By Jim Anning (aka @JimAnning)
Armed with a piece of prime Lye Cross Farm organic mature cheddar bought from @TrueFoodCoop I fancied a bit of “posh” cheese on toast.
I used the following Keith Floyd recipe for welsh rarebit from the BBC Food site:
Ingredients
25g/1oz butter
25g/1oz flour
150ml/5fl oz milk
175g/6oz cheddar cheese, grated
150ml/5fl oz brown ale
1 tsp English mustard
2 tsp Worcestershire sauce
salt and pepper
2 egg yolks
4 slices of toastMethod
1. Make a roux with the butter and flour, and leave to cool.
2. Bring the milk to the boil, then whisk it into the roux. Bring to the boil once again, whisking to ensure that it does not burn and also that the sauce is free of lumps.
3. Add the cheese, beat in and remove from the heat.
4. Reduce the ale, English mustard and Worcestershire sauce. When thick, add this mixture to the cheese sauce. Season well with salt and pepper and beat in the egg yolks.
5. Spoon on to the slices of toast and grill until bubbling. Serve with extra Worcestershire sauce handed separately.
The results were really good – two tips though…
1. give it a few minutes after they come out of the grill if you don’t want to burn your mouth…
2. If you do burn your mouth, the left over beer is a good way of cooling down!
Enjoy!
If you do try a recipe from the More Cheese Monday blog, let us know your thoughts and findings in the comments.
