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Buck rarebit with cider-braised leeks

You'll need

50 gm butter, coarsely chopped 50 gm (1/3 cup) plain flour 200 ml dark ale 250 gm strong cheddar, finely grated 2 tbsp crème fraîche 2 tbsp Worcestershire sauce, plus extra to serve 2 tsp English mustard 8 thick slices rye or spelt sourdough bread 80 ml (1/3 cup) olive oil 8 eggs To serve: thyme leaves and salad greens   Cider-braised leeks 2 tbsp olive oil 40 gm butter, coarsely chopped 2 leeks, white part only, thinly sliced 150 ml dry apple cider 2 tbsp thyme


  • 01
  • For cider-braised leeks, heat oil and butter in a saucepan over medium heat. Add leeks and stir occasionally until starting to soften (5-7 minutes). Add cider, reduce slightly then cover, reduce heat to low and stir occasionally until tender (18-20 minutes). Add thyme, season to taste and set aside.
  • 02
  • Heat butter in a small saucepan over medium heat. Add flour, stir occasionally until sand-coloured (2-3 minutes). Meanwhile, warm beer in a small saucepan over medium heat, then gradually add to flour mixture, whisking continuously until smooth. Whisk in cheddar, crème fraîche, Worcestershire and mustard, season to taste and set aside.
  • 03
  • Preheat grill to high heat. Toast bread, turning once, until golden (1-2 minutes). Spread with leeks, top with cheese mixture and grill until golden (2-3 minutes).
  • 04
  • Heat oil in a frying pan over medium heat, fry eggs in batches until just cooked (2-3 minutes), place on toast, scatter with thyme and serve hot with salad greens.
This recipe is from the August 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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Farmhouse scrumpy.

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