Monday, 10 May 2010

Stinging nettle rarebit.....

At the weekend we went boating. We motored along Carrick Roads and then moored up. We put our feet on the seats and rolled up our trousers and ate crusty bread and salami.

When the wind came in we motored along up stream. It was the perfect Saturday.

While we were doing that some colleagues of mine were at Flora Day in Helston. It's an ancient annual event and the first dances start at 7 in the morning and go on throughout the day.

The gentlemen wear smart shirts and ties, and the ladies wear summer dresses. They dance through the streets, through people's houses and churches. It's quite a celebration and they bought me back some Cornish Stingers to try. It's an alcoholic drink made from stinging nettles and tastes a bit like cider. I'm not really up for drinking it at 3pm in the afternoon and I had a friend over for lunch. So I decided to make something a bit special with it.....

Stinging Nettle Rarebit (serves 2).....
1oz/25g butter
1 heaped tablespoon plain flour
1/4 pint milk
2oz/50g local Cheddar
1/4pt Cornish Stingers
1 generous pinch dried chilli flakes
1 generous splash Worcestershire sauce
1 egg yolk
2 slices white bread.

In a pan melt the butter on a low heat. When it's melted and frothing add the flour and whisk over the heat. Take away from the hob and add the grated cheese. Give it a good mix. Put to one side.

In a pan put the Cornish Stingers, Worcestershire sauce and chilli. Reduce by half. Put the cheese mix back on the hob and add the stinger mix. Give it a good beat until smooth. Then add the egg yolk and beat again.

Scoop onto two slices of toasted white bread and spread it as if plastering a wall. Pop under the grill for a minute until it starts to brown.

Serve with a few extra splashes of Worcestershire sauce and some of last autumns apple chutney.

1 comment:

  1. Wonderful recipe! Beautiful blog! We recently played with the idea of rarebit and souffle to come up with something of a, well, rarebit souffle! We didn't have enough milk/cream for the souffle custard base so we substituted a little stout then folded in a good cheddar and some mustard powder. The effect was terrific. However, what we forgot to add, but now see as a gross error, was the Worcestershire! Next time!

    Steve & Jason