My Welsh Rarebit
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This is an absolute classic dish, and well worth going the extra mile for the right cheeses.
80g Caerphilly cheese, finely grated
80g Cornish Quartz Cheddar, finely grated
1 level tsp English mustard powder
pinch or 2 ground black pepper
3 tbsp hoppy beer, such as Spitfire dash
Worcestershire sauce, to taste
3 egg yolks
1 tbsp laverbread butter
2 slices laverbread bread, sliced and toasted on one side
Pre heat a grill to medium heat.
Place the cheeses, mustard powder, pepper, beer, Worcestershire sauce and egg yolks into a bowl and mix well.
Lightly spread a little laverbread over the uncooked side of the toast.
Pile onto the uncooked side of the toast in the centre, and then spread out the mix to the edges, keeping the centre slightly domed.
Repeat with the second slice, then place both on a baking tray.
Place the tray on the middle shelf of the grill and start to cook.
Once the top is starting to lightly brown, slide the tray onto the bottom of the grill and cook until all the cheese is glazed, smooth and perfect.
Cool for 1 minutes so the cheese and egg set slightly, then cut into triangles and serve.
The centre of the dome, should be soft and not overcooked.
Top with a poached egg for a buck rarebit.
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