serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 200 g good-quality cheddar, grated
- 2 tbsp pale beer
- 2–3 tsp Dijon mustard
- 1 tbsp butter
- 1 pinch of cayenne pepper
- 1 tsp Worcestershire sauce
- 4 fat slabs of bread
Instructions
Preheat grill to high. Combine cheese, beer, mustard, butter, cayenne pepper and Worcestershire sauce in a pan. Place over low heat and stir until cheese has melted and the mixture is a thick paste; it may not be very smooth, but that’s fine. Cool slightly until needed.
Place bread under grill and toast it on one side. Spread the untoasted side with the cheese paste and return to the grill and cook until browned on top.
Serve immediately with the remaining beer.
Photography by Alan Benson.
As seen in Feast magazine, October 2011, Issue 2.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
