RAREBIT & CRISPY BACON
We’re so excited about the launch of Will’s book this autumn, we couldn’t help but share one of the delicious recipes that will be featured in it by Head Chef Callum McDonald of Verzon House
– 55g butter
– 50g flour
– 200g ale
– 2 tsps Lea & Perrins Worcestershire sauce
– 1 tsp English mustard
– ½ tsp Marmite
– 200g Hereford Hop cheese or mild cheddar, grated
– 8 Rashers of bacon
– 2 Egg yolks
4 slices of treacle and peanut bread, toasted
– 400ml ale
– 100g sugar
In a heavy-based pan, melt the butter, add the flour and mix thoroughly to form a thick paste. Cook for a further minute, continuously stirring. Gradually add the ale, making sure it’s fully combined before you add any more. Stir in the Worcestershire sauce, mustard and Marmite. Add the cheese. Once it’s formed a smooth mixture, pour into a separate bowl and set aside.
Make the caramel by placing the sugar and ale into a heavy-based pan and stirring over a medium heat. Once the sugar has dissolved and the mixture has reduced by two thirds, take off the heat and leave to the side.
Lay the bacon on a grill tray and cook until crispy.
To assemble the rare bit by spreading the cheese mixture onto the bread and placing it under the grill until it’s bubbling and brown. Serve with a drizzle of the ale caramel and top with the crispy bacon.
To get your hands on a copy of Will’s Book for more mouthwatering food and cocktail recipes, watch this space for future updates.