A Rare Bit of Controversy

The title probably sets a good theme for this week’s installment of the Chilli Kitchen blog. Not only is it a little bit controversial to give you wintery recipes, whilst the weather has still been reasonable (there was all that awful rain, but it is England), but also it is wildly controversial to mess with something like Welsh Rarebit. Obviously, that’s exactly what I’m going to do, because society can place no boundaries between me and delivering my obsession with chilli, to you, through my cooking.

It’s a pretty obvious thing, to take the food I love from Asia, the Caribbean and North America, which already lends itself well to spice, and adapt those recipes. It’s much less obvious to look at stuff closer to home, which doesn’t always marry so well, and come up with an exciting, fiery plate of loveliness for you.

This all started when I was in the Co-op the other day and spotted a loaf of cheddar and Jalapeno bread. Now say what you will about supermarket bakeries, Co-op does a lovely loaf and I’m no snob. I immediately thought to myself “Ooh, that would be bloody lovely as a rarebit.” I bought it, of course. I also got a nice piece of Black Bomber, a Welsh, wax-wrapped cheddar, from a local cheesemonger. I was planning to supper well.

By the time I made my way home, the idea had come upon me that this would be perfect for the Wiltshire Chilli Kitchen blog. Jamie’s Fruity sauce has always been a winner – with similar flavour profiles to brown sauce, it’s a killer accompaniment to cheese. The idea was formed, the ingredients owned.

Lets cook!

Fruity Cheese on Toast-ish

  • 3 tablespoons plain flour
  • 2 tablespoons butter
  • 120g good cheddar, grated
  • 3 tablespoons WCF Fruity sauce
  • 1 egg, beaten
  • 1 tablespoon Worcestershire sauce
  • up to 150ml full fat milk
  • salt and pepper
  • Some slices of bread, toasted lightly on one side and fully on the other

Okay, so if you’ve ever made a roux before, you can probably see how this one is going to go. It’s very simple, really.

Firstly get the butter and flour into a saucepan, on a medium heat. This is the most important stage – you must cook the roux out fully, so that it doesn’t taste raw. When it’s done, it’ll start to smell biscuity. Stir the whole time it cooks and keep cooking it out till it bubbles.


Next you need to slowly start adding your milk, whisking/stirring the whole time. As the milk goes in, it’ll turn quite rubbery and thick – this is fine. You actually want this thicker than you would if you were using it to make white sauce. Something like this:


Once all of the milk is in, add the Worcestershire sauce and mix through, thoroughly, then remove the mixture from the heat briefly. Stir in the Fruity sauce, the cheese and add the salt and pepper, then return to a low heat. Stir the mixture to get the cheddar evenly mixed through and melted, but be careful not to burn it.

Lastly, it’s off the heat again and crack the egg in, this time mixing rapidly. You have to move that egg fast or it’ll scramble in there and put horrible lumps in your otherwise velvety mixture. If you’ve done it all correct, it’ll look a bit like this:


Gorgeous, right? Give it a taste….go on!

Now spread this mixture liberally on to the lightly toasted sides of your toasts. Did I say liberal? I mean really take the biscuit.


Now rack the little rarebits up onto a grill pan and grill on a high heat until blackening starts to happen. No, really, burn them. I’m serious! The charred cheese mixture tastes incredible and really brings out the smokey chilli notes. When they look like this, you’re ready to eat:


I know it’s become tradition now to suggest a drink and once again I’m probably going to stir a little controversy here… Coor’s Light. Seriously… a mild, American lager is exactly what you want with all this rich cheese, butter and egg. The acidity will help cut back the fattiness and the slight sugaryness will really compliment the salty topping.

I can’t wait to hear some stories about how you found this twist on a classic. Get in touch with us and tell us all about it!

Happy munching!






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