Valentine Warner's Welsh rarebit with chopped kipper and pickled walnuts (serves 2)
Welsh rarebit with chopped kipper and pickled walnuts - Valentine Warner
A Hellraiser, big hitter, the Victorian wrestler you’d be timid to get in the ring with….born of strong cheddar, beer and smoky fish humility it’s destiny is nonetheless a magnificent one!
So here is my muscle car, ‘chop shop’ version of Welsh rarebit. Join in or get lost!
Allergens: Gluten, Mustard, Dairy, Fish
Click here for a printable recipe!
Longmans Unsalted butter, plain flour, Tracklements English mustard, Worcestershire sauce, juice from the pickled walnuts, red Cat dark ale, Quickes Mature cheddar cheese, Longley double cream, cayenne pepper, bombardment of black pepper, filleted kipper, free of skin and bone, chopped into a small dice, pickled walnuts, large slices of Hoxtons Country Sourdough
- In a saucepan and over a medium heat melt the butter and stir in the flour.
- Cook out the powdery taste of the flour for 30 seconds or so and stirring constantly. Do not burn the flour !
- Stir in the mustard, Worcestershire sauce, pickled walnut juice and then start adding the beer. Stirring all the time
- When you have achieved the consistency of pouring double cream STOP adding the beer and add the cream
- Stir in the cheddar cheese until totally melted into the sauce. Follow with the cayenne pepper and black pepper.
- Add the chopped kipper and stir through the cheese sauce. set aside to cool.
- Preheat the grill to full & toast the bread lightly on both sides
- Spread very thickly with rarebit mix
- place the toast back under the grill close, but not too close, to the element until bubbling and showing rich golden brown patches.
- Scatter the surface of each rarebit with thin slices of black pickled walnut
- Eat with a well-dressed watercress salad and beer.