00:06hello there folks and a very warm welcome back to what's for tea it's lovely to see you and i
00:12hope
00:12that i find you very well and for you today i've got this amazing cheese on toast or grilled cheese
00:20but it's a wee bit fancier than your standard cheese and toast we had this recently when we
00:25were down in wales we went somewhere for lunch and we got this and it's just absolutely delicious
00:31so let me show you everything that i'm using and as usual i will be on the screen as we
00:37go
00:37so i've got grated cheddar cheese whole milk i've also got some beer there as well some plain flour
00:44i've got butter and then i've also got some chopped chives i've got some worcester sauce as well
00:51and then some salt pepper cayenne pepper and garlic and then some mustard this was the beer
00:57that i used here this is just newcastle brown ale you can use whatever you prefer and they do say
01:04to use english mustard i prefer dijon but use whatever you prefer so we're just going to make
01:09a really thick cheese sauce so melt down your butter salted or unsalted it's up to you once
01:17that's melted you can add in your plain or all-purpose flour give that a good stir together
01:23and we just want to cook this for about a minute you'll smell it getting a kind of nutty smell
01:30and
01:30that is when you can move on give it a wee stir around don't worry if it looks crumbly you
01:35know
01:35that's absolutely fine to this we're going to start adding the beer so pop half of your beer in and
01:41give
01:42that a good mix together just to make sure there are no lumps i am using a whisk and then
01:47i'm going
01:47to add the rest of my beer and again just make sure this is well soaked into your flour nice
01:54and smooth
01:54now we can add the milk i'm going to add the milk in three different splashes just to make sure
02:01it is
02:01well combined and there are no lumps and if you do it this way it will be absolutely lump free
02:08and you'll
02:08end up with a lovely velvety smooth sauce at the end so it's well worth taking your time and make
02:15sure you do this properly it doesn't take you long at all you know that flour will soak up your
02:21liquid
02:22really quickly and like i said you will end up with a nice lump free sauce now i'm going to
02:27add my mustard
02:28and also the worcester sauce at the same time again just mix everything well together and just take
02:36you a few seconds just to make sure it's nicely combined and now i'm going to add the cayenne pepper
02:42the garlic granules and the salt and pepper just a wee pinch of each or you can add a wee
02:48bit more if
02:49you like a wee bit stronger and just give that a good mix together as well and it should be
02:55at this stage
02:56lovely and thick and smooth as you can see there so get it off your heat and we're going to
03:02add the cheese
03:03there will be enough heat in your pan to melt the cheese and i'm going to throw in some chives
03:09as
03:10well just for a nice oniony flavour i love the combination of cheese and onion anyway so you just
03:16want to stir your cheese and i'm going to add half the cheese give it a good mix together and
03:21then add
03:21the rest of the cheese if you find your cheese isn't melting properly you can pop it back onto the
03:28heat
03:28but just add you know a low heat under your pan because you don't want your sauce to split but
03:35just
03:35keep mixing and eventually it will melt and turn into a lovely smooth sauce just like this so once
03:42your sauce is nice and smooth you want to get this into a bowl cover this up with cling film
03:47make sure
03:47the cling film is touching the top of your sauce and it will prevent this from getting a skin
03:52get it into your fridge and you want this to chill completely and it'll turn a nice spreadable
03:59consistency you don't want to put this onto your bread warm or it will just slide off of your toast
04:04you want this to stay on the top of your toast so whilst that's chilling you can cut your bread
04:09or use
04:10whatever bread you prefer but you do want nice thick slices just like this and then we're just going
04:15to toast this on each side and then once your sauce is nicely chilled it'll be lovely and thick and
04:22spreadable just like this and just make sure you know you go right to the edge because we're going
04:28to toast this again so you know you don't want the edges of your toast to burn so if your
04:33cheese sauce
04:34is right up to the edge it won't you know it won't burn so just pile this nice and high
04:40and smooth out
04:41the top with a knife or a spoon just so that it's nice and uniform all the way across you
04:47can pile
04:47this as high as you like but don't you know don't go too crazy because you don't want this to
04:52slide off
04:52the top of your toast so get this into a medium grill for about five to seven minutes just until
04:59it's lovely and brown and bubbly and golden on top just like this one and i'm going to add some
05:05chives
05:05as well i'm just going to cut this just to let you see what it's like inside and it is
05:11absolutely
05:12delicious like i said if you like cheese and toast you're going to absolutely love this it's just a
05:18fancier version of cheese and toast at the end of the day it makes a beautiful lunch with a nice
05:23wee
05:24side salad as well so do let me know what you thought of that one and thank you so much
05:29for watching
05:29a huge thank you as usual to the supporters of the channel over on my patreon page and to the
05:36channel
05:36members here on youtube to anyone who's left me a super thanks donation or bought me a coffee using
05:43the buy me a coffee link and i will see you throughout the week back here on what's for tea
05:48but whenever you
05:49choose to join me again have a wonderful rest of your day take care and bye for now bye now
05:59you
