Try these Caramelised Onion Chutney topped appetizers for a Burns Night supper, a twist on the classic Scottish dish.
250g Macsween Traditional Haggis (or Vegetarian option if preferred)
400g Potatoes, peeled & grated
200g Swede, peeled & grated
1 Medium Egg, beaten
Salt & Pepper
50g Salted Butter, melted
¼ jar Shaws Heritage Caramelised Red Onion Chutney with Balsamic (or Shaws Devilish Tomato & Chilli Relish)
1. Pre-heat oven 200°C (Fan 180°C) Gas 6
2. Squeeze all the liquid from the potatoes & swede (see below for tip).
3. Stir in the egg and season.
4. Brush a muffin tray (12 holes) with melted butter and add the rest to the potato/swede mix.
5. Divide the mix into each well and press down & up the sides.
6. Bake for 20-25 minutes or until golden & crisp.
7. Allow to stand for 5 minutes before carefully loosening the edges and popping them out.
8. Make 12 "meatballs" with the haggis & heat as per the packet instructions.
9. Place a haggis meatball in the basket & dollop Caramelised Red Onion Chutney with Balsamic (or Devilish Tomato & Chilli Relish) over the top & serve.
TIP: Place the potato/swede in a clean tea towel (or muslin cloth), twist to a ball & squeeze the liquid out, alternatively you can squeezing it through your hands, or squashing in a strong sieve.
Dips for tortilla chips Try a layer of chutney on your grilled snack Use as a glaze over meat and fish Add to your sandwich filling
You can grab a jar of Caramelised Red Onion Chutney with Balsamic from any of the retailers in the list below.