Tuesday, 24 January 2017

Southwest Rarebit

Southwest Rarebit
serves 4
240 g 3-cheese blend
2 tsp (10 mL) cornstarch
1 Tbsp (15 g) unsalted butter

1 tsp (3 g) chili powder
2 - 3 dashes Worcestershire sauce
3 - 4 Tbsp (45-60 mL) milk
4 thick slices Seeded Rye Bread, or other earthy bread, toasted


1. Toss the cheese with the cornstarch in a medium saucepan and add the butter, chili powder and Worcestershire sauce, melting over medium-low heat while stirring. Once half-melted, whisk in 3 Tbsp (45 mL) of milk, only adding the remaining 1 Tbsp (15 mL) if the sauce is too thick. Keep warm over low heat.

2. Preheat the oven to broil (or 400 ºF/200 ºC). Arrange the toast slices on a foil-lined baking tray and spoon the cheese sauce overtop. Bake for a few minutes (keep an eye on this) until the sauce starts to brown and bubble. Serve immediately.

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