Keen’s Cheddar Rarebit With Spiced Cider Apple Jelly

Russell Brown

Russell Brown

8th April 2013
Russell Brown

Keen’s Cheddar Rarebit With Spiced Cider Apple Jelly

Sienna 10th Anniversary Recipes Keen’s Cheddar Rarebit With Spiced Cider Apple Jelly
Photography by Richard Budd (C) 2013


  • App. 20 portions
  • 470g soft flour
  • 11g fine ground Maldon salt
  • 15g yeast
  • 5g dextrose
  • 30g melted un salted butter
  • 150g milk
  • 150g water
  • 400g grated Keen’s cheddar
  • 2 banana shallots finely diced
  • 15g Dijon mustard
  • 2 egg yolks
  • 50g mayonnaise
  • 1tbs chopped flat parsley
  • Maldon salt and fresh black pepper.
  • 500g dry cider
  • 500g good quality apple juice
  • 1 cinnamon stick
  • 1 star anise
  • 5 black peppercorns
  • 50g caster sugar
  • 25g cider vinegar
  • 15g Sosa vegetable gel
  • Salt
  • 2 Granny Smith apples, cut into fine julienne
  • 50g picked frisée
  • 10g micro mustard frills


Sift the flour and salt into a mixer bowl, combine the yeast and sugar, combine the milk and water and warm to around 35°C. Mix 50ml of the liquid with the yeast and leave until starting to bubble. On a low speed, with the dough hook, mix the yeast into the flour. Add the melted butter and then the remaining liquid. Mix on speed 3 for 10 minutes, scrape down the dough hook and continue to mix for a further 5 minutes. Leave the dough to prove in the bowl covered with cling film until doubled in size. Divide into 35g pieces, shape into round rolls and place in a deep mince pie tin. Cover with cling film sprayed with Trenwax, cover with a tea towel and allow to rise fully. Dust with flour and cook at 200°C for 10 min with an injection of steam at the start and after 5 min. Reduce temperature to 170°C and cook for another 5-7 minutes. Turn out onto a cooling wire and cover with a tea towel to cool.
Cover the shallots with boiling water, leave for 1 minute and drain in a sieve. Press dry. Combine the shallots with all the remaining ingredients and season to taste. Roll out between two sheets of silicone paper to a thickness of 2cm. Chill and then cut into discs the size of the cavity in the rolls. Re-roll the trimmings as necessary.
In a pan combine all the ingredients except the salt and vegetable gel. Reduce to 200ml. Pass into a clean pan, whisk in the vegetable gel and bring back to the boil. Skim and allow to set in the pan. When completely cold blitz in a food processor until smooth, season and if necessary thin slightly so the gel can be applied with a squeeze bottle.
For service slice off the top of a roll, use a metal cutter to cut down into the roll around 2cm deep. Remove the plug with a small paring knife, take a thin slice from the bottom and toast under the grill. Place a rarebit disc in the cavity and place under the grill until golden brown and bubbling. To prevent the roll from burning use a foil pudding basin with a hole cut out of the bottom the same size as the rarebit disc to cover the roll.
Plate with the salad, apple and dots of the spiced cider jelly.

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