Pass The Spoon!



Ive been trawling though blogs posts and drafts and stumbled across this one which I had started to write in September 2014! So I thought I would finish it and post it, feeling like a completer finisher today and making sure that all draft blogs are made into blog posts – no matter how old! In light of this I also apologise in advance of the quality of the photography as its not as good as it should be, the only advantage I can see here is my photography skills have improved dramatically and there is always room to improve daily !

Written September 2014……  I seem to have been averse distributing my canapé recipes, on reflection it seems I may have been trying to prove that I can cook more than just on a spoon. I have delivered a lot of “Spoon” related events since The Taste but never published the recipes. I have moved on with the “spoon” chip off my shoulder and feel adequately sated that I have proven my cooking worth so bring back The Spoon!

Here is a list of what I have made for events, demos all on a spoon! Or as small bites….After writing the list I have realised there is a potential Canapé book here waiting to be written ! Now what could the title be!?!

All of these are great for spring parties, summer parties, weddings, get togethers, movie nights and any other reason you collectively get a lot of people in a room and need to feed them.


  • Salmon and Prawn Roulade with lemon snow and Blackberry Puree and Granita
  • Asparagus ,Pea Puree with Chicken Milanese
  • Pate Croustades with Quails Egg
  • Sausage Rolls
  • Watermelon Pizza
  • Courgette and Butternut Squash Roulades
  • Tomato and Basil Tarte Tatin
  • Quesadilla Sails
  • Chicken Satay Lollipops
  • Asparagus Twiglets
  • Keema Baby Gem Boats and Nam Jim Sauce
  • Mini Pies
  • Home smoked Lapsong Souchong Duck on pickled cucumber
  • Black Pudding Bon Bons
  • Smoked haddock on roasted celeriac with spinach and almond pesto
  • Gorgonzola, quince and sage squares
  • Mushroom Wellington parcel with soured cream and dill
  • Foie Gras croustades with Port and pomegranate
  • Veal meatball in smoked aubergine and tomato sauce with lemon zest
  • Sticky Beef filo pies
  • Lamb Koftas
  • Param and Asparagus
  • Rare Tuna Blini
  • Smoked Salmon cupcakes
  • Prawn and Champagne
  • Goats Cheese basil Pitta pockets
  • Balsamic and Fennel Cherry Tomato with Parmesan shortbreads
  • Ratatouille and Lancashire Cheese Scones
  • Wild Mushroom quiche bombs
  • Aubergine Caponata Crostini
  • Griddled Vegetable Skewers
This was at an event where I did a talk for a Ladies Day at a fabulous place called 4* Wentbridge House Hotel in Pontefract, Yorkshire. I did Canapés and the kitchen prepared a luncheon as well. It was a great event incorporating stories from The Taste, cooking skills and knowledge and a wonderful group of people who really loved the day.


  • Macerated Strawberries, Coffee Creme Anglais, with Shortbread
  • Sticky Toffee Pudding Pie Hightops
  • Jam Tarts Pops
  • Pear Tarte Tatin
  • Triple Lemon Drizzle Squares
  • Marshmallow Straws
  • Pecan Pies
  • Blueberry Eton Mess Shots
  • Lemon Meringue Pie Cheesecake
  • Chilli Chocolate and salted Caramel Squares
  • Fresh Fruit Chocolate Fondue Skewers


I have chosen 3 recipes from the list all which are easy to make and also taste great, can be made in advance and plated, “spooned” at last minute. All the measurement are for approx 20 canapés.

Salmon and Prawn Roulade

Salmon and Prawn Roulade
Salmon and Prawn Roulade

( optional served with Blackberry Puree and Granita, Lemon Snow) 

Ingredients and Prep

  • Smoked Salmon ( cut into4 cm x 2cm rectangles ) in strips
  • Fresh Lemon and Zest ( separated)
  • Candied Lemon Zest (peel your lemon zest using a zest for strips or  julienne into small strips , dry by leaving overnight, put a little whisked egg wash over them and then dip into caster sugar until fully covered , place on greaseproof to dry again. store in a sealed jar until required)
  • Prawns  200g (Made into a light mousse, by blitzing the prawns in a blender with salt, pepper and lemon, with a little white miso , then add double cream about 50ml, blend into a light mousse,  and in placed in an sealed icing bag and chill)
  • Lemon Snow (Maltose about 100g – Maltose can be bought from specialist food suppliers ie whisked with Lemon infused oil)
  • 200g Blackberry Puree blitzed until a pulp, add 50g of sugar, 100ml of water and boil on the hob until sugar has
    (taste for sweetness, you want to retain some of the natural bitterness)  for the puree and sieve divide into 2 portions
  • Blackberry Granita- Place into freezer in a sealed tub and allow to ice, run a fork through every hour, should take about 2-4 hours to freeze
  • Micro herbs use –  Red Basil or Apple Blossom

Prepare all the ingredients and then prepare your spoon, you could also serve on a spinach leaf 

  1. On the base of the spoon place the Blackberry puree
  2. Lay salmon flat and ice the mousse in a line, roll up into a tight curl
  3. Dress with candied lemon zest, Granita at back of spoon , lemon snow at front,
  4. Top with micro herb – Serve immediately

Asparagus and Pea Puree with Chicken Milanese

Asparagus and Chicken Milanese with Pea Puree and Pea shoots
Asparagus and Chicken Milanese with Asparagus and Pea Puree with  Pea shoots

Ingredients and Prep

  • 10 stems of Asparagus and 200g freshly podded peas make into a puree by par boil until tender, season, blitz in blender, sieve to make smooth,  and put into squeeze bottles in a ban marie to remain warm if using straight away other wise in chilled water to retain colour.
  • Blanche 6 stems of asparagus in salted water, and then make some brown butter by foaming 25g of butter, pop the asparagus in allow to colour, remove and drain ,  and cut in half and then diagonal strips for 20 canapés
  • Make Chicken Milanese, Beat chicken flat (use either 2 chicken breast or 500g chicken thigh for 20 canapés, beat the chicken flat about 2 cm thick, cut into bite sized cubes
  • Panko Breadcrumbs 200-300g and grate into 50g of fresh parmesan place on a bowl or plate
  • Whisk 2 eggs together and season put in bowl or plate, season 50-75g flour and put in bowl or plate

Prepare all the ingredients and then prepare your spoon, you could also serve on a gem lettuce

  1. Dip the chicken cubes into first flour, egg and then parmesan /panko mix and shallow fry until golden on all sides, season
  2. Put your pea and asparagus puree on the bottom of your spoon, lay across your brown butter asparagus piece , place your cubed chicken and pea shoot n top, grate a little parmesan over and serve immediately

Macerated Strawberries, Coffee creme Anglais and Shortbread Crumb

Macerated Strawberries, with Balsamic and Black Pepper Coffe creme anglais and shortbread
Macerated Strawberries, with Balsamic and Black Pepper Coffe creme anglais and shortbread

Ingredients and Prep

  • Dice 200-250g of strawberries grind fresh pepper over them and then pour over 4 tablespoons of aged balsamic vinegar and allow the strawberries to absorb , chill
  • Make a strong coffee espresso and allow to chill
  • Make a rich egg custard using 4 egg yolks, 200ml of cream, 1 x vanilla pod and seeds, 35-40g sugar, 75ml of milk mix the egg yolks and sugar until light and whipped, warm the vanilla, milk and cream and then mix the 2 together, and back on the heat until thicker
  • Put 4 sheets of gelatine in cold water, allow to soften and then add into your custard base, warm, until gelatine has melted, add the coffee espresso, pour into a dish and chill until set.
  • Make a shortbread with 50g butter, 100g sugar, 150g flour, and 1 x vanilla pod mix into a dough, press into a baking tin and cook for 15-18 minutes until turning into a light brown colour, allow to cool and sprinkle of some lavender sugar
  • Make a candied mint by using 0 fresh mint leaves, dip into whisked egg white, and dip into sugar allow to dry thoroughly

Prepare all the ingredients and then prepare your spoon, you could also serve on a a shortbread square

  1. Cut your set custard into small cubes, place on bottom of the spoon
  2. Place your diced macerated strawberries over
  3. Crumble your shortbread over (if serving on shortbread omit this step)
  4. Finish with either candied mint, micro herb

There are a lot of recipes to follow Im sure as the list grows with every event Im involved in, there needs to be more spiced ones and more infusions for a small bite they work really well. Anyway my creatives juices are overflowing after being inspired from a last year draft…..more to follow Im sure!


Happy Cooking


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