Buck rarebit with cider-braised leeks

AT A GLANCE

  • Serves 8 people

  • 50 gm butter, coarsely chopped
  • 50 gm (1/3 cup) plain flour
  • 200 ml dark ale
  • 250 gm strong cheddar, finely grated
  • 2 tbsp crème fraîche
  • 2 tbsp Worcestershire sauce, plus extra to serve
  • 2 tsp English mustard
  • 8 thick slices rye or spelt sourdough bread
  • 80 ml (1/3 cup) olive oil
  • 8 eggs
  • To serve: thyme leaves and salad greens
  •  
  • Cider-braised leeks
  • 2 tbsp olive oil
  • 40 gm butter, coarsely chopped
  • 2 leeks, white part only, thinly sliced
  • 150 ml dry apple cider
  • 2 tbsp thyme
01   For cider-braised leeks, heat oil and butter in a saucepan over medium heat. Add leeks and stir occasionally until starting to soften (5-7 minutes). Add cider, reduce slightly then cover, reduce heat to low and stir occasionally until tender (18-20 minutes). Add thyme, season to taste and set aside.
02   Heat butter in a small saucepan over medium heat. Add flour, stir occasionally until sand-coloured (2-3 minutes). Meanwhile, warm beer in a small saucepan over medium heat, then gradually add to flour mixture, whisking continuously until smooth. Whisk in cheddar, crème fraîche, Worcestershire and mustard, season to taste and set aside.
03   Preheat grill to high heat. Toast bread, turning once, until golden (1-2 minutes). Spread with leeks, top with cheese mixture and grill until golden (2-3 minutes).
04   Heat oil in a frying pan over medium heat, fry eggs in batches until just cooked (2-3 minutes), place on toast, scatter with thyme and serve hot with salad greens.
This recipe is from the August 2012 issue of Australian Gourmet Traveller.

Recipe:

EMMA KNOWLES , ALICE STOREY

Photography:

BEN DEARNLEY

Styling:

LUCY WEIGHT, EMMA KNOWLES , ALICE STOREY

Drinking Suggestion:

FARMHOUSE SCRUMPY. , suggested by MAX ALLEN

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