A variation on the classic recipe brings this traditional favourite bang up to date. Welsh goats’ cheese comes in a variety of guises. Choose a mild, creamy one without a crust so it will easily melt into the sauce. Alternatively use Y Fenni cheese which contains mustard seed and ale. Makes : 4 servings Preparation Time : 20 minutes Cooking Time : 10 minutes Oven Temperature : Medium hot grill Ingredients 1 Ciabatta loaf 2 Medium leeks, trimmed, washed and finely shredded 50g/2oz Butter 25g/1oz Plain flour 1 x5ml tsp Mustard powder 150ml/¼ pt Milk 110g / 4oz Creamy Welsh goats’ cheese Light sprinkling Sea salt and ground black pepper
Method 1. Cut Ciabatta loaf into 2cm/ ¾” thick slices. Place in a hot oven for 5 – 8 minutes to crisp and lightly brown. Rest on a cooling rack to keep crisp whilst preparing the rarebit. 2. Melt the butter in a medium size pan and gently sweat the leeks for 2 -3 minutes to soften but not brown. Stir in the flour and mustard powder. Gradually stir in the milk and bring to simmering point to make a thick sauce. 3. Stir in the goats’ cheese until melted. Season well. 4. Generously spoon rarebit onto the toasted Ciabatta. Brown under the grill until bubbling and serve immediately. Recipe from www.british-leeks.co.uk