WINTER GOATS CHEESE RAREBIT
SERVES: 4
PREP/COOKING TIME: 40 MINS
*Allergens: Barley & Wheat (Gluten), Milk, Egg, Sulphites, Fish, Mustard, Soya
INGREDIENTS Rarebit Mix (6 portions): 175g
METHOD For the Rarebit Mix: 1. Melt the butter in a small saucepan. 2. Once foaming, add the flour and cook for 3 minutes, stirring continuously to form a roux. 3. Add the mustard and milk, stir well, then add the ale and mix until smooth. 4. Add the Worcestershire sauce, Tabasco, and Cricket St Thomas Goats Cheese. Mix on low heat until fully combined and thickened. 5. Remove from the heat and add the egg yolk and season with salt, mixing until fully combined. 6. Transfer to a container and cover with a layer of parchment paper touching the surface to prevent a skin from forming. 7. Leave to chill until needed. For the Pickled Shallots: 1. Add all liquid ingredients, caster sugar and salt to a small pan and bring to a boil. 2. Ensure all the salt and sugar have fully dissolved. 3. Transfer to a container and leave to cool at room temperature.
4. Peel the shallots and slice them into 2mm thick rings using a sharp knife or mandolin, then transfer to a container. 5. Bring the pickle liquid to a boil, then carefully pour it over the shallots. 6. Leave to cool at room temperature. 7. Once cooled, cover and refrigerate until needed. To Finish: 1. Toast the sourdough with vegetable oil on a grill or pan until well marked and golden. 2. Spread the rarebit on top of the toasted sourdough. 3. Cook at 220°C for 4–5 minutes until bubbling and golden. (Blowtorch for extra colour if needed). 4. Finish with chopped chives and pickled shallots before serving.
Cricket St Thomas Goats Cheese
30g 30g
Unsalted butter
Plain flour Whole milk
180ml 120ml
Ale
15g 6ml 1ml
Dijon mustard
Worcestershire sauce
Tabasco sauce
1
Large egg (yolk only)
2g Table salt Pickled Shallots (8 portions): 50g Shallot 60ml White wine vinegar 30ml Water 15g Caster sugar 2g Salt To Finish: 4 slices Sourdough bread 280g Rarebit 20ml Vegetable oil 5g Chives
Available in 1.1Kg RW
Available in 100g
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