Designer Dishes

Designer Dishes

The ultimate culinary ideas book by David G Amos

Menu ideas for chefs

01aa-Intro:Layout 3  30/7/09  09:58  Page 1

This is an ideas book

––––––––

A book to stimulate the imagination

and help with the creation of menus,

presenting new ideas for people

coming into the trade, those already

in the industry, the adventurous

housewife and people with a general

interest in food and cooking. The

book gives new ideas and jolts

memories of forgotten foods.

––––––––

My book gives a vast insight into

a variety of different foods and

how they can be cooked and

presented together with the best

accompaniments. This is not a

recipe book but an imaginative

book, which gives descriptions of

many classical dishes, which are

in the glossary, and a selection of

proven and tested recipes.

On a personal note I have always

been an admirer and have enor-

mous regard for French Cuisine

and the methods used, which I

feel portrays total class in both

presentation and quality. It

shows how to get the best out of

food within the cooking tech-

niques.

My career started as a fulltime

student at Colchester Technical

College, more years ago than I

care to remember, followed by,

various positions in some of the

best restaurants in London and

Switzerland.

In the West End of London, Epi-

cure Holdings had a group of

restaurants, which included,

The Caprice, Ecu de France

and their flag ship, "The Em-

press", where I was very proud

to be the Senior Sous Chef, with

a brigade of thirty chefs under

my command and which for

many years was voted one of the

best of the top seven restaurants

in Europe. The quality and serv-

ice was astounding.

David G Amos studied at North-Essex

College, Colchester and Westminster

College, London. Practical work

started at the La Tolbooth Hotel,

Dedham, Suffolk then at The Casino

in Berne, Switzerland. Finishing his

training, he held senior positions at a

number of restaurants including the

Caprice Restaurant, Ecu de France,

The Empress, Scotts Fish Restaurant,

Madame Prunier’s fish restaurant in

Saint James’, Coq d’or the Grand

Metropolitan flagship in Stratten

Street, Chez Victor, Hotel Waldhaus,

Seelisberg, Switzerland, Arts Club,

Dial 9 Night Club, Keats Restaurant,

Woods River Services (Kingfisher),

London and Pink Panda restaurant.

He now runs Admiral Enterprises,

which he started in 1987.

1

01b-Contents:Layout 3  8/7/09  11:26  Page 2

Contents

Intro & Contents

Canapés

Hors d’œuvre Vegetable

Hors d’œuvre Fish

Hors d’œuvre Meat

Soups Cold

Soups Hot

Fish Main Course

Game & Chicken Main Course

Meat Main Course

Beef

Lamb

Pork

Veal

Turkey 

Offal Main Course

Shell Fish Main Course

Random Recipes

Desserts Plainish

Desserts with Mousses

Food Descriptions

mousses

stocks

soups

sauces

stews

Full 16-course Menu

Glossary

1-3

4-12

13-44

45-62

63-82

83-88

89-104

105-150

151-176

177-200

177-182

182-187

187-194

194-197

197-200

201-208

209-220

221-228

229-248

249-270

271-284

271-274

275-275

275-278

278-281

281-284

285-288

289-320

––––––––

Dishes in BLOCK LETTERS and followed by an * are described in the glossary.

3

01x-Canapes:Layout 3  8/7/09  10:40  Page 5

CANAPES

(amuse-gueule) mouth watering

5

01x-Canapes:Layout 3  8/7/09  10:40  Page 6

CELERY BOAT HEARTS filled with

a green pepper mousse piped in whirls

and sprinkled with poppy seeds with a

horseradish sauce garnished with crispy

bacon curls and sugar roasted

almonds.

parsley sprig to garnish.

Piped homemade GAME PARFAIT

Picked WHITEBAIT fillets placed in

scooped-out cherry tomatoes showing

their tails then placed on a round

croute, fried gently in butter.

Grilled LAMB KIDNEY wrapped in

bacon flavoured with mustard, cayenne

pepper, vinegar, Worcester and Tabasco

sauce, served on small skewers with a

thinned with a little cream, spread on

heart-shaped croutons with cherry

tomato cut in quarters and apple

chutney to garnish.

PETIT TARTLETS made with lard-

based pastry, half filled with red pepper

jelly, topped with piped soft goat’s

cheese with a pecan nut glazed in aspic.

mustard dip.

Bite-size cut baguette with a topping of

Slices of SMOKED DUCK placed on

dry biscuits, spread with red current

jelly, topped with paw paw and toasted

whole almonds plus wild lettuce leaves

to garnish.

BRAISED SNAILS wrapped in

Parma ham, placed on a cocktail stick

to hold, served with a light mayonnaise

dip containing whipped cream.

Crostini with topping of:

CHAR GRILLED VEGETABLES

and mozzarella; flaked tuna fish and

basil; goat’s cheese with peppercorns;

butterbeans and garlic;

smoked cured ham with rocket and

sliced fig.

Thick mini-round BUCKWHEAT

PANCAKES, topped with smoked

salmon and thick sour cream,

garnished with chives a la BLINIS.*

Crostini topped with mixture of

chopped RAW TUNA FISH, garlic,

capers and avocado, then flavoured

with sour cream, soy sauce, lemon juice

and coriander.

soft SUN-DRIED TOMATOES, a slice

of globe artichoke and finished with

slightly melted Gouda cheese shavings.

SNAILS served hot, wrapped in

thinly-cut smoked fish fillets, such as

salmon, with a herb sprinkling on top

and a sharp paprika sauce to dip.

Grilled LAMB KIDNEYS wrapped in

mustard-flavoured streaky bacon,

spread with red currant jelly and served

on wooden skewers with a light

mustard dip.

A croustade of a hollowed-out piece of

bread, deep fried then filled with slices

of CARAMELISED QUINCE glazed

golden brown, then brushed with

butter on serving.

Pastry boat-shaped BARQUETTES

filled with fresh pea puree and topped

with a garnish of fried chopped bacon

and a quarter-cut boiled quail’s egg.

Puree of BROAD BEANS slightly

creamed, flavoured with garlic then

spread on toasted buttered ciabatta and

garnished with watercress salad sprigs.

A canapé of chopped BEEF FILLET

mixed with chopped anchovies,

gherkin's, capers, shallot's and

Worcester sauce, then scooped onto

brown toast squares.

Just cooked MANGE-TOUT split

lengthways and filled with crème

fraiche, then-topped with a colourful

red garnish and anchovy fillets cut into

diamond shapes.

Glazed WELSH RAREBIT of white,

6

thick and smooth cheese sauce

flavoured with ale and Worcester

sauce, then glazed on buttered granary

bread and topped with rhubarb

chutney.

Large rounds of COURGETTES

sautéed, then topped with pine nuts

cohered in a thick rich mushroom

veloute sauce containing diced

mushrooms.

Sliced SMOKED CHICKEN BREAST

placed on Crostini, spread with

CROSTINI rubbed with chopped chilli

then browned on the griddle having

first been dipped in melted butter and

topped with a pickled apricot cut in

slices.

Fingers of WALNUT BREAD spread

with horseradish cream and layered

with CARPACCIO of fresh thinly

sliced Scottish salmon cut and

decorated on serving.*

Rounds of soft white bread fried in

butter, piped with full fat CREAM

01x-Canapes:Layout 3  8/7/09  10:40  Page 7

CHEESE and topped with petit

bouquets of rocket salad and rounds of

black olives.

Savoury flat SHORTBREAD

flavoured with creamed horseradish

and topped with a slice of smoked

mackerel and lumpfish eggs set in aspic

jelly.

Roulade of herbed BUCKWHEAT

PANCAKES rolled with roasted

peppers, cream, full-fat cheese and

roquette salad, then cut into slices and

skewered to serve.

WATERMELON BALLS placed on

sticks with frilly ends, with squares of

Greek feta cheese and black pitted

olives, then dipped in dressing to

marinate before serving.

Warm round short crust PETIT

TARTLET filled with soft crumbled

mature stilton, drizzled with apricot

savoury coulis, then topped with a

pickled walnut to finish.

PLANTAIN BANANA cut into thin

slices then deep fried as crisps, served

with homemade dips of hot tomato

salsa and mashed avocado guacamole.

A cocktail stick with hot grilled

aubergine dice, baked whole CHERRY

TOMATOES and buffalo mozzarella

cheese rolled in pesto sauce.

spinach leaves and finished in filo

pastry, then baked in the oven and

served with a mint-flavoured yoghurt.

Mini bite-size CORNISH PASTIES

made with minced beef steak skirt,

onions and boiled potatoes, all cohered

in thick gravy, then wrapped and

baked in short crust pastry.

One mouth-size petit YORKSHIRE

PUDDING cup filled with a slice of

roasted lamb loin cut thin and pink

with a small flavouring of red current

jelly drizzled over the lamb.

A heavy rye triangle buttered then

covered with GRAVADLAX, topped

with a little crème fraiche cut in fancy

shapes and garnished with a dill sprig

in aspic.

Petit SWEET POTATO CROQUETTE

shaped in small rounds, coated in flour,

egg and breadcrumbs, deep fried in oil,

placed on doilies and served with a

lime chilli dip.

SESAME TOASTS browned in the

oven then decorated with a lid of

teriyaki salmon with thin slices of

overlapping pickled cucumber.

PUREED PUMPKIN with parmesan

mixed with choux paste then fried as

fritters, shaped in small scoops, served

with a crème fraiche and paprika-

flavoured dip.

Miniature LENTIL POPPADOMS

deep fried, spread with chopped hot

vegetables then topped with a hot

flavoured lime chutney.

Cigar-shaped filo pastry filled with

CHUNKY CHIPS with their skins on,

deep-fried in duck fat then rolled in a

paprika seasoning, served in paper

cones with a garlic mayonnaise and

herb dip.

fresh ASPARAGUS spears deep fried

in batter and served with a garlic

mayonnaise dip puffed up with

whipped cream.

Puff pastry FLEURONS baked in the

oven with a parmesan cheese glaze and

topped with a thin strips on anchovy

fillets in criss-cross fashion.

Deep-fried COD GOUJONS in batter

and long thin Pommes frit served in a

paper cone with small crunchy pickled

onions and pots of fresh mayonnaise.

Boiled QUAIL’S EGGS cut

lengthways, the yolk removed, then

filled with flaked Cornish white crab

meat cohered with mayonnaise and

sprinkled with paprika pepper.

Pre-roasted SHOULDER OF LAMB

cut in strips, wrapped in blanched

7

01x-Canapes:Layout 3  8/7/09  10:40  Page 8

PAPILLOTE style in the oven, wrapped

TATTY PETIT SCONES split then

covered with smoked salmon and a

layer of crème fraiche, then topped

with black lumpfish roe and a sprig of

parsley to garnish.*

Warm canapé of ROLLED PUFF

PASTRY WHEELS baked in the oven

with a filling of blue cheese and tomato

paste then cut and served on white

doilies.

in greaseproof paper with shallot's and

a sprinkling of white wine.*

Smoked STREAKY BACON wrapped

around prunes, grilled then placed on a

frilly cocktail stick and served with a

warm and runny cranberry dip.

Canapé of FOCACCIA bun cut in

wedges, flavoured with rosemary,

topped with rare beef curls and

garnished with shaved parmesan.

Lightly toasted and buttered

PUMPERNICKEL BREAD cut into

triangles with a layer of gravadlax

slices and a blob of horseradish sauce

with a sprig of dill.

SMOKED CHICKEN BREAST slice

with a chutney coating wrapped in

blanched dried lettuce then placed on a

dried dill biscuit and brushed with

BELGIAN FLAMICHE of small

dough bun, baked in a shell mould

with a filling of grated cheese mixed

with raw eggs.*

Deep-fried thin SPRING ROLLS filled

with spicy flaked crab and bean shoots,

served with a mixed citrus dipping

sauce.

aspic.

Tandoori grilled MONK FISH slices

Rolled air-dried salted beef

BRESAOLA with parmesan shavings

inside a small log, then glazed with

aspic jelly and served with thin slices of

pickled sweet and sour gherkin's.*

Poached SMOKED HADDOCK flaked

and creamed then placed on squares of

thick buttered granary bread with

placed on a rye-flavoured fried croute

with a topping of fresh pickled mint

leaves and served with a sour cream

dip.

Florentine canapé of SAUTÉED

SPINACH placed on a croute with a

hard-boiled quail’s egg and finished by

glazed au gratin.

caper buds to garnish.

Mini deep-fried FISH ’N’ CHIPS of

Fried WHITE PUDDING cut in small

wedges then placed on fried brown

bread with a topping of prune and

sweet red onion chutney.

Bite-size mini-marinated fresh

SALMON pieces cooked EN

battered fish with the chips cooked in

duck fat, served in a cone with a

separate dip of diced onions in

mayonnaise.

Flaked soft new-season LAMB

skewered individually on a fork with

sun-dried tomatoes, flavoured with

fresh-chopped mint served warm.

Sliced boned roasted QUAIL placed on

a fried croute with red apple puree,

flavoured with nutmeg and with a

rocket leaf to garnish.

Rounds of fried bread, pale in colour,

covered with MASHED ANCHOVIES

and piped with whipped cream, topped

with a parsley sprig garnish.

Puff pastry BITE-SIZE ROUNDS,

baked, spread with creamed broccoli

puree and topped with a slice of French

brie and slices of de-piped black

grapes.

Warm rolled HERBED PANCAKE

filled with soft goat’s cheese, cut into

round slices, kept together and served

with a fancy cocktail stick (buffet

skewers).

8

01x-Canapes:Layout 3  8/7/09  10:40  Page 9

and avocado then flavoured with sour

Small parcels of FILO PASTRY

TRIANGLES, filled with cream cheese

and spinach, flavoured with chopped

dill then baked in the oven just before

serving.

Italian BRUSCHETTA of lightly

toasted bread cut in slices, rubbed with

oil and garlic, topped with a grilled

aubergine slice, a teaspoon of tomato

salsa and flaked smoked mackerel.*

Small choux PROFITEROLL cut in

half and filled with prawn puree

cohered with mayonnaise, seasoned

and aspic glazed.

Puff pastry CROUSTADE with faked

white CRAB MEAT in a white sauce

and fresh grated coconut.*

PAILLETTES AUX CUMIN: twists

of cheese straws flavoured with

paprika and caraway seeds and served

by placing into a baked ring of puff

pastry.*

Mini metal pot filled with a sauce

PERIGOURDINE with deep-fried

matchstick potato chips rolled in rock

salt to dip into the sauce.*

Grilled petit Crostini ITALIAN

BREAD cut in rounds, topped with

pine kernels and diced celery in a thick

béchamel sauce.

ROQUEFORT CHEESE rolled into

balls then dipped in liquid honey,

covered with a mixture of finely

chopped nuts mixed with chopped

parsley then placed into paper cups to

serve.

Picked WHITEBAIT fillets placed

rolled up in scooped-out cherry

cream, soy sauce, lemon juice and

coriander.

Sliced SMOKED CHICKEN BREAST

interlaid with sliced smoked cheese on

Crostini with warm crispy-grilled

bacon and sugar-roasted almonds.

Piped home-made VEGETABLE

PARFAIT, curled on heart-shaped

croutons with cherry tomato chutney

flavoured with chilli, garnished with

sprig of dill.

PETIT TARTLETS half filled with

red pepper jelly, topped with piped

creamed soft goat’s cheese with pecan

nuts glazed in aspic to garnish.

Bite-size cut baguette with a topping of

SUN DRIED TOMATOES, a slice of

artichoke and finished with slightly

melted Gouda cheese shavings.

Pastry boat-shaped BARQUETTES

filled with fresh pea puree, flavoured

with garden mint and topped with a

garnish of fried chopped bacon.

Round pastry tartlets cooked blind

then filled with sliced DEVILLED

LAMB KIDNEYS, cooked by grilling

sprinkled with sautéed shallot's and

drizzled with mild mustard sauce.

CHICKEN LIVER made into a

parfait, wrapped into long parcels in

filo pastry then baked quickly in the

oven until brown, served with a sour

cream and herb dip.

Finely-sliced cabbage cooked as a

SAUERKRAUT with all juice pressed

out, rolled in ox tongue spread lightly

with mustard and skewered with a

cocktail stick.

tomatoes with the top replaced.

PUMPERNICKEL BREAD cut into

Grilled LAMB KIDNEY wrapped in

bacon with a sauce DIABLE to dip of

shallot's, white wine, vinegar and

cayenne, cooked as a reduction then

added to a demi-glace.*

BRAISED SNAILS wrapped in

Parma ham then reheated on the grill,

gently placed on skewers and served

bite-size squares topped with gently-

mashed smoked trout, flavoured with

horseradish and cream fraiche and

garnished with parsley sprigs.

Medium size WILD MUSHROOM

cooked in truffle-infused olive oil,

topped with grated taleggio cheese,

melted then served in a pastry case.

with a mustard cream dip.

WALNUT BREAD toasted, buttered,

Cigar-shaped rolls of wafer thin

SMOKED TURKEY filled with stewed

cranberries, then presented on toasted

corn bread.

CROSTINIS topped with mixture of

chopped raw tuna fish, garlic, capers

cut into squares and wedges then

topped with raw sliced salmon

Gravadlax garnished with a sprig of

dill and dipped in aspic jelly.

CROSTINI TARTARE: minced beef

fillet mixed with chopped anchovies,

9

01x-Canapes:Layout 3  8/7/09  10:40  Page 10

shallot's, capers, gherkin's, Tabasco

10

and Worcester sauce spread on toasted

CROSTINI .*

Mixed fish nugget of WHITE FISH

and scampi enrobed and deep fried in a

light beer batter, served with a

marmalade-flavoured mayonnaise.

Bite-sized baked FILO PASTRY

PARCELS, filled with chopped

shrimps in a thick milk and cream

sauce, flavoured with finely chopped

onions and paprika.

ASPARAGUS HEADS hand-wrapped

with oak smoked salmon laid on a

bread base then milled liberally over

the top with cracked pepper corns.

Marinated small pieces of CHICKEN

IN SPICES, passed through green-

coloured flour, shallow fried and served

with a natural yoghurt dip.

Petit pastry tartlets filled with garlic

flavoured HUMUS ,topped with a

garnish of chopped crunchy courgettes

and red peppers .*

Deep fried POMMES FRIT seasoned

with sea salt, surrounding a soft dip of

pureed fennel flavoured with mashed

sardines containing vinegar.

Small FILO BASKET filled with a

fried onion puree base goat’s cheese,

garnished with rocket leaves and

sprinkled with pine nuts sauteed in

butter.

Quarters of FRESH FIGS studded

with goat’s cheese, topped with a

garnish of sliced blanched kumquats

and parsley dipped in aspic.

Crostini brushed with olive oil and

topped with spicy POACHED PEAR

slices and a wedge of soft Chevre Blanc

cheese, with droplets of fine chutney to

garnish.

Mini FILO TARTLET baked blind,

spread with mascarpone cheese,

garnished with a sliced fig wedge and

roasted pistachio nuts.

Fried white round bread CROUTE

spread with horseradish-flavoured

crème fraiche, topped with poached

flaked mackerel and poppy seed

garnish.

Puff pastry BOUCHEES filled with a

chopped shallot base, a poached quail’s

egg then topped with a lime-flavoured

hollandaise sauce.

Slice of GOAT’S CHEESE log placed

on a toasted and buttered croute with a

caramelised petit onion and a sprig of

rocket lettuce.

Grilled spicy KING PRAWNS

marinated over-night partly cooked in

their pyjamas and served with a warm

smooth mango dip slightly sweet in

flavour.

Chopped HERRING TARTARE

mixed with finely chopped shallot's,

capers, gherkin's and olives bound with

thick mayonnaise and scooped on

buttered granary squares .*

Baby soft RUSSIAN BLINIS piped

with a stiff cream cheese and garnished

with strips of smoked salmon sprinkled

with sauteed dill.

Boiled QUAIL’S EGGS deep fried in a

curried TEMPURA batter and served

with a curried cream sauce dip .*

Grilled SALMON marinated mini

brochette, skewered with red onions,

placed on a fennel and leek creamed

pureed base and covered with a herbed

beurre blanc.

A warm HERBED CUMBERLAND

split length-ways and piped with a

whirl of creamed potato flavoured with

rubbed sage.

Cocktail CHIPOLATAS cooked in the

oven then finished and rolled in thin

warm honey and coated in sea same

seeds.

Pot of WARM CHEESE and yoghurt

sauce served with pastry herbed sticks

to dip and fingers of brown and white

bread with some crusts.

Kitchen-made PORK CRACKLING:

marinate the pork rind in sea salt, all

spice, star anise and citrus juice over-

night, wash off the marinate, dry well,

score the rind with a Stanley knife then

roast with salt and serve in strips.

Quickly-fried strip of CALVES’

LIVER spread with mustard then

placed in warm petit pocket of warm

Naan bread with a crunchy cooked red

onion.

Oak-smoked creamed COD EGGS set

in pastry boat-shaped barquettes and

garnished on top with sliced black

olives.

Creamed cheese piped in whirls on

01x-Canapes:Layout 3  8/7/09  10:40  Page 11

toasted squares of PUMPERNICKEL

BREAD and garnished with aspic

glazed black grapes.

Glazed slice of SMOKED PIGEON in

aspic jelly placed on a round of rye dry

biscuit and garnished with a truffle

slice (lame de truffe).

Petit CORN FLAT-SHAPED

FRITTERS topped with crushed garlic

then garnished with thin slices of

herbed game sausage.

CREAMED POLENTA round placed

on a dry biscuit base, topped with

chopped sweet red peppers and melted

goat cheese.

Petit LIME-FLAVOURED SCONE

filled with crème fraiche, topped with a

king prawn half and garnished with a

dill sprig.

SESAME BISCUITS topped with a

poached flaked mullet, a tomato pesto

concasse, slice of pickled carrot and

fried parsley.

PUFF PASTRY CASINGS baked

blind then filled with creamed stilton

and sliced apricot and cream cheese

with coriander, both dusted with

paprika.

Seared slices of VENISON LOIN, well

seasoned with cracked pepper, placed

on buckwheat blinis and topped with

quince chutney.

Large DICED LOTUS ROOT cooked

firm in a sweet and sour sauce, served

warm with the sauce on cocktail sticks,

the sauce being thick enough to cling to

the lotus root .

Chilled thinly-sliced rare BEEF

FILLET rolled in chilli jam, mixed

with mashed but firm fresh mango

pulp and placed on herbed biscuits.

IBERIAN HAM thinly rolled and

loosely placed on diamond-shaped soft

doughy tomato bread, spread with a

little Dijon mild mustard.

PIG TROTTERS cooked and set in a

strong meat-flavoured jelly, scooped-

out quenelle shape and placed on

rounds of buttered toasted wholemeal

bread.

Herbed RISSOLE potato cut in half

length-ways, slightly scooped out, then

PETIT TARTLET filled out with a

mixed cooked CEPE filling, slightly

creamed then topped with a poached

quail’s egg .*

SINGLE OYSTER SPLIT OPEN,

detached from the shell but left in place

and served with a topping of shallot

vinegar with teaspoons to facilitate

eating.

Mini SHALLOT-FLAVOURED

SCONES split in two, filled with beef

cooked pink and spread with a grated

horseradish sauce.

CUCUMBER JELLY cut in rounds,

placed on melba toast with thinly-cut

smoked salmon and decorated with

capers in aspic.

Mini warm Indian spiced SWEET

POTATO CAKES coated in a nut and

breadcrumb mix, cooked by sautéing

golden brown and served with a salsa

dip.

Petit POPPADOM shells (made from

lentil flour batter), filled with warm

peeled prawns brushed with butter

topped with a mango salsa.

DICED SMOKED SALMON covered

with taramasalata, scooped into soft

poached apricot middles then presented

on bread squares or biscuits.

SNAILS wrapped in bacon and

soaked overnight to marinate then

grilled and served on wholemeal toast

squares spread with Dijon mustard.

EMMENTAL CHEESE and pumpkin

seed rye biscuits, topped with soft

cream cheese piped in whirls then

decorated with slices of marinated

black olives.

RYE BISCUITS covered with a sherry

jelly slice then topped with wafer thin

peppered mackerel laid on in a

decorative way.

Canapé of SLIGHTLY-SUGARED

THICK PORRIDGE made with milk,

placed on toasted biscuits topped with

curls of smoked salmon and garnished

with chives.

Prawns wrapped in PROSCIUTTO

then oven cooked with olive oil and

served with a alioli dip of mashed

garlic with mayonnaise.*

filled with soft black pudding,

cranberry to garnish.

––––––––

11

01x-Canapes:Layout 3  8/7/09  10:40  Page 12

NOTES

12

01b-Contents:Layout 3  8/7/09  10:28  Page 3

2

01x-Canapes:Layout 3  8/7/09  10:40  Page 5

CANAPES

(amuse-gueule) mouth watering

5

01x-Canapes:Layout 3  8/7/09  10:40  Page 6

CELERY BOAT HEARTS filled with

a green pepper mousse piped in whirls

and sprinkled with poppy seeds with a

horseradish sauce garnished with crispy

bacon curls and sugar roasted

almonds.

parsley sprig to garnish.

Piped homemade GAME PARFAIT

Picked WHITEBAIT fillets placed in

scooped-out cherry tomatoes showing

their tails then placed on a round

croute, fried gently in butter.

Grilled LAMB KIDNEY wrapped in

bacon flavoured with mustard, cayenne

pepper, vinegar, Worcester and Tabasco

sauce, served on small skewers with a

thinned with a little cream, spread on

heart-shaped croutons with cherry

tomato cut in quarters and apple

chutney to garnish.

PETIT TARTLETS made with lard-

based pastry, half filled with red pepper

jelly, topped with piped soft goat’s

cheese with a pecan nut glazed in aspic.

mustard dip.

Bite-size cut baguette with a topping of

Slices of SMOKED DUCK placed on

dry biscuits, spread with red current

jelly, topped with paw paw and toasted

whole almonds plus wild lettuce leaves

to garnish.

BRAISED SNAILS wrapped in

Parma ham, placed on a cocktail stick

to hold, served with a light mayonnaise

dip containing whipped cream.

Crostini with topping of:

CHAR GRILLED VEGETABLES

and mozzarella; flaked tuna fish and

basil; goat’s cheese with peppercorns;

butterbeans and garlic;

smoked cured ham with rocket and

sliced fig.

Thick mini-round BUCKWHEAT

PANCAKES, topped with smoked

salmon and thick sour cream,

garnished with chives a la BLINIS.*

Crostini topped with mixture of

chopped RAW TUNA FISH, garlic,

capers and avocado, then flavoured

with sour cream, soy sauce, lemon juice

and coriander.

soft SUN-DRIED TOMATOES, a slice

of globe artichoke and finished with

slightly melted Gouda cheese shavings.

SNAILS served hot, wrapped in

thinly-cut smoked fish fillets, such as

salmon, with a herb sprinkling on top

and a sharp paprika sauce to dip.

Grilled LAMB KIDNEYS wrapped in

mustard-flavoured streaky bacon,

spread with red currant jelly and served

on wooden skewers with a light

mustard dip.

A croustade of a hollowed-out piece of

bread, deep fried then filled with slices

of CARAMELISED QUINCE glazed

golden brown, then brushed with

butter on serving.

Pastry boat-shaped BARQUETTES

filled with fresh pea puree and topped

with a garnish of fried chopped bacon

and a quarter-cut boiled quail’s egg.

Puree of BROAD BEANS slightly

creamed, flavoured with garlic then

spread on toasted buttered ciabatta and

garnished with watercress salad sprigs.

A canapé of chopped BEEF FILLET

mixed with chopped anchovies,

gherkin's, capers, shallot's and

Worcester sauce, then scooped onto

brown toast squares.

Just cooked MANGE-TOUT split

lengthways and filled with crème

fraiche, then-topped with a colourful

red garnish and anchovy fillets cut into

diamond shapes.

Glazed WELSH RAREBIT of white,

6

thick and smooth cheese sauce

flavoured with ale and Worcester

sauce, then glazed on buttered granary

bread and topped with rhubarb

chutney.

Large rounds of COURGETTES

sautéed, then topped with pine nuts

cohered in a thick rich mushroom

veloute sauce containing diced

mushrooms.

Sliced SMOKED CHICKEN BREAST

placed on Crostini, spread with

CROSTINI rubbed with chopped chilli

then browned on the griddle having

first been dipped in melted butter and

topped with a pickled apricot cut in

slices.

Fingers of WALNUT BREAD spread

with horseradish cream and layered

with CARPACCIO of fresh thinly

sliced Scottish salmon cut and

decorated on serving.*

Rounds of soft white bread fried in

butter, piped with full fat CREAM

01x-Canapes:Layout 3  8/7/09  10:40  Page 7

CHEESE and topped with petit

bouquets of rocket salad and rounds of

black olives.

Savoury flat SHORTBREAD

flavoured with creamed horseradish

and topped with a slice of smoked

mackerel and lumpfish eggs set in aspic

jelly.

Roulade of herbed BUCKWHEAT

PANCAKES rolled with roasted

peppers, cream, full-fat cheese and

roquette salad, then cut into slices and

skewered to serve.

WATERMELON BALLS placed on

sticks with frilly ends, with squares of

Greek feta cheese and black pitted

olives, then dipped in dressing to

marinate before serving.

Warm round short crust PETIT

TARTLET filled with soft crumbled

mature stilton, drizzled with apricot

savoury coulis, then topped with a

pickled walnut to finish.

PLANTAIN BANANA cut into thin

slices then deep fried as crisps, served

with homemade dips of hot tomato

salsa and mashed avocado guacamole.

A cocktail stick with hot grilled

aubergine dice, baked whole CHERRY

TOMATOES and buffalo mozzarella

cheese rolled in pesto sauce.

spinach leaves and finished in filo

pastry, then baked in the oven and

served with a mint-flavoured yoghurt.

Mini bite-size CORNISH PASTIES

made with minced beef steak skirt,

onions and boiled potatoes, all cohered

in thick gravy, then wrapped and

baked in short crust pastry.

One mouth-size petit YORKSHIRE

PUDDING cup filled with a slice of

roasted lamb loin cut thin and pink

with a small flavouring of red current

jelly drizzled over the lamb.

A heavy rye triangle buttered then

covered with GRAVADLAX, topped

with a little crème fraiche cut in fancy

shapes and garnished with a dill sprig

in aspic.

Petit SWEET POTATO CROQUETTE

shaped in small rounds, coated in flour,

egg and breadcrumbs, deep fried in oil,

placed on doilies and served with a

lime chilli dip.

SESAME TOASTS browned in the

oven then decorated with a lid of

teriyaki salmon with thin slices of

overlapping pickled cucumber.

PUREED PUMPKIN with parmesan

mixed with choux paste then fried as

fritters, shaped in small scoops, served

with a crème fraiche and paprika-

flavoured dip.

Miniature LENTIL POPPADOMS

deep fried, spread with chopped hot

vegetables then topped with a hot

flavoured lime chutney.

Cigar-shaped filo pastry filled with

CHUNKY CHIPS with their skins on,

deep-fried in duck fat then rolled in a

paprika seasoning, served in paper

cones with a garlic mayonnaise and

herb dip.

fresh ASPARAGUS spears deep fried

in batter and served with a garlic

mayonnaise dip puffed up with

whipped cream.

Puff pastry FLEURONS baked in the

oven with a parmesan cheese glaze and

topped with a thin strips on anchovy

fillets in criss-cross fashion.

Deep-fried COD GOUJONS in batter

and long thin Pommes frit served in a

paper cone with small crunchy pickled

onions and pots of fresh mayonnaise.

Boiled QUAIL’S EGGS cut

lengthways, the yolk removed, then

filled with flaked Cornish white crab

meat cohered with mayonnaise and

sprinkled with paprika pepper.

Pre-roasted SHOULDER OF LAMB

cut in strips, wrapped in blanched

7

01x-Canapes:Layout 3  8/7/09  10:40  Page 8

PAPILLOTE style in the oven, wrapped

TATTY PETIT SCONES split then

covered with smoked salmon and a

layer of crème fraiche, then topped

with black lumpfish roe and a sprig of

parsley to garnish.*

Warm canapé of ROLLED PUFF

PASTRY WHEELS baked in the oven

with a filling of blue cheese and tomato

paste then cut and served on white

doilies.

in greaseproof paper with shallot's and

a sprinkling of white wine.*

Smoked STREAKY BACON wrapped

around prunes, grilled then placed on a

frilly cocktail stick and served with a

warm and runny cranberry dip.

Canapé of FOCACCIA bun cut in

wedges, flavoured with rosemary,

topped with rare beef curls and

garnished with shaved parmesan.

Lightly toasted and buttered

PUMPERNICKEL BREAD cut into

triangles with a layer of gravadlax

slices and a blob of horseradish sauce

with a sprig of dill.

SMOKED CHICKEN BREAST slice

with a chutney coating wrapped in

blanched dried lettuce then placed on a

dried dill biscuit and brushed with

BELGIAN FLAMICHE of small

dough bun, baked in a shell mould

with a filling of grated cheese mixed

with raw eggs.*

Deep-fried thin SPRING ROLLS filled

with spicy flaked crab and bean shoots,

served with a mixed citrus dipping

sauce.

aspic.

Tandoori grilled MONK FISH slices

Rolled air-dried salted beef

BRESAOLA with parmesan shavings

inside a small log, then glazed with

aspic jelly and served with thin slices of

pickled sweet and sour gherkin's.*

Poached SMOKED HADDOCK flaked

and creamed then placed on squares of

thick buttered granary bread with

placed on a rye-flavoured fried croute

with a topping of fresh pickled mint

leaves and served with a sour cream

dip.

Florentine canapé of SAUTÉED

SPINACH placed on a croute with a

hard-boiled quail’s egg and finished by

glazed au gratin.

caper buds to garnish.

Mini deep-fried FISH ’N’ CHIPS of

Fried WHITE PUDDING cut in small

wedges then placed on fried brown

bread with a topping of prune and

sweet red onion chutney.

Bite-size mini-marinated fresh

SALMON pieces cooked EN

battered fish with the chips cooked in

duck fat, served in a cone with a

separate dip of diced onions in

mayonnaise.

Flaked soft new-season LAMB

skewered individually on a fork with

sun-dried tomatoes, flavoured with

fresh-chopped mint served warm.

Sliced boned roasted QUAIL placed on

a fried croute with red apple puree,

flavoured with nutmeg and with a

rocket leaf to garnish.

Rounds of fried bread, pale in colour,

covered with MASHED ANCHOVIES

and piped with whipped cream, topped

with a parsley sprig garnish.

Puff pastry BITE-SIZE ROUNDS,

baked, spread with creamed broccoli

puree and topped with a slice of French

brie and slices of de-piped black

grapes.

Warm rolled HERBED PANCAKE

filled with soft goat’s cheese, cut into

round slices, kept together and served

with a fancy cocktail stick (buffet

skewers).

8

01x-Canapes:Layout 3  8/7/09  10:40  Page 9

and avocado then flavoured with sour

Small parcels of FILO PASTRY

TRIANGLES, filled with cream cheese

and spinach, flavoured with chopped

dill then baked in the oven just before

serving.

Italian BRUSCHETTA of lightly

toasted bread cut in slices, rubbed with

oil and garlic, topped with a grilled

aubergine slice, a teaspoon of tomato

salsa and flaked smoked mackerel.*

Small choux PROFITEROLL cut in

half and filled with prawn puree

cohered with mayonnaise, seasoned

and aspic glazed.

Puff pastry CROUSTADE with faked

white CRAB MEAT in a white sauce

and fresh grated coconut.*

PAILLETTES AUX CUMIN: twists

of cheese straws flavoured with

paprika and caraway seeds and served

by placing into a baked ring of puff

pastry.*

Mini metal pot filled with a sauce

PERIGOURDINE with deep-fried

matchstick potato chips rolled in rock

salt to dip into the sauce.*

Grilled petit Crostini ITALIAN

BREAD cut in rounds, topped with

pine kernels and diced celery in a thick

béchamel sauce.

ROQUEFORT CHEESE rolled into

balls then dipped in liquid honey,

covered with a mixture of finely

chopped nuts mixed with chopped

parsley then placed into paper cups to

serve.

Picked WHITEBAIT fillets placed

rolled up in scooped-out cherry

cream, soy sauce, lemon juice and

coriander.

Sliced SMOKED CHICKEN BREAST

interlaid with sliced smoked cheese on

Crostini with warm crispy-grilled

bacon and sugar-roasted almonds.

Piped home-made VEGETABLE

PARFAIT, curled on heart-shaped

croutons with cherry tomato chutney

flavoured with chilli, garnished with

sprig of dill.

PETIT TARTLETS half filled with

red pepper jelly, topped with piped

creamed soft goat’s cheese with pecan

nuts glazed in aspic to garnish.

Bite-size cut baguette with a topping of

SUN DRIED TOMATOES, a slice of

artichoke and finished with slightly

melted Gouda cheese shavings.

Pastry boat-shaped BARQUETTES

filled with fresh pea puree, flavoured

with garden mint and topped with a

garnish of fried chopped bacon.

Round pastry tartlets cooked blind

then filled with sliced DEVILLED

LAMB KIDNEYS, cooked by grilling

sprinkled with sautéed shallot's and

drizzled with mild mustard sauce.

CHICKEN LIVER made into a

parfait, wrapped into long parcels in

filo pastry then baked quickly in the

oven until brown, served with a sour

cream and herb dip.

Finely-sliced cabbage cooked as a

SAUERKRAUT with all juice pressed

out, rolled in ox tongue spread lightly

with mustard and skewered with a

cocktail stick.

tomatoes with the top replaced.

PUMPERNICKEL BREAD cut into

Grilled LAMB KIDNEY wrapped in

bacon with a sauce DIABLE to dip of

shallot's, white wine, vinegar and

cayenne, cooked as a reduction then

added to a demi-glace.*

BRAISED SNAILS wrapped in

Parma ham then reheated on the grill,

gently placed on skewers and served

bite-size squares topped with gently-

mashed smoked trout, flavoured with

horseradish and cream fraiche and

garnished with parsley sprigs.

Medium size WILD MUSHROOM

cooked in truffle-infused olive oil,

topped with grated taleggio cheese,

melted then served in a pastry case.

with a mustard cream dip.

WALNUT BREAD toasted, buttered,

Cigar-shaped rolls of wafer thin

SMOKED TURKEY filled with stewed

cranberries, then presented on toasted

corn bread.

CROSTINIS topped with mixture of

chopped raw tuna fish, garlic, capers

cut into squares and wedges then

topped with raw sliced salmon

Gravadlax garnished with a sprig of

dill and dipped in aspic jelly.

CROSTINI TARTARE: minced beef

fillet mixed with chopped anchovies,

9

01x-Canapes:Layout 3  8/7/09  10:40  Page 10

shallot's, capers, gherkin's, Tabasco

10

and Worcester sauce spread on toasted

CROSTINI .*

Mixed fish nugget of WHITE FISH

and scampi enrobed and deep fried in a

light beer batter, served with a

marmalade-flavoured mayonnaise.

Bite-sized baked FILO PASTRY

PARCELS, filled with chopped

shrimps in a thick milk and cream

sauce, flavoured with finely chopped

onions and paprika.

ASPARAGUS HEADS hand-wrapped

with oak smoked salmon laid on a

bread base then milled liberally over

the top with cracked pepper corns.

Marinated small pieces of CHICKEN

IN SPICES, passed through green-

coloured flour, shallow fried and served

with a natural yoghurt dip.

Petit pastry tartlets filled with garlic

flavoured HUMUS ,topped with a

garnish of chopped crunchy courgettes

and red peppers .*

Deep fried POMMES FRIT seasoned

with sea salt, surrounding a soft dip of

pureed fennel flavoured with mashed

sardines containing vinegar.

Small FILO BASKET filled with a

fried onion puree base goat’s cheese,

garnished with rocket leaves and

sprinkled with pine nuts sauteed in

butter.

Quarters of FRESH FIGS studded

with goat’s cheese, topped with a

garnish of sliced blanched kumquats

and parsley dipped in aspic.

Crostini brushed with olive oil and

topped with spicy POACHED PEAR

slices and a wedge of soft Chevre Blanc

cheese, with droplets of fine chutney to

garnish.

Mini FILO TARTLET baked blind,

spread with mascarpone cheese,

garnished with a sliced fig wedge and

roasted pistachio nuts.

Fried white round bread CROUTE

spread with horseradish-flavoured

crème fraiche, topped with poached

flaked mackerel and poppy seed

garnish.

Puff pastry BOUCHEES filled with a

chopped shallot base, a poached quail’s

egg then topped with a lime-flavoured

hollandaise sauce.

Slice of GOAT’S CHEESE log placed

on a toasted and buttered croute with a

caramelised petit onion and a sprig of

rocket lettuce.

Grilled spicy KING PRAWNS

marinated over-night partly cooked in

their pyjamas and served with a warm

smooth mango dip slightly sweet in

flavour.

Chopped HERRING TARTARE

mixed with finely chopped shallot's,

capers, gherkin's and olives bound with

thick mayonnaise and scooped on

buttered granary squares .*

Baby soft RUSSIAN BLINIS piped

with a stiff cream cheese and garnished

with strips of smoked salmon sprinkled

with sauteed dill.

Boiled QUAIL’S EGGS deep fried in a

curried TEMPURA batter and served

with a curried cream sauce dip .*

Grilled SALMON marinated mini

brochette, skewered with red onions,

placed on a fennel and leek creamed

pureed base and covered with a herbed

beurre blanc.

A warm HERBED CUMBERLAND

split length-ways and piped with a

whirl of creamed potato flavoured with

rubbed sage.

Cocktail CHIPOLATAS cooked in the

oven then finished and rolled in thin

warm honey and coated in sea same

seeds.

Pot of WARM CHEESE and yoghurt

sauce served with pastry herbed sticks

to dip and fingers of brown and white

bread with some crusts.

Kitchen-made PORK CRACKLING:

marinate the pork rind in sea salt, all

spice, star anise and citrus juice over-

night, wash off the marinate, dry well,

score the rind with a Stanley knife then

roast with salt and serve in strips.

Quickly-fried strip of CALVES’

LIVER spread with mustard then

placed in warm petit pocket of warm

Naan bread with a crunchy cooked red

onion.

Oak-smoked creamed COD EGGS set

in pastry boat-shaped barquettes and

garnished on top with sliced black

olives.

Creamed cheese piped in whirls on

01x-Canapes:Layout 3  8/7/09  10:40  Page 11

toasted squares of PUMPERNICKEL

BREAD and garnished with aspic

glazed black grapes.

Glazed slice of SMOKED PIGEON in

aspic jelly placed on a round of rye dry

biscuit and garnished with a truffle

slice (lame de truffe).

Petit CORN FLAT-SHAPED

FRITTERS topped with crushed garlic

then garnished with thin slices of

herbed game sausage.

CREAMED POLENTA round placed

on a dry biscuit base, topped with

chopped sweet red peppers and melted

goat cheese.

Petit LIME-FLAVOURED SCONE

filled with crème fraiche, topped with a

king prawn half and garnished with a

dill sprig.

SESAME BISCUITS topped with a

poached flaked mullet, a tomato pesto

concasse, slice of pickled carrot and

fried parsley.

PUFF PASTRY CASINGS baked

blind then filled with creamed stilton

and sliced apricot and cream cheese

with coriander, both dusted with

paprika.

Seared slices of VENISON LOIN, well

seasoned with cracked pepper, placed

on buckwheat blinis and topped with

quince chutney.

Large DICED LOTUS ROOT cooked

firm in a sweet and sour sauce, served

warm with the sauce on cocktail sticks,

the sauce being thick enough to cling to

the lotus root .

Chilled thinly-sliced rare BEEF

FILLET rolled in chilli jam, mixed

with mashed but firm fresh mango

pulp and placed on herbed biscuits.

IBERIAN HAM thinly rolled and

loosely placed on diamond-shaped soft

doughy tomato bread, spread with a

little Dijon mild mustard.

PIG TROTTERS cooked and set in a

strong meat-flavoured jelly, scooped-

out quenelle shape and placed on

rounds of buttered toasted wholemeal

bread.

Herbed RISSOLE potato cut in half

length-ways, slightly scooped out, then

PETIT TARTLET filled out with a

mixed cooked CEPE filling, slightly

creamed then topped with a poached

quail’s egg .*

SINGLE OYSTER SPLIT OPEN,

detached from the shell but left in place

and served with a topping of shallot

vinegar with teaspoons to facilitate

eating.

Mini SHALLOT-FLAVOURED

SCONES split in two, filled with beef

cooked pink and spread with a grated

horseradish sauce.

CUCUMBER JELLY cut in rounds,

placed on melba toast with thinly-cut

smoked salmon and decorated with

capers in aspic.

Mini warm Indian spiced SWEET

POTATO CAKES coated in a nut and

breadcrumb mix, cooked by sautéing

golden brown and served with a salsa

dip.

Petit POPPADOM shells (made from

lentil flour batter), filled with warm

peeled prawns brushed with butter

topped with a mango salsa.

DICED SMOKED SALMON covered

with taramasalata, scooped into soft

poached apricot middles then presented

on bread squares or biscuits.

SNAILS wrapped in bacon and

soaked overnight to marinate then

grilled and served on wholemeal toast

squares spread with Dijon mustard.

EMMENTAL CHEESE and pumpkin

seed rye biscuits, topped with soft

cream cheese piped in whirls then

decorated with slices of marinated

black olives.

RYE BISCUITS covered with a sherry

jelly slice then topped with wafer thin

peppered mackerel laid on in a

decorative way.

Canapé of SLIGHTLY-SUGARED

THICK PORRIDGE made with milk,

placed on toasted biscuits topped with

curls of smoked salmon and garnished

with chives.

Prawns wrapped in PROSCIUTTO

then oven cooked with olive oil and

served with a alioli dip of mashed

garlic with mayonnaise.*

filled with soft black pudding,

cranberry to garnish.

––––––––

11

01x-Canapes:Layout 3  8/7/09  10:40  Page 12

NOTES

12

01b-Contents:Layout 3  8/7/09  11:50  Page 4

4

02-HorsDrawsVeg:Layout 3  8/7/09  10:43  Page 13

HORS D’ ŒUVRES

VEGETABLE

13

02-HorsDrawsVeg:Layout 3  8/7/09  10:43  Page 14

SPINACH GREEN POLENTA

cooked in the oven then glazed with a

thin white milk cheddar sauce and

served with warm sun dried tomatoes

flavoured with basil.*

A bowl of CAULIFLOWER

FLORETS cooked AL DENTA then

finished with a sieved egg and parsley

sauce and surrounded with petit

poached buttered courgettes.*

Soft poached eggs on a bed of

marinated BELGIAN endive which

has been shallow-fried and served with

a drizzle of Italian dressing.

Sliced baby beetroot in warm balsamic

vinegar with a white SPANISH

ONION FONDUE served in a round le

creuset oven-proof dish.*

Caramelised DOREE PEAR salad

with crumbled stilton and walnuts

served with a Dijon flavoured dressing.

Polenta milk GNOCCHI glazed with a

RAREBIT mixture and accompanied

by poached leek and celery hearts with

warm lava bread.*

Sharp Wensleydale CHEESE

SAUSAGE with rubbed garden herbs,

crushed potatoes and sliced

mushrooms with red onion

marmalade.

Oyster plant cut in small strips and

cooked in a BLANC and served with

crunchy SAUTÉED CHESTNUTS

and sprinkled with chopped parsley.

Glazed WILD MUSHROOM polenta

spirals surrounded by turnips cooked

from raw in butter and finished with

sugar to caramelise slightly.

Egg-based ravioli filled with creamed

spinach and served with roast BABY

BEETROOT brushed with butter and

sea salt, black pepper and topped with

sautéed warm capers.

Semi-hard mature GOAT’S CHEESE

baked in a puff pastry envelope, egg

wash glazed with paprika and served

with a creamed spinach and

cauliflower puree.

A plate of hot buttered green and white

asparagus cooked semi soft then inter-

laid and surrounded with a creamy

chopped MOREL SAUCE.

ELDERFLOWER FRITTERS: deep-

fried young elderflower heads in a

batter of sifted flour, sunflower seed

oil, tepid water, salt and beaten egg

whites; the batter should be allowed to

rest for an hour.

A bed