Feast your eyes on a range of canap
é
s that I made for a recent gathering. They were the prelude to an Italian-made porcini risotto starter, roast beef and caramelised onion main and lemon curd ice cream that I made for dessert. The canap
é
s were a hit and starting from the right of the photo and moving left they were:
- Brie topped with banana & date chutney
- Cream cheese topped with six-pepper jelly
- Goat's cheese topped with jamón Serrano and black cherry and black pepper conserve
- Rocket topped with pan-seared duck breast and plum gumbo
- Grilled mackerel topped with greengage chutney
- Stilton topped with black cherry and clack pepper conserve.
The top three favourites were the mackeral and greengage chutney, duck with plum gumbo and rocket and the classic banana & date with brie. The stilton was meant to be paired with a red onion marmalade but we ended up serving it as another accompaniment to the beef with the carmelised onions. I used Nairn's mini oatcakes for the
canap
é
s but I prefer to make my own and add different seeds and spices to complement the
canap
é
or they are nice to eat on their own as an alternative to crisps.
Close up of (from bottom to top) duck, rocket & plum gumbo; jam
ó
n, goat's cheese and black cherry; cream cheese and six-pepper jelly.
Close up of (from bottom to top) stilton and clack cherry and black pepper compote; mackerel and greengage chutney.