Blue Cheese Rarebit Recipes

NETTLE & BLUE CHEESE RAREBIT

Steps:

• Heat the olive oil in a frying pan. Add the nettles and cook for 1 min until wilted. Allow to cool for 1 min, then roughly chop. Add to a bowl with the crème fraÎche, mustard and half the blue cheese. Stir in seasoning and set aside.
• Heat the grill and lightly toast the bread on both sides. Divide the nettle and cheese mix between the toasts then pile on the remaining cheese and grill until golden and bubbling. Serve immediately.

RAREBIT SAUCE

Steps:

• In a large sauce pot, bring the beer and milk to a simmer (180 degrees F).
• While you are bringing the milk and beer to a simmer, in a separate sauce pot, melt the butter and bacon fat. Once melted, add the onions and sweat until translucent. Add the flour to make the roux, making sure you stir continually so it gets nice and toasty, but doesn't burn to the bottom of the pot. De-glaze the pan with the mustard, Worcestershire sauce, white wine vinegar and thyme. By this time, the milk and beer should be ready to add to the roux. Add slowly, continually stirring to break up chunks and emulsify the mixture. Bring the mixture up to 185 degrees F and remove from the heat. Add the Irish Cheddar, blue cheese and salt and blend with an immersion blender (if you don't have an immersion blender, add the cheese while the mixture is still hot and whisk vigorously with a whisk to fully incorporate).

BLUE CHEESE RAREBIT

Steps:

• Warm the milk in a saucepan but do not boil.
• Crumble the cheese into the milk and stir until it has melted.
• Add the beer, mustard, Tabasco, flour and the breadcrumbs.
• Stir until combined, remove from the heat and cool.
• Add the egg yolks and season with the salt and freshly ground black pepper.
• Toast the bread on both sides and place into a dish. Top with the grilled bacon followed by the rarebit mixture and place under the broiler to brown for a few minutes.
• Serve with a spoonful of chutney.

CHEESE RAREBIT

Steps:

• Melt butter in a heavy saucepan over low heat.
• Add flour, stirring until smooth.
• Cook 1 minute, stirring constantly.
• Gradually add milk; cook over medium heat, stirring constantly until mixture is thickened and bubbly.
• Stir in Cheddar cheese, salt, dry mustard, and paprika.
• Gradually stir approx one-fourth of hot mixture into beaten egg; add to remaining hot mixture.
• Cook mixture over low heat 1 minute.
• Serve over toast points.

STILTON AND WALNUT WELSH RAREBIT - BLUE CHEESE ON TOAST

Steps:

• Pre-heat the grill the the highest setting and line a grill pan with kitchen foil.
• Put the cheese into a mixing bowl and mash with a fork.
• Add the cream or creme fraiche, Worcestershire sauce, mustard, black pepper, salt, (optional as the cheese is already quite salty) & the walnut pieces.
• Mix well & set aside.
• Place all the slices of bread on to the lined grill pan and toast until just golden brown.
• Take out and spread the UNTOASTED side with butter.
• Spread the cheese mixture over the top ensuring it is spread to the edges, otherwise they will burn!
• Sprinkle with the Cayenne pepper.
• Place under the grill and grill for about 2-4 minutes until the cheese is melted, bubbling & tinged with brown.
• Serve 2 slices per person with a crisp seasonal salad and a good glass or two of Red wine!
• The ultimate supper dish!
• If you wish to serve these as aperitif nibbles, stamp out rounds from the slices of bread and continue to assemble & grill as above. Serves about 8 people that way.