Canapé Recipes

We've got some quick and easy canapé recipes that pair perfectly with Mulled wine, a glass of fizz, or a festive cocktail. These little bites are ideal for whipping up holiday gatherings with friends and family.


Crab Devilled Eggs



  • 200g Crab meat from @mourneseafoodbelfast_
  • 4 eggs (we've used @cavanagheggs
  • A spoon of mayonnaise
  • A spoon of natural yoghurt
  • A squeeze of lemon juice
  • A sprinkle of Paprika
  • Teaspoon of Dijon mustard.
  • Citrus Pearls
  • Chives to garnish


  1. Boil the eggs for 10 mins until hard-boiled
  2. Once they have cooled, peel them, cut the whites in half and put them to one side. Take out the yolks and put them into a separate bowl.
  3. Add in the yoghurt, mayonnaise, paprika, Dijon mustard and lemon juice to the yolk bowl and mash together until smooth.
  4. Add in the crab meat and stir until evenly mixed.
  5. Decant a teaspoon of the yolk mix into each half egg white and top with citrus pearls. Top with extra crab meat and garnish with chives and chive flowers if you have them.
  6. Enjoy!



Blue Cheese & Onion Jam Tartlets 


  • A wedge of Young Buck
  • Onion Jam
  • A roll of puff pastry


  1. Cut 12 circular holes into your pastry. We used the jar lid which was the perfect size! Place them in your buttered/oiled muffin tray/Yorkshire pudding tray.
  2. Spread a liberal amount of onion jam on each pastry circle, then top with Young buck cheese
  3. Bake in the over for 10-15 mins on about 180 c fan.
  4. Once bake, top with fresh thyme and some blackberry and thyme pearl Bursts
  5. Serve and enjoy!


Carlingford Oysters with Irish Peat Smoked Pearls.


  • Carlingford Oysters
  • Irish Peat Smoked Pearl Burst 
  • 1 lemon wedge


  1. Shuck the Oysters
  2. Top with a teaspoon of pearls and a squeeze of lemon
  3. Enjoy!


Hannans Rump Steak, marinaded in Black Garlic Infused Balsamic, Yorkie puds and gravy.

For the gravy:

  • A cube of butter

  • 450ml stock

  • A few glugs of red wine

  • 1 rosemary sprig

  • Salt

  • 1 tsp of wholegrain mustard

  • 1 tsp of soy sauce

  • 3 tsp of cornflour


  1. Melt the butter in a pan add the the cornflour and stir until combined.

  2. Add the stock cube to the water and heat until all the cube has dissolved. If you have your home-made stock, you can use that instead! Add mixture to the butter and cornflour.

  3. Pour in a few glugs of the red wine, a sprig of rosemary, a bay leaf, salt, soy sauce and wholegrain mustard and leave to simmer until reduced.


For the steak:



  1. In a dish, drizzle olive oil and a good glug of our Black Garlic Balsamic Vinegar, along with salt, and a sprig or 2 of rosemary. Leave to marinade until time to cook. W marinaded ours in the morning, then pulled it out just before cooking.

  2. Bring your griddle pan up to heat.

  3. Place the rump steak on the pan and cook evenly on each side (we did this one for about 3 mins on each side to get it to rare/medium rare)

  4. Once you've finished cooking the steak, rest the meat while you do the Yorkshire puddings.

For the Yorkshire puddings: 

  • 140g Flour (about 200ml)

  • 4 eggs

  • 200ml Milk

  • Duck fat/olive oil


  1. Yorkshire pudding recipes differ depending on family recipes and can be a closely guarded secret! For these, we used equal parts eggs, flour and milk, and mixed it all until smooth. It's best if you make this beforehand and then pop the batter in the fridge until you need it. We also added in a bay leaf for extra flavour

  2. In your muffin tray, add a small teaspoon of duck fat/olive oil and pop in the oven at the highest temperature (230 degrees C). This is to ensure the Yorkies rise

  3. Once the oil inside is hot, carefully remove it with an oven glove and spoon a little batter into each muffin space.

  4. Put back into the oven and cook for about 15/20 minutes until the puddings have puffed up and browned.


  1. Slice the steak lengthways, roll up and place in the middle of a Yorkshire pudding. Repeat until you've made a stack of them and drizzle with gravy. Garnish with Rosemary.