Recipe

A delicious, locally sourced chicken, haggis and mozzarella snack perfect for a Scottish style tapas night.

Serves: 8 people   |   Prep time: 20 minutes   |   Cooking time: 25 minutes

Scottish   |   Snacks   |   Gluten Free

  

Ingredients

• 200g Scottish chicken breast
• 100g Raw haggis
• 60g Mozzarella
• 4 rashers Scottish streaky bacon

For the relish

• 1 x Small red onion
• 20ml Scottish Rapeseed oil
• 150ml Iron Brew
• 50ml Red wine vinegar
• 80g Tomato ketchup
• 15ml soy sauce

  

Method

1. Chop up the chicken breast and the haggis into small pieces.
2. Put into a liquidiser and pulse to a thick meat paste.
3. Divide into 8 portions and roll into balls Cut the mozzarella into 8 pieces.
4. Flatten the meat balls and put a piece of cheese in the centre of each.
5. Wrap the meat around the cheese to make a ball.
6. Stretch the back rashers out with the back of a knife.
7. Cut each rasher in half.
8. Wrap the bacon around the balls and secure with a tooth pick.
9. Chill in the fridge for 15 mins.
10. Preheat the oven to 200c/400f/gas 6.
11. Meanwhile make the relish.
12. Peel and finely chop the red onion.
13. Saute in the oil in a small pan.
14. Once softened – add all the other ingredients.
15. Bring to the boil, then lower to a simmer and cook for about 7/10 mins  until thickened – then allow to cool
16. Bake the bites in the oven for 25 mins – turning halfway through the cooking time.
17. Then serve alongside the relish.