JamesblondeCocktailMenuServicesNew (1)

James Blonde Inc Tel: +258 84 941 0632 Email: jamesbcommunicate@gmail.com
150 Marginal Avenue, Maputo, Mozambique NUIT: 400578060
James Blonde Inc
Tel: +258 84 941 0632
Email: jamesbcommunicate@gmail.com
Dear Client,
Below is a list of most of the canapés that I do. Clients choose from the list or we create new
dishes together to make each event unique. These dishes we create can be based around
themes, cultures or nationalities, as several of my clients are embassies. We are also able to take
classical national dishes and present them in a miniaturised or reinvented form.
Canapés (Amuse Bouche)
SAVOURY
Fish & Seafood
 Salmon, caviar and cream cheese on savoury biscuits
 Crabstick and salsicha with secret sauce mayonnaise cucumber medallions
 Mussels in white wine in the shell with garlic, crème fraiche, a dash of sweet chilli and
breadcrumbs, topped with fresh organic micro beetroot and mustard sprouts.
 Fluffy scrambled eggs with mayo on mini toasts, topped with caviar
 Puff pastry squares with mussels and olive/herb cream cheese
 Crab/Prawn curry mini samoosas with a hint of coconut. If needed, we can use various fillings.
 Mini seafood creamy cheesy samoosas
 Baby clams individually served chilled in the shell in coriander/beer and garlic reduction in
traditional Portuguese/Mozambican fusion style (Chili option available)
 Miniature pies with various fillings including vegetarian
 Miniature quiches with various fillings including vegetarian
 New baby baked potatoes with various fillings served in foil jackets
 Badjias (a disc of Mozambican local rice-fried rice), topped with various different toppings, for
example salmon cream cheese, coconut-infused shrimp and a sprinkling of caviar. Only your

imagination and your taste buds are the limitation!
 Salmon tartare served on home-made potato crisp
 Mussels in white wine in the shell with garlic, crème fraîche, a dash of sweet chilli and
breadcrumbs, topped with fresh organic micro beetroot and mustard sprouts.
 Tender calamari medallions topped with lemon & black pepper cream cheese, mango salsa,
marula chilli jelly and garnished with fresh lemon grass
 Miniature pizzas with various toppings
 Aroz de marisco - a medley of seafood including mussels, clams, calamari, fish and shrimps
cooked in a tomato-based sauce and tossed with rice and infused with a hint of coconut.
Garnished with a clam shell and fresh dill and coriander. Served in a mini container of
client’s choice.
 Miniature Spanish frittatas composed of egg base with a variety of different fillings, limited only
by the availability of seasonal ingredients and your imagination. Examples include chorizo,
mushrooms & sweet chilli; feta cheese, cherry tomato & bacon; or shrimp, garlic, cheese and
piri piri.
 Miniature chicken/beef/seafood/pork/vegetarian kebabs with various
ingredients (these would include combinations of peppadew, various
peppers, baby corn, pineapple, cherry tomatoes, red onion, butternut, fresh herbs etc)
 Chinese lemon & black pepper rice crackers with tuna in a pomegranate and soya emulsion,
topped with berry caviar beads and wasabi mayonnaise. These crackers come in several flavours
including barbeque, cheese and sweet chilli, and can be topped with any variation of
ingredients.
 A range of mini sandwiches (square, rectangular, triangular or round) with fillings created in
consultation with you and your wishes.
Beef
 Biltong, blue cheese and marula preserve miniature muffins
 Mini Italian meatballs served on a petit fork, topped with basil pesto, Italian tomato paste and
dusted with powdered parmesan.
 Mini boerewors rolls
 Pigs-in-blankets - a homemade puff pastry roll with sausage (pork/chicken/beef) inside,

sprinkled with sesame and poppy seeds
 Mini burgers with caramelised onions, tomato relish, mayo, lettuce and pickles
 Garlic and escargot mini muffins topped with melted blue cheese
 Spicy mini nachos served with melted cheese, tomato salsa, guacamole, bacon chips or mince
 Twice baked new baby mashed potatoes w/ cheese, cream and bacon served in their skins
 Brisket bites – pulled tender brisket slowly cooked in apple cider and a James Blonde secret
recipe, served on crostinis or mini toasts and topped with fresh rosemary.
 Carpaccio/prosciutto/salami/pastrami/presunto painted with mustard and twirled onto mini
kebabs with cherry tomatoes and cocktail pickled onions.
 Puff pastry squares topped with olive & herb cream cheese, slice of homemade biltong, fig
preserve, powdered biltong and a sprig of fresh thyme
 Miniature shot glasses with Italian spaghetti and bolognaise, topped with parmegiano and a
dash of basil pesto.
 Miniature wraps with various fillings
 Mini steak roulades – strips of tender steak rolled with strips of mature goats cheese and fresh
rocket.
 Miniature bunny chows with a mild, creamy balti chicken curry with Turkish apricots served
in half-mini loaves and topped with toasted almond flakes and fresh coriander, or a mild beef
Indian curry topped with fresh sambal, fruit chutney & miniature papadums.
Chicken
 Chicken with secret sauce mayonnaise on cucumber medallions (or savoury salticrax as another
option) topped with apple wedges and crushed walnuts or pecan nuts
 Miniature toasts with chicken liver pate in vintage Henessy cognac, topped with purple

caramelised onion relish in honey and a sprig of fresh thyme
 A range of mini sandwiches (square, rectanglular, triangular or round) with fillings created in
 Mini chicken Waldorfs - Cucumber medallions topped with chicken, apple, celery and mayo mix
topped with crumbed walnuts
 Miniature bunny chows with a mild, creamy balti chicken curry with turkish apricots served
in half-mini loaves and topped with toasted almond flakes and fresh coriander, or a mild beef
Indian curry topped with fresh sambal, fruit chutney & miniature papadums.
Pork
 Miniature cheese, mushroom and bacon muffins topped with herbed cream cheese
 Chourico, black olive and caramelised bacon mini towers topped with feta crumbs
 Mini savoury muffins topped with chourico, sour cream and peppadew
 Blue cheese and salami miniature cupcakes with fig preserve
 Caramelised honey bacon served with melon balls and citrus fruit and celery sticks in a shot
glass, drizzled with amarula, pomegranate or maple syrup.

 Spicy mini nachos served with melted cheese, tomato salsa, guacamole, bacon chips or mince
 Grilled Cheese Little Monsieur (Francesinhas) – mini toasted ham, cheese, mustard, mayo
sandwich squares, topped with a secret béchamel sauce and grilled.
 Carpaccio/prosciutto/salami/pastrami/presunto painted with mustard and twirled onto mini
kebabs with cherry tomatoes and cocktail pickled onions.
 3-cheese and bacon balls - cheddar, gouda and mozzarella cheese formed with bits-o-bacon and
onion into a small ball, covered in a crumb and dry spice mix and deep-fried.
 Miniature pitas filled with pork 3-ways (apricot/honey-glazed gammon, slivers of chourico, and
bacon strips), fresh rocket and tri-colour peppers strips (yellow, red and green) with balsamic
glaze.
 Authentic Brazilian feijoada with smoked pork cuts including chourico, bacon and gammon in
black beans with a dash of Brazilian cachaca served on a bed of rice and garnished with an
orange slice and fresh coriander served in a mini cup or alternative suitable mini container
 Miniature BLTs (Bacon/Lettuce/Tomato) – the classic BLT in miniature form centred on a
toothpick and topped with creamy, sweet mayo and/or mustard.
 Bacon slice caramelised in honey atop a slice of gouda or mozzarella cheese and a half round of
apple slice, finished with mint jelly.
Vegetarian
 Tomato, spring onion, fresh basil and avocado oil bruschettas
 Feta, olive and almond nut served in a spoon with basil pesto
 Vegetarian celery boat stuffed with chunky herb cottage cheese, peppadew, garlic and crushed
walnuts, topped with fresh parsley sprig
 Crudités – platters of a selection of fresh vegetable strips served with cottage cheese and
mustard dips
 For cooler months we do shot glass portions of various soups, including
butternut, potato/leek, creamy spinach and so forth served with various

bread options. For warmer months we also do avocado and tomato
gazpachos. We can do these in slightly larger espresso sizes cups as well.
 3-cheese miniature cupcakes with basil pesto and sundried tomatoes
 Miniature cheese platters served in Chinese wonton spoons consisting of blue, brie and
camembert cheese (these can be changed according to preference), fig preserve, caramelised
red onions and grapes. A little taste sensation to remember!
 Butternut & seed miniature muffin consisting of a butternut herb base filled with poppy, sesame
and pumpkin seeds and topped with basil pesto, a peppadew relish and pumpkin seed.
 Crostini with black-eyed beans, radicchio, and raisins
 Dried apricots and cottage cheese – dried apricots smothered with herb & chives cottage cheese
and topped with almond flakes & fresh chives.
 Mini tri-colour roast pepper and red onion toasted sandwiches centred around a toothpick
SWEET
 Cappuccino, cinnamon and caramel mini cupcakes dusted with hazelnut
coffee
 Vanilla and blueberry mini cupcakes topped with shards of dark chocolate and icing
 James Blonde Swishi - fruit/chocolate/sweets sushi with condensed milk rice served with
chocolate sauce as soya sauce and green tea/wasabi icing sugar for wasabi
 Selection of petit fours based on various biscuit selections with diverse
toppings
 Amarula mini milkshakes in shot glasses
 Cranberry and walnut miniature cupcakes
 Various flavoured mini-milkshakes presented with chocolate and sprinkled rims and mini
marshmallow or candyfloss topping.

 Miniature candyfloss on a toothpick
 Chocolate, Nutella and strawberry miniature cupcakes
 Chocolate, cherry, shiraz and cinnamon miniature cupcakes
 Vanilla, chocolate peanut butter, caramel and fresh banana cupcakes
 Miniature parfaits in shot glasses – pomegranate jelly, cranberry reduced with dark chocolate
and red wine, crushed nuts, coconut/vanilla sponge and whipped cream, topped with fresh
strawberry and wafer biscuit. Once again, the elements here can be changed individually or
entirely to suit client’s preferences.
 Chocolate chilli fudge
 Fresh seasonal berries in pomegranate syrup in meringue shells and topped with fresh frosted
rose petals
 Fruit petite kebabs – strawberry, marshmallow dipped in candy crystals and grapes with fresh
mint, drizzled and dusted with caster sugar (Fruit combinations can vary according to seasonal
or logistical availability as well as client preference.)
 Miniature pancakes or crumpets served with a diverse variety of classic and original toppings
 Variety of homemade ice-creams and sorbets can be made to order to feature in dishes,
including more untraditional such as basil/mint sorbet, tomato sorbet, cinnamon and rose ice
cream and so forth.
 Baby cinnamon caramelised toffee apples served with their stalks
 Mini fig, honey and vanilla cheesecakes topped with fresh fig and drizzled with honey
 Miniature scoop of homemade lemon/mint sorbet , served with fresh
strawberry and mint and wedge of black pepper and lemon Swiss chocolate (Freys)
 Miniature malva puddings topped with crème fraiche and Amarula sauce.
 Miniature apple pie cupcakes with cinnamon and whipped cream topping.
 Miniature cheesecakes in a variety of tantalizing flavours
 Mini doughnuts – various favours
 Mini samoosas with dark chocolate, cherry and cashew/almond nut filling.
 Black and white grape salad in a pomegranate syrup served in a meringue basket and topped
with mint and whipped cream
 We also make a selection of homemade chocolates including (but not limited by) the following:
 Chilli dark
 Cinnamon and orange milk
 Coconut and cashew white
 Assorted nut clusters
 Mint milk
 Orange dark
 White cashew/coconut truffles
 Kahlua and hazelnut coffee dark
 Strawberry milk
 Blueberry dark
Please Note:
The above list is just a sample and there are countless variations as I am continuously
experimenting with new dishes as well as conceptualising with clients. Each dish listed above can
also be changed according to a client’s specific needs. Help me create a new, memorable dish or
more for YOUR event! Availability of dishes depends on availability of ingredients and season.
Clients are charged per head and this will vary from 500mts for 6-7 basic snack selections to
2200mts for premium luxury snacks of around 12-15 snack selections. However, we will always
sit down with a client and tailor a package that suits their culinary needs and budget. We are
sensitive to clients from all cultural, religious and ethnic orientations and facilitate their culinary

needs accordingly. We have catered for various embassies on a large and more intimate scale,
multinational brand launches, the World Bank, various NGOs, large scale international
conferences and private functions amongst others ranging in numbers of 5 – 500. We are also
able to do private dinner parties (3 – 7 courses paired with drinks) 8 to 12 people with haute
cuisine presentation and silver service. Menu is always discussed with client to suit individual
needs.
JB Inc also will facilitates a hiring service for your catering logistic needs including tables,
tablecloths, chairs & chair covers, crockery, cutlery, glassware, tents & gazebos and so forth.
Furthermore JB Inc, provides full event management services from conceptualisation to
completion including conceptualisation together with client, themes, décor, logistics (staging,
lighting, sound, security, staffing), catering (food and bar service), invitations and guest list
administration, entertainment, corporate gifts or ‘goodie bags’, media and PR. Our catering
services also facilitates packages to cater for small to medium sized executive workshops and
training programmes with teas and lunches as per request at very competitive rates with décor
of tables and service buffets inclusive as added value. Our public relations and media service
specialises in below-the-line and through-the-line PR activities with a focus on creative, impactful
solutions to take your ideas, products and brands to your intended audience.
Please contact us for our unique and exciting corporate Christmas/year-end staff
functions packages! These can include anything from a daytrip to Macaneta, Catembe
or Inhaca, to beach parties and picnics, as well as themed parties at a venue of your
choice or ours. We have fun, creative and memorable solutions for you that include
concept, theme, decor, drinks, catering, giftbags, entertainment and more. Limited
availability.
This is a basic introduction to the services we provide and we would love to meet with the
relevant people to discuss the possible synergies that can be explored in partnering with your
business in Maputo as a trusted service provider.
Anticipating your soonest and most favourable response and/or the opportunity to quote on your
next function.
Best regards,
James Blonde

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