A traditional Welsh dish from the 18th century. Similar to Cheese on toast, but ingredients are firstly mixed together with cheddar cheese and then served on toast.
- 50gms Calon Wen Unsalted Butter
- 50gms Organic Flour
- Lots of Calon Wen Extra Mature Cheddar
- 1/2 medium Onion finely chopped
- 1/2 a pint of Beer (a good bitter)
- 2 teaspoons of English Mustard
- 1 cup of Calon Wen Milk
- 2 Organic Egg Yokes Salt & Pepper Worcester Sauce
- Leek & Cheese Bread
- Olive Oil
- Bay Leaf
Place chopped onion in a small pot the butter. Cook slowly until onion becomes transparent in colour. Add flour and stir in and cook until mixture feels a little like sand. Do not burn your fingers or the flour!
Having warmed the milk with bay leaf in it. Slowly add milk a little at a time, making sure you stir in properly, beating the mixture with a wooden spoon to remove any lumps.
Next add the grated cheese and a shake of Worcester sauce, allow to cool. Then add the yolks of two eggs, then let it cool down and get thinker.
Meanwhile, rub some olive oil into two thick slices of bread, cook them on a griddle plate or just toast.
Spread mixture very tick on the toast and grill until golden brown.
*TIP: You can keep the mixture in the fridge for up to 3days or place it in the freezer.
Recipe by Chef Rogers Stephens