WELSH RAREBIT
- 50g flour
- 50g butter
- 600g beer
- 400g grated cheese (strong cheddar such as Lincolnshire Poacher or Montgomery’s works best, but any will do)
- 4 egg yolks
- 20g English mustard (or a pinch mustard powder)
- 100g wholegrain mustard
- Chopped fresh chives to garnish
Method
- Make a roux by melting the butter in a small saucepan and stirring in the flour. Cook for a minute or two on a low heat, stirring constantly.
- Bring the beer to the boil in another pan and simmer for a couple of minutes to burn off any alcohol.
- Add the beer slowly to the roux (stirring well all the time) to make a smooth sauce.
- Add the grated cheese and stir until melted.
- Remove from the heat and allow to cool slightly before adding the egg yolks and English mustard.
- Either whisk the yolks and mustard in or blitz with the hand blender briefly to make a smooth sauce. Take care not to blitz too long as this will over work the flour.
- Stir in the wholegrain mustard and leave to cool.
- Store in the fridge until required.
To serve:
- Pre heat a griddle pan over a high heat, or pre heat a grill on its highest temperature
- Brush slices of stale bread lightly with butter or olive oil
- Grill or griddle each side of the bread
- Spread a generous amount of rarebit mix on top of bread and bake for between five and 10 minutes in a hot oven (around 200c) until the rarebit has puffed up and turned golden brown.
- Sprinkle with chopped chives and serve.
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