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Welsh rarebit on toast with corn and leeks

15 minutes

Welsh rarebit on toast with corn and leeks

By Abigail Donnelly

Serves 2

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

100 g Woolworths Huguenot Cheddar, grated
1½ t butter
1 t Worcester sauce
1 t flour
sea salt and freshly ground black pepper, to taste
2 t milk
4 baby leeks
1 T olive oil
3 cobs sweetcorn, cooked
2 slices kitke

Method

Heat the cheese, ½ t butter, Worcester sauce, flour and seasoning in a saucepan.

Mix well, then add the milk. Stir to form a thick paste, then set aside to cool a little.

Chop the leeks into small pieces, then fry in the remaining butter and the olive oil until light brown.

Remove the corn kernels from the cobs and char in a hot pan.

To assemble, toast the bread. Spread the leeks on the bread and top with some charred corn. Finish with a spoonful of Welsh rarebit sauce and place under the grill until golden and bubbling.

Cook's note: Thick, hot cheese sauce poured liberally over toasted bread, then grilled. Say no more.

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Welsh rarebit on toast with corn and leeks

Welsh rarebit on toast with corn and leeks

Ingredients

Method