Category: Medium

Mushroom and Stilton Rarebit with Sweet Chilli by Danny Kingston

Cooking Time: 20 mins Prep time: 5 mins

Serves 2

Ingredients

Mushroom and Stilton Topping

40g of butter

100g of chestnut mushrooms, sliced

200g of Stilton, crumbled

1 tsp English mustard

20g of plain flour

2 tbsp of ale, or beer

freshly ground black pepper

 

Rarebit

4 slices of white bread, thick cut

50g of Parmesan, grated

 

To Serve

2 handfuls of watercress

Encona Thai Sweet Chilli Sauce, to drizzle

Instructions

1) To begin, place a frying pan over a medium heat and add half the butter. When foaming add the sliced mushrooms and cook down for a few minutes until soft and browned.

2) Place the crumbled Stilton, mustard, flour and a few twists of pepper in a pan with the remaining butter. Place over a gentle heat and stir together.

3) The mixture will start off quite dry, so add the beer to help the mixture soften and come together as a paste – be careful not to cook for too long as the cheese may start to separate.

4) Stir through the mushrooms then remove from the heat and set aside.

5) Preheat a grill to high. Toast the bread slices fully on one side then turn over and lightly brown the other side.

6) Generously spread the mushroom and Stilton topping over this side then sprinkle over the Parmesan. Place back under the grill for a couple of minutes, until the cheese starts to brown and bubble.

7) Serve with a handful of peppery watercress and a generous drizzle of Encona Thai Sweet Chilli Sauce.

Product Used

Mushroom and Stilton Rarebit with Sweet Chilli by Danny Kingston
Mushroom and Stilton Rarebit with Sweet Chilli by Danny Kingston
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