The perfect comfort food, this Welsh rarebit inspired recipe from Chef Prosenjit Sanjay Kumar from the County Arms in Truro pairs a good Cornish cheese with Cornish craft beer and makes the ultimate spreadable beer. Eureka! What’s not to love about a boozy cheese on toast.
50ml Eureka beer, warmed
50g Cornish Cheddar grated
½ tsp English mustard
1/4 tbsp Worcestershire sauce
Black pepper, crushed
2 large slices granary bread
- In a small saucepan melt the butter and make a roux by mixing in the flour. Cook for a couple of minutes, stirring to prevent the roux from burning. Stir in the warm beer gradually, until you have a thick but smooth sauce. Add the grated cheese and stir until melted. You should now have a thick paste. Mix in the mustard and Worcestershire sauce and season well with black pepper.
- Lightly toast and butter the bread, then pile up the cheesy mixture on each slice. Cook under a hot grill for a few minutes, until browned and bubbling.
- Savour this ready, steady, beery cheese on toast with long sips of Eureka beer.