BrewBlog

Great Corby Brewhouse – The Recipe Series

Welsh Rarebit

Add some punch to your cheese on toast with this traditional lunch recipe.

The Review:

Delicious, warming and full of authentic flavour.

From Jack’s lovely fiancee, Grace –
who also happens to be Welsh and has assured us that she is not biased in any way!

You can order your Fox Brown Ale to try the recipe yourself here:

The Chef: One of our incredible customers, Jack Ibbotson sent us this delicious recipe and the image of his final result. An avid photographer, culinary wizard and self-titled cheese-lover Jack has been a fan of Great Corby Ales for the past few years, he’s used GCB beers in plenty of his kitchen creations and decided to share this one with us – we thought it best his recipe with all of you!

Thanks, Jack!

The Ingredients:

25g unsalted butter
25g plain flour
120ml Great Corby Brewhouse Fox Brown Ale, warmed
150g mature hard cheese (we love Torpenhow Cheese Company’s Oak Smoked Cheddar)
1 teaspoon English mustard
a generous splash of Worcestershire Sauce
a large pinch of chopped oregano
sourdough bread, sliced

The Method:

Step 1.

Melt the butter in a saucepan gently to avoid it burning. Once it starts to bubble, whisk in the flour to form a roux, cooking for a minute or so.

Step 2.

Whisk in the ale gradually and mix until there are no lumps, then mix in the cheese until totally melted and the mix is a sauce-like consistency.

Step 3.

Add the mustard, Worcestershire sauce and oregano to the sauce and stir until thoroughly mixed.

Step 4.

In a grill on a high heat, toast the slices of sourdough bread until golden brown. Flip over and spread over the cheese mix. Grill for around a minute or two until the mix is golden brown and bubbling.

Step 5.

Serve warm and enjoy!