Welsh Rarebit with Shropshire Blue & Hafod
Recently we have been exploring the Neal's Yard Dairy library, and in amongst the more distinguished historical works and useful cheesemaking guides, we are lucky to have recipe books from the annals of time. Or at least from the height of British fine home dining... the 1970s.
One such book comes from the Milk Marketing Board and is a small booklet to promote the virtues of English and Welsh cheese and their endless cooking possibilities. Though we were tempted by classics such as 'Cheese & Cucumber Mousse' or the 15th century cheese dip Arbolettys, we were drawn to the section named 'Old Favourites' and the most comforting of food: Welsh Rarebit.
Welsh Rarebit is one of those dishes on which everyone has their own flourish and all are delicious because ultimately, what is better than cheesy eggs?
This recipe called for Leicestershire cheese, and so we thought Shropshire Blue would make a delicious substitute alongside the recommended addition of stout. We also added some Hafod, to add some savoury cheddar notes to the barbeque sweet notes of Shropshire Blue, and to give an oozy texture.
Makes 6 small slices/4 large slices
Ingredients:
2 large egg yolks
100g Hafod, grated
100g Shropshire Blue, crumbled
150g Crème Fraîche
2 teaspoons English Mustard
20g Chives, finely chopped
20g Spring onions, chopped
50ml Porter or dark ale
20g Butter
Bread sliced- Crusty sourdough loaf works best, nothing that will get soggy.
Salt & Pepper to season
Worcestershire sauce to serve
Pre-heat your grill, you want it to be nice and hot to encourage the characteristic bubbling top.
1- Put the egg yolks, crème fraîche & mustard in a mixing bowl and whisk together until combined, add your mustard and mix.
2- Add your ale- a splash at a time - whisking together and ensuring that it is fully combined. Use your judgement, you may not want to add everything if the mixture is getting a bit too loose.
3- Add most of the grated Hafod - save some for sprinkling over the top- and stir through the mixture, then add the chives and spring onions, saving some for garnishing.
4- Finally add in the crumbled Shropshire Blue and stir through until it is integrated into the mixture.
5- Toast your bread slices and butter evenly. Then dollop the eggy cheesy mixture onto each slice, and spread edge to edge covering all the bread. Top your mix with a final sprinkling of Hafod. You won't regret it. You can also splash your Worcestershire sauce on to the rarebit now, or wait until serving up.
6- Cook them under the grill until the top is golden and bubbling.
