Recipe

Welsh rarebit

Aug 27, 2013 2:00pm
  • 10 mins preparation
  • 15 mins cooking
  • Serves 2
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Ingredients

Welsh rarebit
  • 60 gram butter
  • 1 leek, trimmed, sliced
  • 1 teaspoon thyme leaves
  • 1 tablespoon flour
  • 1/2 cup (125ml) sparkling ale
  • 1/4 teaspoon dijon mustard
  • 1 teaspoon worcestershire sauce
  • 1 tablespoon cream
  • 1 1/2 cup (180g) grated cheddar cheese
  • sea salt, cracked black pepper, to taste
  • 4 thick slices crusty sourdough bread, well-toasted

Method

Welsh rarebit
  • 1
    Melt butter in a medium saucepan over medium-high heat. Saute leek with thyme leaves 6 minutes, until soft but not coloured. Add flour; cook 2 minutes.
  • 2
    Whisk beer into floury leek; stir well to remove any lumps. Add mustard, sauce, cream and cheese; stir until cheese has melted. Season with salt and pepper.
  • 3
    Preheat an oven grill to high.
  • 4
    Place toasted sourdough onto a baking tray and spoon over cheesy leek mixture. Grill 2-3 minutes, until golden and bubbling. Remove from grill and serve immediately.

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