top of page

Harvest Rarebit


Rarebit

I have recently been watching, and immensely enjoying, Marcus Wareing's Tales From A Kitchen Garden, season 2. In one episode he made himself a Welsh rarebit for lunch, which ignited passionate cravings in my soul and, since I had some bits and bobs of veggies lurking in the fridge, I decided to add them to make for a more substantial, and probably healthier version, of what I am calling a Harvest rarebit. You could go plain, or add whatever vegetables sound good to you. I had steamed Delicata squash and coffee roasted red beets in the fridge, and charred some sliced leeks to add to the mix.



1 slice of your favorite bread

2 tsps butter

2 tsps flour

1/3 cup beer or ale (I used pumpkin ale because of the squash in my sandwich)

1/2 cup grated cheddar

1 tsp Dijon mustard or 1/2 tsp mustard powder

2 tsps Worcestershire sauce


Add the butter and flour to a small saucepan. If using dry mustard add it as well. (Dijon mustard gets added later.) Melt the butter into the flour, stirring constantly until a smooth, golden paste occurs.


Add the ale, a third at a time, whisking it into the butter and flour roux until it thickens, before adding the next third.


Once all of the ale has been added, tip in the cheese and whisk to combine. As soon as the cheese has melted, remove from the heat and add the Dijon mustard and the Worcestershire sauce and whisk to combine. Set aside.


Lightly toast your bread before layering on the veggies, if using.


Place on a foil lined baking tray and spoon over the rarebit sauce. You may not need all of it and leftovers are delicious spooned over cauliflower.


Turn the oven on to the broil option and place the baking tin in the oven. Broil until the top of the rarebit is slightly charred and blistered in places.


Delicious with a side salad, dressed with a mustardy dressing.


Rarebit

Commentaires


bottom of page