Blt With Welsh Rarebit Macaroni Food

WELSH RAREBIT

Welsh Rarebit image

Provided by Judy Joo

Time 20m

Yield About 1 1/2 cups sauce

Number Of Ingredients 15

Ingredients

1 tablespoon butter
1 tablespoon flour
1/2 cup porter beer
1 teaspoon English mustard powder
2 or 3 dashes hot sauce, such as Tabasco
2 or 3 dashes Worcestershire sauce
5 ounces sharpest Cheddar available, grated (about 2 cups)
5 ounces Stilton, crumbled (about 2 cups depending on how finely it's crumbled)
Salt and freshly grated black pepper
Long thin slices of French baguette cut on a bias
Extra-virgin olive oil, for brushing
Cloves of garlic, halved
Thin slices tomato and diced tomatoes, for garnish
Crumbled bacon
Chopped fresh chives

Steps:

Melt the butter in a small saucepan over medium heat. Add the flour and cook, whisking constantly, until lightly browned, about 1 minute. Slowly whisk in the beer until smooth. Whisk in the mustard, hot sauce and Worcestershire until smooth. Gradually add the cheese, alternating between the Cheddar and the Stilton, a handful at a time, whisking until smooth and creamy before adding more, 3 or 4 minutes. Season with salt and pepper. Set aside.
Preheat the broiler. Arrange the bread in a single layer, brush with oil and lightly toast. Rub the oiled side of the toasts with the cut side of the garlic. Arrange tomato slices on the toasts, top with a layer of the cheese mixture and broil until the cheese is bubbly and just starting to brown, 2 or 3 minutes. Garnish with bacon, diced tomatoes and chives before serving.

WELSH RAREBIT

Welsh Rarebit image

Welsh rarebit, perhaps the most famous Welsh dish of them all and one which, along with Irish Stew and Scottish Haggis, travelled the world over.

Provided by dnorriss

Time 20m

Yield Serves 2

Number Of Ingredients 0

Ingredients

Steps:

Put the cheese, butter, Worcestershire sauce, mustard, flour and pepper into a saucepan.
Mix well and then add the beer, Guiness or milk to moisten. Do not make it too wet!!
Stir over a gentle heat until all is melted, and when it is a thickish paste, stop stirring, and swivel it around the saucepan, which it will do quite easily.
Leave to cool a little, and meanwhile toast the bread on one side only.
Spread the rarebit over the untoasted side and brown under a hot grill.
This mixture can be made and kept in the refrigerator for several days if required. Sweet white wine can be used instead of beer and gives a good flavour.
(From www.welshholidaycottages.com)

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