In the kitchen with Baker Bleu
Extracted from 'Bake it till you make it' by Mike Russell. Get your copy from in-store or via our online store.
“The British answer to tapas might just be Welsh rarebit. I’ve cut a few corners here, keeping in mind that the time I most feel like eating rarebit is when I’ve had a few drinks. It’s so comforting, but theres no way I’m doing a roux, pulling out saucepans or waiting for things to cool.
This my shortcut. Enjoy it just before you hit the way or as a light dinner to soak up you know what. I recommend slicing your bread to about 2.5cm thick to best soak up the oil and butter.” - Mike Russell
Ingredients
2 x Slices of rye caraway (link to online store)
Unsalted butter for spreading
1 teaspoon (or more depending on your taste) hot English or Dijon mustard
80-90gm cheddar, grated (clothbound if possible)
Cayenne pepper, to taste
Worcestershire sauce, to taste
Method
Heat your oven grill to high while you prepare your ingredients. You want them all ready to go once your bread is toasted.
Once the grill is piping hot, place your slices of bread on a baking tray. Toast the bread, turning halfway, for 1-2 minutes until golden on both sides. Remove from the grill and butter liberally. Keep the grill on.
When the butter has melted, spread your mustard. Add the cheese to both slices and place back under the grill until the cheese has melted, you want it bubbly and blistered.
Remove from the grill and allow to cook for a minute, then use a small pairing knife to score the melted cheese into a crisscross pattern. Dust the cheese with cayenne pepper, sprinkle with sea salt and black pepper, then douse liberally with Worcestershire sauce, which will soak the in between the crosses. Serve immediately.
