A very good version of rarebit ( or posh cheese on toast) from ” Good Things to Eat ” by Lucas Hollweg. I grew up in Somerset, and for many years cider was my favourite tipple, so Im always keen to find recipes that celebrate our local apples, cheese and cider.
Ingredients
- 2 tbsps butter
- 1 onion peeled and coarsely grated
- salt and pepper
- 2 tbsps plain flour
- 400 ml good dry cider
- 2 tsps wholegrain mustard
- 250 g strong West country Farmhouse Cheddar grated
- 4 well browned pieces of toast
- 2 eating apples cored and sliced
Servings:
Instructions
- Melt the butter in a medium non stick saucepan then add the grated onion and as good pinch of salt. Cook over a gentle heat, stirring often, for about 5 minutes until the onions have softened but not browned.
- Sprinkle the flour over the top and stir for a minute or two until it starts to turn a pale gold. Now gradually beat in the cider until the sauce is smooth. When all the cider has been added bring to a boil then reduce the heat a little and simmer for another 5 minutes, stirring occasionally to stop it sticking.
- Beat in the mustard then stir in the cheese until everything is thoroughly melted. Remove from the heat then carefully taste ( its hot...) and season. If you like you can leave it to cool at this stage then keep it in the fridge for a couple of days until you need it.
- When you are ready to eat spoon half the mixture thickly over your pieces of toast and cover with a layer of overlapping apple slices. Spread the rest of the rarebit mixture over the top and grill for 1-2 minutes, or until the top is bubbling and speckled with brown.
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