Welsh rarebits

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Warm cheese sandwiches or ”Welsh rarebits” are English pub food at its best. A generous glass of British ale next to the sandwiches and the English soccer on the telly. Cannot get any better than this!

Servings for four

  • 4 thick slices of rustic bread
  • 200g cheddar
  • 1 dl beer (dark ale)
  • 1 teaspoon of hot mustard (colemans or dijon)
  • 2 tablespoons of sour cream
  • 1 egg yolk
  • 1 tablespoon of chutney (tomato or paprika, etc.)
  • 1 tbsp Worcestershire sauce
  • 1 handful of parsley
  • butter

Warm up the oven for 220C.

In meanwhile, separate the yolk into a bowl, mix in the sour cream, mustard and beer. Grate the cheddar into the cheese paste and whisk it well to combine.

Cut the country bread into one-inch thick slices. Press the interior with hand, so that the bread remains slightly cup-like. Place the loaves on a buttered baking sheet on oven tray.

Brush the bread with chutney. Spoon the cheese mixture on bread, edge to edge. Place the loaves in the top of the oven and bake them for 5-10 minutes until the cheese bubbles and browns. Allow to cool for a while after the oven.

Use a sharp knife to draw cross lines in the cheese and drizzle Worcestershire sauce over the top. Garnish the warm Welsh rarebits with a sprig of parsley.

Laita hyvä jakoon.

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