Cheddar Chicken Rarebit Food

CHICKEN RAREBITS

Steps:

• Prepare the chicken. Preheat the oven to 200C/gas 6/fan 180C. Slice the breasts in half through the middle so you have two thinner pieces (so they will cook quicker). Lightly oil a shallow baking dish, one that is big enough for the chicken to fit easily in a single layer. Lay the chicken in the dish. Mix the Easy cheese, mustard and milk in a little bowl, then pile the mixture on top of each piece of chicken. There's no need to smooth it out.
• Put it in the oven. Throw the tomatoes, still on the vine, all round the chicken, then cook for 20-30 minutes until the chicken is golden and the tomatoes squashy.
• Serve it up. Serve with broccoli and new potatoes. Suggest to everyone that they squash the tomatoes on their plates to blend into the cheesy sauce.

WELSH RAREBIT

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.

REAL WELSH RAREBIT

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.

TRADITIONAL WELSH RAREBIT

Steps:

• Melt butter in a saucepan oven low heat. Add flour and whisk for 2 to 3 minutes, being careful not to brown the flour. Whisk in Worcestershire sauce, mustard, salt, and pepper until very smooth. Whisk in beer. Pour in heavy cream and whisk until smooth. Add Cheddar cheese gradually, stirring constantly, until melted and smooth, about 5 minutes.
• Remove cheese sauce from the heat and let cool, about 5 minutes. Whisk in egg yolks.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Toast bread slices on 1 side. Arrange on a baking sheet with the untoasted side facing up. Spoon cheese sauce over the untoasted side.
• Place under the preheated broil until bubbling and golden, 2 to 3 minutes.

WELSH RAREBIT

Steps:

• Preheat oven to 325 degrees F.
• Slice bread into 1/2-inch thick slices, butter each slice, sprinkle with Parmesan and place on a baking sheet. Bake until golden brown.
• Whisk cream, dry mustard, Worcestershire sauce, and cayenne pepper together in a saucepan. Heat over medium-low heat, stirring constantly and gradually adding Cheddar. Heat until flavors are integrated, cheese is melted, and mixture is thickened. Serve as a fondue in which to dip bread crisps.

TRADITIONAL WELSH RAREBIT

Steps:

• Preheat the oven grill.
• Combine cheese, ale, mustard, thyme, salt and pepper in a pot over very low heat or in a double boiler.
• Melt, stirring occasionally, until smooth and well mixed.
• Spread mixture on bread, and heat under the grill for about 1 minute and serve, or spread on toasted bread and eat immediately.

TOMATO CHEDDAR RAREBIT

Steps:

• Melt butter in large heavy casserole or Dutch oven over medium heat. Add onion and cook 3 minutes. Stir in tomatoes and cook gently, breaking up tomatoes, about 5 minutes. Let stand until about 15 minutes before serving.
• Add beer to tomato mixture and heat to simmering. Reduce heat to maintain slow simmer, then stir in cheese 1 handful at a time, adding next handful when first is almost completely melted. (Do not allow to boil.).
• Stir in mustard, Worcestershire, pepper sauce, and ground pepper. Mix cornstarch and the cold water until completely smooth; add to rarebit and cook, stirring constantly, until slightly thickened, about 2 minutes. Spoon over Whole-Wheat Biscuit Triangles.

CHEESE RAREBIT

Steps:

• Melt butter in a heavy saucepan over low heat.
• Add flour, stirring until smooth.
• Cook 1 minute, stirring constantly.
• Gradually add milk; cook over medium heat, stirring constantly until mixture is thickened and bubbly.
• Stir in Cheddar cheese, salt, dry mustard, and paprika.
• Gradually stir approx one-fourth of hot mixture into beaten egg; add to remaining hot mixture.
• Cook mixture over low heat 1 minute.
• Serve over toast points.

RAREBIT SAVORIES

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Place the bacon, Cheddar cheese, onion, mayonnaise, and mustard into the bowl of a food processor; process until well blended. Scoop into a container, cover, and refrigerate several hours to overnight to allow the flavors to blend.
• Adjust oven rack to the topmost position, and set oven to Broil.
• Spread the bread rounds evenly with cheese mixture and place onto a cookie sheet. Toast under the broiler until browned and puffed, 5 to 8 minutes. Serve immediately.

CHEDDAR CHICKEN RAREBIT

Steps:

• Grate the cheese into a small saucepan. Add the milk and melt the cheese over low heat, stirring continuously, until it is almost melted, about 30 seconds. Remove the pan from the heat and stir in the mustard and butter. Keep stirring until the butter is melted, 30 seconds more. Season to taste with salt and pepper.
• Core and thinly slice the tomatoes. Stem and seed the bell peppers, and cut them into 1-inch strips.
• Toast the bread and set the slices on dinner plates. Cover the toast with a layer of chicken and a layer of tomatoes. Reheat the sauce, and when it is bubbling, spoon it over the tomatoes. In place of chicken you can use sliced smoked turkey. Garnish with the green bell pepper and serve immediately. Serves 2 dinner servings.
• VARIATIONS: In step 1, add 1/4 cup chopped pimientos to the cheese right before stirring in the butter.
• For extra kick, add 2 Tablespoons chopped pickled jalapeno peppers to the cheese after you have melted it in step 1.
• ESPECIALLY GOOD FOR COMPANY: Toast the bread on a baking sheet at 375°F for 10 minutes. Set out the sliced chicken and tomatoes, and let everyone assemble their own open faced sandwiches while you make the sauce.
• Monday to Friday Chicken.Michele Urvater.