Wonderfully Welsh Rarebit with Blas y Tir Leeks
This deliciously Welsh Rarebit uses our tasty Blas y tir leeks to give an extra boost of flavour – a great brunch or light lunch!
- 20 Minutes
- Serves 2
- 2 Medium-sized Blas y Tir leeks (wash before use)
- 225g grated, strong Welsh Cheddar cheese
- 1 tablespoon Welsh butter (e.g.Shir Gar, Calon Wen, Rachels)
- 2 teaspoons Worcestershire sauce
- 1 level teaspoon dry mustard
- 2 teaspoons plain flour
- 1 shake of Halen Mon Sea black pepper
- 4 tablespoons beer, Guinness or milk (Guinness gives a stronger flavour)
- 4 slices of bread toasted on one side only
- Extra Welsh butter for frying
- Thinly slice leeks. To a pan add a small knob of Welsh butter, allowing to melt before adding the sliced leeks. Cook the leeks until soft and remove from heat.
- Put the cheese, butter, Worcestershire sauce, mustard, flour and pepper into a saucepan.
- Mix well and then add the beer, Guiness or milk to moisten, trying not to add too much and make the mixture too wet.
- Stir over a gentle heat until all is melted, and when the mixture is a thickish paste, stop stirring, and swivel it around the saucepan, which it will do quite easily. Add the cooked leeks to the mixture and stir in until incorporated.
- Leave to cool a little, and meanwhile toast the bread on one side only.
- Spread the rarebit over the untoasted side and brown under a hot grill.
This mixture can be made and kept in the refrigerator for several days if required. An alternative option to beer or Guinness is sweet white wine, which also gives a good flavour.