Caerphilly with leeks and mustard

Caerphilly with leeks and mustard

By
From
The Sunday Night Book
Serves
1
Photographer
Patricia Niven

This is a sort of less cheesy, more substantial Welsh rarebit. Leeks go splendidly with most cheeses, but are a particularly good match for the more citrussy flavours of something like Caerphilly. For those steering clear of bread, this would be super on cooked cauliflower or potatoes.

Ingredients

Quantity Ingredient
1 leek
1 tablespoon light olive oil
2 sprigs of thyme
1 tablespoon grain mustard
50g coarsely grated caerphilly
1 thick slice bread of your choice
1 garlic clove, cut in half
sea salt
black pepper
ketchup or chutney, to serve

Method

  1. Trim the leek, keeping as much of the green top as possible, then wash well and cut into 2 cm slices. Put the olive oil into a large saucepan with a lid and place over a medium heat. Add the leeks, thyme and 2 tablespoons of water, stirring well to coat the leeks with the oily water. Season with a pinch of salt and a little pepper, then cover and cook for about 10 minutes, or until the leeks are very tender. Shake or stir the pan occasionally to stop them sticking, and add a little more water if the pan seems to be getting too dry before the leeks have softened.
  2. Meanwhile, preheat the grill.
  3. Once the leeks are soft and sweet, check they aren’t sitting in too much liquid – they should glisten and just be coated. If there’s too much liquid, remove the lid and let it simmer and reduce for a minute or so before stirring in the mustard and cheese. Lift out the thyme sprigs, then check the seasoning.
  4. Toast the bread lightly on both sides and rub one side with the cut side of the garlic clove. Pile the cheesy leek mixture onto the toast and grill until the cheese is melting, bubbling and starting to brown.
  5. Eat straight away with some ketchup or chutney, ideally homemade.
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