1 - Rutland Pride JAN 162.qxp_Layout 2 30/11/2015 13:22 Page 64
CANAPÉS - CREATIVE CANAPÉS -
. . . o t e d i u G s ’ t a e h C e h T
THERE’S NOTHING MORE REWARDING THAN A REALLY GOOD CANAPÉ. HERE, WE’VE ENLISTED THE SERVICES OF THE RUTLAND GOURMET, SARAH RIVETT WHO CATERS FOR WEDDINGS, CORPORATE FUNCTIONS AND BLACK-TIE BALLS, TO FIND OUT IF THERE’S A SHORT-CUT TO CREATING COMPELLING CANAPÉS... Over the years, photographing society events, we’ve nibbled our way through so many canapés... the good, the bad and the bland.
Words & Photos: Rob Davis.
made in-house, which I think is only right when people are expecting restaurantquality food.” “When you’re at home, though, there are a few short-cuts you can take to provide results that are almost as good, with considerably less effort.”
Get it right, and a canapé can be incredibly enjoyable for your guests, but there’s no denying that producing good canapés is quite time-consuming and fiddly.
Fortunately, there’s a Rutland woman whose canapés are the best we’ve ever tasted. That’s little surprise; Morcott based Sarah Rivett is The Rutland Gourmet, an experienced chef who produces over 30,000 plates of food each year, for weddings, social functions and corporate events.
Sarah caters for anywhere between 10 and 700 diners, and has even catered for the Duke and Duchess of Cambridge.
With a huge array of field catering equipment, Sarah says the secret to being able to cater to such a high standard and to be able to do so literally anywhere is organisation, and to that end, she’s providing us with a selection of her favourite canapés, and a few tips on how to take some crafty short cuts for those with limited time over the festive season and New Year.
“Canapés should be small - there are few things more irritating than biting off more than you can chew at a party.”
“Ideally, they should be a single mouthful it’s annoying to take a bite of one, only for the rest of it to crumble into the palm of your hand.” 64
“Canapés don’t lend themselves to being created very far in advance, but all of the elements opposite can be prepared in advance, then assembled just before your function.”
“I’m not one for much decoration on serving platters - flowers and so on.”
“Because they’re so small, there should be a powerful flavour element, too, and of course, the flavours you choose should suit the Champagne or wine you’re serving them with. I tend to avoid onions and garlic for obvious reasons, too!” “When I create my canapés I don’t take any short cuts; the Yorkshire pudding and filo baskets pictured opposite, for example, are
“WHEN YOU’RE AT HOME, THERE ARE A FEW SHORT-CUTS TO PROVIDE RESULTS THAT ARE ALMOST AS GOOD, BUT WITH MUCH LESS EFFORT...”
“As a rule, canapés present well when you’ve a number of different ones on a single plate or tray rather than a platter of exactly the same canapé - it also allows your guests to choose their favourite.”
“Canapés are one of the fiddliest foods to prepare, but they’re incredibly rewarding, lending any party a sense of occasion and allowing you to treat your guests to something colourful, pretty and packed with flavour.” “To my mind, that makes them worth every bit of effort in preparing them, and your guests will definitely appreciate your hard work!”
n Sarah Rivett is founder, owner and head chef at The Rutland Gourmet, providing outsider catering for weddings, private and corporate functions for anywhere from 10-700 diners. Call 01572 747909 or see www.rutlandgourmet.co.uk