Encona Mexican Smoked Chilli Jam Welsh Rarebit

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.

• 13

  CHEF TIP

  For extra flavour add a few splashes of Worchester sauce to the mixture.

  Eat as a warming snack, tasty lunch time treat or alternative breakfast.