WELSH RAREBIT WITH MUSTARD CRICKETS
Time: 20 minutes
For the rarebit mixture
Unsalted butter – 30g
Plain flour – 30g
Pale ale – 180ml
Extra mature cheddar cheese, grated – 140g
Bread – 4 slices
Wholegrain mustard – 1.5 tsp
PREP THE RAREBIT MIXTURE
Melt the butter (30g) in a saucepan, then add the flour (30g) and stir vigorously to make a roux.
Continue to heat it, stirring continuously, until the roux looks like wet sand - a minute or so.
Briefly remove the pan from the heat, then whisk in the ale (180ml).
Return the pan to the heat, and whisk constantly over a medium heat for 3-4 minutes until the sauce is very thick and glossy.
Remove it from the heat, then stir in the grated cheese (140g) and season with black pepper.
Set it aside to cool a little before proceeding.
Turn the grill on and line the grill pan with a piece of foil.
Toast the bread (4 slices) in a toaster.
Stir the mustard (1.5tsp) into the crickets (30g), then stir the crickets into the rarebit mixture.
Use a spoon to divide the rarebit mixture equally between the 4 slices of toast, spreading it all over so that it goes right to the edge and just covers the crusts.
Put them under the grill for 3-4 minutes or until it’s bubbling and well browned on top.
Cook this recipe with our Ready to Cook Dried Crickets.