Spammish Rarebit Recipes

Steps:

• In a small bowl, whisk the soy sauce, sugar and mirin (if using). Set aside.
• Lightly coat the bottom of a large skillet with oil and heat over medium. Fry the Spam slices until evenly browned and crispy, 2 to 3 minutes on each side. Turn off the heat. Working quickly to avoid burning, add the soy mixture and turn the Spam slices until evenly coated in glaze. Immediately transfer the Spam slices and glaze to a plate.
• To mold the musubi, start by placing a strip of nori, rough side up, on a cutting board or clean work surface. Place a Spam musubi maker mold over it, in the middle, then place a slice of Spam into the mold. (If you don't have a mold, you can line a clean Spam can with plastic wrap instead, and place a slice of Spam at the bottom.) Sprinkle 1/4 teaspoon furikake over the Spam, then fill the mold or can with a generous mound of rice. Press the rice firmly with the musubi maker press or with your hands until it is 3/4- to 1-inch thick, adding more rice as needed.
• Use the press to hold the rice down with one hand and pull the mold upward to unmold the musubi with your other hand. (If you're using the Spam can, gently lift the Spam and rice out of the can by gently pulling on both sides of the plastic wrap.) Wrap the nori around the Spam-rice stack, bringing both ends of the strip to the middle, folding one over the other, and flipping it over so the seam is down and the Spam is facing up. Repeat with remaining ingredients. Serve immediately or wrap with plastic wrap to take with you on the go.

Steps:

• Toast the bread on one side.
• Combine all other ingredients.
• Spread on untoasted side of bread.
• Brown under a hot broiler.

Steps:

• Melt the butter in a saucepan over low heat; blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce; continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. Remove from heat; gradually stir in the milk; return to heat and stir continually until the mixture comes to a boil. Slowly pour in the beer; cook 1 minute more while still stirring. Melt the Cheddar cheese into the mixture in small portions until completely incorporated. Remove from heat.

Steps:

• Blend all ingredients together in a food processor until all ingredients are smooth.
• Spread on a piece of toast.
• Broil until golden brown and bubbly.

Steps:

• 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.
• 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.

Steps:

• In a small pan, soften the white parts of the spring onion in the butter, then stir in the flour for 1 min. Very gradually, stir in the beer to make a thick sauce (like when making a white sauce). Take off the heat and stir in green parts of the spring onion, the egg, breadcrumbs and cheddar. Season and chill until you're ready to use.
• Lightly toast crumpets, and heat grill to high. Arrange crumpets on a baking sheet, pile rarebit mixture on top and grill for a few mins until piping hot and golden brown.

Steps:

• Heat grill to medium. In a large bowl, beat together the cheese, mustard, cider, spring onions and egg until combined, and set aside.
• Place the slices of bread on a large baking tray and pop under the grill for a few moments to toast on one side. Turn over and spoon the goat's cheese mixture onto the untoasted side. Put back under the grill for 8-10 mins or until golden.
• Chop the beetroot into large chunks and coarsely grate or blitz in a small food processor. Add half the chopped dill and the lemon juice, and stir to combine.
• Serve the rarebits topped with a spoonful of the beetroot and the remaining chopped dill scattered over and watercress on the side.

Steps:

• On a griddle or frying pan, fry the cut sides of the buns until they are nice and crispy brown.
• Spread mustard on buns, put onion on the bottom bun.
• Fry the spam until done on one side.
• Then flip them over and arrange them in two sets of two slices with one side in each pair touching each other.
• Put two slices of cheese on each pair and leave it until the cheese melts.
• Put each pair of spam slices on one of the bottom buns, scatter pickle slices over the top of the spam, put the top slice of bun on the sandwich and plate it up.

Steps:

• Heat the cheese, beer and butter over low heat, stirring, until it melts.
• Add mustard and a splash of Worcestershire sauce.
• Meanwhile, be toasting bread.
• Pour sauce over toast and serve.