Starter: Four Cheese and Beer Welsh Rarebit with Soda Bread (Moira Williams)

Published: Thursday, 16 August 2007, 2:39PM

INGREDIENTS

SERVES 4

SODA BREAD:

• 325g granary flour
• 50g  self raising flour
• 1 tsp bicarbonate of soda
• 1 tsp salt
• 150 ml  yoghurt
• 50 ml semi skimmed milk
• 2  medium leeks
• approx. 225g of each- 4 assorted cheeses
E.g. Pantmawr smoked cheese, Caerphilly y Fenni, red devil, Blaenavon – strong extra mature cheddar
• 3 dessertspoons good quality  beer
• butter
• few drops Worcester sauce
• 2 teaspoons wholegrain mustard
• rocket and shredded iceberg for garnish

METHOD

SODA BREAD:

1. Mix the granary flour, self raising flour, bicarbonate of soda and salt in a bowl, add the yoghurt and milk and bring into a dough.
2. Knead for 1 minute and let sit for 5 minutes (there is no proving)
3. Place on a baking tray in a round shape, cut a cross on the top and sprinkle with flour.
4. Place the loaf in the oven and bake for 20-25 minutes at 175 degrees Celsius. When the loaf comes out can be sliced  straight away for grilling the rarebit

RAREBIT:

5. Finely chop the leeks and cook in butter till al dente. Transfer to a bowl and leave to one side.
6. Grate the mature cheddar into a bowl.
7. Cut all the other cheeses except the Caerphilly into fine pieces and add to the grated cheddar. Mix in the beer, wholegrain mustard, a few drops of Worcester sauce add the leeks (reserving some).
8. Cover with cling film and refrigerate.
9. On a wire grilling rack, toast one side of the pieces of soda bread.
10. remove rarebit mix from the fridge
11. Spoon the cheese mixture evenly onto the uncooked sides of bread.
12. Top with crumbled Caerphilly cheese.
13.  Grill again for 2-3 minutes.
14. Garnish the plate with rocket and shredded iceberg. Trim off any overcooked edges from the Welsh rarebit and lay on top. Sprinkle the rest of the leeks on top along with a few drops of Worcester sauce.