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Unusual Wedding Food – African Style Canapés

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Here at Vanilla in Allseasons we love to roll up our sleeves and try something new so we are always excited when our clients make unusual food requests for us to try.

It’s not often that we get to create African inspired menus but that is just what we have been asked to do for a fantastic wedding next year. These canapes will be exciting, unique and absolutely delicious!

We’ve knocked up these menu suggestions. What do you think?

African style Canapés
Hand Made Boerewors sausage with a BBQ dipping sauce
Chicken livers with a peri peri sauce on a croute
Mafeking Biltong (for guest to chew on)
Mini jerk chicken & Pineapple on skewers
Curried goat on a pancake
Sosaties, Marinated lamb with a spicy sauce

Rib Eye steak and chips
Yorkshire pudding with roast Buffalo
Croute of sun dried tomato, caramelized red onion & mozzarella cheese
Grilled squid with a pumpkin seed pesto
Roast sweet potato with a peanut sauce
Akara Fritters with a dipping sauce

The style of food you choose to serve at your event can be a great way to bring something different to your guests and express a bit of your own style and personality.

If you are hosting a wedding, party or special event and would like something a little different, feel free to contact us. We’d love to discuss your ideas.

Brussels Sprouts – A delicious Idea

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Brussels Sprouts. Love them or hate them?

Far from the overcooked, soggy mush you may remember from childhood, these crisp and tasty vegetables are versatile, healthy and delicious!

They are fantastic grilled and drizzled with balsamic. This recipe is perfect for a festive party and is guaranteed to impress your guests and have them coming back for more!

Ingredients

1 pound small Brussels sprouts, rinsed of any dirt
2 Tbs extra-virgin olive oil
1/4 pound thinly sliced prosciutto
1 pinch coarse salt and freshly ground pepper

Method

Preheat oven to 400.

Slice the Brussels sprouts in half, lengthwise. Don’t trim the ends, as they’ll hold together better with them.

Toss the sprouts on a rimmed baking baking sheet with the oil and a good sprinkle of salt and pepper.

Bake for 40 minutes total, but start checking around the 25-minute mark. Toss them around too.

In the meantime, chop up the prosciutto into small chunks. Heat a frying pan over medium-high. Add the prosciutto and saute for about 5 minutes, until nice and crispy. Set aside.

Remove the sprouts from the oven and let them cool about 5 minutes, or until you can handle them.

Using toothpicks, slide on a sprout half, followed by a slice or 3 of the ham, then bookend it with another sprout half.

Continue until you have about 32 mini skewers.

Arrange on a platter and serve immediately.

Happy Yorkshire Day!

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Today is officially Yorkshire Day! The classic Yorkshire pud is one of our favourite British dishes.

Did you know that originally they were traditionally served as a sweet with jam? We prefer them with a classic rare roast beef and gravy. mmmmm maybe a touch of horseradish, ooh my mouth watering just writing this!

Mini Yorkshire puddings make a fantastic canapé or starter for a party, wedding or event. This recipe with roast beef and horseradish cream is excellent.

You could try it yourself or, alternatively speak to us about including it on a served menu for your next event.

See the full recipe here.

Cooking for the crème de la crème!

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Well it’s shaping up to be a very busy week for the team here at Vanilla in Allseasons!

As well as corporate lunches and fabulous weddings, we will also be providing a canapé reception for ICC Solutions, a company based in Warrington. They have achieved the high accolade of receiving not one, but two Queen’s Awards for Enterprise in International Trade and Innovation. Our good friend, David Briggs, Lord Lieutenant of Cheshire, is set to arrive with Prince Richard, The Duke of Gloucester, who will be presenting the awards.

On Friday, The Chancellor of the Exchequer, George Gideon Osborne, will be opening a new venture for Cheshire Peaks and Plains in Handforth. Can you guess who will be providing the food?

Here is Mr Osborne, looking rather dapper.

On Friday we will be collaborating with the fantastic team at Heaton House Events. We will be putting on a barbeque for a company celebrating their 20th birthday.

Phew! A very busy week ahead. We will keep you updated with how we get on.

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