CANAPÉS

This is a sample list of canapés, I always have new canapés in development and this can be discussed as per individual clients wishes and tastes. The focus for canapés will be seasonal, using local to North Norfolk produce and are one mouthful of exciting and delicious flavours.

SAVOURY

Tomato, red onion and avocado salsa crostini

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Asparagus with cayenne spiced hollandaise

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Heritage slow-roasted tomato crostini with barrel-aged feta and broad bean pesto

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Goat’s cheese & thyme mousse crostini with toasted hazelnuts and warm honey

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Mushroom parfait crostini with shaved chestnut mushrooms, madeira & sherry vinegar gel, pancetta & thyme 

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Wells Alpine gougeres

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Mushroom duxelles croquette with tarragon & chive  emulsion (or wild garlic)

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Miso, soy & honey roasted aubergine tartlet with aubergine espuma and roasted aubergine skin powder

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Butter-roasted winter vegetable concasse tartlet with celeriac espuma

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Jerusalem artichoke espuma tartlet with binham blue cheese and caramelised onion

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Jerusalem artichoke crisp and purée with brie and truffle honey

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Blue cheese & caramelised onion croquette with pickled pear

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Manchego croquettes with sweet chili aioli

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Sweetcorn arancini with dressed white crab and lovage mayo

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Mushroom duxelles cone (or filo) with crème fraiche, madeira & crispy sage

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Seabass, tomato and pepper tostada with avocado & lime purée

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Crab, prawn & mango tostada or filo basket

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Crispy pomme paillasson with elderflower dressed white crab

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White crab filled croustade topped with brown crab espuma or bisque espuma

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Tomato arancini with white crab, served with brown crab mayo

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Trout belly goujon with toasted sesame seeds and wasabi mayo

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Beef tartare on beef fat brioche, with pickled shallots, black garlic ketchup, roasted bone marrow mayo and pickled wild garlic capers

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Cider-glazed pork belly fritter with sriracha mayo

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Slow-cooked lamb belly fritter with mint aioli or wild garlic aioli and wild garlic capers

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Orange & thyme cured shredded confit duck tartlet with hoisin sauce and pickled cucumber

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Chicken liver parfait on crispy brioche with pickled grape and pancetta crumb

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Chicken kyiv croquette (with wild garlic mayonnaise)

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Chicken liver parfait cone with sour cherry purée

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Confit glazed chicken wing with wild garlic mayo

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Crispy fried chicken with wild garlic mayo & capers

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Puffed pork skin with smoked eel, pickled apple and a tarragon  or lovage emulsion and a sweetcorn shoot

SWEET

Chocolate mousse stone with hazelnut caramel & toasted hazelnuts

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Vanilla cream cheese tartlets with redcurrant glazed blueberries

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Fig leaf custard tarlet with raspberry and peach compote

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Salted caramel and Madeira squares with stem ginger

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Elderflower and strawberry sorbet

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Gooseberry fool encased in white chocolate with strawberry gel 

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Passion fruit & lime curd tropical fruit salad sphere

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