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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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