Shropshire Blue Welsh Rarebit Recipe

Shropshire Blue Welsh Rarebit is of course perfect for topping toasted bread which is more on the traditional side. But, it's also totally delicious spooned over a hot jacket potato.  The addition of Lea and Perrins Worcestershire sauce adds a lovely warming tang to any variation of the a Welsh rarebit recipe. 


As long as you use a nice strongish tasting cheese it will do the job, you can use Stilton or of course a nice extra matured Cheddar, any cheeses in that category that takes your fancy should be good.
Lea and Perrins have teamed up with the guys from Sorted Food who have come up with some great looking recipes to inspire us all.  The trailer for the series can be seen here at Sorted Foods from Lea and Perrins.

That said, please have a look at the first of their recipe videos below: 
They add a nice twist to traditional Bolognese with the addition of Worcestershire Sauce and this can only be a good thing as I say everything tastes better with Lea and Perrins!

 

Print Recipe

https://sites.google.com/a/aglugofoil.com/a-glug-of-oil/shropshire-blue-welsh-rarebit

My Shropshire Blue Welsh Rarebit Topping:
To serve 2 you will need:
1 tablespoon plain flour
15g butter
120g Shropshire Blue cheese - crumbled into pieces
50ml Stout  
1 teaspoon English mustard
1 tablespoon of Lea and Perrins Worcestershire sauce
a good pinch of freshly ground black pepper
2 jacket potatoes - cooked
salt to season
2 sliced spring onions and a few baby salad leaves for serving
 
How to do it:
In a small saucepan add the butter and melt over a low heat.  Stir in the flour and cook for a minute or so - this is important or your sauce will taste floury.

Now add the cheese, mustard and Worcestershire sauce.  Melt the cheese over a low heat stirring all the while.  Add a good pinch of black pepper and pour in the stout giving it all a good mix.  Cook without letting it boil until the sauce is a nice consistency - you can add a little more stout if you need to.

Cut a cross in the top of each jacket potato and open them up seasoning with a little salt.
Top with the cheese mixture and pop under the grill for a couple of minutes, until golden-brown and bubbling on top.  Sprinkle with the sliced spring onions and serve immediately and enjoy!


This post was sponsored by Lea and Perrins.

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