Cornish IPA Sourdough Rarebit recipe
Cheese, ale and sourdough, what could be better? A fresh take on a fast-track kitchen favourite, this rarebit recipe draws on the punch of Cornish Yarg paired with Harbour brewing Co.’s bready malty flavours. Five minutes and you’re laughing.
Recipe
Cheese, ale and sourdough, what could be better? A fresh take on a fast-track kitchen favourite, this rarebit recipe draws on the punch of Cornish Yarg paired with Harbour brewing Co.’s bready malty flavours. Five minutes and you’re laughing.
120ml Harbour Arctic IPA
25g unsalted Trewithen butter
25g plain flour
140g Cornish Yarg
1 heaped tsp English mustard
1 tbsp Worcestershire sauce
2 large slices sourdough bread
Method
In a pan, gently warm the IPA, and set aside. Take another small saucepan and melt the butter until it begins to foam. Tip in the flour and stir everything together, cooking for about a minute. Slowly whisk in the warmed IPA to make a thick sauce, then crumble in the Yarg to turn the sauce into a thick paste. Stir the mustard, and Worcestershire through the sauce.
Heat the grill to its highest setting. Place two slices of thick sourdough on a flat baking sheet and grill on one side until golden brown. Flip the bread over and spoon each with the cheesy mixture. Place back under the grill and cook for a further 1-2 mins or until golden brown and bubbling.
Ingredients lowdown: both Harbour beer and Cornish Yarg are easy to find in most supermarkets and indie grocery stores around here.
If you want to make more of an event of your cheese shopping, head to Lynher Dairy farm shop in Ponsanooth, near Truro (about half an hour from SeaSpace), the sole producer of Cornish Yarg and a great place to sample the cheese and find out more about its making.
