Sunday, April 10, 2011

The Morning After...

The name for my version of this cheese topping/spread is 'Ploughman's Rarebit',and if I had any, would have also included a grated pickled onion. The recipe uses 'a dash of brown ale', but having none used 'a dash of B's lager' (he having already opened a can to slake his thirst). The suggestion was served the grilled 'rarebit' with pickle, but a spoon of this (mashed up)could instead be included as an 'ingredient'.

Ploughman's Rarebit:
1 oz (25g) butter
1 oz (25g) plain flour
5 fl oz (150ml) milk
6 oz (175g) grated Cheddar cheese
1 tsp made mustard
2 egg yolks
dash Worcestershire sauce
dash lager (or brown ale)
salt and pepper
Melt the butter, stir in the flour and then slowly add the milk, whisking to remove lumps, then beat in the egg yolks. Bring to the boil and simmer for a couple of minutes, then stir in the remaining ingredients, adding seasoning to taste. Beat everything together until smooth, then place in bowl, cover and when cool keep in the fridge.
To use: cut thick slices of fresh bread, and spread one side with a thick layer of the 'rarebit', and grill until the topping is hot and bubbling. Serve with pickle.
Alternatively, spread the pickle on the bread before topping with the spread and grilling.