Blue Cheese Rarebit With Pickled Walnuts
Ingredients
50ml of milk
150g of crumbly, hard cheese
100g of blue cheese
25g of white breadcrumbs
10g of plain flour
2 tsp English mustard
2 egg yolks
salt
pepper
slices of bread, thick
fresh chives, chopped
30g of pickled walnuts
How to make it
This Blue Cheese Rarebit is elevated by the unique tang of pickled walnuts for a culinary delight that’s both sophisticated and satisfying. It uses both blue cheese and a hard, crumbly cheese – we’d recommend Yorkshire Wensleydale.
- Preheat a grill set on a high heat
- To make the rarebit, warm the milk, hard cheese and mustard in a saucepan, over a medium heat, stirring to melt the cheese
- Add the flour and breadcrumbs, continuing to cook and stirring constantly for a further 5–10 minutes until thickened
- Allow to cool slightly
- Add the egg yolks and beat into the cheese mixture
- Crumble in the blue cheese, leaving some larger chunks intact
- Season to taste
- Toast the bread on both sides, then spread a 1cm layer of the rarebit over the top of each slice
- Place under the grill and toast until golden brown
- Garnish the rarebit with sliced pickled walnuts and chopped chives
Original recipe by James Mackensie for Great British Chefs.
We have two other rarebit recipes – one with Celtic Promise, and another using Blue Cheese and Somerset Cheddar both from Bath Soft Cheese.
A similar recipe is this Ciabatta Croque Monsieur with Perl Las Blue Mini, using a crusty ciabatta.
