Welsh Rarebit with chunky chili chutney jam
For the jam I used
4 red bell peppers
6 red jalapeno peppers
1 medium sized red onion
150 ml balsamic vinegar
1 stick cinammon
1 sptring of rosemary
2 bay leaves
100g of brown sugar
Start by blackening the peppers under the broiler until the skin starts to get blackened. Once those are done, take them out and put them in a bowl and cover that with cling wrap. The peppers will continue to cook with the steam and it will make it much easier to peel the skin off. While that's steaming, cut your red onion into thin strips and cook them on the stove until they are nice and darkened. Peel the skin off the peppers, take out the core and scrape out all the seeds, and dice the peppers up along with the red onion slices. Return them back to the pan, add your balsamic, sugar, bay leaves, rosemary, and cinnamon. Give it a good mix, cover, and let it cook on a low heat for 25-30 minutes.
For the Rarebit
150g Creme Fraiche
2 egg yolks
Handful of shredded sharp cheddar cheese
1 tablespoon English mustard powder
Dash of salt, pepper
All all the ingredients into a bowl and mix until well blended. Slice up some sourdough, toast them, then spread the chili chutney underneath and flatten with a dessert spoon and then pour the rarebit sauce over top. Place under the broiler for 5-7 minutes. Take the slices out and cut cross-cross rows with a knife, and then pour some worchestershire sauce over top.
Enjoy