Cheddar and Anchovy Rarebit Bites

Charmaine Lu -
  • 1 tbsp butter
  • 12 anchovy fillets from a can, drained
  • 1 tbsp flour
  • 75ml white wine
  • 100ml milk
  • 350g grated cheddar
  • 30g fresh breadcrumbs
  • 1.5 tbsp mustard
  • Pinch of cayenne
  • Splash of worcestershire sauce
  • 2 egg yolks
  • Sourdough toast, to serve
  • 2 tbsp mini capers
  • Melt the butter in a large pan and gently fry the anchovies until disintegrated. Add the flour, stir for 2 mins, then stir in the wine to make a paste. Beat in the milk until combined, add the cheese and stir over a low heat to melt. Add the breadcrumbs, cayenne, worcestershire sauce and mustard and beat together. Remove from the heat and allow to cool slightly, then beat in the egg yolks. Leave to cool completely.
  • Heat the grill to high, and spread your rarebit mixture onto thick slices of sourdough. Grill for a minute or two until bubbling, then slice into bitesize batons and serve as a hot canape sprinkled with capers.
25 mins
8 serving