Welsh rarebit with a twist
- October 2005
- 3 tbsp butter
- 3 tbsp flour
- 100ml pale ale
- 225g Cheddar, grated
- 1½ tsp Worcestershire sauce
- ½ tsp English mustard powder
- 12 oysters, shucked
- 12 slices artisan bread, sliced 1cm thick and toasted
- 6 bacon rashers, fried until very crispy and crumbled
- Chopped fresh flatleaf parsley, to garnish
- Melt 2 tablespoons butter in a medium saucepan, over a medium heat. Add the flour and cook for 1 minute, stirring constantly.
- Slowly whisk in the ale. Once the bubbles begin to subside, add a handful of grated cheese, stirring constantly in one direction only, until smooth and creamy. Repeat until all the Cheddar has been mixed in. Stir in the Worcestershire sauce and powdered mustard and mix well. Cover and keep warm while you prepare the oysters. Turn on the grill.
- Melt the rest of the butter in a small pan and add the oysters. Cook for 1½ – 2 minutes, stirring now and then, until just cooked and beginning to curl at the edges. Season.
- Put 2 oysters on each slice of toast, spoon over the cheese sauce and brown under the hot grill. Sprinkle with crispy bacon and parsley, and serve hot.
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