Chilli Cheese Toast
This recipe for Cheesy Beer Rarebit is a deliciously indulgent take on a classic Welsh dish. A rich and gooey mixture of three different cheeses, beer, and a blend of spices is generously slathered over toasted bread and grilled until bubbling and golden. Each bite is a perfect balance of creamy, savory, and slightly spicy flavors that will have you coming back for more. Enjoy this comforting dish with a side of chutney for a truly satisfying meal.
— Constant Cookbook
Ingredients
- 50g/2oz salted butter
- 50g/2oz plain flour
- about 250ml/9fl oz beer
- 100g/4oz mature Cheddar
- 100g/4oz Caerphilly
- 25g/1oz Shropshire blue or other blue cheese
- 3 free-range egg yolks
- pinch salt
- 2–3 mild fresh green chillies
- 1 garlic
- 1 tsp crushed black pepper
- 1 heaped tbsp chopped fresh coriander
- 2–3 tbsp English mustard
- 6–8 thick slices bread
- , to serve chutney
Instructions
- Melt the butter in a saucepan on a medium heat and mix in the flour with a wooden spatula, stirring continuously. Cook for two minutes, stirring all the while, to make a roux. Remove from the heat. Gradually whisk in the beer or milk, and stir briskly for a few seconds until there are no unmixed bits of roux about, and return to a medium heat. Cook, stirring often, until the sauce starts to thicken, then simmer gently for 3â4 minutes.
- Remove the pan from the heat. Add the cheeses, egg yolks, salt, chopped chilli, garlic, pepper and chopped coriander, return to a low heat and cook gently until all the cheese has melted and the mixture starts to bubble at the edges â it will be very thick at this stage which is correct. Taste and adjust the seasoning if needed.
- Heat the grill to maximum. Toast the bread, either under the grill on both sides or in a toaster. Dollop the rarebit mixture generously over the toast, place under the grill until bubbling and golden-brown in places. Serve hot with chutney.
Cook Time
30M
Prep Time
PT30M
Yield
Makes enough topping for 6–8 slices
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