food that is high on impact, low on effort. We’ve moved a long way from vol-au-vents, but there has been resurgence over recent years of retro style dishes. One of my favourites is individual traditional prawn cocktails served in a shot glass. It’s very simple to create and looks very effective.
You will also here the term bowl food used by caterers now when discussing party food. The phrase actually describes mini bite sized dishes such as individual burgers, mini fish and chips and even tiny Yorkshire puddings complete with roast beef. However, in my recipe selection I’ve opted for tasty baby toad in the hole complete with Hampshire chipolatas.
My team prepare thousands of canapés every year for all types of events. Popular pre-dinner canapés include miniature blinis with crème fraiche and caviar or crostini topped with sun-dried tomato puree and capers for a tasty vegetarian option. Canapés for a drinks reception can be more substantial such as oriental duck and plum sauce in pancake wraps or perhaps one of our top sellers, skewered monkfish stuffed with sundried tomato and wrapped in pancetta.
Top Chef Tips
- Successful canapés recipes, please the eye as well as the palate. Remember a little garnish and clever presentation goes a long way.
- Don’t underestimate numbers. For a drinks reception we would allow 7-8 items per head.
- Don't make your canapés too big. They should be easily eaten in two polite mouthfuls.
- For classic French bread based appetizers use different sorts of bread for the base such as white bread, rye bread or walnut bread.
- Preparation and having a party plan is key.
- Try to prepare as much as you can in advance and work to the space you have in your kitchen. Food for 50 takes up a lot of space.
- Crostini can be baked the day before and kept in an airtight container
- Toppings can be made in advance and refrigerated
- Most importantly, remember hygiene. Keep cold foods cold until ready to serve and heat hot food properly.
- Work within your limits, or, bring in a professional caterer.
