There’s cheese on toast and then there’s Welsh Rarebit. It might be a simple dish, but we think it’s one of life’s little pleasures. Its lusciousness comes from different fronts. The warm, crispy bread! The creamy, intensely flavoured topping! When served with a green salad and some tomato jam or onion marmalade, it’s a meal in itself -and it’s perfect with a pot of strong black tea.
We wanted to experiment with this traditional recipe. So we asked ourselves, what if we added our lightly charcoal roasted Amber oolong to the “rarebit”? Laura and her team worked on it and came up with this delicious variation on the classic, where the Guinness is replaced by Amber. The result? We all loved it. In fact, we all said ‘umm’ for several minutes. Interestingly, we weren’t able to appreciate the full flavour of this oolong, but we all agreed that its sumptuous notes created a depth of flavour, a savouriness that made this a comforting, more complex than you’d expect dish.
- 4 slices sourdough bread
- 350g cheddar
- 60g butter
- 4 egg yolks
- 2tsps English mustard powder
- 6tbsps Lahloo Amber oolong (already infused)
- Worcestershire sauce to taste
Mix the mustard with a teaspoon or two of tea to create a paste, put it in a pan, then add the butter, the rest of the tea and the Worcestershire sauce. Add the cheese and let it melt, without making it boil. Allow to cool down and then add the beaten egg yolks.
Meanwhile, place the sliced bread in the oven for 2-3 minutes until toasted.
Spread the rarebit on top and bake for 8 minutes at 190C.
Our tip: to intensify the flavour, you can add one extra teaspoon of Amber leaves.
Original recipe from World of Mouth blog here.