Baron Bigod, Curried Apple & Date Chutney Rarebit
- 120ml Adnams Bitter
- 25g Unsalted Butter
- 25g Plain Flour
- 100g Baron Bigod
- 40g Mature Cheddar, Coarsely Grated
- 1 tsp English Mustard
- 1 tbsp Worcestershire Sauce
- 1 tbsp Chopped Chives
- 2 Egg Yolks
- 2 Large Slices of Bloomer/Sour Dough
In a small saucepan gently warm the bitter, set aside. Take another small saucepan & over a medium heat melt the butter until it begins to foam (do not get any colour), tip in the flour & stir everything together, cooking for 1 min. Whisk in the warm ale in several additions to create a thick sauce then whisk through the Cheddar followed by the Baron Bigod to create a thick paste. Stir in the mustard, Worcestershire sauce & chives then beat through the egg yolks.
Heat the grill to its highest setting. Place the slices of bread on a flat baking sheet & grill on one side until golden brown. Flip the bread over & spread each one with the rarebit mixture. Place back under the grill & cook for a further 1-2 mins or until golden brown & bubbling, serve immediately with Fork’s curried date & apple chutney.