 |
| Welsh
Rarebit |
|
[Serves
4] |
|
|
 |
| Ingredients |
| 200g
(8 oz) Dew-Lay Red Leicester, grated |
| 25g (1
oz) butter |
| 1
tablespoon English mustard |
| 4 tablespoon
brown ale |
| Dash
of Lea & Perrins |
| 1 egg,
separated |
| 4
thick slices of bread |
| Salad,
to serve |
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|
|
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|
| |
Method |
| 1 |
Preheat
the grill to high. In a pan over a low heat, melt the cheese, butter,
mustard and ale, stirring occasionally, until smooth. |
| |
|
| 2 |
Add
Lea & Perrins and season with salt and pepper to taste. Beat in
the egg yolk and cook for 1-2 minutes until thickened. |
| |
|
| 3 |
Whisk
the egg white until stiff, then fold lightly into the cheese mixture.
|
| |
|
| 4 |
Toast
the bread on one side. Spoon the cheesy mixture onto the other side,
then return to the grill for 1-2 minutes until bubbling and golden.
Serve with salad. |
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