This recipe from Andrew Baird at the Longueville Manor Hotel for the Real Food Festival is simple and extremely tasty. Buy un-dyed smoked haddock which is pale, not the bright yellow variety - the difference is remarkable
1. Grate the cheese and place with the milk in a heavy bottomed saucepan. Bring to a simmer but do not boil as it will cause it to split. Remove from heat.
2. Mix in flour, English mustard and bread crumbs, return the mix to the heat and mix until smooth. It should start to leave the sides of the pan.
3. Leave to cool slightly and season with beer, salt, pepper and Worcester sauce.
This recipe can be served on a lovely fresh salad of vine-ripened plum tomatoes or, when in season, local asparagus.
4. Add the egg yolks and leave to cool. Cover with cling film; it is now ready for use.
5. Take the haddock and remove the skin. Butter an earthenware dish or baking tray and place haddock on it. Season with salt and pepper.
5. The Jersey rarebit will set to be quite firm, like a piece of cheese, so it can be sliced and placed on top of the haddock. Place in a pre heated oven at 175°C for approximately 6 minutes. If you require a darker colour on top of the rarebit place under a grill until browned.
6. If you are going to place on a tomato salad, simply plunge the tomatoes into boiling water for 10 seconds, then place in iced water to cool. This will make them easy to peel.
7. Alternatively, when asparagus is in season this can be used hot or cold with butter or vinaigrette.
Recipe © courtesy of Andrew Baird, Executive Head Chef at Longueville Manor Hotel
Find out more about the Real Food Festival.
Recreate all your favourite F Word dishes
Don't waist time, join the Cook Yourself Thin club today!.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.