AnOther Magazineさんのインスタグラム写真 - (AnOther MagazineInstagram)「After cooking in @fergus_nosetotail’s @st.john.restaurant during lockdown, @jacoblillis shares his recipe for Welsh rarebit, a classic bar snack of the restaurant 🍽️⁠ ⁠ This recipe is taken from Studio Cookbook Volume Three by @hatopress, which is out now. You can see more at the link in bio 📲⁠ ⁠ INGREDIENTS⁠ - A knob of butter⁠ - 1 tablespoon plain flour⁠ - 1 teaspoon English mustard powder⁠ - 1/2 teaspoon cayenne pepper⁠ - Lots of splashes of Worcestershire sauce, or about 45ml of Hendersons Relish for an extra Yorkshire kick⁠ - 200ml John Smith’s⁠ - 450g mature strong cheddar cheese, grated⁠ - 6 slices of white bread⁠ ⁠ METHOD⁠ - Melt the butter in the pan and stir in the flour. Cook until toasty and biscuity.⁠ - Add in the mustard powder and cayenne for a moment, then add Worcestershire sauce and John Smith’s. Mix with a whisk immediately, making sure it doesn’t catch, to break any lumps. Cook the roux until mixed and slightly thick and silky.⁠ - Gently stir in the grated cheese in handfuls and melt to a smooth consistency.⁠ - Pour into a shallow container and allow to cool and set.⁠ Then, as described in the St. John cookbook: “Take each piece of bread and toast on both sides. Allow to cool just a little, then cover one side with the rarebit mixture to about 1cm thick – if you find that it doesn’t spread with ease, press it on with your fingers. Put on a baking sheet and place under the grill until golden and bubbling – grilling to just beyond your comfort threshold, to allow the flour to cook out.⁠ - “When it comes to eating, irrigation channels are essential: make a gentle criss-cross pattern on your hot rarebit with a knife, creating the perfect floodplain for the Worcestershire sauce.”⁠ ⁠ Serves: about 6, depending on the bread.⁠ ⁠ 📸 John Smith’s Welsh Rarebit. Photography by Jacob Lillis⁠」11月29日 2時40分