Rarebit with Beetroot Relish

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Serves: 4

INGREDIENTS

  • 200g cheddar cheese, grated
  • 1 Tbsp butter
  • 2 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 2 tsp plain flour
  • cracked pepper
  • 70ml apple cider or white wine
  • 4 slices sourdough
  • 1 cup Barker's NZ Beetroot Relish
  • 8 sprigs thyme, leaves picked
  • 1 cup caperberries, to serve

METHOD

  1. Preheat grill to medium heat.
  2. Place cheese, butter, Worcestershire sauce, mustard, flour and pepper into a saucepan. Mix well then add the cider or wine and mix well again. 
  3. Over a gentle heat, stir until all is melted and simmer to a thick-ish paste.
  4. Leave to cool a little, and meanwhile toast the bread on one side only.
  5. Spread the cheese mixture  over the untoasted side and brown under a hot grill.
  6. Remove from grill, top with beetroot relish and thyme leaves.
  7. Serve immediately with caperberries. 
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