Leek and goats' cheese rarebit, hazelnut garden salad, muscatel grapes
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
- Dietary
- Vegetarian
Marcus Wareing’s new take on a classic rarebit recipe uses leek and goats' cheese. Accompanied by a crunchy hazelnut garden salad.
Ingredients
- 2 leeks, washed and trimmed
- 30g/1oz butter
- 1 tbsp mustard
- 2 tbsp Worcestershire sauce
- 30g/1oz plain flour
- 125ml/4fl oz ale
- 100g/3½oz cheddar cheese, grated
- 100g/3½oz soft goats' cheese, crumbled
- 4 slices bread, such as sourdough
To serve
- 3 tbsp sherry vinegar
- 3 tbsp hazelnut oil
- 100g/3½oz toasted hazelnuts, crushed
- 500g/1lb 2oz salad leaves, washed and ready to use
- 150g/5½oz log goats' cheese
- handful muscat grapes
Method
Light the barbecue and when the coals have died down to a glowing ember, grill the leeks until soft. Finely slice and set aside.
In a medium saucepan, melt the butter, mustard and Worcestershire sauce together. Stir in the flour and cook for 2 minutes, stirring continuously with a wooden spoon, until slightly sandy in texture. Whisk in the ale and cook for a further 3–4 minutes until it becomes a smooth, thick paste. Whisk in the cheddar and soft goats' cheese until smooth. Set aside to cool while you make the salad.
In a small bowl, mix together the vinegar and oil and add the crushed hazelnuts. Arrange the salad leaves a large bowl, crumble over the goats' cheese and dress with the hazelnut vinaigrette.
Preheat the grill and gently toast the bread on both sides. Cover with the chopped leeks and divide the rarebit between the four slices. Place on a baking tray and put under the grill for 5–6 minutes until golden and bubbling. Slice in half and serve on a board along with the grapes and salad.
