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RECIPE-rarebit-with-beetroot-relish

Rarebit with Beetroot Relish

RECIPE-rarebit-with-beetroot-relish

Ingredients

200g cheddar cheese, grated
1 Tbsp butter
2 tsp Worcestershire sauce
1 tsp Dijon mustard
2 tsp plain flour
cracked pepper
70ml apple cider or white wine
4 slices sourdough
1 cup Barker's NZ Beetroot Relish
8 sprigs thyme, leaves picked
1 cup caperberries, to serve

Instructions

1
Preheat grill to medium heat
2
Place cheese, butter, Worcestershire sauce, mustard, flour and pepper into a saucepan. Mix well then add the cider or wine and mix well again
3
Over a gentle heat, stir until all is melted and simmer to a thick-ish paste
4
Leave to cool a little, and meanwhile toast the bread on one side only
5
Spread the cheese mixture over the untoasted side and brown under a hot grill
6
Remove from grill, top with beetroot relish and thyme leaves
7
Serve immediately with caperberries

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