Welsh Leek and Goats’ Cheese Rarebit
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Here is a gorgeous recipe from the Leek Growers Association.
A variation on the classic recipe brings this traditional favourite bang up to date. Welsh goats’ cheese comes in a variety of guises. Choose a mild, creamy one without a crust so it will easily melt into the sauce.
Makes : 4 servings
Preparation Time : 20 minutes
Cooking Time : 10 minutes
Oven Temperature : Medium hot grill |
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Ingredients
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1 Ciabatta loaf
2 Medium leeks, trimmed, washed and finely shredded
50g Butter
25g Plain flour
1 x 5ml tsp Mustard powder
150ml Milk
110g Creamy Welsh goats’ cheese
Light sprinkling Sea salt and ground black pepper |
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Method
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- Cut Ciabatta loaf into 2cm slices. Place in a hot oven for 5 – 8 minutes to crisp and lightly brown. Rest on a cooling rack to keep crisp whilst preparing the rarebit.
- Melt the butter in a medium size pan and gently sweat the leeks for 2 -3 minutes to soften but not brown. Stir in the flour and mustard powder.
- Gradually stir in the milk and bring to simmering point to make a thick sauce.
- Stir in the goats’ cheese until melted. Season well.
- Generously spoon rarebit onto the toasted Ciabatta. Brown under the grill until bubbling and serve immediately.
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Time From Cupboard-To-Table
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30 minutes |
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Notes & Variations on
Welsh Leek and Goats’ Cheese Rarebit
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