Tuesday, 6 May 2008

Do It Now, Say It Now

They say that sometimes it is best to strike while the iron is hot. In other words, act before the opportunity has passed by. In this instance, I am striking while the grill is still hot and writing this whilst the crumbs are still on my lips. For I have found a leftover revelation and I must share it now.

It doesn't take me much to get happy and giddy about food, be it a recipe or an ingredient discovery. The more simple and tasty, the more animated I become, hoping to prove that simple, easy and rustic is the way forward. Hey, it is all I can do!

I adore Welsh Rarebit, or posh cheese on toast, that combination of cheese and beer that grills to golden perfection, a common snack in our household. Looking at the tired leeks at the bottom of my fridge, nestling alongside yesterday's roast chicken scraps, gave me an idea. An even posher posh cheese on toast! So here you have it. Hot, beer tinged spicy mustardy roast bubbling delight. Hungry yet? And excuse my enthusiasm. But if you decide to make it, you might see what all of the fuss is about.

Roast Leek and Chicken Rarebit
Serves 2

2 medium leeks, halved, trimmed and sliced into 1cm chunks
1 tbsp fresh or dried thyme, finely chopped
2 tbsp olive or rapeseed oil
25g butter
25g plain flour
100ml beer
150g strong Cheddar cheese
1 egg yolk
1 tbsp English mustard (I used the superb Coquet Valley Preserves mustard with Newcastle Brown Ale, seriously, source some)
A couple of handfuls of leftover roast chicken, shredded
Salt and pepper
4 thick slices of wholemeal bread

1 - Heat up the grill to high.
2 - Heat up the oil in a pan and gently cook the leeks until soft and beginning to colour. Keep aside.
3 - Melt the butter in a pan and add the flour. Stir for 1 minute then gradually add the beer until you have a thick beer-like roux.
4 - Stir in the cheese, egg yolk and mustard. Season with a little pepper, it won't need much salt due to the cheese. Stir in the leeks and chicken.
5 - Toast one side of the bread, turn then pile on the mixture. Cook under the hot grill until golden and bubbly. Serve with the leftover ale.

15 comments:

Jan said...

Wow! Sounds like a great variation on a theme. Next time I have some leftover chicken I'm definitely going to try this.

Pat said...

Oh this sounds really yummy!!! I will have to make sure to have some leftovers now. Thanks David.

Anonymous said...

I want to eat this now!!!

Hannah said...

Oh I love Welsh rarebit - it is one of my favourite things. I usually use crumpets as they soak up the cheesey egg mixture well! Will definitely give this a try as it looks scrumptions!
Hannah
xxx

Rosie said...

Hi David, it's lovely to be back blogging and visiting you again :)

What a stunning Rarebit you have here with leeks and chicken which adds more depth and flavour to cheese - mmmmm.. A MUST try!!

Rosie x

Antonia said...

That is a seriously posh cheese on toast. And I want some...now!! Only too sad that I don't have any leftover roast chicken nestling in the fridge!

Great Big Veg Challenge said...

I echo what everyone else is saying here - great recipe.
And I do like the immediacy - hot from the grill to the blog!!

Bellini Valli said...

I love the additions David:D

Aimée said...

I'm starving now! I love how you can clean out the fridge and create a masterpiece. I'm sold!

Helen said...

Wow that sounds fantastic, leftovers creations are the best. I love the idea of the chicken-leek filling and then that bubbling cheese coating - and then the beer!

aforkfulofspaghetti said...

Wow - that's a blast of yummy indulgence, if ever I saw it!

Jackie said...

Doesn't this sound great, thanks! Just prepping to get grilling again if the weather ever cooperates!

David Hall said...

Jan - it was well worth sacrificing those scraps!

Pat - it was, honest

Anoymous - hope you managed to eat some now!

Hannah - Mmm, crumpets with rarebit, lush!

Rosie - glad to see you blogging again indeed, I've been lost without your creations!

Antonia - it makes ya mouth water doesn't it?!

GBVC - it was too much to keep it a secret!

BV - essential additions some may say no, but they were good additions

Aimee - I aim to create hunger!

Helen - the leftover beer just makes it even more tempting!

FOS - VERy indulgent

Jackie - glad you like

x

bentonbag said...

I read that and my mouth started watering! And it's too late for supper! Although with the ale and leeks perhaps you should name it Geordie Rarebit

Luscious Lars Anderson said...

Say do what now? Ya'll got me straight trippin', Boo!