There is nothing more fancy than posh cheese on toast!
A Welsh Rarebit, which usually contains mustard and ale in the mix, has always been a favourite of mine. Not just ‘cheese on toast’, rarebit has all the smoothness of a cheese sauce with added extras. In this case, kalettes!
It is Day#5 in my kalettes challenge. To be honest, I’ve been ‘kaletting’ all weekend long (roasting, pasta saucing etc) and have lots of possible recipe ideas to share with you — but this one seemed so simple, it had to go into the mix.
Kalettes have a short and chunky stalk…a cross between kale and Brussel sprouts is a good way to describe them. Fine whole when roasting for 20 minutes or so, however for stir fries or other quick cooking methods, I would recommend that the bottom 1/4 of the stalk is removed. This makes it easier to cook more evenly. If you do lose a few leaves in the process, gather them up and put them in the mix too. If you don’t, the kalettes may be a bit raw and crunchy.
Kalette Rarebit
- 25g butter
- 1 tsp minced garlic
- 1 onion, sliced
- 1 can butter beans, drained
- 2 tsp chilli relish
- 8 Kalettes (or Brussel sprouts if you have them), trimmed
- 1 Tbsp flour
- 3/4 milk
- 1/2 cup grated cheese
- salt & pepper
Method
- Over a hot saucepan, melt butter and add garlic and sliced onion. Saute for 5 minutes until onions are soft. Add beans, relish and kalettes and cover for another 5 minutes, stirring occasionally.
- While every professional recipe writer will recommend you make the cheese sauce in a separate pan, I like to do it ‘all together’ to save the washing up. It’s not for the fainthearted. Just be sure to keep stirring! Firstly sprinkle the flour over the cooked vegetables and fold into the juices. Add milk and again, as it starts to thicken, fold the vegetables and the flour/milk together so it thickens evenly – no lumps! If you require more milk, drizzle it in and stir until you get your preferred consistency. Stir in grated cheese and season, and allow the cheese to melt.
- When ready, serve on toast!
