Rarebit toasties with sticky Mar­mite onions

BBC Good Food - - Cover Story -

Add some crispy ba­con to the mix and you’ve got the ul­ti­mate morn­ing-af­ter-the-night-be­fore ba­con sarnie. Forego the eggs and serve with a bowl of tomato soup and you’ve got a hearty lunch or dinner for a chilly day. When­ever or how­ever you de­cide to eat this, it’s so worth it.

SERVES 2 PREP 15 mins COOK 35 mins plus cool­ing EASY V

2 tbsp plain flour

2 tbsp but­ter

250ml milk

50ml ale or stout

80g ex­tra ma­ture ched­dar

11/2 tsp English mus­tard

1 tsp Worces­ter­shire sauce, plus ex­tra to serve pinch cayenne pep­per

1 tbsp veg­etable or rape­seed oil, plus ex­tra for the eggs if us­ing 2 onions, halved and thinly sliced 1 tbsp light brown soft sugar 1 tbsp Mar­mite

4 chunky slices sour­dough bread 2 eggs (op­tional)

1 Put the flour, but­ter, milk, beer, cheese and mus­tard into a pan, set over a medium heat and stir with a whisk un­til thick­ened and smooth. Add the Worces­ter­shire sauce and cayenne. Cover the sur­face with a piece of bak­ing parch­ment or cling film to pre­vent a skin form­ing and set aside to cool. You can make the rarebit sauce up to three days be­fore us­ing (store in the fridge).

2 Heat the oil in a fry­ing pan. Cook the onions in the pan for 15-20 mins un­til caramelised. Add the sugar and Mar­mite to the onions and cook for another 2-3 mins un­til sticky, adding a splash of wa­ter if it looks dry.

3 Toast the slices of bread lightly and heat the grill. If you’re serv­ing with an egg, heat a fry­ing pan with a driz­zle of oil. Spread 2 slices of toast with the onions and top with half the rarebit mix­ture. Cover the re­main­ing 2 slices of bread with the rest of the rarebit mix­ture. Place un­der the grill un­til bub­bling (about 2-3 mins), then sand­wich the slices to­gether with the cheesy onions in the mid­dle. While they’re cook­ing, fry the eggs to your lik­ing. Top the sand­wiches with a few shakes of Worces­ter­shire sauce, a grind­ing of pep­per and the eggs.

GOOD TO KNOW cal­cium • fo­late • fi­bre • iron •

1 of 5-a-day PER SERV­ING 1,028 kcals • fat 40g • sat­u­rates 21g • carbs 123g • sug­ars 28g • fi­bre 7g • protein 39g • salt 4.4g

Com­fort know-how

Welsh rarebit is a pop­u­lar ver­sion of cheese on toast, but rarebits come in many forms. Turn the Welsh ver­sion into a buck rarebit by top­ping it with a poached or fried egg (as we have here). English rarebit uses red wine or port in place of the beer, while Ir­ish rarebit con­tains onions, gherkins and herbs.

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