- 4 English oven bottom muffins
- 1 tbsp of Dijon-style mustard
- 2 tbsp of sour cream
- 1 egg yolk
- 1 bunch of spring onions, chopped
- 250g grated mature cheddar cheese
- 8 slices of cured ham
- 1 tsp of oil
- Black pepper for seasoning
- 1 red onion sliced and soaked overnight in red white vinegar
Peter Sidwell's Rarebit with Crispy Air-Dried Ham
Peter Sidwell's Rarebit with Crispy Air-Dried Ham
20 min
A simple but delicious twist on a traditional rarebit, with oven-crisped British air-dried ham adding a spike of saltiness to the creamy cheddar and mustard topping.
Artisan-made British air-dried ham is readily available nowadays in independent delis, farm shop and food halls – a great local alternative to Parma or Serrano.
Thanks to chef Peter Sidwell of Simply Good Food TV for creating this recipe especially for the Guild of Fine Food and its charcuterie sponsors and friends:
The Bath Pig
Bizerba
Cornish Charcuterie
Deli Farm Charcuterie
Great Glen Charcuterie
Harvey & Brockless
Negroni
Patchwork Paté
Suffolk Salami
Woodall’s
Ingredients
Method
1. Cut the muffins in half and lightly toast under the grill.
2. Place the mustard, sour cream and egg yolk into a large mixing bowl.
3. Add the grated cheese andchopped spring onions, then mix together to create a spreadable paste. Season with pepper.
4. Spread the cheese mixture onto the toasted side of the muffins Sit half a slice of ham on top of each muffin, then brush a tiny bit of oil onto the ham to help it crisp up.
5. Bake in the oven at 200°c for 8 minutes until the cheese has melted and the cured ham is nice and crispy.
6. Try serving them with some simple slices of pickled red onion
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