The third recipe designed by Michelin-starred chef, Tom Kerridge specifically designed to match Abbot Ale. The first in this mini-series was Slow Cooked Shoulder of Lamb with Anchovies and Mint for Old Speckled Hen and the second Thai Fishcakes with Greene King IPA.
Abbot Ale or Hop
Welsh Rarebit (ideally served with triple cooked chips)
- 1/2 pt Ale
- 400g Strong Cheddar (grated)
- 200 ml double cream
- 1 large tbs English Mustard
- 1tsp Cayenne
- 10 Splashes of Lea and Perrins Worcester Sauce
- 5 Spashes of Tobasco
- 2 Yolks
1. Reduce the ale down to glaze. Add the double cream and reduce by half.
2. Add the cheese and stir until melted.
3. Add the rest of ingredients and roll between 2 sheets of baking parchment and freeze.
4. Toast some bread and then cut the rarebit to fit the bread. Place on top and grill under a hot heat until browned.
Triple Cooked Chips
- 10 Large unwashed potatoes
- Chopped parsley
- Malden salt
1. Cut the chips to the size you require.
2. Cook in boiling salt water until just soft.
3. Remove from the water and leave them to steam dry.
4. Place in a fryer at 140ºc and cook for about 10 minutes until all water has been removed.
5. Take out the fryer and cool.
6. When needed deep fry at 180ºc until golden and very crispy.
7. Serve with Béarnaise Sauce.
8. Béarnaise Sauce is the same as hollandaise but with chopped tarragon in it.