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Welsh rarebit, bacon, spring onion & sweetcorn

Ingredients

  • 100g grated good quality cheddar
  • 10g butter
  • 5g Worcestershire sauce
  • 5g English mustard
  • 10g plain flour
  • 20g Guinness
  • Sour dough sliced 1cm thick
  • 5 slices dry cured streaky bacon
  • 3 spring onions washed and finely sliced
  • 20g sweetcorn 50g mayonaise
  • 2g chopped tarragon

Method

  1. Cut the bacon into fine match sticks. Heat a frying pan and add a little vegetable oil. Add the bacon and stir using a heat proof spoon until golden brown and crispy, drain and allow to cool.
  2. Mix the bacon with the sweetcorn, spring onions, sweetcorn, tarragon and mayonnaise in a clean mixing bowl and check the seasoning. Add table salt if required. Set to one side until later.
  3. Warm a saucepan and melt butter then add the flour, using a wooden spoon stir them together and gently cook out for 3 mins. 
  4. Add the cheese, mustard, Worcestershire sauce and beat until it forms a thick mixture.
  5. Remove from heat and add the Guinness. 
  6. Cut the sour dough into fingers and toast on both sides under the grill.
  7. Spread the mix onto the sour dough fingers and place on a baking sheet and pop back under the grill until it goes golden brown.
  8. Using a clean teaspoon, spoon the bacon and sweetcorn mix onto the rarebit and serve.
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