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
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 plain flour
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.