Welsh rarebit with pea shoots and mustard leaf According to Wikipedia The name welsh rarebit is a play on words dating from the 18th Century, back when in England the rabbit was considered the poor mans meat, while in notoriously poverty stricken Wales, the poor man’s meat was cheese. Anyway, on with the recipe: Welsh Rarebit with pea shoots and mustard leaves 60g butter 1 tbsp plain flour 100ml of a good, local ale 300g of a good quality English cheddar or Lancashire 2 tsp of Colman’s mustard (or a good Tewkesbury mustard) Salt and pepper to taste 4 slices of bread, toasted A collection of salad leaves The method: Melt the butter in a pan over a medium heat and add the flour. Cook the mixture for three to four minutes and then slowly add the ale, stirring vigorously as you go, letting the flour cook out. Turn the heat down, add the mustard, cheese and seasoning, and stir over a low heat until the cheese has melted. Check for seasoning again, adding more mustard if you think it needs it. Pour the cheese mixture over the toast and heat on a rack under a hot grill until the cheese starts to brown. Serve with the salad. Welsh rarebit with pea shoots and mustard leaf According to Wikipedia The name welsh rarebit is a play on words dating from the 18th Century, back when in England the rabbit was considered the poor mans meat, while in notoriously poverty stricken Wales, the poor man’s meat was cheese. Anyway, on with the recipe: Welsh Rarebit with pea shoots and mustard leaves 60g butter 1 tbsp plain flour 100ml of a good, local ale 300g of a good quality English cheddar or Lancashire 2 tsp of Colman’s mustard (or a good Tewkesbury mustard) Salt and pepper to taste 4 slices of bread, toasted A collection of salad leaves The method: Melt the butter in a pan over a medium heat and add the flour. Cook the mixture for three to four minutes and then slowly add the ale, stirring vigorously as you go, letting the flour cook out. Turn the heat down, add the mustard, cheese and seasoning, and stir over a low heat until the cheese has melted. Check for seasoning again, adding more mustard if you think it needs it. Pour the cheese mixture over the toast and heat on a rack under a hot grill until the cheese starts to brown. Serve with the salad.

Welsh rarebit with pea shoots and mustard leaf

According to Wikipedia The name welsh rarebit is a play on words dating from the 18th Century, back when in England the rabbit was considered the poor mans meat, while in notoriously poverty stricken Wales, the poor man’s meat was cheese.

Anyway, on with the recipe:

Welsh Rarebit with pea shoots and mustard leaves

60g butter

1 tbsp plain flour

100ml of a good, local ale

300g of a good quality English cheddar or Lancashire

2 tsp of Colman’s mustard

(or a good Tewkesbury mustard)

Salt and pepper to taste

4 slices of bread, toasted

A collection of salad leaves

The method:

Melt the butter in a pan over a medium heat and add the flour. Cook the mixture for three to four minutes and then slowly add the ale, stirring vigorously as you go, letting the flour cook out. Turn the heat down, add the mustard, cheese and seasoning, and stir over a low heat until the cheese has melted. Check for seasoning again, adding more mustard if you think it needs it. Pour the cheese mixture over the toast and heat on a rack under a hot grill until the cheese starts to brown. Serve with the salad.