Welsh Rarebit

Ingredients

10 Portions

Egg Yolk 0.5

Grated Cheese 150g

Brown Baguette 5

Margarine 30g

Plain flour 30g

Mustard 0.5 tsp

Worcestershire Sauce dash

Salt and Pepper To taste

Apple juice As needed

50 Portions

Egg Yolk 3

Grated Cheese 750g

Brown Baguette 25

Margarine 150g

Plain flour 150g

Mustard 2 tsp

Worcestershire Sauce 2 tsp

Salt and Pepper To taste

Apple juice As needed

100 Portions

Egg Yolk 6

Grated Cheese 1.5kg

Brown Baguette 50

Margarine 300g

Plain flour 300g

Mustard 4 tsp

Worcestershire Sauce 4 tsp

Salt and Pepper To taste

Apple juice As needed

Method

Melt the margarine in a heavy bottomed saucepan
Add the flour to make a roux and cook for 3 minutes
Warm the apple juice and gradually add to the roux to make a thick sauce
Add the cheese half at a time until thick and the mixture comes away from the edges of the pan
Add mustard, Worcestershire sauce and season with salt and pepper
Allow to cool, then spread the mixture generously on to the baguette
Cook in a preheated oven at 180˚C for around 7 minutes or until golden on the top
Serve immediately

Key Points

Allergens

Wheat, Barley, Milk, Eggs, Fish, Mustard, Sesame

Recipes