Thursday, 4 October 2012

If you've ever been to Krakow, then you know where to go for the best ever roasted baguettes with mushrooms, melted cheese, ketchup and chive. For those who don't know, this is called ‘zapiekanka’. Located in the very heart of Kazimierz, in the middle of a grocery market square in Plac Nowy, right next to popular pubs and clubs such as Singer or Alchemia. As long as I can remember, this place always had a vibrant social life from the morning to the late night. Decadent bars and clubs where we used to stay to very late night or even very early mornings were always full of local people and international guests. We, people of Krakow enjoyed this absolutely scrumptious food prepared personally by Endzior – owner himself. There was nothing as good as a night out with a pack of friends, couple (or more) of beers in a pub and a crunchy zapiekanka with salami, or chicken. Even though, most of what they sell are roasted baguettes with different toppings (pol. zapiekanka), and burgers, there was a never-ending queue every night. 

But who has not been to UK before, then you do not know that the English have their own brilliant cheesy toast. Although, you can’t buy it ‘take away’ on the street, nor I haven't come across it in any of those decent British pub, it is in the minds of the Welsh, especially those who were poor over the past centuries, who often couldn't afford the cheapest piece of meat. So, for the average Welshman, the toast dripping with melted cheddar cheese was like a feast of roast rabbit. I do not know why, today, instead of 'rabbit' they tend to call it 'rarebit'. I personally prefer the original one. 

A genuine 'Welsh Rabbit' is a thick slice of bread, covered with a creamy mixture of cheddar cheese (or Gloucester cheese or Cheshire cheese) and egg, mustard and stout. Then grilled and eaten straight from the oven.

Although, there are hundreds ways of preparing welsh rabbit, we still hold on to this one, just basic, simply delicious!

4 large slices of bread 
200g cheddar or Leicester cheese 
1 egg 
1 tbsp Worcestershire sauce 
Pinch of cayenne pepper 
½ tsp of mustard 
30 ml stout 
A little bit of butter 

Preheat the grill to medium-high, and toast the bread on both sides. Beat the yolks into the bowl together with grated cheese, add all other ingredients and seasoning and mix them thoroughly. If you find your mixture too dry you can add one more egg. Then spoon the mixture on to the toast and cook until bubbling and golden. Serve immediately as hot as you can stand.

*** Nice article about the pleasures of cheese is here, I recommend it. 

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