Recipes
Welsh Rarebit
Ingredients
10 Portions
Egg Yolk 0.5
Grated Cheese 150g
Brown Baguette 5
Margarine 30g
Plain flour 30g
Mustard 0.5tsp
Worcestershire Sauce dash
Salt and Pepper To taste
Apple juice As needed
50 Portions
Egg Yolk 3
Grated Cheese 750g
Brown Baguette 25
Margarine 150g
Plain flour 150g
Mustard 2tsp
Worcestershire Sauce 2tsp
Salt and Pepper To taste
Apple juice As needed
100 Portions
Egg Yolk 6
Grated Cheese 1.5kg
Brown Baguette 50
Margarine 300g
Plain flour 300g
Mustard 4tsp
Worcestershire Sauce 4tsp
Salt and Pepper To taste
Apple juice As needed
Method
- Melt the margarine in a heavy bottomed saucepan
- Add the flour to make a roux and cook for 3 minutes
- Warm the apple juice and gradually add to the roux to make a thick sauce
- Add the cheese half at a time until thick and the mixture comes away from the edges of the pan
- Add mustard, Worcestershire sauce and season with salt and pepper
- Allow to cool, then spread the mixture generously on to the baguette
- Cook in a preheated oven at 180 ̊C for around 7 minutes or until golden on the top
- Serve immediately
Key Points
Allergens
Wheat, Barley, Milk, Eggs, Fish, Mustard, Sesame
