Ultimate Welsh Rarebit with Laverbread
PBFC
2
5 minutes
5 minutes
Seaweed
Supper or Lunch
Endless rain &
wind and the general darker gloomy days may be getting you down. So here to help soothe your souls and bring you a little internal sunshine and happiness is our gooey , sublime and comforting ultimate Welsh Rarebit Recipe
Ingredients
150g extra mature Cheddar
1 tbsp of butter
1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
1 tbsp flour
150ml beer
Half a can of the Parsons laverbread
- Salt and black pepper
4 thick slices Sourdough
Sprinkle of Captain Cats Seasoning
Crispy Smoked Bacon (optional)
Caramelised onions (optional)
Directions
Gently warm the beer in a small saucepan while you melt your butter in another saucepan
Once the butter is melted add the flour, mix so it is combined and let it cook for a further minute or 2. While it’s cooking check your beer and as soon as it is simmering remove from heat and add to the butter/flour saucepan and whisk.
Whisk in the cheese to create a thick gooey lovely sauce then stir in the mustard, Worcestershire sauce, Captain Cat’s Mor Seasoning and the laverbread. Add salt and pepper to taste.
Heat the grill and toast one side of your thick bread slices, once toasted flip over and spread each one with a little butter and laverbread. Then top each slice with the cheese/beer sauce and top again with a little more grated cheddar cheese. Place back under the grill until bubbly and golden
Serve with the crispy bacon and caramelised onions (optional) and a dollop of Kelpchup!
For the love of the sea
