Name: Welsh rarebit
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 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

Welsh rarebit

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Serves 2

Prep

10M

Cook

15M

Total

25M

Ingredients

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

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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Ingredients

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