A rarebit is such a confusingly named dishes as some call it a rarebit, some a rabbit. Why? Manly it is regional and whichever you choose, this traditional British dish makes a great snack, a lunch or quick supper dish. The delight of the rarebit (my preferred name) is it is so quick and easy to make and such a comforting dish.
This variation on the classic recipe Welsh Rarebit recipe brings this traditional favourite bang up to date with Welsh goats' cheese and leeks. Leeks are a symbol of Wales and therefore so welcome alongside the goats cheese.
- 1 fresh Ciabatta loaf or rustic sourdough
- 2 Medium leeks, trimmed, washed and finely shredded
- 55g (2 oz) butter
- 25g (1 oz ) plain flour (all-purpose flour)
- 1 teaspoon mustard powder
- 150ml (1/2 cup) milk
- 110g (4 oz) creamy goats’ cheese, preferably Welsh
- Sea salt and freshly ground black pepper
- Cut the Ciabatta or sourdough loaf into 2cm (1 inch) thick slices. Place in a hot oven for 5 – 8 minutes to lcrisp and lightly brown (do not overcook or the bread will become hard, it should still be slightly chewy).
- Rest the toast on a cooling rack to keep crisp while preparing the rarebit.
- Melt the butter in a medium-size saucepan and add the leeks. Gently sweat the leeks for 2 -3 minutes to soften but not brown taking care to make sure they do not burn.
- Stir in the flour and mustard powder., the leeks will become very thick but do not worry. Gradually stir in the milk, constantly stirring, and bring to simmering point to make a thick sauce. Continue to cook the sauce for a few minutes, keeping a close eye on the sauce, to cook out the flavour of the flour, not cooking will leave a raw flavour to the sauce.
- Stir in your chosen goats’ cheese until melted. Season well.
- Generously spoon rarebit onto the toasted Ciabatta. Brown under the grill until bubbling and serve immediately.
Alternatives to Welsh Goat Cheese and 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.
If you can't find Welsh cheese, no panic, any medium goats cheese will be lovely. Make sure it has a strong flavour though, it needs to rise above the leeks so needs a little punch to it.
Ultimately, you can of course use any cheese you like; it will always taste delicious with the addition of these creamy leeks.
Recipe courtesy of British Leeks.