- December 2017
- Serves 8-10
- Hands-on time 25 min
Lucas Hollweg recommends eating this rarebit just as it is or posh it up on delicate slivers of toast with capers and shallots. It’s a salty, savoury canapé that pairs wonderfully with a glass of Sherry.
- 16.3g (9g saturated)
- 18.5g (1.7g sugars)
- 1 tbsp butter
- 12 anchovy fillets in olive oil, drained, plus extra to serve
- 1 tbsp plain flour
- 75ml dry white wine
- 100ml whole milk
- 350g farmhouse cheddar, grated
- 30g fresh breadcrumbs
- 1 ½ tbsp dijon mustard
- Pinch cayenne pepper
- Splash Worcestershire sauce
- 2 medium free-range egg yolks
- Sourdough toast to serve
- 2 tbsp baby capers
- 2 tbsp finely chopped shallot (optional) to serve
- Melt the butter in a large pan, add the anchovies and stir over a low heat until completely disintegrated. Add the flour and stir for a minute or two. Stir in the wine to make a paste, then beat in the milk until combined. Add the cheese and stir over a gentle heat, without boiling, until the cheese has completely melted.
- Add the breadcrumbs, mustard, cayenne pepper and Worcestershire sauce and beat together. Remove from the heat and leave to cool for 5 minutes, then briskly beat in the egg yolks until combined. Leave to cool, then cover and chill until needed.
- Heat the grill to high. Spread the rarebit about 1cm thick on slices of sourdough toast and grill for a minute or two until bubbling and tinged with gold on top. Either eat as it is, with a green salad alongside, or slice into more delicate soldiers, topping each one with an extra anchovy and serving with drinks. Add a sprinkling of capers and shallots if you fancy it.
You could also serve the warm rarebit as a dip for crudités, if you prefer.
Make up to a week ahead and keep in a sealed container in the fridge.
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