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Welsh rarebit pizza

With no crowds allowed at rugby's Six Nations, Kamado Joe have developed some suitably patriotic food to get into the spirit of the Championship.

 Ben Forte   Spring 2021 Join us on        @thebbqmag

 #bbq365 #BBQMag #BenForte #SixNations #WelshRarebit #Pizza

 

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With no crowds allowed at rugby's Six Nations, Kamado Joe have developed some suitably patriotic food to get into the spirit of the Championship. Here are recipes for Scotland, Wales and England, with each dish paired with a Wild Beer.

 

 

Welsh rarebit pizza

  • 2 tsp salt
  • ½ tsp instant dried yeast
  • 500g ‘00’ flour
  • 300ml cold water
  • 2 tbsp butter
  • 3 tbsp plain flour
  • 200ml milk
  • 150g cheddar cheese (plus extra for sprinkling)
  • 50ml ale
  • 1 tsp mustard
  • 1 tbsp Worcestershire sauce
  • 2 egg yolks
  • 1 leek

 

 

  1. Put your flour in a large mixing bowl and add the salt and dried yeast.
  2. Slowly add the water and combine into a dough ball.
  3. Knead the dough and then set aside in a warm place for a couple hours to rise.
  4. Melt the butter in a saucepan over medium heat and add the flour to make a roux, then slowly add your milk stirring as you go.
  5. Once it is all combined, add your ale, cheese, mustard, Worcestershire sauce and stir until smooth. Allow to cool.
  6. When the sauce has cooled you can add the egg yolks to the mixture.
  7. Get your grill really hot, around 500°C and place your pizza stone or DoJoe pizza accessory onto the BBQ.
  8. Separate the dough into four balls and hand stretch them into round pizza bases or roll them with a rolling pin (rolling can push all the air out and make the dough less likely to bubble up so stretching is the preferred method)
  9. Add the Welsh rarebit sauce as the base layer on your pizza, then add the leeks and finally another sprinkle of cheese.
  10. Put the pizza onto the pizza stone in the BBQ and cook for around 5 minutes or until the crust bubbles up and starts to brown then remove and serve with a Wild Beer Co Ninkasi.

 

 

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