VegBox Recipes

Welsh Leek and Goats’ Cheese Rarebit

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
 
 

Ingredients

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
 

Method

  1. 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.
  2. 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.
  3. Gradually stir in the milk and bring to simmering point to make a thick sauce.
  4. Stir in the goats’ cheese until melted. Season well.
  5. Generously spoon rarebit onto the toasted Ciabatta. Brown under the grill until bubbling and serve immediately.
 

Time From Cupboard-To-Table

30 minutes
 

Notes & Variations on Welsh Leek and Goats’ Cheese Rarebit

 
 
 

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