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
2 medium leeks, halved, trimmed and sliced into 1cm chunks
For the roux
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.