Blacksticks Blue cheese rarebit with pickled walnuts

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This quick and easy blue cheese rarebit recipe by James Mackenzie is served with slices of pickled walnut, providing a sweet tanginess to cut through the rich rarebit topping.

First published in 2018

Ingredients

Metric

Imperial

Blackstics blue rarebit

To serve

Method

1
Preheat a grill set on a high heat
2
To make the rarebit, warm the milk, Lancashire cheese and mustard in a saucepan, over a medium heat, stirring to melt the cheese. Add the flour and breadcrumbs, continuing to cook and stirring constantly for a further 5–10 minutes until thickened. Allow to cool slightly
  • 10g of plain flour
  • 50ml of milk
  • 150g of Lancashire cheese
  • 25g of white breadcrumbs
  • 2 tsp English mustard
3
Add the egg yolks and beat into the cheese mixture. Crumble in the blue cheese, leaving some larger chunks intact. Season to taste
4
Toast the bread on both sides, then spread a 1cm layer of the rarebit over the top of each slice. Place under the grill and toast until golden brown
  • 4 slices of bread, thick
5
Garnish the rarebit with sliced pickled walnuts and chopped chives
First published in 2018

Behind every strong man there’s a strong woman and never has that maxim rung truer than at the Michelin-starred Pipe and Glass, where talented chef-proprietor James Mackenzie resides with his equally capable front-of-house wife, Kate.

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