Pear And Mustard Rarebit Food

PEAR & MUSTARD RAREBIT

Steps:

• Heat broiler to medium.
• Toast slices of bread.
• Divide slices of pear on top of the four slices of bread.
• Mix cheddar with cream and mustard and then season.
• Spoon mixture over the pears.
• Put under the broiler for about five minutes until golden brown.

PEAR AND MUSTARD WELSH RAREBIT

Steps:

• Melt the butter in a medium size saucepan; add the flour, mix to make a roux. Continue to cook for a couple of minutes, stirring all the time to avoid burning
• Gradually add the beer into the roux, continue to stir to make a thick sauce
• Add the grated cheese, mustard and Worcestershire sauce and stir till the cheese has melted and is smooth. Season with pepper to taste
• Toast the bread, place on a baking tray lined with baking paper then generously spread with the cheese sauce. Lay the pear slices on top
• Sprinkle with a little parmesan cheese and cook under a pre-heated grill till browned and bubbling
• To serve, top with chards of grilled prosciutto and a fresh sage leaf

PEAR AND MUSTARD RAREBIT

Steps:

• Heat the grill to medium and toast the bread. Divide the pear slices on top of the bread.
• Mix the cheese with the cream and mustard, then season to taste.
• Spoon the mixture over the pears, then grill for about 5 minutes, or until melted and golden.

RAREBIT TOASTS

Steps:

• Place the bread slices under the grill and toast for 2-3 mins until golden on one side. Mix together the cheese, mustard, spring onions and egg. Spread a little over the untoasted side of each slice, then pop back under the grill. Cook for 3 mins more until the cheese is melted and golden. Serve straight away.

LEEK AND PEAR ENGLISH RAREBIT

Steps:

• Lightly toast the bread on both sides.
• Melt the butter in a small pan. Add the leek and cook gently, stirring now and then, for 5 minutes.
• Add the pear and sage and cook for 1 minute. Set aside.
• In another saucepan, put the cheese, egg yolk, mustard and stout. Stir over a gentle heat until the cheese melts and forms a creamy mixture. Season with salt and freshly ground pepper.
• Preheat the broiler.
• Divide the leek and pear mixture on top of the toast and then pour over the cheese sauce.
• Broil under a hot broiler until bubbling and brown. Serve at once.

RAREBIT TOASTIES WITH STICKY MARMITE ONIONS

Steps:

• Put the flour, butter, milk, beer, cheese and mustard into a pan, set over a medium heat and stir with a whisk until thickened and smooth. Add the Worcestershire sauce and cayenne. Cover the surface with a piece of baking parchment or cling film to prevent a skin forming and set aside to cool. You can make the rarebit sauce up to three days before using (store in the fridge).
• Heat the oil in a frying pan. Cook the onions in the pan for 15-20 mins until caramelised. Add the sugar and Marmite to the onions and cook for another 2-3 mins until sticky, adding a splash of water if it looks dry.
• Toast the slices of bread lightly and heat the grill. If you're serving with an egg, heat a frying pan with a drizzle of oil. Spread 2 slices of toast with the onions and top with half the rarebit mixture. Cover the remaining 2 slices of bread with the rest of the rarebit mixture. Place under the grill until bubbling (about 2-3 mins), then sandwich the slices together with the cheesy onions in the middle. While they're cooking, fry the eggs to your liking. Top the sandwiches with a few shakes of Worcestershire sauce, a grinding of pepper and the eggs.