Wedding canapé ideas

Summer’s here and the wedding season is upon us! We have recently celebrated a wedding within The Dip Society family and we would like to share our tips from the top when it comes to canapes. Spirits are high, the sun is out, love is all around. And, with many guests having travelled from far afield, there are tummies rumbling too. Amidst the clinking glasses and laughter at the reception, platters of pretty & delicate canapes are passed around but so often it seems that these little bites disappear from memory from one wedding to another! Over here at The Dip Society, we’ve come up with a few ideas to make sure your guests remember everything from your big day.

Triple cheese & chive straws canapés (Makes c. 60; Vegetarian)

375g plain flour + extra for dusting
Pinch salt
225g salted butter, chilled & cut into 1cm cubes
75g strong cheddar cheese, grated
75g gruyere, grated
75g parmesan, grated
1 packet of chives, finely chopped
1 teaspoon English mustard powder
2 eggs, yolks only + 1 beaten as  eggwash
Iced water
  • Sift the flour into a large bowl and stir in the salt. Rub the fat into the flour using your fingertips until the mixture resembles breadcrumbs – or use a blender. If possible, work quickly – the more you work it, the warmer it becomes and the more brittle the final result will be.
  • Thoroughly mix through the mustard powder and the cheese. Beat the egg yolks and add to the mixture. It should come together into bigger, chunkier crumbs – at this point use your judgement as to how much water should be added. Start with a tablespoon; bear in mind that the more you work the water in, the more it will come together, so don’t put in lots at once! Add a little more water if it needs it, but ultimately you want a firm dough (but not sticky). Pat down the dough, wrap in cling film and refrigerate for an hour.
  • Whilst the dough is resting, preheat the oven to 180C and line a couple of baking sheets with greaseproof paper. Roll out half of the dough and set the other to one side. Roll out to around ½cm thick, paint with the beaten egg. Using a sharp knife, cut into strips and place at small intervals onto the baking sheet (they might spread a tiny bit). Bake for 15-20 minutes or until they’re golden brown and transfer to a cooling rack (they will crisp up as they cool). Keep in an airtight container for up to 2 weeks.
  • Serve with guacamole and our Beetroot, mint & honey dip.

Fillet of rosemary & coriander marinated lamb canapés (Makes c. 16 skewers)

1 fillet lamb, cut in half
3 sprigs fresh rosemary
2 tsp coriander seeds
2 garlic cloves, minced
1 tsp dried chilli
3 tbsp honey
1 tbsp soy sauce
Zest of 1 lemon, plus a good squeeze of juice
4 inch flat skewers
  • In a Tupperware box, add all of the ingredients and make sure the lamb is well coated. Marinate for a minimum of 4 hours.
  • Preheat your oven to 220C
  • On a high heat, add 1 tbsp sunflower/veg oil to a frying pan. Being very careful of the heat, add the two pieces of lamb and give them around 2 minutes on each side. Remove from frying pan onto a baking sheet, and place in the oven for 4 minutes.
  • Take the lamb out of the oven and wrap tightly in tin foil and allow to rest for 15-20 minutes.
  • When cool enough to handle, slice the lamb down the middle so from each pice you have two strips. Cut into chunks of around 1/1.5cm, or thick enough to skewer. Serve at room temperature with our Garlic & Artichoke dip.

Cucumber cups with houmous, chickpea & rosemary canapés (Vegan)

1 large cucumber
Small tin chickpeas
1 pot The Dip Society hummus
Leaves of 2 sprigs rosemary
  • Top and tail the cucumber and peel. Cut into 1cm slices and with a teaspoon, carefully scoop out the seeds to form a cup, being careful not to pierce the bottom. Either with a piping bag or teaspoon, fill the cup with our lovely houmous, and top with a chickpea and single rosemary leaf.

Tortilla crisps with The Dip Society spicy houmous & parsley & pomegranate salsa canapés (Makes c. 30; vegan)

Small, circular cutter, roughly 3cm across
4 soft tortillas
1 pot The Dip Society Spicy Hummus
4-5 tbsp finely chopped flat leaf parsley
20g pomegranate seeds
One shallot, very finely chopped
3 tsp lemon juice
Zest of half a lemon
1 tsp olive oil
Salt & pepper
  • Preheat your oven to 170C. Layer up the tortillas and stamp out into around 10 (so to end up with 40 all together). Arrange these on a baking sheet and bake for 8 minutes, checking from time to time. If not ready at 8 minutes, leave a little longer but they should be crisp to the touch but have hardly coloured.
  • In a bowl, mix the parsley, olive oil, lemon juice & zest, shallot, salt & pepper and pomegranate seeds. With a piping bag or a teaspoon, place a good amount of our spicy hummus onto the cooled crisp. Top with a little of the parsley mixture, and top with a pomegranate seed.
  • Make sure you eat these within 20 minutes, otherwise the crisp will begin to soften!