Walsh Rarebit with a twist – Blushing Hot Walsh Buck Rarebit

I was laying in bed reading this morning, wind howling outside, I just new that the sun is still hiding, not yet ready to come out for the Spring to officially begin.  I wanted something nice, I didn’t know what, so I carried on reading my love story of the 3rd brother finally finding love when it just hit me…Walsh Rarebit.  I had a slight debate with myself…get out of bed or make Walsh Rarebit, tough one, nice, warm and cozy in bed, or being in my kitchen…I jumped out of bed and got ready to fill my need of this classic.

Walsh Rarebit is actually a supper, or a pub grub kind of meal, however I remember I use to have a boss who enjoyed it for breakfast…so why not meet in the middle…brunch!

So what is Walsh Rarebit you ask…well to keep it simple, it’s cheese sauce on toast with a cheese crust…now add bacon or turkey and you have a Hot Brown, add a poached egg and you have a Buck Rarebit. Then we have the Blushing Rarebit which brings tomato soup into the mix.  There are so many different variants of this dish, so why not explore the possibilities.

I call it…Blushing Hot Walsh Buck Rarebit

First off, you need to make a cheese sauce.  I kept it simple

250ml milk
2 cardamom pods
1 clove
black pepper
salt
50g grated cheddar cheese
1 tsp English mustard
a few drops worcestershire sauce
dash of white wine
1 tsp paprika
25g flour
olive oil

In a pot, place milk, cardamom & clove over a medium heat.  Bring to a simmer. Remove cardamom & clove.

Make a paste from the flour and olive oil.  You are looking for a glue like consistency, pour into milk and whisk.  Do not stop whisking until you have thickened the milk.

Add mustard, paprika, wine, worcestershire sauce and cheddar cheese. Set aside.

Now you will need:

2 slices Bacon, fried off
2 large eggs
2 slices of bread (I would suggest baguette or ciabatta –  I used left over from the bread I baked, see recipe here)
Fresh tomatoes, sliced
Grated cheddar cheese

Preheat your oven to grill, you want a nice hot oven that can give you a great cheese crust

Toast your bread, spread a layer of the cheese sauce over the surface
Layer with sliced tomatoes, season with salt & pepper
Layer of bacon, and a nice dollop of your cheese sauce again.  Add grated cheddar over and place in oven until nice and crisp.

Poach your eggs while you wait for your cheese to melt.
Heat some of the cheese sauce to a pouring consistency
Remove your toast from the oven, place your poached eggs on top and drizzle with cheese sauce.

Place a little mixed greens and serve nice and hot.

Enjoy!!

Sherry Baked Camembert

The lovely camembert that we got at the Indaba was very well received.  I do love cheese, and often make a meal of it, breakfast, lunch or dinner. Along with the camembert, while going to the different wine estates, I picked up a few preserves and little odds and ends.  My fridge is full of jams, preserves, antipasti type goodies, I love to eat mezze style and enjoy to snack on small things.

So what I did with my Camembert.

Turned my oven on to its highest heat, and let preheat.  I cut thin slices of bread to make malba toast and grilled it under my grill.  Removed and set aside.
Taking a melon baller, I scooped out the middle of the camembert and filled the whole with sherry., baked for 7 – 9 minutes, you want it just at the point where it becomes gooey but ca still hold its shape a little when you cut it. The sherry adds a lovely aroma and a slight sweetness to the camembert.

 

By the flower on my cheese board, I have a Pinotage relish which I bought at Constantia Uitsig where we had breakfast one morning.  Made from grapes and onions, it has this beautiful sweetness about it that goes so well with the camembert.

I had rosemary & olive oil marinated olives, feta and sundried tomatoes which I found at Fairview, which added a little bitterness to board which was a lovely balance with the sweetness of the green fig and the Pinotage relish.

With that I had marinated peppers, which I have to be honest, I didn’t enjoy as much as I thought I would.

I love this style of eating, little bits and pieces, all these flavours going on, and the balance you can create with the different flavours.