Welsh rarebit with attitude

welsh rarebit

Makes 4 slices

  • 2 large free-range or organic egg yolks

  • 150 g crème fraîche

  • 1 level teaspoon English mustard powder

  • 100 g freshly grated Cheddar cheese

  • sea salt

  • freshly ground black pepper

  • 4 tablespoons chilli jam, to taste

  • 4 x 2 cm thick slices of good-quality bread, (use sourdough or country style)

  • Worcestershire sauce

Preheat your grill and get it nice and hot. Whisk the egg yolks with the crème fraîche and mustard powder. Stir in the cheese and season with salt and pepper. Now, I'm rather hoping you've had a go at making the chilli-pepper chutney, but if you haven't then you can cheat by using a good shop-bought version, or simply chop up a little fresh chilli, to your taste.



Lightly toast your slices of bread on both sides. Smear a good tablespoon of your chutney on to each slice, right to the edge, followed by a quarter of your rarebit mixture. By spreading it right to the edge, the crust won't burn. Grill until melted and bubbling. Divide on to plates. With a knife, criss-cross the topping and drizzle with Worcestershire sauce.

Nutritional Information

Method

To me this is the most brilliant lunch to have with a good pint of bitter or quality beer. Just the thought of it makes me smile. Let alone being in my favourite pub with the fire going as well. Heaven. PS My lovely editor, Lindsey, made this for her lunch the other day and decided to leave the eggs out of the mix as she didn't think they'd cook through under the grill. After giving her a hundred lines and various forms of torture, she now knows it's fine to include the eggs. They will cook through in this time. (As I said to Linds, 'Never doubt me, or the chilli jam won't be going on the toast!')

Preheat your grill and get it nice and hot. Whisk the egg yolks with the crème fraîche and mustard powder. Stir in the cheese and season with salt and pepper. Now, I'm rather hoping you've had a go at making the chilli-pepper chutney, but if you haven't then you can cheat by using a good shop-bought version, or simply chop up a little fresh chilli, to your taste.

Lightly toast your slices of bread on both sides. Smear a good tablespoon of your chutney on to each slice, right to the edge, followed by a quarter of your rarebit mixture. By spreading it right to the edge, the crust won't burn. Grill until melted and bubbling. Divide on to plates. With a knife, criss-cross the topping and drizzle with Worcestershire sauce.

Nutritional Information Amount per serving:
  • Calories 431 22%
  • Carbs 26.4g 11%
  • Sugar 10.6g 12%
  • Fat 29g 41%
  • Saturates 16.7g 84%
  • Protein 14.6g 32%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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