St John

On Friday EL and I went to St John and loved loved loved the food. With the main we had a side dish: Welsh Rarebit. It was just sooo nice that EL chased up the recipe and I tried it yesterday and can confirm its fab.

I didnt have any Guinness so took a cup of John Smith's smooth and it still tasted v nice. Especially nice on sourdough bread from the St John bakery, but am sure its also nice on normal bread. I have a small pot in the fridge now that will be used over the coming days, am quite sure JD will love it too.

Fergus Henderson's Welsh Rarebit (serves 6)

-a knob of unsalted butter
-a Tbs. of flour
-1 tsp. Coleman’s Dry English Mustard Powder
-1/2 tsp. cayenne pepper
-1 cup Guinness stout
-a very long splash of Worcestershire sauce
-1 pound mature strong Cheddar cheese, grated
-6 pieces of toast

Melt the butter in a pan, stir in the flour, and let this cook together until it smells biscuity but is not browning. Add the mustard and cayenne, stir in the Guinness and Worcestershire sauce, then gently melt in the cheese.
When it’s all of one consistency remove from the heat, pour out into a shallow container, and allow to set.
Spread on toast 1/2 inch thick and place under the grill.
Eat when bubbling golden brown.