Wednesday, 15 September 2010

A late night supper of rabbit on toast

There's nothing quite as satisfying as sinking your teeth into a thick slice of rich, cheddary welsh rarebit. It's one of those simple dishes which is incredibly easy to make, but which I rarely do. I wonder why?

The cheese roux keeps well in the fridge for a day or two so this is great to make ahead in anticipation of those nights when you crawl in at an ungodly hour, famished and tempted by the fish and chip shop.

Welsh rarebit

Serves 2 or 4 as a starter

25g plain flour
25g butter
150ml milk
170g cheddar cheese, grated
2 large egg yolks
1 tsp English mustard
2 tsp Worcestershire sauce
125ml dark ale
2 shallots, finely diced
4 large slices of bread (preferably sourdough)

1) Slowly heat the butter and flour in a pan, stirring constantly until it thickens.  Slowly add the milk until the mixture is smooth and creamy.  Add the cheese and stir again until smooth.

2) Heat the ale, mustard and Worcestershire sauce in a pan until it has reduced to a tablespoon or two of liquid, then beat into the cheese roux with the egg yolks.

3) Meanwhile, toast your bread on both sides then scatter a thin layer of the shallots onto each slice.  Heap a healthy layer of the roux (about 2cm thick) onto each slice, then pop under a medium grill until golden and bubbling.  Inhale the wonderful cheesy aroma eminating from your meal...and serve with salad.

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