Brussel Sprout Rarebit

Brussel Sprout Rarebit

 
Winter's cheese on toast

What is there to say about cheese on toast apart from yum? Anything that builds on this warming staple, whether as an indulgently relaxed lunch or a quiet winter supper, is surely worth exploring.

Rarebit traditionally pairs the unctuous depth of strong cheese with the floral bitterness of hops from a good ale. Brussels sprouts offer a similar counterpoint, but from the brassica mustard family instead, that familiar twang and bitterness lifting a robust hard cheese into something richer and more considered.

Without ale, malt vinegar and mustard are used to bring the necessary lift and savoury bite. The sprouts are stirred raw through the hot sauce so they soften gently without losing character, resulting in a rarebit that is full-flavoured, balanced, and well suited to a strong, well-made cheddar.

Serves 2 
Preparation time: 25 minutes
Cooking time: 5 minutes
Ingredients:
30g flour
30g butter
250g milk
1 tablespoon of mustard
1tbs malt vinegar
Sea salt flakes
lots of fresh ground black pepper
¼ shaved nutmeg
120g sharp hard cheese
180g Brussels sprouts
4 slices of your favourite bread

Preheat the grill

1.                Begin by preparing the sprouts. Trim the tough stem, only the bare minimum, and pull away any discoloured, bruised or wilted leaves. Slice in half along its length and shred the sprouts.

2.               Melt the butter in a pan, remove from the heat and add the flour, stirring to a paste. Gradually add the cold milk to the roux making sure to beat out the lumps, then return to the heat. Bring to the boil, continually stirring to avoid any lumps, then allow to cook out for a minute or two.

3.               Remove from the heat and add the sprouts and seasonings, mix well and let the sprouts wilt. 

4.               Grate the cheese and add to the sauce. Taste for seasoning.

5.               Toast the bread, butter it, then thickly spread the sprout sauce over the top. 

6.               Grill until golden and bubbling.

Serve with squash piccalilli.

Chef Notes:
1.                Mustard seasons beautifully. Any mustard will work so use your favourite. 
2.               Include any favourite seasonings for sprouts such as ham or bacon, chilli or even nuts.