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Irish Rarebit

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METHOD

This is a supercharged version of the classic Welsh Rarebit with the magnificently malty taste of Guinness® Cheddar for a uniquely Irish twist.

Pre-heat the grill so that it’s good and hot.

Whisk the egg yolks with the Guinness® Wholegrain Mustard and crème fraiche then stir in the grated Guinness® Cheddar and seasoning.

Lightly toast the chunky rye bread on both sides and cover each slice with a generous tablespoon of Guinness® Tangy Chutney, followed by a quarter of the cheesy rarebit mixture. Make sure to spread this out right to the edge so that the crust doesn’t burn. Place under the pre-heated grill until golden and bubbling.

Remove from the grill and allow to cool slightly before tucking in. We like to serve ours with a big handful of Burts Guinness® Rich Chilli Thick Cut Crisps on the side and a velvety smooth pint of plain.

INGREDIENTS

100 g roughly grated Guinness Cheddar
2 large free range egg yolks
150g crème fraiche
Sea salt and freshly ground black pepper
4 x doorstop thick slices of good quality bread (we think that rye bread is best)

SERVES

2

COOKS IN

Ready in 15 minutes

DIFFICULTY

Easy