|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 12g||62%|
|Total Carbohydrate 70g||25%|
|Dietary Fiber 4g||15%|
|Total Sugars 10g|
|Vitamin C 4mg||20%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A rarebit is such a confusingly named dishes as some call it a rarebit, some a rabbit. Why? Mainly, it is regional and whichever you choose, this traditional British dish makes a great snack, lunch or quick supper dish. The delight of the rarebit (our preferred name) is it is so quick and easy to make and such a comforting dish.
This variation on the classic Welsh Rarebit recipe brings this traditional favorite bang up to date with Welsh goats' cheese and leeks. Leeks are a symbol of Wales and therefore so welcome alongside the goat cheese.
1 loaf fresh ciabatta bread
55 grams (2 ounces) unsalted butter
2 medium leeks, trimmed and washed, finely shredded
25 grams (2 3/4 tablespoons) all-purpose flour
1 teaspoon mustard powder
150 milliliters (1/2 cup) milk
110 grams (4 ounces) creamy goat cheese (preferably Welsh)
Sea salt, to taste
Freshly ground black pepper, to taste
Steps to Make It
Gather the ingredients.
Cut the ciabatta or sourdough loaf into 2 cm (1 inch) thick slices. Place in a hot oven for 5 to 8 minutes to crisp and lightly brown (do not overcook or the bread will become hard, it should still be slightly chewy).
Rest the toast on a cooling rack to keep crisp while preparing the rarebit.
Melt the butter in a medium-size saucepan and add the leeks. Gently sweat the leeks for 2 to 3 minutes to soften but not brown, taking care to make sure they do not burn.
Stir in the flour and mustard powder—the leeks will become very thick but do not worry. Gradually stir in the milk, constantly stirring, and bring to simmering point to make a thick sauce. Continue to cook the sauce for a few minutes, keeping a close eye on the sauce, to cook out the flavor of the flour, not cooking will leave a raw flavor to the sauce.
Stir in your chosen goats’ cheese until melted. Season well with sea salt and freshly ground black pepper.
Generously spoon rarebit onto the toasted ciabatta. Brown under the grill until bubbling and serve immediately.
- Instead of ciabatta, try this recipe with a rustic sourdough.