WELSH RAREBIT
Provided by Alton Brown
Categories side-dish
Time 25m
Yield 4 servings as a side dish
Number Of Ingredients 11
Steps:
- In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately.
WELSH RAREBIT
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Chopped fresh chives, for sprinkling
- Put a skillet over low heat and add 2 tablespoons of the butter. Toast the bread in the skillet until the underside is golden brown, a couple of minutes. Turn the bread over, toast the other side, then remove from the skillet and keep warm.
- To make the sauce, melt the remaining 2 tablespoons butter in a saucepan over low heat. Sprinkle in the flour and whisk together until combined. Cook over low heat, stirring continuously, until the taste of the flour is cooked out, about 2 minutes.
- Pour in the beer and milk, whisking constantly to avoid lumps, and cook for an additional minute to thicken. Add the mustard, paprika, cayenne and Worcestershire sauce, then whisk some more. Add the cheese, whisking slowly, and cook until smooth, melted and very hot, a couple of minutes. Remove from the heat and whisk in the egg yolk.
- Lay a piece of toast on each plate, spoon the hot sauce over the toast and sprinkle with chopped chives.
WELSH RAREBIT
Indulge in a slice of bubbling, golden-brown, cheesy Welsh rarebit for a satisfying lunch. Serve piping hot from the grill with plenty of chopped chives
Provided by Good Food team
Categories Lunch, Snack, Supper
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 651 calories, Fat 37 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 2.68 milligram of sodium
BRAN CREPES WITH WELSH RAREBIT FILLING
Found this recipe in an old cookbook my mother gave me. I've tweaked it a bit to make it fit my families tastes. This is one of my favorite recipes as I am addicted to Welsh Rarebit, and my husband is addicted to crepes.
Provided by Banriona
Categories Lunch/Snacks
Time 50m
Yield 12 crepes, 4 serving(s)
Number Of Ingredients 16
Steps:
- To make the crepes:.
- Beat the eggs and mix with the milk using a blender or electric mixer.
- Add the bran, flour, salt and sugar and beat well.
- Mix in the vegetable oil.
- Set aside and allow to stand for at least an hour before using. Stir and, if too thick, thin with a little milk.
- Pour one or two tablespoons of the batter in the middle of a hot, lightly oiled crepe pan (or frying pan). Tilt the pan to spread the batter and cook until the top is dry. Turn over and cook on the other side for about 15 seconds.
- Recipe should make 12 crepes.
- To make the filling:.
- Mix together the cornstarch and cheese in a saucepan.
- Add the milk, dry mustard, worcestershire sauce and eggs. Mix well.
- Cook over a low heat until the cheese melts, stirring constantly.
- Add half the bacon bits to the cheese mixture.
- Fill the crepes with 2/3 of the mixture and fold over.
- Place in a buttered shallow baking dish and spoon on the chopped tomatoes. Pour on the remaining sauce.
- Bake in a 350F oven for 20 minutes.
- Sprinkle with the chopped parsley and remaining bacon bits. Serve immediately.
Nutrition Facts : Calories 696.8, Fat 46.2, SaturatedFat 23.6, Cholesterol 319.7, Sodium 1008.1, Carbohydrate 37.8, Fiber 5.9, Sugar 5.8, Protein 36.9
WELSH RAREBIT
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In the top of a double boiler, heat the butter until it begins to brown. Add the milk and heat until very hot. Add the cheese slowly and allow it to melt completely. Add the mustard and combine. Season with pepper.
- In a small bowl beat the eggs. Add several tablespoons of the hot cheese mixture to the eggs. Add the warmed eggs to the pot of melted cheese and stir. Add the stout, stir to combine and heat for 2 minutes more.
- Pour the cheese over the toast. Serve with fruit and nuts.
REAL WELSH RAREBIT
A classic version of this dish was shared with me years ago. This is is my adaptation to more local ingredients. If you don't like beer, you can replace it with milk and it will still taste great. Serve over toasted bread or English muffins.
Provided by MOMFISH
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 269.7 calories, Carbohydrate 7.2 g, Cholesterol 63.3 mg, Fat 21.1 g, Fiber 0.2 g, Protein 11.5 g, SaturatedFat 13.4 g, Sodium 505.2 mg, Sugar 2.1 g
More about "bran crepes with welsh rarebit filling food"
WELSH RAREBIT | RICARDO
From ricardocuisine.com
5/5 (2)Total Time 25 minsCategory Main Dishes
WELSH RAREBIT RECIPE - ANDREW ZIMMERN - FOOD & WINE
From foodandwine.com
WELSH RAREBIT - THE KITCHEN MAGPIE
From thekitchenmagpie.com
WELSH RAREBIT RECIPE | ALTON BROWN
From altonbrown.com
WELSH RAREBIT - SIMPLY DELICIOUS
From simply-delicious-food.com
HOMEMADE BRAN FLAKES CEREAL - BIGGER BOLDER BAKING
From biggerbolderbaking.com
WELSH RAREBIT RECIPES - BBC FOOD
From bbc.co.uk
FRENCH CANADIAN CREPES RECIPE - SNAPPY GOURMET
From snappygourmet.com
WELSH RAREBIT RECIPE - BBC FOOD
From bbc.co.uk
WELSH RAREBIT CREPES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
LOW FAT CRêPES | ALL-BRAN*
From allbran.ca
WORLD BEST EUROPEAN COOKING RECIPES : BRAN CREPES WITH WELSH …
From worldbesteuropeanrecipes.blogspot.com
WELSH RAREBIT - THE PIONEER WOMAN
From thepioneerwoman.com
WELSH RAREBIT RECIPE | THE RECIPE HUNTERS IN WALES
From therecipehunters.com
WHEAT BRAN CREPES | TURKISH STYLE COOKING
From turkishstylecooking.com
BRAN CREPES WITH WELSH RAREBIT FILLING RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love