Sunday,22 July, 2018
Current issue | Issue 1283, (18 - 24 February 2016)
Sunday,22 July, 2018
Issue 1283, (18 - 24 February 2016)

Ahram Weekly

Sufra Dayma: Welsh rarebit with a twist

Serves 4


8 slices rye whole grain bread
2 tbsp All-Purpose flour
1/2 cup beer (or plain barley drink)
1/2 cup heavy cream
1 egg yolk
1 cup mixture of Gruyere and cheddar cheese (grated)
1 tbsp Coleman’s English mustard
1/2 tsp hot sauce
2 tbsp butter
Salt + pepper

Melt butter in a medium saucepan, over medium heat.  Whisk in flour until it absorbs butter and turns into a roux; being careful not to brown flour.  Whisk in mustard, hot sauce, salt and pepper.  Stir in beer to integrate with the roux.  Stir in cream and egg yolk.  Continue whisking until incorporated.  Stir in cheese; in batches, whisking gently until it melts and mixture is smooth and creamy.  Remove away from heat.  For a twist:  you can add to the mixture, at this point, either shredded pieces of pastrami or thin slices of sausage, pitted black olives (chopped), chives, parsley, diced tomato; whichever addition you desire, or plain.  Place bread slices on a baking tray.  Pour mixture equally over each slice of toast.  Place under the grill for one minute.  Remove and serve immediately.

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