Encona Mexican Smoked Chilli Jam Welsh Rarebit

Ingredients:

• Encona Mexican Smoked Chilli Jam x 4 tbsp
• Grated Cheese of choice – Mature Chedder is best x 120g
• Thick Sliced Bread – Sour Dough is best x 2 slices
• Egg Yolk x 1
• Flour x 25g
• Butter x 25g
• Milk x 50ml
• English Mustard – Optional x 1/4

Method:

1. Pre heat Grill to Medium/ High, you can also use an Air fryer.
2. Melt butter in thick bottom pan over moderate heat.
3. Add flour and cook for 1-2 mins until the flour “browns” slightly.
4. Add Milk in stages, mixing in between to ensure the mixture is smooth.
5. Add Mustard, Cheese and half the Encona Mexican Smoked Chilli Jam and mix.
6. Remove from heat and allow to cool for a few minutes.
7. Add Egg yolk and beat thoroughly and allow to cool.
8. Toast Bread.
9. Your cheese mixture should be cool enough to spread on the toast in a thick layer.
10. Place under grill or in hot air fryer until the top begins to bubble and brown.
11. To serve, drizzle over the remain Encona Mexican Smoked Chili Jam.
12. If you have any leftover or want to make in advance, just spread the mixture across a layer of cling film to the thickness required and cover with more cling film. This can be refrigerated or frozen and then just cut a piece to size when you need it and toast as before, don’t forget to top with more Encona Mexican Smoked Chili Jam.