British cuisine is having its heyday — no longer does toast, hash, roast or mash conjure up the bland pub-style food of yesteryear. Join Duck & Waffle executive chef Dan Doherty as he jazzes up classics, creates new favorites and puts inventive spins on some of our favorite ethnic cuisines.
Cheese on toast needs no introduction, nor does a good rarebit. I add onion jam to mine, which is fine to buy — you can find it in plenty of shops. Cheese and onion is a match made in heaven, so it made sense to get it in here somehow.
- 1/2 cup brown ale
- 1 teaspoon English mustard
- 2 tablespoons worcestershire sauce
- 2 tablespoons butter
- 2 tablespoons plain flour
- 1/2 cup milk
- 6 ounces Stilton cheese, cut into 1/2-inch cubes
- Sea salt flakes and freshly ground black pepper
- 2 egg yolks
- 2 tablespoons onion jam
- 6 slices of sourdough bread
For the rarebit
Put the ale, mustard and Worcestershire sauce into a medium saucepan and bring to the boil. Simmer until reduced by half.
Meanwhile, in another medium saucepan, melt the butter on a medium heat. Stir in the flour — the mixture will resemble a wet sand consistency. Keep stirring on the heat for 2-3 minutes, then slowly add the milk while stirring. If the mixture gets a little lumpy you can use a whisk to smooth it out.
Add the Stilton and mix in, then add the reduced beer to the cheesy mix and take the pan off the heat. Season with salt and pepper, then stir in the egg yolks and the onion jam.
Turn on your grill to medium. Toast the bread on both sides and put the slices on a baking tray. Using a palette knife or the back of a spoon, spread the rarebit mix liberally over all the slices.
Grill for a minute or two, until it browns and bubbles.