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Nutrition: per serving

  • kcal651
  • fat37g
  • saturates22g
  • carbs49g
  • sugars6g
    low
  • fibre2g
  • protein27g
  • salt2.68g
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Method

  • step 1

    In a small saucepan gently warm the ale, set aside. Take another small saucepan and over a medium heat melt the butter until it begins to foam, tip in the flour and stir everything together, cooking for 1 min. Whisk in the warm ale in several additions to create a thick sauce then whisk through the cheese to create a thick paste. Stir the mustard, Worcestershire and chives through the sauce.

  • step 2

    Heat a grill to its highest setting. Place the slices of bread on a flat baking sheet and grill on one side until golden brown. Flip the bread over and spread each one with the cheese mixture. Place back under the grill and cook for a further 1-2 mins or until golden brown and bubbling, serve immediately.

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Comments, questions and tips (11)

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Overall rating

A star rating of 3.8 out of 5.30 ratings

Owen Ball 1

the recipe is fine, its the dish itself that's underwhelming. Cheese on toast with a bit of Worchester sauce and chives is better - and easier.

yvr8tx5zxm95229

Incredibly bitter aftertaste. Scaled up the recipe to serve more people, so might be I got the quantities slightly wrong, but bitterness overpowered any other flavour.

paulineem

Really not a good recipe - thick, gloopy and no bubbling or sizzling. Followed the recipe exactly. Try somewhere else for a better recipe.

medisin

tip

Don’t warm the beer first! Adding cold liquid to a roux reduces the risk of horrid lumps of flour in your sauce. Also you probably need less than half this beer for this amount of cheese. Probably best to look elsewhere for a better recipe.

bigcol49

Very bitter aftertaste - far too much beer in the recipe and too much mustard for my taste.

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