Welsh Rarebit with Caramelised Leeks & Fresh Thyme On Roasted Tomato
These are the perfect option if you want to indulge but want to avoid eating bread, such a delicious snack. I actually prefer this over the bread option as the sauce is super rich the tomato helps chill it out a bit. Enjoy
Preparation Time -10-15 minutes
Cooking Time - 4-5 minutes
2 Large Beef tomatoes - Sliced into 4 thick slices
Drizzle of olive oil
Sprinkle of salt /Freshly ground black pepper
5 Sprigs of thyme
25g of butter
25g plain flour
1Tsp of Dijon
120ml Strong dark beer
1 Organic egg yolk
Sprinkle of white pepper
Sprinkle of freshly ground black pepper
160g Mature cheddar
Dash of Worcester sauce
1 Large leek - Cut into 3, then finely sliced length ways
1 Knob of butter
5/6 Sprigs of fresh Thyme
Begin by slicing up the your leek and cooking in butter with the thyme on a low heat until caramelised.
Slice the Tomatoes and place in an oven dish with a drizzle of oil, salt, back pepper and a few sprigs of fresh thyme. Roast on 200 for 15-20 minutes.
Melt your butter in a pan on a medium/low heat, once melted sprinkle in the flour and and stir, add in the Dijon and cook for a minute or so- be careful to not let it stick to the pan- continue to mix the whole time. Next gradually add in the beer and stir until you have a smooth mixture. You can now add in the egg yolk, again stirring thoroughly followed by the seasoning and then the 3/4 of the cheese, mix again until combined and smooth.
Once the sauce is smooth and the cheese has fully melted, set to one side.
Take out your roasted tomato slices and then share the caramelised leeks across the 4 slices- saving a small amount to garnish with, pour over the cheese sauce, add a dash of Worcester sauce, black pepper and place under the grill for 3-5 minutes until golden, garnish with remaining leeks and serve immediately.