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.
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Spread a big tablespoon of the chilli-pepper chutney on each slice, followed by a quarter of the rarebit mixture.
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By spreading it to the edge of the bread you'll avoid a burned crust. Grill it in the oven until melted and bubbling.
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With a knife, criss-cross the topping and drizzle with Worcestershire sauce just for the right kick.
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