Welsh rarebit with Parma ham

This speedy snack has the traditional cheesy rarebit topping with an Italian twist from Parma ham.

Serves: 4

Preparation time:  5 minutes

Cooking time:  15 minutes

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You will need

  • 8 x 1cm-thick slices from a crusty bread baton
  • 10g unsalted English butter by Sainsbury's
  • 10g plain flour
  • 60ml semi skimmed milk
  • 1½ tablespoons Taste the Difference India pale ale (optional)
  • 100g mild British Cheddar by Sainsbury's, grated
  • ½ tablespoon wholegrain mustard by Sainsbury's
  • 1 medium British free range Woodland egg by Sainsbury's, beaten
  • 4 slices Parma ham by Sainsbury's
  • 120g bag baby leaf bistro salad by Sainsbury's, to serve
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Recipe Information

Step by step guide to making Welsh rarebit with Parma ham

  1. Preheat the grill to medium-high. Grill the bread slices until lightly golden on both sides, then set aside.
  2. Over a low heat, gently melt the butter in a saucepan, then add the flour and stir briskly for 1 minute.
  3. Remove the pan from the heat and gradually add the milk, stirring all the time, until smooth and creamy.
  4. Return to the heat, bring to the boil and stir for a further 1 minute. Stir in the ale (if using), cheese and mustard. Remove from the heat and stir in the beaten egg.
  5. Lay half a slice of Parma ham on each bread slice then top with a spoonful of the cheese mixture.
  6. Put on a baking tray and grill for 3-4 minutes, or until the topping is golden. Season with freshly ground black pepper and serve with the salad.

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Nutritional information for Welsh rarebit with Parma ham

Nutritional information for Welsh rarebit with Parma ham

Nutrition type per serving
Calories 255 kcal
Total Fat 14.8g
Saturated Fat 8.0g
Salt 1.6g
Sugar 2.1g
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