Vegetarian mains
Wet garlic rarebit
Rarebit is a real treat for lunch or dinner – this version is for garlic lovers. Serve with a big green salad for a quick lunch or dinner. We like using quite a dark beer for flavour, but go for your favourite, as you'll be drinking the leftovers! The secret to success is to make sure the bread's a little dry so it keeps some crunch and the cheese stays on top.
Ingredients
- 25g butter
- 10cm piece wet garlic, finely shredded
- 1 tsp English mustard powder
- 50ml ale or stout
- splash Worcestershire sauce
- 200g Cheddar, grated
- 2 egg yolks
- 2-4 slices bread, depending on loaf size
- extra shredded raw garlic, optional
Method
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Step 1
Melt the butter and fry the garlic for 2 minutes on a gentle heat.
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Step 2
Whisk in the mustard powder and then the beer and Worcestershire sauce.
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Step 3
Gently heat, adding the cheese and whisking together until smooth (don't let it boil).
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Step 4
Remove from the heat and leave to cool slightly. Whisk in the eggs yolks.
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Step 5
Heat a grill and toast the bread on one side. Turn and grill the other side, but don't fully toast this side.
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Step 6
Spoon the cheese mixture onto the toast.
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Step 7
Grill until bubbling and golden. Serve with a little shredded raw garlic, if you like.
