I got to thinking about this dish recently. I've never tried it but it sounds like a good snack to add to my rotation. This is the recipe I'm going from. I've edited a bit. Fergus Henderson would seem like the ideal source and the setup checks all my main boxes. I also like the way this recipe describes cooking a roux until it smells 'biscuity'. Bout to make this my lunch.
Ingredients
- 1 tbsp of butter
- 1 tbsp flour
- 1 tsp English mustard powder
- ½ tsp cayenne pepper
- 200ml Guinness
- A splash of Worcestershire sauce
- 450g mature strong Cheddar cheese, grated
- 4 pieces of toast
Directions
- Melt butter and stir in the flour. Cook gently until it smells and looks biscuity.
- Add the mustard powder and cayenne. Stir in the stout and Worcestershire sauce. Gently melt in the cheese.
- Stir until smooth. Remove from heat and allow to set.
- Spread on toast and place under a broiler. Serve when bubbling golden brown.
bon appetit
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