Archives for June 2015

Welsh Rarebit

WR

Welsh Rarebit

Yield: about 8 slices

Best hangover food or Sunday night snack in front of the fire, but best with a ice cold weiss.

I prefer  using rye bread for this, but any left over stale bread will work.
Many recipes don’t have onions, I enjoy the sweetness that it brings to the bitter beer.
Use only real good mature cheese like a Healeys cheddar, if you only have Parmesan in the fridge it will do just fine. As far as the beer in concerned it is a matter of choice, I like using stout or IPA, hell even a weiss works for me. Remember if it is not good enough to drink do not use it in food! I like adding a little fresh chopped chili while cooking the onions. I always serve some home made pickles on the side.

INGREDIENTS

50g unsalted butter
½ onion chopped very fine
50g all-purpose flour
250 ml beer
250g mature cheddar
2 tsp mustard english
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 egg yolks
Tabasco as needed

8 slices toasted bread white/whole wheat/ rye
METHOD

In a small saucepan melt the butter and add onion saute until soft with no colour add the flour to make a roux. Stir for a couple to cook out flour for a minute don’t burn mix.
Stir in the beer a little at time, until the mix is thick paste like sauce, add in the mustard, Tabasco and Worcestershire sauce and season with black pepper
Add the grated cheese and combine.
Remove from heat and add egg yolk.
Don’t over work over put back on heat
Lightly butter and toast preferred bread, spread mixture on each slice.
Cook under a hot grill for a few minutes, until browned.

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Trout Rillettes

Starter03

Yield: 4

INGREDIENTS
150g smoked trout trout bellies
1 tsp Olive oil
80 g softened butter @ room temperature
Zest of lemon to taste
½ juice of one lemon
Salt for seasoning
Pepper for seasoning
1 tbsp parsley chopped
1 tbsp chopped chives

other
assorted pickles
1 country style bread

METHOD
Flake smoked trout by hand, I prefer making it this way as it keeps some texture, if you like blend in food processor.
Add the remaining ingredients and mix until everything is incorporated, don’t worry if you over work the trout and it breaks up further this is ok.
Place in a ramekin either individual or a large bowl, smooth the surface.
Chill
Serve with a country style bread and some pickles.

Note: if you do not have bread make some melba toast or serve with crackers.
For some extra richness use mascarpone or crème fraiche instead of the butter.

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Crush 52

RETRO MAKEOVER!

Our contributions in Crush 52 reinvents retro… We took four recipes and gave them a complete make over – and who doesn’t love a great make over! Retro will always be cool – so this challenge was a dream brief to chef Rudi and his team.

A reinvention of classics such as Aubergine Savarin, a Mushroom Pastry Sandwich, Chicken Kiev and Chilly Con Carne in Chef Rudi’s kitchen. The recipes are online for you to try at home.

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