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Chicken Rarebit
A tasty dish that can be served alone as a snack or to accompany a light, clear soup.
Serves 4
Ingredients
- 250 g/9 oz/2 cups grated Wensleydale cheese
- 250 g/9 oz/ 1.3cups shredded, cooked chicken
- 1 tbsp butter
- 1 tbsp Worcestershire sauce
- 1 tsp dry English mustard
- 2 tsp plain (all-purpose) flour
- 4 tbsp mild beer
- 4 slices of bread
- salt and pepper
- 1 tbsp chopped fresh parsley, to garnish
- cherry tomatoes, to serve
Method
- Place the grated Wensleydale cheese, chicken, butter, Worcestershire sauce, mustard, plain (all-purpose) flour and beer in a small saucepan. Mix all the ingredients together then season with salt and pepper to taste.
- Gently bring the mixture to the boil then remove from the heat immediately.
- Using a wooden spoon, beat until the mixture becomes creamy in texture. Allow the mixture to cool.
- Once the chicken mixture has cooled, toast the bread on both sides and spread with the chicken mixture.
- Place under a hot grill (broiler) until bubbling and golden brown.
- Sprinkle with a little chopped parsley and serve with cherry tomatoes.
Cook's Tip
This is a variation of Welsh rarebit which does not traditionally contain chicken. Welsh rarebit topped with a poached egg is called buck rarebit.