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Sunday, 14 May 2017

How To Make Franco-Welsh rarebit with Comté


Happy Sunday, I hope you are enjoying your weekend? It is lovely to see the sun out over the last few days. It has me dreaming of Summer lunches on the garden. 

Do you like to eat lunch outside on warm sunny days too?

I have a lovely recipe to share with you today:

Fancy making some Franco-Welsh rarebit with Comté?

How tasty. 

I love all kinds of cheeses on toast/toasted bread but I have never made any with Guinness on it before! 

Have you? 

This would make a perfect weekend lunch or afternoon snack in the garden, don't you think?


Franco-Welsh rarebit with Comté.

A classic made all the more delicious by using Comté.

Serves 4

You will need:

  • 150g Comté (aged 18 months), grated
  • 80ml Guinness
  • 80ml double cream
  • 2 medium sized free range egg yolks
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 4 thick slices white bread


How to make:

1. Put the grated Comté into a medium bowl.

2. Simmer the Guinness in a saucepan until it has reduced by half, then add the cream and reduce again by half until it is really thick. Pour this over the Comté and add the mustard, Worcestershire sauce and egg yolks with a twist of black pepper (the mixture is salty enough so you do not need to add salt).

3. Heat the grill to medium and toast the bread on both sides.

4. Spread the cheese mixture evenly in a layer about 1cm thick over one side of each slice of toast (right up to the edges to avoid the bread burning), then place on a baking tray about 10cm beneath the grill for about 4 to 5 minutes until the topping is bubbling and nicely browned.

Recipe and image courtesy of Comté

What do you think? 

Fancy trying this recipe out?

Try now or pin for Summer.


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