BASIC WELSH RAREBIT MIX
Welsh Rarebit is a great British classic. It is most commonly used as a terrific topping for toast but can be used as a topping for all kinds of dishes: chicken, fish, pies, flans, pizzas, vegetables, potatoes. It can be kept refrigerated for up to 10 days and also freezes well.
BASIC WELSH RAREBIT MIX makes 8-10 portions
12 oz cheddar cheese 3 fl oz milk 1 oz plain flour 1 oz fresh white breadcrumbs half tablespoon English mustard powder a few shakes of Worcestershire sauce 1 egg 1 egg yolk slices of bread or halved bread rolls to serve
Put the cheese and milk into a pan and slowly melt together. Add the flour, breadcrumbs and mustard and cook for a few minutesuntil the mixture leaves the sides of the pan. Add the Worcestershire sauce and leave to cool.Once cold, scrape the mix into a food processor.With the machine running, slowly add the egg and the egg yolk.If a processor is not available , then simply beat in by hand.The rarebit mix is now made and is best left to chill for 1 hour before using, or dividing into smaller quantities and freezing.
To cook, pre-heat the broiler to high.Toast the slices of bread on both sides until lightly golden.Mold some of the rarebit with your hands to fit the shape of the toasted bread.Place it on top and then slide it back under the broiler for a few minutes until glazed to a golden brown.
BAKED POTATO AND ONION RAREBIT
Serves 4
2 large baking potatoes 2 oz butter 1 bunch of spring onions (scallions), trimmed and sliced thinly 2 tablespoons soured cream 6 oz rarebit mix salt and freshly ground black pepper
Preheat the oven to 400F.Bake the potatoes for approximately 1 hour or until tender.Preheat the broiler to high.Melt 1 oz of the butter in a pan,add the scallions and cook gently for a minute or two until just softened.Halve the potatoes lengthwise and spoon most of the potato into a bowl,saving the skins to finish the dish.Fork in the rest of the butter and some salt and pepper,then fold in the scallions and soured cream.The potato mix can now be spooned back into the skins.Divide the rarebit mix into 4 and place on top of each potato.These can now be finished to a golden brown and a delicious texture under the broiler.