Mustard rarebit
How to make mustard rarebit recipe
Serves 4
Preparation time 5 minutes, Cooking time 10 minutes
Ingredients:
25 g (1 oz) butter
4 spring onions, thinly sliced
250 g (8 oz) Cheddar or Red Leicester cheese, grated
50 ml (2 fl oz) beer
2 teaspoons mustard
4 slices of wholemeal bread
pepper
Method:
Heat the butter in a frying pan, add the spring onions and fry for 5 minutes or until softened.
Reduce the heat to low and stir in the cheese, beer and mustard. Season well with pepper, then stir slowly for 3–4 minutes or until the cheese has melted.
Meanwhile, toast the bread lightly on both sides and place on a grill pan. Pour the cheese mixture over the toast and cook under a preheated hot grill for 1 minute or until bubbling and golden. Serve with a salad of Little Gem lettuce, radishes and tomatoes.
For spinach & egg pick-me-ups, lightly toast the bread and set aside. Wilt 200 g (7 oz) spinach leaves in a saucepan with 3 tablespoons water, 1 crushed garlic clove and some salt and pepper.
Drain well. Top the toast with the wilted spinach and 4 tablespoons grated Parmesan cheese. Poach 4 small eggs in a small saucepan of boiling water (cooking the eggs one at a time and swirling the water well before dropping the eggs in).
Cook the toast under a preheated hot grill until bubbling and golden, then serve the poached eggs on top of the cheese.
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| Mustard rarebit |
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