|The Ultimate Cheese on Toast recipe - ℅ Lea & Perrins|
Worcestershire Sauce is one of my all-time favourite things and the generous folks at Lea & Perrins have been kind enough to offer one of their delicious recipes for Pink Julep readers. This Cheese on Toast recipe is easy to whip up and it's the ultimate comfort food. Good for breakfast, lunch or dinner, I particularly enjoy this dish on chilly or rainy days when carbs are a necessity and cheese is the craving of the day.
This recipe serves 4 hungry people, although depending on the thickness of bread slices, you may be able to stretch it to feed a few more. It's filling, warming and best served hot & fresh, right out of the oven.
25g plain flour
150ml pale ale
2 tablespoons Lea & Perrins Worcestershire Sauce
200g mature cheddar cheese, grated
1 teaspoon wholegrain mustard
2 tablespoons double cream
1 egg yolk
1 loaf of sour dough bread
1. In a smallish pan over medium heat, melt the butter, then beat in the flour to make a roux.
2. Stir in the beer a little at a time to keep the mixture smooth.
3. Let the mixture bubble away for 2 minutes to get rid of any raw flour taste.
4. Stir in the mustard, Lea & Perrins Worcestershire Sauce, egg yolk and double cream.
5. Add the grated cheese slowly, allowing it all to melt into the sauce.
6. Preheat the grill to high.
7. Slice the loaf into 2cm thick pieces if it's not sliced already.
8. Place the bread slices on a baking tray and grill for a few minutes until one side is toasted.
9. Take the tray out of the oven and turn the slices over. Pour the thick cheese sauce over the un-toasted sides of the bread slices, spreading it to the edges and return them to the oven.
10. Grill for a few minutes, until the surface of the cheese is bubbling and blisters a little. Serve hot and enjoy!