Canape Challenge
Your party or dinner begins in one hour and for some reason the catering company has not turned up yet and you're missing the canapés.
Competing in teams you have to create a unique set of canapés using bespoke ingredients that you have been given.
Making sure that you cater for all tastes you must create a diverse, imaginative and delicious selection. The pressure is on and you are competing against the other teams to win the Canapé Challenge Award.
This is all about teamwork, creativity, secrecy, having fun and working with whatever you are given.
Write your menu as a team and the sales pitch and make a play to be the winning team.
* It is a good idea to plan to serve some drinks when the final canapés are presented.
CANAPE MENU
Autumn squash and chanterelle cappuccino
Pizzette bianche - mozzarella, potato, truffle and rosemary
Zucchini, mozzarella and mint – all baked till gooey
Roasted beetroot with horseradish creme fraiche and marjoram
Ragstone goat's cheese with baby beets and toasted hazelnuts
Pickled shimji mushrooms, parsley and pecorino crostino
Celery hearts with Amalfi lemon and shaved bortaga
Roast artichoke, black olive and anchovy bruschetta
Robbiolo and chestnut arancini
Trevisse, Chianti and pancetta risotto
Swiss chard & ricotta tortellini with crispy sage and parmesan
Salt cod "crocche", red wine bagna caulda
Sea trout saltimbocca with lovage and black pepper zabaglione
Tuna with Japanese Yuzu lime, pomegranates and shaved coconut
Mosciame (punchy air cured tuna) lemon aioli and Sardinian music bread
Freshly picked Devonshire crab (dressed in chilli & flat-leaf parsley) with lemon aioli and fennel wafers
Beautiful Cumbrian smoked eel, pickled Cheltenham beetroot & horseradish
The best organic Scottish smoked salmon with cucumber and crème fraiche
Elwy Valley lamb spiedini with rosemary and roast garlic aioli
Cured peppered duck, crab apple jelly and mustard leaves
Spiced foie gras, on home-made water crackers, with bullace and clove chutney
Buccleuch beef carpaccio with egg yolk, shallots, mustard and cornichons
Coppa di Parma, chilli autumn squash and black olive crostino
Speck Alto Adige, buffalo ricotta and mint involtini
Chicken liver toscana crostino
Olive oil poached rabbit, sage, orange and pink pepper berry
Dartmouth shot venison, celeriac and bramley apple, gremolata
Quince and vanilla fool with gingerbread cookies
Vin Santo drowned raisin garibaldi
Mini Eton mess with vanilla mascarpone and spiced poached pears
Roasted hazelnut and chocolate torte (a Piedmont delicacy)
Raspberry bakewell tarts, lemon icing
Chocolate and chestnut budino
Tellegio and mustard fruits, sultana and spelt bruschetta
Little Eccles cakes with Lancashire cheese
Warm potato gnocchi, walnuts and gorgonzola
