Stilton & chutney rarebit bites

Recipe uploaded by

Laura and Jess Tilli

4 ratings

Recipe by Laura and Jess Tilli

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1. Put the onions, sugar and vinegar into a large pan on a low heat. Cook for about 25 mins, stirring now and again, until gloopy and sticky. Cool. Mix together the cheeses, crème fraîche, eggs and mustard with some seasoning, then chill.
2. To serve, heat the grill, lightly toast the bread and cut each slice into chunks. Put onto a baking sheet, spread a tsp of chutney on each chunk, then pile on the rarebit mixture - as much as the little squares can hold. Grill for 3-5 mins until golden brown and bubbling.

PER CANAPE

153 kcalories, protein 8g, carbohydrate 10g, fat 9 g, saturated fat 6g, fibre 0g, salt 0.61 g

Latest comments and suggestions

• EmmaCook

  23 December 2008

  EmmaCook rated and commented on this recipe

  

  Really lovely made on Saturday for family dinner, making again on xmas day.Used my own homemade chuntney and found the mixture went a long way , gorgeous.

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• elaine

  29 December 2008

  elaine rated and commented on this recipe

  

  I used chedder instead of stilton... it turned out super yummy!!!

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• Lucy

  03 March 2009

  Lucy rated and commented on this recipe

  

  Absolutely scrumptous - everyone loved this and kept asking for more!

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• Harriet

  01 April 2009

  Harriet rated and commented on this recipe

  

  Made these for a dinner party and everyone loved them - great recipe. Had lots of the cheese mixture left over though

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Ingredients

FOR THE CHUTNEY

• 2 red onions , thinly sliced
• 4 tbsp muscovado sugar
• 100ml balsamic vinegar

FOR THE RAREBIT

• 300g Stilton , crumbled
• 200g parmesan , grated
• 2 tbsp crème fraîche
• 2 eggs , beaten
• 2 tsp wholegrain mustard
• 6 slices sourdough bread or German rye bread

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 15 mins

Cook 40 mins

Vegetarian

Ingredients

FOR THE CHUTNEY

• 2 red onions , thinly sliced
• 4 tbsp muscovado sugar
• 100ml balsamic vinegar

FOR THE RAREBIT

• 300g Stilton , crumbled
• 200g parmesan , grated
• 2 tbsp crème fraîche
• 2 eggs , beaten
• 2 tsp wholegrain mustard
• 6 slices sourdough bread or German rye bread

PER CANAPE

153 kcalories, protein 8g, carbohydrate 10g, fat 9 g, saturated fat 6g, fibre 0g, salt 0.61 g

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