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Welsh Rarebit Cob Loaf

 

Welsh Rarebit Cob Loaf

Feed a hungry crowd with our decadent take on a Welsh Rarebit. Take one cob loaf, loaded with a delicious mustardy cheese sauce and grill to perfection. Oozy, boozy and delicious.

Equipment

  • This recipe uses the microwave method to make the cheese sauce

Ingredients
  

  • 1 cob loaf
  • 30g Le Conquérant Demi Sel French Butter
  • 1.5 tbsp plain flour
  • 190ml Pale Ale approximately half a can of beer
  • pinch of sea salt to taste
  • 2-3 tsp Tracklements Strong English Mustard or to taste
  • 1.5 tbsp Worcestershire sauce
  • 150g Mature Cheddar plus an extra few grated tablespoons to garnish the loaf

Instructions
 

  • Cut the top off the cob loaf to create a lid and reserve. Remove the majority of the bread inside to make a deep cavity and reserve for crisping up and dipping.
  • Set the hollowed out cob, the lid and the bread chunks on a baking tray.
  • Microwave the butter in a medium mixing bowl until frothy and fully melted. 
  • Add the flour and stir until combined, to form a roux. Pour in the ale and stir again. 
  • Microwave the ale mixture in 30 sec intervals until it forms a thick sauce, being sure to stir intermittently to avoid lumps.
  • Remove from microwave and add the sea salt, mustard and Worcestershire sauce and mix until it turns a golden yellow hue.
  • Grate the cheese, add to the ale mixture and stir again to combine.
  • Microwave for 1.5 mins until all the cheese has melted and sauce has a smooth pouring consistency.
  • Remove lid from the cob loaf and gently pour the cheese sauce into the cavity. Cover the top with a few extra tablespoons of grated cheddar cheese before grilling.
  • Set grill on high heat with fan force option if available, approx 300C is ideal.
  •  Grill the filled cob loaf, bread lid and bread chunks for approx. 8-10 mins, or until the bread is golden brown and the sauce is bubbling.
  • Serve immediately while hot, using the crispy bread for dipping.

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Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.
Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.

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