Caper Berry Gravy

Friday, March 24, 2006

Food for the tired

On 23rd Mar, I said:
What I would love right now is Welsh Rarebit. But I'm exhausted from days of running from work to other activities (namely a CD recording) and I'm too tired to cook so I'm just going to think about it.

13th Apr:
This is not just cheese on toast, this is cheese blended with milk and butter (more often with beer, the Somerset version uses cider) seasoned with mustard and spread on toast. The mixture is then grilled until it bubbles... comfort food. There are many theories about the origin of the dish's name eg the rather unflattering description of a Welshman's inability to catch a rabbit and so cheese and beer would do!

Nigella Lawson's "Somerset Rarebit"
2 English muffins (wholemeal)
150g Strong cheddar
2 tsps Soft unsalted butter
10g Flour
1/2 tsp English mustard
1 tbl Milk
3 tbl Cider

1) Toast the muffins, pre-heat your grill and grate the cheese
2) Melt the butter in a saucepan, then add flour to make a roux
3) Take the saucepan off the heat then whisk in the mustard, milk and cider
4) Placing the saucepan back on the heat, stir until you have a thick white sauce
- Nigella notes ".. don't expect to have much of it. This is a paste more than anything.."
5) Add the grated cheese and stir until it melts
6) Divide the sauce and spread over each muffin to cover
7) Place muffins under the grill, until they "blister on top and brown in spots"



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