Leek, smoked cheddar and mustard rarebits
- November 2019
- Serves 4
- Hands-on time 25 min
The rarebits to end all rarebits; have a go at this comforting leek, smoked cheddar and mustard rarebit recipe with salty crumbled chestnuts for a revamped version of a classic snack.
Looking for more party food nibbles? Take a look at our 21 quick Christmas party food ideas.
- Vegetarian recipes
- 28.3g (15.2g saturated)
- 36.6g (4.7g sugars)
- 250ml pale ale
- 1 tbsp olive oil
- 100g peeled cooked chestnuts, roughly chopped
- 50g unsalted butter
- 1 leek, thinly sliced and washed
- 2 garlic cloves, thinly sliced
- 1 tbsp plain flour
- 1 tbsp wholegrain mustard
- 150g mature cheddar, grated
- Small bunch fresh parsley, leaves picked and chopped
- 4 large slices malted country bread or sourdough
- Pour the ale into a pan over a high heat and bring to the boil. Bubble until the ale is reduced to 150ml, then take off the heat and set aside.
- Put a large heavy-based pan over a medium heat. Add the olive oil and the chopped chestnuts, then season with salt and pepper. Fry for 4-5 minutes, stirring, until the chestnuts start to crisp around the edges. Use a slotted spoon to lift them out onto a plate lined with kitchen paper.
- With the pan still on the heat, add the butter and, when it’s foaming, add the sliced leek and garlic, then season with salt and pepper. Cook, stirring regularly, for 4-5 minutes, then stir in the flour. After a minute add the reduced ale and mix well using a wooden spoon. When the mixture starts to thicken and bubble, add the mustard, grated cheese and chopped parsley, then taste and season. Cook, stirring all the time, until the cheese has completely melted. Take the pan off the heat (see Make Ahead).
- Heat the grill to medium. Toast the bread on both sides, then spoon over the cheesy leek mixture, spreading it out to reach the edges of the toast. Put the rarebits back under the heat and grill until bubbling and blistered. Serve straightaway, scattered with the chestnuts.
Make the rarebit mixture up to a day ahead, then cover and store in the fridge, ready to spoon on and grill.
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