• David Hall

Chicken and Leek Welsh Rarebit

What is Welsh Rarebit? Well, it's posh cheese on toast, a combination of cheese and beer that grills to golden perfection.

The basic recipe without any addition is superb for tea on good bread and maybe a salad and some chips or wedges on the side. But it's also great for using up leftover meat such as roast chicken.

Feeds 4 with sides or 2 on its own

25g butter

2 medium leeks, halved, trimmed and sliced into 1cm chunks

For the roux

25g butter

25g plain flour

100ml beer, real ale every time

150g strong Cheddar cheese

1 egg yolk

1 tbsp English mustard

A couple of handfuls of leftover roast chicken, shredded

Salt and pepper

4 thick slices of wholemeal bread

1 - Heat up the grill to medium.

2 - Melt the butter in a pan and gently cook the leeks until soft and beginning to colour. Remove from the heat and keep aside.

3 - Melt the butter in a pan and add the flour. Whisk for 1 minute then gradually add the beer until you have a thick sauce that drops from the whisk. You might need to add more or less.

4 - Stir in the cheese, egg yolk and mustard. Season with a little pepper; it won't need much salt due to the cheese. Finally, 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. Any of that beer left? Get it supped.


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