Goats Cheese and Leek Rarebit

A variation on the classic recipe brings this traditional favourite bang up to date. Goats’ cheese comes in a variety of guises. Choose a mild, creamy one without a crust so it will easily melt into the sauce. If you can get it use Y Fenni cheese which contains mustard seed and ale.

Ingredients

Camping At Cardewlees

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  of sea salt and ground black pepper

Method

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.  Melt the butter in a medium size pan and gently sweat the leeks for two to three 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. Stir in the goats’ cheese until melted. Season well.  Generously spoon rarebit onto the toasted Ciabatta. Brown under the grill until bubbling and serve immediately.

Camping At Cardewlees
Lake District Coast Aquarium
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