Haggis Tartlets with Red Onion Marmalade
- 1 Macsween haggis
- Oatcake of small pastry tartlets
- Fresh coriander of flat-leafed parsley leaves, to garnish
For the red onion marmalade:
- 2tbsp olive oil
- 3 medium red onions, peeled and finely chopped
- 2tbsp red wine or cider vinegar
- 4tbsp red wine or cider
- 1 level tbsp of dark brown sugar
- Salt and freshly ground black pepper
First make the marmalade: heat the oil in a saucepan on the Boiling Plate and add the onions and stir for a minute. Cover and transfer to the floor of the Simmering Oven for 30 minutes.
Return the pan to the Boiling Plate, uncovered, and stir for a minute to drive off surplus liquid. Add the vinegar, wine and sugar and cook here for a further minute, then cover and return to the Simmering Oven for 15 minutes.
Finally uncover and transfer to the Simmering Plate and cook gently for 15-20 minutes, stirring occasionally until thick. Add seasoning to taste and set aside to cool.
To assemble, heat the Macsween haggis as per the guidelines on the pack. Slit open the haggis casing and spoon some haggis into each tartlet. Top with a dollop of marmalade and a small feather of herb and serve at once.
Top Tip: Surplus red onion marmalade can be kept covered, in the refrigerator for up to a week.
By Richard Maggs
AGA Cookery Doctor