- October 2015
- Serves 4
- Hands-on time 20 mins
This rarebit has been transported from the Welsh valleys to sunny Spain with the classic Spanish pairing of quince paste and manchego.
- Vegetarian recipes
- 29.5g (17.9g saturated)
- 37.5g (10.1g sugars)
- 85ml whole milk
- 100g manchego cheese, rind cut off, coarsely grated
- 100g mature cheddar, coarsely grated
- 20g plain flour
- 1 tsp English mustard powder
- ½ tsp Worcestershire sauce
- 2 medium free-range egg yolks
- 4 x 2cm thick slices rustic white bread
- 100g quince paste, (see right)
- Put the milk and grated cheeses into a pan and stir over a low heat until the cheese has melted and the mixture is smooth. Whisk in the flour, mustard powder, Worcestershire sauce and some seasoning to taste, then cook briefly over a low heat, whisking constantly, until the mixture thickens and leaves the sides of the pan. Remove the pan from the heat, leave to cool slightly, then beat in the egg yolks, one at a time.
- Heat the grill to high. Put the slices of bread on a baking tray and toast until lightly golden on both sides. Remove and spread each slice with quince paste, then top with the rarebit mixture, spreading it out to the edge so all the bread is covered. Grill for another 1½-2 minutes, turning the tray around if necessary so it cooks evenly, until golden and bubbling. Eat straight away (cut each slice into chunky fingers first, if you wish).
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