Buttered leeks and Modest Beer Cheesy rarebit topping on Comber Earlies
Ingredients:
240ml Modest Pale Beer
50g butter
50g plain flour
350g mature Irish cheese - grated
2 tsp English mustard
2 tablespoon Worcestershire sauce
2 egg yolks
2 tablespoons chopped chives
Black pepper
450g steamed Comber Earlies
1 leek sliced and softened in 50g butter
Salt and pepper
Method:
In a saucepan, gently warm the beer. In another pan, heat the butter, then tip in the flour and stir well. Cook for 1 minute. Whisk in the warm beer, bit by bit until you have a thick sauce.
Add the cheese until fully incorporated.
Take off the heat. Stir in the mustard, Worcestershire sauce and egg yolks.
Now add the chives.
Taste and season with salt and pepper.
5. Crush the steamed comber earlies lightly - just to break them up - season, then lay in a buttered oven proof dish. Spoon the leeks over the top.
Pour over the rarebit sauce.
Place under a grill until brown and bubbling and serve immediately.
