Chorizo Jam & Cheddar Jaffles

Ingredients
Chorizo Jam
500g fresh chorizo, minced
1 large white onion, finely sliced
2 garlic cloves, minced
90g demerara sugar
3 tbsp red wine vinegar
2 tbsp honey
1 shot of espresso, or very strong coffee

50g Kerrygold butter, melted
White sandwich bread
200g Kerrygold Mature Cheddar

Method
To a large saucepan of medium heat, add the chorizo and allow to fry for 8-10 minutes until golden and crispy.

Next, add the onion and allow to cook till caramelised, 15-20 mins. Mix in the garlic, sugar, red wine vinegar, honey, and espresso. Turn the heat down low and allow to cook for 30 minutes until the mixture has thickened.

Turn off the heat, and allow it to cool. Pack it into a sterilised jam jar. Will keep it for up to 1 month in the fridge.

Light your fire and while you wait for the coals to be ready, spread the slices of bread with butter on the outside and fill with the chorizo jam and a generous helping of mature cheddar cheese. Cover with another slice of buttered bread, place the sandwich into your jaffle maker, and place the jaffle maker directly onto the coals for optimum heat.

Toast the bread on both sides for about 8 – 10 minutes, checking in between to make sure the bread does not burn but gets a nice toasted colour, and serve nice and hot. Enjoy!