Recipes
Welsh Rarebit Recipe
Welsh rarebit is so much more than just fancy cheese on toast. When it’s cold and wet outside it hits the spot in a way that few other comfort foods can. Maybe it’s the beer, maybe it’s the mustard and Worcestershire sauce, but either way, it’s a great hearty lunch, especially when it’s paired with the Creamy Tomato Soup With Sundried Tomato Pesto.
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Ingredients
- 50 g butter
- 3 tbsp flour
- 150 ml beer or strong ale
- 1 tsp heapedDijon mustard
- Worcestershire sauce to taste
- 200 g best-quality Cheddar cheese e.g. Montgomery
- 4 slices largeof rustic country bread
- Sea salt and freshly ground black pepper
Ingredients
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Instructions
- Preheat the grill until medium hot.
- Melt the butter in a small saucepan. Add the flour and mix well to make a roux. Heat for 2–3 minutes, stirring constantly, until the rawness is cooked out.
- Slowly pour in the beer, stirring until well combined. Remove from the heat, add the mustard and Worcestershire sauce and mix again. Add three-quarters of the cheese and beat until it has completely melted. Set aside to cool.
- Meanwhile, toast the slices of bread on either side until golden. Place them on a baking sheet and spoon the cheese mixture over each slice, so they are completely covered. Sprinkle with the remaining cheese and a few drops of Worcestershire sauce on top. Place the rarebits under the hot grill until dark golden and bubbling. Allow to cool slightly, then serve.