More comfort food from Angela Hartnett.
Ingredients
- 4 large baking potatoes
- 2 tbsp olive oil
- 30 g butter
- 30 g plain flour
- 200 g mature cheddar grated
- 3 tbsp stout
- 2 spring onions finely chopped
- 1 tsp English Mustard powder
- 1 egg yolk
- Worcestershire sauce to taste
- 1 tbsp chopped chives
- 200 ml sour cream
Servings:
Instructions
- Preheat the oven to 200C/180C fan/Gas 6.
- Prick the potatoes all over with a fork and rub them with the olive oil. Place on a baking tray and bake on the top shelf of the oven for about an hour, or until the skin is crisp and the flesh soft.
- Meanwhile, make the Welsh rarebit sauce. Melt the butter in a saucepan, add the flour and cook for about a minute, stirring all the time, until the mixture is pasty and slightly golden. Turn off the heat and leave to cool for 5 minutes.
- Add the cheese and stout to the saucepan and place over low heat. Be careful: if the heat is too high, the cheese will separate. When the cheese begins to melt, add the spring onions, mustard and egg yolk, and cook for a couple of minutes, stirring constantly, until the mixture thickens and comes away from the sides of the saucepan. Season with Worcestershire sauce, remove from the heat and leave to cool.
- Remove the potatoes from the oven and turn on the grill.
- Slice a cross in the top of each potato, squeeze the sides, spoon the Welsh rarebit mix on top and place under the grill for 5 minutes, or until golden and bubbly.Stir the chopped chives through the sour cream.
- When the rarebit topping is bubbling and starting to colour, remove and serve with the chive sour cream.
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