Welsh Rabbit by Jane Grigson
for 2
- 4 oz (approx 100g) grated Cheddar, Lancashire or Double Gloucester cheese. ( I went with a sharp cheddar)
- 3 tbl sp. milk or ale
- 1 oz butter (approx 25g)
- 1 tsp english mustard (Dijon will work too)
- salt and pepper to taste
- 2 slices toasted bread (I would suggest a sourdough or something dense)
Place the cheese and milk into a heavy based pan and heat over a medium heat until the cheese is melted and it combines well to a cream consistency. Add the butter, mustard and season with salt and pepper to taste. Toast your bread and place onto a baking tray. Pour the cheese mixture over the toast once well combined. Make sure you completely cover the bread.
Place under a grill until the cheese starts to bubble and brown.
Serve immediately with a glass of red wine or a pint of Guinness.
Happy Cooking & Happy Eating,
Leah
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