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Saturday, 16 February 2013

Food: Welsh Rarebit

I ate this recently at Fortnum and Mason and it made me all nostalgic about my childhood when my grandma would make it regularly for my tea. Some recipes include stout, but I prefer mine not to. Welsh rarebit is a lovely tangy alternative to cheese on toast and is equally comforting. It's basically a roux sauce with some added tasty extras.

Serves 2

4 slices of thick wholegrain bread
250ml whole milk
1 tsp english mustard powder
1 tsp worcestershire sauce
salt and pepper
2 tbsp grated cheddar cheese
1 tbs plain flour
25g butter
1 egg yolk
1 large pinch of cayenne pepper

1. Add the butter, flour and milk to a sauce pan.
2. Stir over a medium heat continuously until the mixture thickens (around 5 minutes)
3. Add the egg yolk, cheddar cheese, salt and pepper, cayenne pepper, mustard powder and worcestershire sauce. Continue to cook and stir until the cheese melts.
4. Set the sauce aside and toast both sides of the bread.
5. Add the sauce generously to one side of the toast, ensuring that you cover all the toast to prevent the toast from burning, and place under a medium grill until the sauce is bubbling and golden.

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