Name: Christmas dinner on a stick
Ingredients: 6 medium Scotty Brand Kestrel Potatoes (or Scotty Brand Bakers); 50 g butter (melted); 1 tbsp olive oil; 100-125 g pork stuffing (divided into ten evenly sized parts and rolled into little balls); 10 pigs in blankets – chipolatas wrapped in smoked streaky bacon; cooked turkey (chicken, or goose breast – enough to make 10 juicy pieces); 1 tsp cranberry sauce; 3-4 sprigs of fresh thyme or rosemary to garnish; sea salt and freshly ground black pepper; 10 medium-length skewers

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Christmas dinner on a stick from Scotty Brand

Scottish food producer Scotty Brand has created the perfect Christmas canape to bring a taste of nostalgia to the festive season this year.

Scotty Brand decided to create a fun festive recipe that has all the Christmas tastes in one bite (or two, depending on how big your mouth is!). The new retro recipe - Christmas Dinner on a Stick - is a nod to the traditional cheese and pineapple ‘hedgehog’ that was enjoyed so much in the 1970 and ’80s (and that I'm still a big fan of).

Michael Jarvis, head of marketing at Scotty Brand said;” With Christmas just around the corner, Scotty Brand wants to bring a bit of Christmas cheer back to the festive season. We all know that roast potatoes are an essential part of the Christmas dinner and these fun Christmas canapes take these delicious roast potatoes off the table and let people enjoy them before, during and after the main meal!”

Recipe: Christmas on a Stick Recipe
Prep Time: 20 mins
Cook Time: 25 mins
Servings: 10

Ingredients:
6 medium Scotty Brand Kestrel Potatoes (or Scotty Brand Bakers)
50g butter, melted
1 tablespoon olive oil
100 - 125g pork stuffing, divided into 10 evenly sized parts and rolled into little balls
10 pigs in blankets – chipolatas wrapped in smoked streaky bacon
cooked turkey, chicken, or goose breast – enough to make 10 juicy pieces
1 teaspoon cranberry sauce
3 - 4 sprigs of fresh thyme or rosemary to garnish
sea salt and freshly ground black pepper
10 medium-length skewers

Directions:
Preheat oven to 180°C / 160°C Fan / Gas mark 5.
To make the potato bases cut 10 x 1cm thick, even slices from the potato. Use a 3cm scone cutter to make discs if you want a very neat presentation. If not you can trim the potatoes into cylinders or even squares, as you like.
Line a baking dish with greaseproof paper. Neatly place the potato slices on the greaseproof and then brush with melted butter, pouring any unused butter around the potatoes. Season the potatoes well with salt and pepper.
Line a second baking dish with greaseproof (baking) paper and put in the chipolatas and the olive oil.
Put both dishes in the oven. After 15 minutes turn over the potatoes in their dish and add the little stuffing balls to the chipolatas. Allow them both to bake for another 10 minutes.
When everything is cooked through, remove from the oven and allow to cool.
Assemble the canapes by layering the turkey on top of the potato, putting the chipolata on top of that, finishing it off with a stuffing ball, then hold everything in place with a skewer. Garnish with cranberry sauce and a little sprig of thyme or rosemary.

Variations / Tips / Notes:
These potatoes make a delicious canape base. Smoked salmon, cream cheese and cucumber work well or how about slices of steak and a tiny dash of wholegrain mustard?

Scotty Brand potatoes are widely available in most supermarkets across Scotland. For this recipe and other Scotty Brand recipes visit www.scottybrand.com/recipes

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Christmas dinner on a stick

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Ingredients

6 medium Scotty Brand Kestrel Potatoes or Scotty Brand Bakers
50 g butter melted
1 tablespoon olive oil
100-125 g pork stuffing divided into ten evenly sized parts and rolled into little balls
10 pigs in blankets – chipolatas wrapped in smoked streaky bacon
cooked turkey chicken, or goose breast – enough to make 10 juicy pieces
1 teaspoon cranberry sauce
3-4 sprigs of fresh thyme or rosemary to garnish
sea salt and freshly ground black pepper
10 medium-length skewers

Instructions

Preheat an oven to 180°C / 160°C Fan / Gas mark 5.
To make the potato bases cut 10 x 1cm thick, even slices from the potato. Use a 3cm scone cutter to make discs if you want a very neat presentation. If not you can trim the potatoes into cylinders or even squares, as you like.
Line a baking dish with greaseproof paper. Neatly place the potato slices on the greaseproof and then brush with melted butter, pouring any unused butter around the potatoes. Season the potatoes well with salt and pepper.
Line a second baking dish with greaseproof (baking) paper and put in the chipolatas and the olive oil.
Put both dishes in the oven. After 15minutes turn over the potatoes in their dish, and add the little stuffing balls to the chipolatas. Allow them both to bake on for another 10 minutes.
When everything is cooked through, remove from oven then allow to cool.
Assemble the canapes by layering the turkey on top of the potato, putting the chipolata on top of that, finishing it off with a stuffing ball, and holding everything in place with a skewer. Garnish with cranberry sauce and a little sprig of rosemary or thyme.