Leek and Caerphilly Welsh Rarebit; a traditional Welsh dish with an extra touch of Welshness via the addition of pan-fried leeks and Welsh Caerphilly cheese.
Ingredients
1 medium sized leek, topped and tailed and sliced into thin rounds
olive oil
2 medium egg, lightly whisked
1 teaspoon Dijon mustard
80g Caerphillly Cheese, grated
4 tablespoons natural yoghurt
1 tablespoon minced parsley
Worcestershire sauce
4 slices of wholemeal sourdough
butter to spread on the toast
sea salt (use Welsh salt if you like!) and black pepper
Instructions
Place a frying pan over a medium heat and add 1 tablespoon of olive oil. Add the sliced leeks, breaking them up into their papery layers with the back of your wooden spoon. Add a pinch of salt. When the leeks start to catch and brown, turn down the heat, and let them cook out till nice and soft, around 10 minutes.
Pre-heat your grill.
Meanwhile prepare your rarebit topping. Mix the eggs with the mustard, then stir in the cheese, natural yoghurt, half of the cooked leeks, and the minced parsley. Add a dash of Worcestershire sauce. Season with salt and pepper.
Lightly toast your bread on both sides, then spread one side with a knob of butter. Heap the topping over the toast, then place back under the grill for another 2-3 minutes until bubbling and brown. Remove from the oven and serve as is, or top with more of the leeks and another dash of Worcestershire sauce.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/leek-caerphilly-welsh-rarebit/