My latest Cook Up A Party workshop in the lovely Medicine Garden in Cobham was a huge success, great fun with a lovely crowd. We stirred, sniffed, discussed, chopped and chatted away whilst making an exciting array of canapes and party food. In a nutshell, this is my guide to canapes:
- When choosing your canapés, always try to have a mix of meat, fish and vegetarian.
- You should also include a good variety of tastes and textures, and colours. Remember that canapés are meant to be served with drinks so will need to be a small bite with a big flavour and also easy to eat without spilling bits down your front.
- Bear in mind that many people have wheat allergies so make sure that not all your canapés are bread or wheat based.
- Aim for a mix of varied ingredients and try not to repeat the same ingredient more than once in a menu.
- Use fresh seasonal ingredients – for instance if it is spring, then you can include some fresh asparagus tips on the menu.
- Try to include a couple of hot canapés for parties during the colder months, and for summer make sure that the canapés are fresh and light
- Think about what you are going to serve to drink and try and match the food – i.e. Rustic mulled cider would be better paired with some more robust food, whilst serving cocktails means that the food needs to be pretty stylish. If serving Champagne or Prosecco the accompanying canapes should be elegant and uncomplicated
- For pre-lunch or dinner drinks, allow three different canapés per person
- For a two to three hour drinks party allow 10 bits per guest, and choose between five to 10 different canapés
- For a canapés only party, served in place of a meal, allow 15 pieces per head and choose 8-15 different canapés
- For canapés to be served instead of a first course before a lunch or dinner, allow five canapés per guest, and choose five different types
- For a stand-up wedding reception, allow 12 savoury canapés and then 3-4 different sweet canapés