so much time in my world i blackened a
whole lot of chilies and peppers take
the old core out put it on there and
just get the seeds out the chili is
exactly the same as a pepper you just
take the end off like that by the time
they’ve cooled down you can see how
easily the skin comes off forgot me
Chili’s here over here I’ve got two red
onions that I’ve been sweating on a
medium heat for about 10 minutes and
that can just go straight onto the table
like that chilies and peppers on top you
can just use a little
metaluna and just chop it up back in the
pan flavor wise and what I want to do is
have a couple of leaves at bay on a nice
big sprig of rosemary and then I want to
go bowl semuc vinegar you need 150 mils
of this just under a third of a bottle
get yourself a bit of cinnamon about
that much hundred grams of brown sugar
and then let’s give it a little seasoned
up nice pinch of pepper pinch of salt
bring it to the boil and then we turn it
down to a low heat and simmer that for
about 25-30 minutes right so what I want
to do is one of my favorite things it’s
basically posh cheese on toast
it’s Welsh rarebit do yourself a favor
and go and buy some nice sourdough sort
of country-style bread I’ll do three
slices I think and then one will do put
the three slices in a tray like this
Wackness under the grill while that’s
toasting I want to get the mix ready for
the Welsh rarebit so 150 grams of creme
fraiche the yolks of two eggs nice big
handful of quality cheddar cheese pinch
of pepper pinch of salt and then I just
want a little bit of mustard powder so
give it a good old mix up
let’s get my toast so I want to get this
incredible chili jam a little full sort
of flat desert spoon is more than enough
all I’m gonna do now let’s just give it
a good old mix pour it out onto the
toast because it will help it fall
around the edges what I do is just pop
this under the grill a couple of minutes
happy days
yeah there you go posh cheese on toast
not bad and as boring as I might sound
alright you’re gonna bite through that
crispy bread right you’re gonna get a
hit of that chili jam it’s gonna make it
and then one of the most importance do
is get your knife
turn it over to thick side and just
crisscross it like this then you get
your sauce and you put it in and you let
it all kind of go in between all the
bits and that is Welsh rarebit
whole lot of chilies and peppers take
the old core out put it on there and
just get the seeds out the chili is
exactly the same as a pepper you just
take the end off like that by the time
they’ve cooled down you can see how
easily the skin comes off forgot me
Chili’s here over here I’ve got two red
onions that I’ve been sweating on a
medium heat for about 10 minutes and
that can just go straight onto the table
like that chilies and peppers on top you
can just use a little
metaluna and just chop it up back in the
pan flavor wise and what I want to do is
have a couple of leaves at bay on a nice
big sprig of rosemary and then I want to
go bowl semuc vinegar you need 150 mils
of this just under a third of a bottle
get yourself a bit of cinnamon about
that much hundred grams of brown sugar
and then let’s give it a little seasoned
up nice pinch of pepper pinch of salt
bring it to the boil and then we turn it
down to a low heat and simmer that for
about 25-30 minutes right so what I want
to do is one of my favorite things it’s
basically posh cheese on toast
it’s Welsh rarebit do yourself a favor
and go and buy some nice sourdough sort
of country-style bread I’ll do three
slices I think and then one will do put
the three slices in a tray like this
Wackness under the grill while that’s
toasting I want to get the mix ready for
the Welsh rarebit so 150 grams of creme
fraiche the yolks of two eggs nice big
handful of quality cheddar cheese pinch
of pepper pinch of salt and then I just
want a little bit of mustard powder so
give it a good old mix up
let’s get my toast so I want to get this
incredible chili jam a little full sort
of flat desert spoon is more than enough
all I’m gonna do now let’s just give it
a good old mix pour it out onto the
toast because it will help it fall
around the edges what I do is just pop
this under the grill a couple of minutes
happy days
yeah there you go posh cheese on toast
not bad and as boring as I might sound
alright you’re gonna bite through that
crispy bread right you’re gonna get a
hit of that chili jam it’s gonna make it
and then one of the most importance do
is get your knife
turn it over to thick side and just
crisscross it like this then you get
your sauce and you put it in and you let
it all kind of go in between all the
bits and that is Welsh rarebit
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