Some call it a rarebit, some a rabbit, whichever you choose, the traditional British dish makes a great snack, lunch or quick supper dish. This variation on the classic recipe Welsh Rarebit recipe brings this traditional favourite bang up to date with goats' cheese and British leeks. Welsh goats’ cheese comes in a variety of guises so choose a mild, creamy one without a crust so it will easily melt into the sauce. Alternatively use Y Fenni cheese which contains mustard seed and ale.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: Serves 4
Ingredients:
- 1 Ciabatta loaf
- 2 Medium leeks, trimmed, washed and finely shredded
- 2oz/50g butter
- 1 oz/25g all purpose/plain flour
- 1 tsp mustard powder
- 1/¼ pt/150ml milk
- 4 oz/110g creamy goats’ cheese, preferably Welsh
- Sea salt and freshly ground black pepper
Preparation:
- Cut Ciabatta loaf into ¾”/2cm thick slices. Place in a hot oven for 5 – 8 minutes to crisp and lightly brown. Rest on a cooling rack to keep crisp whilst preparing the rarebit.
- Melt the butter in a medium size pan and gently sweat the leeks for 2 -3 minutes to soften but not brown. Stir in the flour and mustard powder. Gradually stir in the milk and bring to simmering point to make a thick sauce.
- Stir in the goats’ cheese until melted. Season well. Generously spoon rarebit onto the toasted Ciabatta. Brown under the grill until bubbling and serve immediately.
Recipe courtesy of British Leeks.
