WINTER GOAT’S CHEESE RAREBIT
COOKING TIME 10 MINS
SERVES 4
PREP TIME 30MINS
*Allergens: Wheat, Milk, Egg, Sulphites, Fish, Mustard
INGREDIENTS 4
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 Pickling Liquid: 1. Add all ingredients 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.
Slices of sourdough
For the Pickled Shallots: 1. Peel the shallots and slice them into 2mm thick rings using a sharp knife or mandolin, then transfer to a container. 2. Bring the pickle liquid to a boil, then carefully pour it over the shallots. 3. Leave to cool at room temperature. 4. 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.
20g
Vegetable oil
5g
Chives
Rarebit Mix: 175g
Cricket St Thomas Goats Cheese
30g 30g
Unsalted butter
Plain flour Whole milk
180g 120g
Ale
15g
Dijon mustard
6g 1g
Worcestershire sauce
Tabasco sauce
1
Large egg (yolk only)
2g
Table salt
Pickled Shallots: 50g Shallot 60g
White wine vinegar
30g 15g
Water
Caster sugar
2g
Salt
Available in 1.1Kg RW
Available in 100g
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