Alright, everyone, I’ve been working on this silly little recipe for quite a while now and I’m finally able to show it to you:
My take on the onion bhaji “scotch eggs” that I used to grab from local food markets, before the world got plunged into chaos by this pandemic. An indian classic on the outside, yet oh so gooey and british within:
Delicious with any number of different chutneys, tamarind sauces and green chilli products. Or simply dripping with its own yolk.
Hey there, everyone. Today, we’re going to be working on a rarebit. Or, as it’s sometimes known, a posh cheese on toast.
It’s a quick and simple recipe but not so simple that it’s just slapping cheese onto bread and grilling it. That’s regular cheese on toast and I’d be embarrassed to post anything that basic.
No, today’s recipe involves a proper cheese sauce, with strong, dark, savoury, boozy overtones, just like the traditional british dish. Only, for mine, I’m paying a little homage to my scottish origins and changing up the alcohol.
Instead of beer, I’m using 📽️ The Whisky Sauce Co’s Scotch & Bonnet Beverage 📽️ – Legally not a hot sauce and definitely not a sauce that is hot.
It was, however, rather delicious and utterly perfect for today’s recipe. Just expect it to be rather milder than the last.