Warwickshire Rarebit
Ingredients
125ml (1/4 pint) beer (Arthur’s Wit or Nuns Ale)
2 tsp Worcestershire Sauce
300grams (12 oz) Warwickshire Truckle
1 tsp cornflour
1 tsp grain mustard (optional)
8 slices bloomer
Intro and Method
This recipe ideally uses cheese and beer from Warwickshire.
Serves 4
Grate the cheese and place in fridge. Slice the bloomer and toast lightly . Place the beer and Worcestershire Sauce in a pan and bring to the boil. Simmer to reduce the beer by half.
Dilute the cornflour in a little beer, (you may drink the rest!) Stir in the cheese and heat gently to melt.
Add a little of the cornflour mix to thicken the cheese sauce. Re-boil to cook out the cornflour. Remove from heat and add the grain mustard (optional)
Cool the sauce. Spread thickly and evenly on the toast slices, brown under the grill.
Serve with pickled onions or pickle and a glass of the same beer.
Variations
Cheese:
Fowlers produce their Warwickshire cheese as a truckle and in block form, mature, extra mature and extra extra mature, with chives, onion, cracked black pepper or chillies.
Fowlers blue cheese:
Forest Blue has a tangy taste which adds another dimension to this dish if used half and half with Warwickshire.
Beer:
Ales such as Warwick Market Ale, from Warwickshire Beer Company, Leamington Spa, work well with this recipe.
This recipe was supplied by Nigel Dunnill at (www.rabites.org.uk)
