Words I never thought I’d say: “I have given up grilled cheese sandwiches!” Don’t worry! I’ve simply replaced grilled cheese with this Welsh Leek and Cheese Rarebit. Rarebit is a traditional Welsh dish which is often pronounced rabbit (but thankfully doesn’t contain rabbits!). In this version, I combine Wales national vegetable, the leek with a creamy goats cheese sauce to make an amazing rarebit.
Start by toasting some bread slices in a hot oven. Sauté the leeks in melted butter. Add the flour and mustard powder. Pour in the milk and cook until the sauce thickens and the raw flour flavor has cooked off. Pour the sauce over the toasted bread and grill for a few minutes until the sauce is bubbling. Serve and enjoy!
To make my Welsh Leek and Cheese Rarebit, you will need the following ingredients:
Cut the bread into 1 inch thick slices and bake them in a hot oven for about 5 - 8 minutes until the bread is crisp (but not hard) and lightly brown. Remove from the oven and rest on a cooling rack.
In a medium-sized saucepan, melt 2 ounces of butter. Sauté 2 medium shredded leeks in the butter for 2 - 3 minutes until they are soft, but not brown.
Add 1 ounce of flour and 1 teaspoon of mustard powder and stir well until the leeks are coated. Gradually pour ½ a cup of milk, stirring constantly. Keep the sauce on the heat until it starts to thicken. Reduce heat and continue to cook for a few more minutes.
Add 4 ounces of creamy goats’ cheese and stir until completely melted.
Season with sea salt and freshly ground black pepper.
Spoon the rarebit sauce onto the toasted bread slices. Place the rarebits under the the grill until the sauce is bubbling.
Serve immediately as it is. Sometimes, I’ll add a green salad on the side.
Welsh Leek and Cheese Rarebit is now my go to recipe when I feel like gourmet grilled cheese. It’s a delicious combination of ingredients - I know you’re going to love it! Try it out soon and don’t forget to come back to leave a review below.
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