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
Recipe Information
Step by step guide to making Welsh rarebit with Parma ham
- Preheat the grill to medium-high. Grill the bread slices until lightly golden on both sides, then set aside.
- Over a low heat, gently melt the butter in a saucepan, then add the flour and stir briskly for 1 minute.
- Remove the pan from the heat and gradually add the milk, stirring all the time, until smooth and creamy.
- 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.
- Lay half a slice of Parma ham on each bread slice then top with a spoonful of the cheese mixture.
- 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 |