Haggis Tartlets With Red Onion Marmalade |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Unusual combination of flavors, using traditional haggis and a quick easy to make, home made red onion marmalade Ingredients:
this recipe was created by sue lawrence who famously won the bbc's masterchef competition and now writes the weekly recipe column for scotland on sunday. i have made some adjustments to the ingredients to suit my tastes. it serves six to eight people. |
1 haggis (fresh shop bought, tinned or frozen) |
pastry ingredients |
175g plain flour |
25g freshly grated parmesan or other hard cheese |
110g unsalted butter, cubed |
1 medium egg |
olive oil |
red onion marmalade ingredients |
3 medium red onions, peeled, finely chopped |
2 tbsp olive oil |
2 tbsp red wine or cider vinegar |
4 tbsp red wine or cider |
1 level tbsp dark brown sugar or mollasses sugar (for rich darker colour) |
Directions:
1. For the pastry, combine the flour, cheese, half tsp salt and the butter and whizz until blended.
2. Add the egg through the feeder tube and a little oil (about half tbsp) - enough to let you bring it together in your hands.
3. Clingwrap, chill for an hour or so then roll out and fill 36 tartlet cases.
4. Chill well. Prick the bases then bake at 190C/375F/Gas 5 for 12-15 minutes or until cooked. Reheat to warm before serving.
5. For the marmalade, saute the onions in the oil for 15-20 minutes until softened.
6. Add the vinegar, wine and sugar and increase the heat. Once bubbling, lower to a simmer, cover and cook gently for 10 minutes then cook uncovered for about 20 minutes or until thick. Add seasoning to taste and cool.
7. To assemble, heat the haggis ( I wrap in foil and place in a medium oven for about 45 minutes or until piping hot ). Slit and spoon some into each warm pastry case. Top with a dollop of marmalade and serve at once.
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