Oatcake tartlets, or you can use little pasty cases
Fresh coriander or flat parsley leaves, to garnish
For red onion
3 medium red onions, peeled and 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
1. For the marmalade, sauté the onions in
the oil for 15-20 minutes until softened.
2. 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.
3. Add seasoning to taste and set aside to cool.
4. To assemble the tartlets, heat the Macsween haggis as per the
guidelines on the pack.
5. Slit open the haggis casing and spoon some haggis into each
1. Top with a dollop of marmalade and serve
Jo's tip: aim to fill and serve the tartlets as quickly as
possible to avoid soggy canapés!
This recipe is a variation on Haggis tartlets featured in 'Sue
Lawrence's Scottish Kitchen' published by Headline 2002. Many
thanks to Sue and Headline.