Lincolnshire Haslet Canapes

Guild of Fine Food

Guild of Fine Food

Standard Supplier 10th February 2020
Guild of Fine Food

Guild of Fine Food

Standard Supplier

Lincolnshire Haslet Canapes

60 min

This fantastic recipe is from Redhill Farm Free Range Pork who are celebrating their 20th anniversary this year.

Join us at Fine Food Show North in Harrogate next month to meet them in person and get a taste of their exemplary products.

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  • 2 Redhill Farm Free Range Pork Lincolnshire Haslets
  • 2 tbsp Ownsworth Lincolnshire Rapeseed Oil
  • 500g red onions, thinly sliced
  • 2 tbsp brown sugar
  • 2 tbsp balsamic vinegar
  • 2 tbsp water
  • Salt & freshly ground black pepper
  • Pomegranate seeds
  • 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.
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 platter and sprinkle generously with pomegranate seeds.
Tips: the caramelised 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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