Welsh leek and goats' cheese rarebit

recipe

Welsh leek and goats' cheese rarebit

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A variation on the classic recipe brings this traditional favourite bang up to date. Welsh goats' cheese comes in a variety of guises. Choose a mild, creamy one without a crust so it will easily melt into the sauce. Alternatively, use Y Fenni cheese which contains mustard seed and ale.

Ingredients

1 Ciabatta loaf
2 Medium leeks, trimmed, washed and finely shredded
50g/2oz Butter
25g/1oz Plain flour
1 x 5ml tsp Mustard powder
150ml/ 1/4 pt Milk
110g / 4oz Creamy Welsh goats' cheese
Light sprinkling of sea salt and ground black pepper

Serves: 4 Preparation: 20 Cook Time: 10 Total Time: 30min

Directions

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Cut Ciabatta loaf into m / thick slices. Place in a hot oven for minutes to crisp and lightly brown. Rest on a cooling rack to keep crisp whilst preparing the rarebit.
Melt the butter in a medium size pan and gently sweat the leeks for minutes to soften but not brown. Stir in the flour and mustard powder. Gradually stir in the milk and bring to simmering point to make a thick sauce.
Stir in the goats' cheese until melted. Season well.
Generously spoon rarebit onto the toasted Ciabatta. Brown under the grill until bubbling and serve immediately.

Source: British Leeks