Jamie at Home
By Jamie Oliver
Welsh rarebit with attitude
15 mins
Super easy
makes 4
About the recipe
To me this is the most brilliant lunch to have with a good pint of bitter or quality beer. Just the thought of it makes me smile. Let alone being in my favourite pub with the fire going as well. Heaven.
PS My lovely editor, Lindsey, made this for her lunch the other day and decided to leave the eggs out of the mix as she didn’t think they’d cook through under the grill. After giving her a hundred lines and various forms of torture, she now knows it’s fine to include the eggs. They will cook through in this time. (As I said to Linds, ‘Never doubt me, or the chilli jam won’t be going on the toast!’)
Recipe From
Ingredients
2 large egg yolks
150g crème fraîche
1 level teaspoon English mustard powder
100g freshly grated Cheddar cheese
4 tablespoons Cheeky chilli-pepper chutney or shop-bought chilli jam, to taste
4 x 2cm thick slices of good-quality bread (use sourdough or country style)
Worcestershire sauce
Method
- Preheat your grill and get it nice and hot.
- Whisk the egg yolks with the crème fraîche and mustard powder. Stir in the cheese and season with sea salt and black pepper.
- Now, I’m rather hoping you’ve had a go at making my Cheeky chilli-pepper chutney, but if you haven’t then you can cheat by using a good shop-bought version, or simply chop up a little fresh chilli, to your taste.
- Lightly toast your slices of bread on both sides. Smear a good tablespoon of your chutney on to each slice, right to the edge, followed by a quarter of your rarebit mixture. By spreading it right to the edge, the crust won’t burn.
- Grill until melted and bubbling. Divide on to plates. With a knife, criss-cross the topping and drizzle with Worcestershire sauce.
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