Stilton Rarebit Recipes

WELSH RAREBIT

Steps:

• Melt the butter in a small saucepan over medium heat. Add the flour and cook, whisking constantly, until lightly browned, about 1 minute. Slowly whisk in the beer until smooth. Whisk in the mustard, hot sauce and Worcestershire until smooth. Gradually add the cheese, alternating between the Cheddar and the Stilton, a handful at a time, whisking until smooth and creamy before adding more, 3 or 4 minutes. Season with salt and pepper. Set aside.
• Preheat the broiler. Arrange the bread in a single layer, brush with oil and lightly toast. Rub the oiled side of the toasts with the cut side of the garlic. Arrange tomato slices on the toasts, top with a layer of the cheese mixture and broil until the cheese is bubbly and just starting to brown, 2 or 3 minutes. Garnish with bacon, diced tomatoes and chives before serving.

STILTON RAREBIT

Steps:

• Pre-heat the grill to its highest setting and line either the grill pan or a baking tray with kitchen foil. Put the cheese into a mixing bowl. Use a fork to finely crumble the cheese, then stir in the egg, shallot, Worcestershire sauce, mustard and sage (plus the walnuts, if using). Now spread the cheese mixture thickly over the bruschettini, making sure you take the mixture to the edge or they will burn. Sprinkle with cayenne pepper. Then place the bruschettini on to the foil-lined grill pan or baking tray and grill for 2 minutes, until the cheese is golden and bubbling. Serve warm.

STILTON AND WALNUT WELSH RAREBIT - BLUE CHEESE ON TOAST

Steps:

• Pre-heat the grill the the highest setting and line a grill pan with kitchen foil.
• Put the cheese into a mixing bowl and mash with a fork.
• Add the cream or creme fraiche, Worcestershire sauce, mustard, black pepper, salt, (optional as the cheese is already quite salty) & the walnut pieces.
• Mix well & set aside.
• Place all the slices of bread on to the lined grill pan and toast until just golden brown.
• Take out and spread the UNTOASTED side with butter.
• Spread the cheese mixture over the top ensuring it is spread to the edges, otherwise they will burn!
• Sprinkle with the Cayenne pepper.
• Place under the grill and grill for about 2-4 minutes until the cheese is melted, bubbling & tinged with brown.
• Serve 2 slices per person with a crisp seasonal salad and a good glass or two of Red wine!
• The ultimate supper dish!
• If you wish to serve these as aperitif nibbles, stamp out rounds from the slices of bread and continue to assemble & grill as above. Serves about 8 people that way.

STILTON & CHUTNEY RAREBIT BITES

Steps:

• Put the onions, sugar and vinegar into a large pan on a low heat. Cook for about 25 mins, stirring now and again, until gloopy and sticky. Cool. Mix together the cheeses, crème fraîche, eggs and mustard with some seasoning, then chill.
• To serve, heat the grill, lightly toast the bread and cut each slice into chunks. Put onto a baking sheet, spread a tsp of chutney on each chunk, then pile on the rarebit mixture - as much as the little squares can hold. Grill for 3-5 mins until golden brown and bubbling.

ROAST PARSNIPS WITH CHESTNUT BUBBLE AND STILTON RAREBIT

Steps:

• For the rarebit:.
• Put cheeses and milk in pan, heat gently until cheese has melted.
• When gently bubbling add flour, breadcrumbs and mustard. Cook for a few minutes stirring until the mixture comes away from the sides of the pan. Add vinegar and leave to cool.
• When cold place in a processor and while machine is running slowly add the egg and the yolk. When incorporated place in a plastic bag and chill minimum 2 hours maximum 1 week.
• For the bubble:.
• Blanch the sprouts in boiling water for 1 minute. Drain and run under cold water.
• Line a roasting tin with a double layer of kitchen paper. Lay out the sprouts and cover with another double layer of paper. Weigh down to dry the sprouts.
• Fry the onions in half the butter for 5 minutes and cool.
• Add the sprouts and chestnuts to the onion and add the mash a little at a time mixing well until all the mash is incorporated.
• Liberally grease a 8 inch loose bottom cake tin and place the ring section upside down in an frying pan and pack in the mash mix. Gently fry the mix in the ring until it has a golden crust, remove from heat.
• For the parsnips:.
• Heat the oven to 230°C.
• Heat the butter in a roasting pan on the hob and cook the parsnips for 10 minutes Transfer to oven and roast for 30 minutes.
• The parsnips should be crisp and deep brown almost overcooked. While hot coat with the cranberry jelly.
• Pack the parsnips on top of the mash mix in concentric circles. Pack tightly.
• If needed the cake can now be kept covered and chilled for several hours.
• For the sauce:.
• Place the stock, juice and 50g of the butter and bring to a simmer while whisking. If sauce is too thin add more butter. Add herbs just before serving.
• To serve:.
• Heat the oven to 200°C.
• Take two thirds of the rarebit mix and roll out between two pieces of cling film. Make a disc big enough to top the cake.
• The remaining rarebit mix can be melted onto bread, pasta or potatoes.
• Lace the rarebit on the cake and bake for 30 minutes until heated through and the top is golden brown. Remove and serve in wedges with the sauce.