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Stilton & chutney rarebit bites

Stilton & chutney rarebit bites

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

The chutney for this moreish canape can be
made in bigger quantities and stored in jars for a couple of
months – delicious with cheese and crackers

  • Vegetarian
Nutrition: per canape
HighlightNutrientUnit
kcal153
fat9g
saturates6g
carbs10g
sugars5g
fibre0g
protein8g
low insalt0.61g
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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 (or vegetarian alternative), grated
  • 2 tbsp crème fraîche
  • 2 eggs , beaten
  • 2 tsp wholegrain mustard
  • 6 slices sourdough bread or German rye bread

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, January 2009

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Overall rating

A star rating of 4.5 out of 5.17 ratings
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