Blackbird Catering

Canapés & Bowl Food

A few of our recent canapes – we can create a menu which will reflect the season, the size and style of your event.

MEAT CANAPES

Slow braised lamb on courgette pancake with feta paprika pesto

Pork confit with cornichons and brioche

Mini chicken kievs in panko crumb

Chicken and shitake mushroom filo ‘ cigars’ with dipping sauce

Guinea fowl chestnut sausage with truffled cauliflower puree

Ginger fried beef, roast sweet potato, palm sugar caramel

Corned beef hash cakes with quails egg and harissa

Oxtail croquette with apple radish pommegranate ‘slaw’

Crispy soy pork belly, apple and scallop spoons

Ham hock, edamame, and pickled plum spoons

Foie gras and apple mini burger Game foie gras terrine with quince chutney

Chicken and shitake crispy wonton with coconut dip

Lamb tagine and pistachio date cous cous on china spoons

Quails egg and pancetta benedict

Confit duck spring rolls with mango lime chilli dip

Mini black pudding sausage rolls with red pepper relish

Sweet and sour chicken skewers with mint and tomato

Barbequed pork and water chestnut spoons

Sesame honey mustard roast mini cumberland sausages

Spinach olive proscuitto and goats cheese mini tart

FISH

Prawn chorizo and gremolata skewers

Salmon, ginger and coconut dumplings on cucumber

Lemon spiced cured salmon with celeriac prawn remoulade

Deep fried soft shell crab with wasabi mayo

Grilled scallop and chorizo spoons with harissa yoghurt

Tuna tartare with quails egg and hollandaise

Boquerones on quinoa fritter with parsley saffron aioli

Cherry tomatoes filled with fresh crab salad

Sweet chilli grilled mackerel on wasabi sesame Japanese sticky rice

Scallop ceviche on cucumber with pickled wild mushroom

Tea smoked salmon rillettes on pumpernickel toast with pickled cucumber

Curried mussel and tomato with crispy sesame seed breadcrumbs

Tea smoked salmon and spinach with spiced yoghurt

Crab leek and gruyere mini tart

Smoked haddock chorizo and quails egg mini tart

VEGETARIAN

Chicory cashel blue cheese and pear salsa on pecan sable

Spinach pine nut and lemon ricotta spring rolls

Sesame herb filafels with pickled chilli and yoghurt

Tallegio speck and mustard seed straws

Sesame filafel with feta paprika pesto

Roast butternut squash puree with oyster mushroom crispy shallot and truffle oil

Mini aubergine parmesan burgers with puttanesca fresca

Charred jalapeno corn cakes with green tahini yoghurt and harissa

Grilled halloumi with crispy vegetable sesame salsa

Roast baby potato topped with beetroot pecan and goats cheese relish

Tallegio mustard seed straws

Warm blue cheese puffs Japanese sticky rice with grilled piquillo peppers and wasabi aioli

Crumbed rice cake filled with buffalo mozzarella and oregano

Curried lentil dahl on poppadom with lemon yoghurt

Sweet potato red pepper and feta tortilla with coriander pesto

Leek celery and stilton mini tart

Sweet potato, caramelised onion and parmesan mini tart

Pea potato spring onion and sorrel mini tart

Thyme potato taleggio and balsamic onion mini tart

Spinach and cheese frittata

BOWL FOOD

Duck Coconut Curry with  pickles and steamed rice

Prawn and Chicken Thai coconut curry with steamed rice and crunchy veg

Pork belly on champ mash with apple sauce

Szechuan peppered beef, shitake, sweet potato and broccoli stir fry

Braised beef chilli with salsa fresca, sour cream and nachos

Mini fish cakes, baby gem and peas with tomato chilli tarragon salsa

Grilled tiger prawns, chorizo, edamame and white beans with basil chilli dressing

Slow roast belly pork, peanut tamarind dressing and Asian coleslaw

Grilled marinated squash, courgette and peppers with feta and spiced almond

Chicken, almond and apricot tagine with herbed quinoa and raita