ANTHONY Worrall Thompson says it’s amazing and Michael Winner stated it the best he’d ever eaten, so I thought I’d put pen to paper to give you the ‘ultimate’ in Welsh rarebit recipes.
There are many variations of this dish and controversy to both its name and its exact ingredients, some call it Welsh rarebit, some putting beer and wine in theirs, but essentially the rarebit is a mixture of cheesy white sauce or grated cheese mixed with mustard and Worcestershire Sauce.
In this recipe I use a crumbly Lancashire and Stilton which gives it extra richness and a light blue colour. Other favourites are Red Leicester and a good Cheddar cheese. Ingredients:
400g Lancashire cheese – roughly-chopped
200g stilton, roughlychopped 2fl oz milk 50g plain flour 50g breadcrumbs One egg Two egg yolks One tablespoon Dijon mustard
Two tablespoons Worcestershire sauce
One thin baguette, cut into rounds To serve A few mixed salad leaves, a few cooked smoked bacon lardons and Worcestershire sauce Method 1. Place the Lancashire, stilton and milk into a casserole pan and heat slowly until the cheese melts. 2. Add the flour and breadcrumbs and cook out for one minute until the cheese thickens and comes away from the edge of the pan. 3. Remove from the heat – cool slightly, then place in a food processor. Add the egg yolks, mustard and Worcestershire sauce and blend until smooth. 4. Take the slices of baguette, smear with the Welsh rarebit, glaze under a grill until lightly golden brown then serve scattered with the smoked bacon lardons, salad leaves and Worcestershire sauce. 5. Any remaining can be kept in the fridge for up to a week.
Nutters Restaurant, Edenfield Road,
Rochdale. Tel: 01706 650167 @Nutsfood on Twitter
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