This will be the BEST Welsh rarebit you’ll ever eat – honestly! The cauliflower and pale ale make it extra creamy thick and velvety.
Serves 6
- 50g unsalted butter
- 50g plain flour
- 165ml pale ale
- 165g Lyburn Gold cheese
- 3tsp balsamic vinegar
- 6tsp Worcestershire sauce
- 1 heaped tbsp wholegrain mustard
- 1 egg yolk
- 150g cauliflower, cut into small florets
- 600g pain du champagne
- 3tbsp chopped parsley to garnish
Method
To make the Welsh rarebit mixture, put the butter in a pan over a medium heat. When the butter has melted, add the flour. Stir with a whisk to make a roux. Cook, stirring continuously, for about a minute or until the flour is cooked, then add the pale alien parts and continue stirring.
When the mixture starts to thicken, add the Lyburn Gold, worcestershire sauce and mustard. Stir until it’s smooth, remove from the heat, then add the egg yolk.
Put the cauliflower in a pan of boiling salted water and cook for 2 minutes so it retains some crunch. Drain well, then add to the Welsh rarebit mix.
Preheat the grill. Cut the bread into 6 thick slices and place under the grill to toast on both sides.
Spread the Welsh rarebit mix on top of each slice of toast and return to the grill. Grill for 5-8 minutes until the rarebit is golden brown and bubbling.
Sprinkle with freshly chopped parsley and serve.
