‘Posh Ploughman’s’ - Le Gruyère Welsh Rarebit on Toasted Sourdough, Wild Mallard Rillettes and Spiced Blueberry Chutney by Martyn Watkins at Laksa Shack - The Chefs' Forum
A ‘posh ploughman’s’ with world-award-winning Le Gruyère Welsh rarebit and Lincolnshire Game wild mallard rillettes by Martyn Watkins at Laksa Shack.
Ingredients
- 240ml brown ale
- 50g unsalted butter
- 50g plain flour
- 280g Gruyere, coarsely grated
- 2 heaped tsp English mustard powder
- 2 tbsp Worcestershire sauce
- 2 tbsp chopped chives
- 4 large slices sourdough bread
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