A toast to the Welsh! This recipe combines an ooey, gooey cheesy delight with a fiery PERi-PERi twist. It’s a Welsh Rarebit as you’ve never seen it before.
PERi-PERi Rarebit
Prep: 5 mins
Cook: 8 mins
Cook: 8 mins
4
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Ingredients
50ml PERi-PERi sauce (choose your flavour)
100ml ale
2 tbsp cornflour
200g mature cheddar (grated)
100g Mozzarella (grated)
2 egg yolks
1 tsp Worcestershire sauce
4 ciabatta rolls
Method
Step 1
Pre-heat the grill to medium-high. Mix the Peri-Peri sauce with the Ale and 1 tsp Worcestershire sauce. Heat gently until simmering.
Step 2
Mix the cornflour with the grated cheese then slowly add, melting each handful before the next. Once smooth, take off the heat and allow to cool until just slightly warm.
Step 3
Cut a hole on the top of each roll and scoop out the bread.
Step 4
Beat the yolks into the warm cheese until smooth and then spoon into the rolls.
Step 5
Grill (along with the bread that you scooped out) until bubbling and golden. Sprinkle with chopped parsley. Serve immediately.
PERi-PERi FLAVOURS
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A mere hint of heat but a tidal wave of flavour.
Where to find us
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It’s right in the middle with a medium heat, not too mild, not too hot.
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Garlic comes at you with the double kick – medium heat and full-on garlicky flavour.
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This one’s for the Hot ones. If you can handle it...
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Like tackling a ferociously fiery dragon.
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