welsh rarebit with a twist

Ciabatta, silverskins, cornichons and chilli jam.

I don't know anyone who doesn't go mad for rarebit - it's essentially just posh cheese on toast. This recipe is great, as you can make the topping in advance and keep it in the fridge, ready to spread, bake and go.

serves 12, 40 mins

for the rarebit
4 large free-range eggs
300g crème fraîche
1 heaped tsp English mustard
200g mature cheddar cheese
Worcestershire sauce
2 x 270g loaves of nice ciabatta

for the party fare
1 jar of chilli jam
1 jar of baby cornichons
1 jar of silverskin pickled onions
100g watercress

Separate the eggs, then whisk the yolks with the crème fraîche and mustard (put the egg whites into a sandwich bag and pop in the freezer for making meringue another day). Finely grate and stir in the cheese, then season to perfection with sea salt, black pepper and a good few drips of Worcestershire sauce. Cover and put in the fridge for up to 2 days, or until needed.

When you're ready to cook, heat the oven to 180C (200C non-fan). Halve the ciabattas lengthways, place on a large baking tray and pop in the oven for 10 to 15 minutes. Take out the tray, then divide and spread the rarebit mixture evenly across the ciabatta halves, randomly stabbing them with a regular eating knife to encourage the rarebit to penetrate the bread. Return to the oven for another 10 to 15 minutes, or until they're golden and bubbling.
Slice the rarebit and serve with chilli jam, cornichons, silverskin pickled onions and picked watercress leaves fora bit of crunch and contrast. Delicious.

nutrition per serving:
315kcal, 20.1.g fat (11.36g saturated), 10.8g protein, 24.4g carbs, 2.2g sugars, 1g salt, 1.5g fibre

 

 

 

 


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