Lincolnshire Haslet Canapes
Makes over 50 Canapes
2 x Redhill Farm Free Range Pork Lincolnshire Haslets
2 tblsps x Ownsworth Lincolnshire Rapeseed Oil
500g x Red oinions, thinly sliced
2 tblsps x Brown sugar
2 tblsps x Balsamic Vinegar
2 tblsps x Water
Salt & freshly ground Black Pepper
Seeds from a Pomegranate
Sprigs of fresh parsley.
Slowly saute the sliced onions in the oil.
When they are cooked and translucent add the sugar, Balsamic Vinegar and water.
Stir in and leave to reduce down.
Add salt & pepper to taste.
To Serve Canape:
Slice Haslets and then cut each slice from top to bottom down the middle to make half moon shapes.
This makes sure every bite has a lovely caramelised edge.
Top with a forkful of the caramelised red onion, decorate with sprigs of parsley.
Transfer to a serving plaater and sprinkle over generously with pomegranate seeds.
The caramalised red onion can be made days in advance and will keep in a sealed container in the fridge for a week.