Legend says this was eaten by the Welsh when times were so austere that there wasn't even rabbit to be found. If this was the result, maybe the credit crunch won't be so bad!
- 15g unsalted butter
- 15g plain flour
- 130ml ale
- 400g mature cheddar
- 1 tsp English mustard
- 1 tsp Worcestershire sauce
- 1/4 red onion, very finely chopped
- 2 sage leaves, finely chopped
- 1 egg yolk
- pinch cayenne pepper
- 1 ciabatta, halved across the equator
1. Melt the butter in a small pan then add the flour. Cook for a couple of minutes over a low heat being careful not to let it burn.2. Slowly whisk in the beer a little at a time until fully incorporated without any lumps.3. Stir in the cheese, mustard and Worcestershire sauce until melted. Add the onion and sage, then take off the heat to cool slightly.4. Beat in the egg yolk, then allow to cool completely until you have a spreadable mix. You can make this ahead of time and store this in the fridge.5. Toast the ciabatta lightly on both slides then spread a 1 cm layer of the rarebit mixture on top, right to the edges. Sprinkle on a little cayenne pepper. 6. Cook under a medium grill until bubbling and cooked through.7. Slice into individual portions, serve with a dressed salad and enjoy the rest of the ale!
DetailsPrep time: Cook time: Total time: Yield: Serves 4