Turkey Welsh Rarebit
Winter Warmers
This meaty twist on the classic Welsh rarebit dish is a favourite for meat & cheese lovers and perfect for using up meat, cheese and alcohol left over from Christmas day.
Serves: 4
Prep time: less than 30 mins
Cook time: 15 mins
Ingredients
50g flour
50g butter
250ml beer
250g strong cheddar, grated
200g cooked and diced turkey meat
2 tsp English mustard
2 tbsp Worcestershire sauce
¼ tsp black pepper
4 large slices of your favourite bread or 6 smaller slices
2 spring onions
A dollop of cranberry sauce/favourite chutney to serve
Top Tip
Store the mix in an airtight container and keep for 3 days in the fridge. Also great for canapés - just dollop some of the mix onto some sliced baguette or mini crackers.
Preparation
In a small saucepan melt the butter, add the flour and whisk until smooth (making a roux). Cook out for 3-4 minutes, stirring to prevent the roux from catching on the bottom of the pan.
Stir in the beer in stages, whisking vigorously between until you have a thick but smooth sauce. Add the grated cheese & diced turkey and stir until the cheese has melted. You should now have a thick paste.
Mix in the mustard and Worcestershire sauce and season well with black pepper. Set aside until cool.
Assembly
Preheat your grill to high.
Lightly toast the bread on both sides, then thickly spread your cheesy mixture on each slice of toast, making sure all edges are completely covered to prevent burning. Cook under a hot grill until browned and bubbling.
Serve and enjoy with a dollop of cranberry or chutney & sliced spring onions.
