Smoked Cheddar Welsh Rarebit Recipe

A tribute to Tom Kerridge’s Welsh Rarebit recipe with a twist using Black Mountains Smokery Smoked Cheddar with Paprika

Serves 4

Ingredients

For the Rarebit –
300g Smoked Cheddar with Paprika
175ml Sugarloaf Real Ale
100ml Double Cream
1/2 tbsp Dijon Mustard
1/2 tsp Môr Welsh Spice Mix
1/2 tbsp Worcestershire Sauce
1 Egg Yolk
40g Breadcrumbs
4 large thick slices of Sourdough

For the Salad –
1 large bag of washed Watercress
1 bunch of Radishes, washed and sliced
1 bunch of Spring Onions, sliced
A handful of chives, chopped
5 Pickled Onions, sliced
1 tbsp Sweet Beetroot Chutney
A drizzle of Fino Olive Oil
A pinch of Halen Môn Sea Salt

In a saucepan over a medium heat, reduce the Sugarloaf Real Ale until it’s thick and resembles a glaze. Add the double cream and reduce by half.

Add the Smoked Cheddar with Paprika and stir until melted. Stir through the egg yolk and the breadcrumbs.

Next, add the Dijon Mustard, Môr Welsh Spice Mix and Worcestershire sauce. Spread the mixture on a sheet of baking parchment, place another sheet on top and roll out till even and flat. Place in the freezer.

When ready to eat, heat the grill.

Remove the rarebit topping from the freezer and cut into pieces that fit the Sourdough slices. Toast the Sourdough slices, place the rarebit on top and grill until browned.

Meanwhile, put the watercress, radishes, onions and chives into a bowl and drizzle with the Fino Olive Oil and a small pinch of Halen Môn Sea Salt. Toss together and serve with the toasted rarebit and for that extra treat serve with our Sweet Beetroot Chutney.

Serve whilst fresh and enjoy!