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To Make Vegetables:

  • Olive oil 100 ml
  • Leek, thickly sliced 200 g
  • Mustard, seeds 10 g
  • Cauliflower, cut into small florets 1 kg
  • Capsicum, julienne 500 g
  • Turmeric powder 5 g
  • Castor Sugar 75 g
  • Cider Vinegar 150 ml
  • Water 150 ml
  • Cornichons, halved lengthwise 30 pc
  • Parsley, chopped 150 g

Welsh Rarebits:

  • Cheese, cheddar, grated 500 g
  • Egg yolks 5 pc
  • Flour 10 g
  • Bread slices, toasted 20 pc
  • Turkey bacon, grilled 20 pc
  1. To Make Vegetables:

    • Heat oil in a frying pan, add leek and cook, stirring for 3 minutes. Add mustard seeds and stir for 1 minute, then add cauliflower and capsicum. Cook, stirring for about 10 minutes or until soft. Stir in turmeric and sugar, then add vinegar and water. Simmer for 5 minutes or until liquid reduces by half. Cool, then stir in cornichons and parsley.
  2. Welsh Rarebits:

    • Preheat grill to high. Combine cheese, Colman’s Dijon Mustard, yolks and flour to make a thick paste. Spread cheese mixture on toasted bread and grill for 5 minutes or until golden.
    • Serve Welsh rarebits topped with turkey bacon and pickled vegetables.