Rarebit is a savoury sauce, cooked in a pan and cooled until it can be spread with a knife. Cheese dropped onto bread under a grill is a different and lesser thing. Angel Dust is mustard, fennel and Hungarian paprika, which lands on the same note the ale and the mustard are already holding. Make the mix on Sunday, eat it all week.
20 mins. Serves 4.
Ingredients
- 250g Mature cheddar, grated
- 100ml Stout or brown ale
- 20g Butter
- 20g Plain flour
- 2 tsp Plateit Angel Dust Rub
- 1 tbsp Worcestershire sauce
- 1 Egg yolk
- 4 slices Thick white bread or sourdough
Method
- Melt the butter, stir in the flour, cook two minutes. Pour in the ale and whisk until thick and smooth.
- Cheese in over a low flame, a handful at a time, stirring until it goes glossy. Do not let it boil or it splits.
- Off the heat. Stir in 2 tsp of Plateit Angel Dust Rub and the Worcestershire, then the yolk. Spread into a shallow dish and chill until firm, about an hour.
- Toast the bread on one side under the grill. Turn it over and spread the mix thickly right to the crust, edges included.
- Back under a hot grill until it blisters and goes brown in patches, 3 to 4 mins. Cut in half and eat standing up.
Make ahead: The mix keeps a fortnight in the fridge and gets better after three days.