Saturday, March 17, 2007

Newcastle Brown Ale Rarebit

  • 50g butter
  • 50g flour
  • 250ml Newcastle Brown Ale (or any strong beer)
  • 200g strong cheddar cheese, grated
  • 1 tbs Worcestershire Sauce
  • 1 tbs English mustard
  • Freshly ground pepper

Melt the butter in a deep pan and add the flour, stirring for 1 minute to form a roux.

Pour in the beer bit by bit, stirring all of the time until you have a thick sauce.

Stir in the cheddar cheese, Worcestershire Sauce and English mustard, a good grinding of black pepper and stir until thoroughly combined. You should have a thick paste.

Toast your choice of bread, finishing the 2nd side with a liberal spread of rarebit mixture and grilling until golden and bubbly.

Serves 2 on lots of toast

Thanks to David Hall from Book the Cook

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