Welsh Rabbit By Mark Hix

WELSH RABBIT

No, I haven’t made a spelling mistake. For years, like most people, I thought rarebit was correct and rabbit was a misprint or used by someone who had been getting it wrong since the inevitable childhood misunderstanding. If anything, it’s the other way round. After reading what reputable food writers such as Jane Grigson have to say on the subject I’ve become determined to see the return of rabbit—the original name for cheese on toast. That’s what it started off as in the early 1700s, when there was a difference between English, Scottish and Welsh rabbits. Maybe the rarebit adaption was a Welsh joke that caught on, or it was thought to sound more refined. Anyway, Welsh rabbit is a refined cheese on toast with savoury additions. I’ve utilised the pickled walnut juice here instead of Worcestershire sauce as it seems a shame not to use the juice. I like to use Black Cow Cheddar, and we serve this at the pub as a bar snack or savoury at the end of your meal.

MARK HIX

INGREDIENTS

• 50g butter • 40g plain flour • 200 ml milk • 80ml pickled walnut juice • 80ml double cream • 150g Cheddar cheese, grated • 2 egg yolks • 2tsp Tewkesbury or

English mustard • 4 pickled walnuts, quartered • 4 slices bread – a small bloomer-style loaf is ideal • Salt and pepper • 4 pickled walnuts

Serves 4 - 6

DIRECTIONS

1. Melt the butter in a thick bottomed pan then gradually stir in the milk and flour to form a thick sauce, you can use a whisk to stop lumps forming. Simmer very gently for 15 minutes giving it an occasional whisk. 2. Meanwhile simmer the pickled walnut juice until it has reduced to about half a tablespoon then add the cream and reduce this by about two thirds until it is really thick, then add to the sauce with all the other ingredients, except the pickled walnuts and bread, and season to taste.

Leave in the fridge for an hour or so until required. 3. Toast the bread on both sides, spread the cheese mixture on top, about 1cm thick, and to the edges to avoid burning. Push the pickled walnuts into the cheese mixture and grill on a medium heat until it is nicely browned.