This is more than a truffle rarebit recipe, as Dominic Chapman also includes a method for making your own rosemary and sea salt bread. It makes a great lunch or starter dish and its humble yet sophisticated flavour is sure to impress.
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For the bread, combine the dry ingredients (except the flaky sea salt) in a large bowl. Mix the honey with half of the water then, if using a food mixer, gradually add the honey, olive oil and water to the dry ingredients, beating with a dough hook until elastic
600g of strong white flour
7g of dried yeast
2 sprigs of rosemary
15g of salt
1 tbsp of honey
200ml of water, tepid
10ml of olive oil
Add the rest of the water and continue to beat until the dough has come together into an elastic ball. If you do not have a food mixer, mix all of the dry ingredients in a bowl and slowly add water until a dough comes together
200ml of water, tepid
Turn the dough out onto a floured surface and knead for 5 minutes, or until the dough is a smooth ball. Place in a bowl, cover with a damp cloth and allow to prove for 1 hour
Once the dough has doubled in size, knock back and cut into 3 even pieces. Roll out into a baguette-like shape, place on a lined baking tray and leave at room temperature to prove until the bread has doubled in size again
Preheat the oven to 200°C/gas mark 6
Brush the loaves with water and sprinkle with some flaky sea salt, then bake in the oven for 18 minutes
flaky sea salt
For the rarebit, melt the butter in a pan over a low-medium heat, then stir in the flour. Warm the beer and add to the butter and flour along with the cheddar
10g of unsalted butter
100g of plain flour
500ml of stout
500g of mature cheddar, 250
Heat gently until the cheese melts, stirring with a wooden spoon but taking care not to overwork the flour
Remove from the heat and add the Worcestershire sauce, mustards, egg yolks and seasoning. Blitz in a blender until emulsified and smooth. Store in the fridge until required
40ml of Worcestershire sauce
10g of wholegrain mustard
14g of truffle Dijon mustard
2 egg yolks
To serve, slice the bread and toast under the grill on one side
On the other side place 2 slices of ham and spread the rarebit mixture on top. Place back under the grill and cook until golden brown
8 slices of Parma ham
Adjust the seasoning, sprinkle over some chives and serve immediately
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