Vegetable Rarebit With Laverbread

Welsh Cheese Pate

Vegetable Rarebit With Laverbread

Rarebit
  • 225g/8 oz Pembrokeshire Cheese Company Mature Welsh Cheddar
  • 4 tablespoons Welsh ale
  • 1 teaspoon of laverbread
  • 1 teaspoon Welsh mustard
  • 1 dessertspoon flour
  • 1 egg
Vegetables
  • 2 red pepper, cut into 6 lengthways, seeds removed
  • 2 yellow pepper, cut into 6 lenthways, seeds removed
  • 2 green pepper, cut into 6 lenthways, seeds removed
  • 1 smal aubergine, cut into 12 slices
  • 2 red onions, peeled & sliced into 12 sections.
  • 6 cloves garlic, peeled & cut in half.
  • 2 courgettes, cut into 12 pieces.
  • Olive oil for brushing.
  • A little fresh oregano, basil or chives for sprinkling.
  • 18 cherry tomatoes.
  • Halen Mon spiced salt (optional) or plain sea salt and black pepper.

Heat a griddle plan or a large heavy based frying pan, brush the vegetables with olive oil, season with the spiced salt, or just sea salt and black pepper. Cook in batches until scorched and quite soft, keep warm. To make the rarebit, heat the ale, add the laverbread and cheese and melt slowly. Stir in the flour and cook for 2 minutes, add the mustard and mix well. Remove from the heat and mix in the egg.

Divide the vegetables into heatproof dishes, or make one large dish, top with the rarebit and bake in a pre-heated oven for approximately 15 minutes. Serve with a crisp salad and crusty bread.

Note: you an use any combination of vegetables such as spinach and mushrooms, cauliflower, broccoli and spring onion, leek, potato and garlic or roasted mixed root vegetables. Its also luxurious on top of chicken breasts and Welsh fillet steak.

serves 6.

food

Recipe taken from: The Welsh Cheese Book by Angela Gray, price £5.99
Available from good bookshops or from Gomer Press www.gomer.co.uk