Pear Mustard Rarebit Food

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

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.

REAL WELSH RAREBIT

Steps:

• Melt the butter in a saucepan over low heat; blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce; continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. Remove from heat; gradually stir in the milk; return to heat and stir continually until the mixture comes to a boil. Slowly pour in the beer; cook 1 minute more while still stirring. Melt the Cheddar cheese into the mixture in small portions until completely incorporated. Remove from heat.

WELSH RAREBIT

Steps:

• In a small saucepan gently warm the ale, set aside. Take another small saucepan and over a medium heat melt the butter until it begins to foam, tip in the flour and stir everything together, cooking for 1 min. Whisk in the warm ale in several additions to create a thick sauce then whisk through the cheese to create a thick paste. Stir the mustard, Worcestershire and chives through the sauce.
• Heat a grill to its highest setting. Place the slices of bread on a flat baking sheet and grill on one side until golden brown. Flip the bread over and spread each one with the cheese mixture. Place back under the grill and cook for a further 1-2 mins or until golden brown and bubbling, serve immediately.