Leeks, Vital Veg, organic vegetables, Aberdeenshire, recipe

Leeky Welsh Rarebit - serves 4 to 6

Here's a slight twist on a good old-fashioned hearty snack or light meal. It's from Hugh Fearnely--Whittingstall's "River Cottage Year".
Two leeks
50g Butter
Olive or coconut oil
50g plain flour
300ml beer - bitter or pale ale, not lager
150g mature Cheddar cheese - grated
English mustard
Worcestershire sauce
Black pepper to taste
6 slices of lightly toasted bread

“Wash and finely slice a couple of leeks and sweat them in a little oil for about 10 minutes, until tender but not coloured.

For the cheese mixture, melt 50g butter in a small saucepan over a low heat, then stir in 50g plain flour to make a thick roux.  

Cook for a couple of minutes, stirring to prevent the roux burning.  

Stir in 300 ml hot beer by degrees, until you have a very thick, smooth sauce.  

Add 150g mature Cheddar, grated, and stir until melted.  You should now have a thick paste.  

Season well with a blob of English mustard, a good splash of Worcestershire sauce and a few twists of black pepper.  

Now stir the leeks into the mixture.

Lightly toast 6 thick slices of bread, then pile up the cheesy mixture on each slice.  Flash under a hot grill for a few minutes, until browned and bubbling.”  Yum!

Main Ingredient Tags: