Recipes

Welsh Rarebit

Ingredients
  • 10 Portions

    Egg Yolk 0.5

    Grated Cheese 150g

    Brown Baguette 5

    Margarine 30g

    Plain flour 30g

    Mustard 0.5 tsp

    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 2 tsp

    Worcestershire Sauce 2 tsp

    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 4 tsp

    Worcestershire Sauce 4 tsp

    Salt and Pepper To taste

    Apple juice As needed

     

Method
  1. Melt the margarine in a heavy bottomed saucepan
  2. Add the flour to make a roux and cook for 3 minutes
  3. Warm the apple juice and gradually add to the roux to make a thick sauce
  4. Add the cheese half at a time until thick and the mixture comes away from the edges of the pan
  5. Add mustard, Worcestershire sauce and season with salt and pepper
  6. Allow to cool, then spread the mixture generously on to the baguette
  7. Cook in a preheated oven at 180˚C for around 7 minutes or until golden on the top
  8. Serve immediately
Key Points
Allergens

Wheat, Barley, Milk, Eggs, Fish, Mustard, Sesame