Jamie Magazine
By Jon Rotheram
Grilled veal with Welsh rarebit
55 mins
Not Too Tricky
serves 6
Recipe From
Ingredients
3 x 220g higher-welfare veal rump steaks
2 tablespoons olive oil
½ a bunch of fresh thyme
WELSH RAREBIT
25g butter
25g plain flour
1¼ teaspoon mustard powder
½ teaspoon cayenne pepper
200ml stout
200g mature Cheddar cheese
½-1 teaspoon truffle oil
6 slices of bread
400g Swiss chard
Worcestershire sauce
Method
- Start by making your rarebit. Melt the butter in a saucepan over a medium-low heat, then stir in the flour, mustard powder and cayenne pepper.
- Slowly pour in the stout, stirring, and cook for 5 minutes.
- Grate in the cheese, stir and cook for 10 minutes, until incorporated.
- Put the mixture in a container, stir in the truffle oil and pop in the fridge.
- Heat a griddle pan over a medium-high heat. Coat the veal with the olive oil, pick over the thyme leaves, season, then place on the griddle for 7 to 8 minutes on each side, or until cooked through.
- Transfer them to a plate and cover them with foil to keep warm.
- Preheat your grill to medium-high. Place the bread on an oven tray and pop it under the grill for 2 to 3 minutes on each side, until lightly toasted.
- Take the tray from the oven, pile the chilled cheesy mixture on the toast and grill for another 6 to 7 minutes, or until the cheese is browned and bubbling.
- Wilt the chard in a pan of boiling water, then drain.
- Divide the rarebit between your plates, slice each rump steak into three and divide between the rarebits. Serve with a splash of Worcestershire sauce and the Swiss chard on the side.
Tags
