Tom Shanklin Welsh Rarebit Muffin
Ingredients
Serves 2
2 English muffins, split
4 rashers bacon
150g Snowdonia Cheese Black Bomber, grated
½ onion, finely diced
1 tablespoon butter
1 tablespoon plain flour
100ml milk
1 teaspoon English mustard
½ teaspoon Worcestershire sauce
Welsh rarebit crumb (see method)
Method
1. Start with the Welsh rarebit base. Melt the butter in a small saucepan over a medium heat, then add the diced onion and cook gently for 5–6 minutes until soft. Stir in the flour and cook for a minute, then gradually add the milk, stirring constantly, until you have a thick, smooth sauce. Add the mustard, Worcestershire sauce and a good grind of black pepper, then stir in most of the grated Black Bomber until melted and glossy. Remove from the heat.
2. To create the Welsh rarebit crumb, spoon a thin layer of the rarebit mixture onto a lined baking tray and spread it out evenly. Chill until firm, then bake in the Kamado in an indirect heat until dried and lightly golden. Once cooled, break into small crumbs.
3. Fry the bacon until crisp and set aside. Split and toast the English muffins until lightly golden.
4. To assemble, place the toasted muffin bases on a baking tray. Spoon over a generous layer of the warm Welsh rarebit mixture, add the bacon, then sprinkle over the remaining grated cheese and a good scattering of Welsh rarebit crumb. Grill until bubbling and golden.
5. Finish with the muffin tops or serve open, straight from the grill, while everything is hot.
Photo credit to Nick Hook
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Method
1. Start with the Welsh rarebit base. Melt the butter in a small saucepan over a medium heat, then add the diced onion and cook gently for 5–6 minutes until soft. Stir in the flour and cook for a minute, then gradually add the milk, stirring constantly, until you have a thick, smooth sauce. Add the mustard, Worcestershire sauce and a good grind of black pepper, then stir in most of the grated Black Bomber until melted and glossy. Remove from the heat.
2. To create the Welsh rarebit crumb, spoon a thin layer of the rarebit mixture onto a lined baking tray and spread it out evenly. Chill until firm, then bake in the Kamado in an indirect heat until dried and lightly golden. Once cooled, break into small crumbs.
3. Fry the bacon until crisp and set aside. Split and toast the English muffins until lightly golden.
4. To assemble, place the toasted muffin bases on a baking tray. Spoon over a generous layer of the warm Welsh rarebit mixture, add the bacon, then sprinkle over the remaining grated cheese and a good scattering of Welsh rarebit crumb. Grill until bubbling and golden.
5. Finish with the muffin tops or serve open, straight from the grill, while everything is hot.
Photo credit to Nick Hook
