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.

Shropshire Blue Welsh Rarebit

As long as you use a nice strong 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.


Yield:

Shropshire Blue Welsh Rarebit

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.

ingredients:

1 tablespoon plain flour plus 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 plus salt to season
2 sliced spring onions and a few baby salad leaves for serving

instructions

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!
Created using The Recipes Generator


This post was sponsored by Lea and Perrins.

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Jan




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