Lincolnshire Haslet Canapes
Makes over 50 Canapes
Ingedients:
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.
Recipe:
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.
Tips:
The caramalised red onion can be made days in advance and will keep in a sealed container in the fridge for a week.
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