TAP FOR 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.
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)