Welsh Rabbit (Rarebit) with Sage and Onions

Serves 4 for lunch or as a starter or 2 as a main course

Ingredients

1 level dessertspoon chopped fresh sage
1 rounded dessertspoon grated onion
8 oz (225 g) mature Cheddar, grated
1 rounded teaspoon mustard powder
4 tablespoons brown ale
1 large egg, beaten
4 large, thick slices from a good-quality white sandwich loaf
1 teaspoon Worcestershire sauce
a pinch cayenne pepper

Pre-heat the grill to its highest setting.

You will also need a grill pan or baking tray lined with foil.

 

Begin by mixing all the ingredients together, apart from the bread and cayenne pepper. Now place the bread under the grill and toast it on both sides till crisp and golden, then remove it to a toast rack for 3 minutes to get really crisp. After that, divide the cheese mixture into 4, spread it over the toast – right to the edges so they don't get burnt – then sprinkle each one with a light dusting of cayenne pepper. Then back they go under the grill, 3 inches (7.5 cm) from the heat, until the cheese is golden brown and bubbling, which will take 4-5 minutes. Serve it just as it is or with some salad leaves and a sharp vinaigrette dressing.

This recipe is taken from How to Cook Book Two.

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