Backyard Farms Beefsteak Tomato Rarebit
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Serves 1
1 Backyard Farms Beefsteak Tomato
2 fluid ounces milk
1 tablespoon flour
7 ounces Vermont cheddar cheese, grated
3 ounces breadcrumbs
½ teaspoon English mustard powder
2 fluid ounces I.P.A. beer
1 egg yolk
½ teaspoon Worcestershire sauce
Warm the milk in a sauce pan and whisk in the flour, keep stirring and bring to a boil. Reduce the heat to a simmer to thicken the milk slightly.
Add the cheese and stir over low heat until it has melted. Add the breadcrumbs, mustard, beer and Worcestershire sauce. Continue stirring until the mixture comes together, leaving the sides of the pan.
Remove from the heat, leave to cool slightly. Once cool, add the egg yolk and beat well until the egg yolk is thoroughly mixed. Cut the tomato in half and press out the seeds.
Stuff the rarebit into the tomato. Then place under a hot grill and cook until bubbling and golden brown.
Recipe by Richard Rayment, Executive Chef of Boston's Seaport Hotel & World Trade Center