This is quite a random recipe, but good if you suddenly find yourself with not much in your cupboards. And no, I have absolutely no idea why it was called Apple Rabbit – I adapted it from Nigel Slater and that is what he called it so I ran with it.
(Serves 2)
1 large onion, diced
2 large apples
Thick slice butter
75g cheese
6 tbsp single or double cream
2 tsp wholegrain mustard
4 slices bread
- Halve the apples, remove the cores, and cut the fruit into thick segments. Warm the butter in a shallow pan and, once it starts frothing, lower in the slices of apple along with the onion. Leave to cook until they are golden and tender. Remove and drain on kitchen paper.
- Meanwhile, grate the cheese coarsely, put it in a bowl and stir in the cream, mustard and a light grinding of salt and pepper. Don’t overmix.
- Toast the bread lightly on both sides. Distribute the apples over the bread, spoon over the cheese sauce, then place under a hot grill until bubbling.
It sounds a bit like Welsh Rarebit, but with apples. Perhaps it’s a play on that.