Guinness rarebit soldiers

by Dominic Chapman
Return to Recipe
Print
servings8
40 minutes

Ingredients

  • 500ml of Guinness, or non-alcoholic beer
  • 85g of unsalted butter
  • 100g of plain flour
  • 300g of half fat medium cheese, grated
  • 40ml of Worcestershire sauce
  • 10g of English mustard
  • 14g of Dijon mustard
  • 2 egg yolks
  • 8 slices of sourdough bread
  • 200g of cherry tomatoes
  • 1 pinch of salt
  • 1 pinch of black pepper

Method

1
Pour the Guinness into a small pan and heat until warm
  • 500ml of Guinness, or non-alcoholic beer
2
While the beer is coming up to temperature, melt the butter in a separate pot and stir in the flour. Continue to cook out for 1-2 minutes
  • 100g of plain flour
  • 85g of unsalted butter
3
Slowly add the Guinness to the flour/butter mix, whisking gently and taking care not to overwork
4
Warm and soften the grated cheese separately in the microwave and add to the thickened Guinness mixture, stir gently to combine then remove from the heat
  • 300g of half fat medium cheese, grated
5
Stir in the Worcestershire sauce, mustards, egg yolks and salt and pepper. Pour into a blender and pulse a few times until emulsified and smooth
  • 40ml of Worcestershire sauce
  • 10g of English mustard
  • 14g of Dijon mustard
  • 2 egg yolks
  • 1 pinch of salt
  • 1 pinch of black pepper
6
Transfer to a container and store in the fridge
7
Toast the sourdough under the grill on one side. Remove from the grill, turn over, and spread the cheese mixture across the un-toasted side
  • 8 slices of sourdough bread
8
Cook under the grill until the cheese is golden brown and bubbling
9
Remove, cut into soldiers and serve immediately with some fresh cherry tomatoes
  • 200g of cherry tomatoes