Welsh rarebit, with a spicy twist. A rich curry paste gets mixed with lactose-free cheese and milk before being spread on toast and grilled until bubbling.
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Serves
4
Red Onion
Lemon
Ginger
Cumin
Garam Masala
Ground Turmeric
Kashmiri Chilli Powder
Mango Chutney
Sourdough
Cheddar Cheese
Milk
Coriander
Salt
Black Pepper
Vegetable Oil
Serves
4
Red Onion
Lemon
Ginger
Cumin
Garam Masala
Ground Turmeric
Kashmiri Chilli Powder
Mango Chutney
Sourdough
Cheddar Cheese
Milk
Coriander
Salt
Black Pepper
Vegetable Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Thinly slice one of the red onions and place in a small bowl. Add the juice of the lemon, season with a good pinch of salt and scrunch with your hand to quick pickle.
Step 2.
Finely dice the garlic, ginger and the other onion.
Step 3.
Heat a splash of vegetable oil in a saucepan over medium heat. Add the cumin seeds and cook for 1 min.
Step 4.
Add the onion and cook until softened and beginning to brown, then add the garlic and ginger and cook for 1 min.
Step 5.
Add the garam masala, ground turmeric and Kashmiri chilli powder and cook for 30 seconds. Precise, I know, but ground spices can burn very quickly!
Step 6.
Stir in the chutney and transfer to a mixing bowl to cool.
Step 7.
Heat your oven grill to high.
Step 8.
Place the sourdough slices on a baking sheet and toast on both sides.
Step 9.
Meanwhile, grate the Arla Lactofree Mature Cheddar Cheese. Add it to the curry paste with the Arla Lactofree Semi-Skimmed Milk and mix to combine.
Step 10.
Spread the mixture over the toasts. Pop them back under the grill until melted and bubbling.
Step 11.
Meanwhile, finely chop the fresh coriander.
Step 12.
Top the toasts with fresh coriander and some quick pickled onions, then tuck in and enjoy!
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