Welsh rarebit

This is soo delicious! Even more delicious with a nice bottle of beer and it's a very good way to use the chilli-pepper chutney I made recently.

Welsh rarebit (2 hungry persons)
adapted from Jamie Oliver - Jamie At Home p. 322

4 x 2 cm thick slices good bread (sourdough)
2 large egg yolks
150g crème fraîche
100g freshly grated Cheddar cheese
4 Tbsp. chilli-pepper chutney
Worcestershire sauce
salt & pepper

Preheat your oven on high heat (250°C) and toast your slices of bread on both sides. Whisk the egg yolks with the crème fraîche, stirr in the grated cheese and season with salt and pepper.

Von Cooking

Spread a big tablespoon of the chilli-pepper chutney on each slice, followed by a quarter of the rarebit mixture.

Von Cooking

By spreading it to the edge of the bread you'll avoid a burned crust. Grill it in the oven until melted and bubbling.

Von Cooking

With a knife, criss-cross the topping and drizzle with Worcestershire sauce just for the right kick.

Von Cooking

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