Leek goats' cheese rarebit with hazelnut salad recipe
Leek and goats' cheese rarebit, hazelnut garden salad, muscatel grapes Marcus Wareing’s new take on a classic rarebit recipe uses leek and goats' cheese. Accompanied by a crunchy hazelnut garden salad. 2 leeks, washed and trimmed30g/1oz butter 1 tbsp mustard 2 tbsp Worcestershire sauce 30g/1oz plain flour 125ml/4fl oz ale100g/3½oz cheddar cheese, grated 100g/3½oz soft goats' cheese, crumbled4 slices bread, such as sourdough 2 leeks, washed and trimmed 30g/1oz butter 1 tbsp mustard 2 tbsp Worcestershire sauce 30g/1oz plain flour 125ml/4fl oz ale 100g/3½oz cheddar cheese, grated 100g/3½oz soft goats' cheese, crumbled 4 slices bread, such as sourdough 3 tbsp sherry vinegar 3 tbsp hazelnut oil 100g/3½oz toasted hazelnuts, crushed 500g/1lb 2oz salad leaves, washed and ready to use150g/5½oz log goats' cheesehandful muscat grapes 3 tbsp sherry vinegar 3 tbsp hazelnut oil 100g/3½oz toasted hazelnuts, crushed 500g/1lb 2oz salad leaves, washed and ready to use 150g/5½oz log goats' cheese handful muscat grapes Method Light the barbecue and when the coals have died down to a glowing ember, grill the leeks until soft. Finely slice and set aside. In a medium saucepan, melt the butter, mustard and Worcestershire sauce together. Stir in the flour and cook for 2 minutes, stirring continuously with a wooden spoon, until slightly sandy in texture. Whisk in the ale and cook for a further 3–4 minutes until it becomes a smooth, thick paste. Whisk in the cheddar and soft goats' cheese until smooth. Set aside to cool while you make the salad. In a small bowl, mix together the vinegar and oil and add the crushed hazelnuts. Arrange the salad leaves a large bowl, crumble over the goats' cheese and dress with the hazelnut vinaigrette. Preheat the grill and gently toast the bread on both sides. Cover with the chopped leeks and divide the rarebit between the four slices. Place on a baking tray and put under the grill for 5–6 minutes until golden and bubbling. Slice in half and serve on a board along with the grapes and salad. Light the barbecue and when the coals have died down to a glowing ember, grill the leeks until soft. Finely slice and set aside. Light the barbecue and when the coals have died down to a glowing ember, grill the leeks until soft. Finely slice and set aside. In a medium saucepan, melt the butter, mustard and Worcestershire sauce together. Stir in the flour and cook for 2 minutes, stirring continuously with a wooden spoon, until slightly sandy in texture. Whisk in the ale and cook for a further 3–4 minutes until it becomes a smooth, thick paste. Whisk in the cheddar and soft goats' cheese until smooth. Set aside to cool while you make the salad. In a medium saucepan, melt the butter, mustard and Worcestershire sauce together. Stir in the flour and cook for 2 minutes, stirring continuously with a wooden spoon, until slightly sandy in texture. Whisk in the ale and cook for a further 3–4 minutes until it becomes a smooth, thick paste. Whisk in the cheddar and soft goats' cheese until smooth. Set aside to cool while you make the salad. In a small bowl, mix together the vinegar and oil and add the crushed hazelnuts. Arrange the salad leaves a large bowl, crumble over the goats' cheese and dress with the hazelnut vinaigrette. In a small bowl, mix together the vinegar and oil and add the crushed hazelnuts. Arrange the salad leaves a large bowl, crumble over the goats' cheese and dress with the hazelnut vinaigrette. Preheat the grill and gently toast the bread on both sides. Cover with the chopped leeks and divide the rarebit between the four slices. Place on a baking tray and put under the grill for 5–6 minutes until golden and bubbling. Slice in half and serve on a board along with the grapes and salad. Preheat the grill and gently toast the bread on both sides. Cover with the chopped leeks and divide the rarebit between the four slices. Place on a baking tray and put under the grill for 5–6 minutes until golden and bubbling. Slice in half and serve on a board along with the grapes and salad.