Canapes

We consider canapés a bit of a Jackson Gilmour speciality. They suit our experimental nature. Whether it’s the quirky combinations, original presentations or the wonderful flavours; canapes are such fun.

We can even create a special canapé just for your event. Call us on 020 8665 1855 for more details.

Meat Canapés served Hot

• Sticky Asian spiced pork belly with Vietnamese mint and apple salsa
• Baby Yorkshire puddings filled with tender strips of Scottish beef and creamed horseradish
• Steamed Duck and sesame vegetable dumpling served in bamboo steamers
• Fillet of Lamb with a parmesan and herb crust served with a port & redcurrant dip
• Thai Chicken skewers with a coconut and lime dressing
• Malaysian Chicken tossed in mint  with freshly crushed peanut sambal
• Duck & Sweet Potato Fritters with a lime and sweet soy dip
• Slivers of Fillet Steak wrapped around fresh asparagus with a béarnaise sauce
• Skewered Fillet of Beef marinated in tomato & thyme served with  hollandaise
• Mini Hamburgers in sesame buns with lettuce, tomatoes & relish
• ‘Bangers & Mash’
• Cocktail Sausages with a wildflower honey & mustard dipping sauce
• Moroccan Meatballs with date and lemon yoghurt

Fish Canapés served Hot

• Lemon scented Scallops on a  sweetcorn mash topped with chilli jam served on spoons
• Fresh Oysters sautéed in herbs with a light mustard sauce on a bed of rock salt
• Mini Fisherman’s Pie in a pernod sauce with saffron mash
• Tandoori Salmon roasted in asian spices with a spring onion, lemon & mascarpone dip
• Wild  Salmon en croute baked golden with dill hollandaise
• Smoked Haddock and Salmon soufflé with horseradish Chantilly
• Char-grilled Salami –wrapped monkfish brochettes with orange marmalade

Vegetarian Canapés served Hot

• Warm Melting Brie, red onion and pinenut frittata (v)
• Sweet Potato, hazelnut and sage roulade with caramelised goats cheese (v)
• Mini Pizzas topped with peppers, olives & mozzarella (v)
• Roasted Red Pepper, mascarpone and pesto Tart Tatin (v)
• Wild Mushroom Tartlet drizzled with truffle oil (v)
• Strudel of spinach tossed in nutmeg & smoked cheese (v)
• Baby Corn Bombay Style with chilli jam (v)
• Warm  corn bread with a chilli and coriander mascarpone (v)
• Chickpea fritter with beetroot, mozzarella and pink pepper (v)
• Jerusalem Artichoke Blinis topped with blue cheese and spiced pears (v)

Vegetarian Canapés served Cold

• Bruschetta with roasted fig, red pepper, wild rocket salad & a  lime mascarpone sauce (v)
• Parmesan Shortbread with a caramelised red onion jam topped with deep fried onions (v)
• Sundried Tomato and Spinach Tortilla Wrap with cream cheese & roasted mediterranean vegetables (v)
• Potato Rosti topped with crème fraiche, smoked tomatoes and dried olives  (v)
• Filo Tart of courgettes, mushrooms & sundried tomatoes with pesto & parmesan shaving (v)
• Melting Port & Stilton Cheesecake topped with celery confit and walnut (v)
• Spicy Indian styled Dahl Cakes with a cool avocado relish (v)
• Cucumber Cup filled with roasted vegetables & salsa (v)
• Pumpernickel crisps with celeriac remoulade and truffle (v)
• Mushroom crepe cake with wild asparagus and morel powder (v)
• Chilli-roasted Feta and watermelon slab (v)

Meat Canapés served Cold

• Parmesan Cones filled with smoked chicken and bacon aioli
• Tandoori Spiced Chicken on a miniature poppadom with mango chutney
• Free Range Shredded Chicken in a lime mayonnaise and fresh apricots served in filo cones
• Thai Beef salad scented with basil and mint served in a cucumber cup
• Coconut & Ginger Pancakes with five spiced duck in a plum sauce
• Peking Duck Pancakes with hoi sin, cucumber & spring onions
• Peppered German Salami with crème fraiche, gherkins on a crostini
• Baked Risotto cake, parma ham, asparagus mousse and parmesan
• Shredded Duck confit on brioche with pomelo and rocket cress
• Lightly smoked Ham hock terrine with spring pea salsa
• Seared Beef wrapped with wild rocket, pesto and cream cheese

Fish Canapés served Cold

• Chilli Tigertail Prawns tossed in ginger & tamarind served in tiny filo cones
• Crayfish Cocktail tossed with mustard leaf & bloody mary mayonnaise in a crostini
• Beetroot Blini topped with rollmops, sour cream & red onion salsa
• Herbed Bilinis topped with gravadlax, crème fraiche & vodka caviar
• A Selection of Sushi & Nori Roll served with pickled ginger & wasabi
• Smoked Eel & horseradish in a filo cone with cucumber  and dill
• Brochette of marinated king prawns infused with lemon oil and herbs
• Mini Crab tian, avocado and chilli

The following are available at selected venues

• Camembert Parcels with a peppered apricot  dip (v)
• Selection of Dim Sum served with a sweet, chilli dipping sauce (v)
• Traditional English ‘Fish ‘n’ Chips’ served in cones with rocket mayonnaise
• Mini Croque Monsieur with ham & melting gruyere
• Pumpkin and pinenut risotto balls (v)

A selection of desserts

• Lemon Meringue Pies
• Fresh Strawberries dipped in a rich Dark Chocolate splashed with white chocolate
• Banana, caramel and coffee cream pies
• Summer berry tartlets with praline crème patisserie
• Chocolate and Vanilla marbled cheesecake
• Mini Éclairs filled with honeycombe cream topped with chocolate
• Spiced Apple Tarte Tatin (served warm)
• Chocolate Brownie