Michelin-Inspired Welsh Rarebit by Fallow

Ingredients

• 300ml (1.25 cups) brown ale (like Nuki Brown)
• 2 sprigs fresh thyme
• 1 bay leaf
• 75g (5 tbsp) unsalted butter
• 75g (1/2 cup) all-purpose flour
• 150ml (1/3 cup + 1 tbsp) milk
• 200g (7 oz) mature English cheddar, grated
• 200g (7 oz) Gruyère or other alpine-style cheese, grated
• 1 tbsp Henderson's Relish (or Worcestershire sauce)
• 1/4 tsp salt
• 1/4 tsp cayenne pepper
• 1 tsp Dijon mustard
• 4 slices thick-cut sourdough bread
• 2 tbsp butter, softened
• 1 tsp Marmite
• 1/2 tsp Dijon mustard
• 1 tbsp brown sauce (St. John recipe or store-bought)
• 1 tbsp Henderson's Relish (for brown sauce, optional)
• 1 apple, cored and chopped
• 150g prunes, chopped
• 50g (1/4 cup) muscovado sugar
• 50g (1/4 cup) castor sugar
• 2 shallots, finely chopped
• 1/4 tsp ground ginger
• 1/8 tsp cayenne pepper
• 1/4 tsp ground mace
• 1/4 tsp ground cinnamon
• pinch ground cloves
• 1 tbsp salt (for brown sauce)

Instructions

1. Infuse the ale: Gently warm the brown ale with thyme and bay leaf over low heat for about 5 minutes. Do not boil. Remove from heat and let it steep for at least 15 minutes to infuse.
2. Make the roux: Melt butter in a saucepan over medium heat. Add flour and whisk constantly until it forms a smooth paste and turns a nutty brown color, smelling like biscuits. This should take about 8-10 minutes. Watch carefully to avoid burning.
3. Add the ale: Pour the infused brown ale into the roux in small batches, whisking continuously to incorporate until smooth. Turn the heat down to low as you add the liquid.
4. Cook the base: Add the milk to the pan. Continue to cook, stirring frequently, for 10-12 minutes until the mixture is very thick and no longer tastes of raw flour. It should coat the back of a spoon densely.
5. Prepare the brown sauce base: In a separate saucepan, combine chopped apple, prunes, muscovado sugar, castor sugar, chopped shallots, ground ginger, cayenne, mace, cinnamon, cloves, and 1 tbsp salt. Add enough water to cover and simmer for about 45 minutes, or until the fruit and vegetables are completely broken down and the sauce has reduced and thickened. Use an immersion blender to puree until smooth, then whisk in 1 tbsp Henderson's Relish. Strain (optional) and set aside.
6. Chill the rarebit base: Remove the rarebit mixture from the heat. Stir in Henderson's Relish, salt, cayenne pepper, and Dijon mustard.
7. Add the cheese: Stir in the mature cheddar until melted and incorporated. Then, add the Gruyère and stir until the mixture is ultra-smooth, glossy, and very thick. If it seems too stiff, add a splash of water, Worcestershire sauce, or milk to loosen. Cover the surface with a piece of buttered parchment paper (or apply a thin layer of butter to the surface) to prevent a skin from forming. Chill thoroughly in the refrigerator for at least 1 hour, or until firm.
8. Toast the bread: Lightly toast the sourdough slices. They should still be slightly yielding in the center.
9. Prepare the butter mix: In a small bowl, combine softened butter, Marmite, and 1/2 tsp Dijon mustard. Mix well.
10. Assemble the rarebit: Spread a layer of the Marmite-mustard butter evenly over the lightly toasted bread slices.
11. Spread the rarebit mixture: Dollop a generous amount of the chilled rarebit mixture onto the buttered bread. Use a palette knife to shape it into a dome, then gently flatten it to cover the bread, starting from the outside in. Aim for a smooth, even layer.
12. Grill the rarebit: Place the assembled rarebit on a baking sheet. Grill under a preheated high grill (around 200°C/400°F) for 3-5 minutes, keeping a close eye on it, until the cheese topping is blistered and caramelized. Ensure the outside caramelizes quickly while the inside melts.
13. Finish the brown sauce: If desired, add an extra splash of Henderson's Relish to the prepared brown sauce and blitz briefly again. Pass through a sieve for a velvet texture if preferred.
14. Serve: Serve the hot Welsh rarebit immediately, accompanied by the brown sauce on the side.