Welsh Rarebit with Beetroot & Red Onion Chutney

I am really looking forward to Tuesday the 15th of November, as it marks the start of a collaboration between The Guildford Arms and the Cheeseboard. Our first evening is a cheese and beer tasting, and will feature beers from the world famous Meantime Brewery.

To mark the event I will be making some cheese based canapes, such as Mini Jacket Potatoes with Goats Cheese, Chives & Black Olive Tapanade and Baby Gem with Roquefort and Toasted Walnuts. The walnuts unfortunately won’t be coming from the tree in my garden as I only harvested three, but they will be delicious all the same.

Home Grown Walnuts

The other canape I plan to do Welsh Rarebit with Beetroot & Red Onion Chutney; perfect on a cold winters night.

Welsh Rarebit

50ml Milk
150g Strong Cheddar
1 teaspoon English Mustard
1/2 teaspoon Flour
Dash Worcestershire Sauce
Pinch Salt
1 Egg

  • Heat the milk over a low heat and whisk in the grated cheese until melted.
  • Remove from the heat and stir in the mustard, flour, Worcestershire sauce and salt.
  • Cool a little, then beat in the egg.
  • Spread over some thick slices of bread and grill until golden
Welsh Rarebit

Beetroot & Red Onion Chutney

1 Red onion
2 Beetroot
150ml White wine vinegar
150ml Caster sugar
1/2 Tbsp Cornflour
Mustard seeds

  • Finely slice red onions.
  • Sweat in olive oil.
  • Peel & grate raw beetroot. Add to onions
  • Add white wine vinegar and caster sugar.
  • Cook, gentle and covered for 30 minutes.
  • Thicken liquid with cornflour paste
Beetroot & Red Onion Chutney


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