Cheese Rarebit Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

CLASSIC CHEESE RAREBIT



Classic Cheese Rarebit image

Cheddar, beer, an egg and a blend of seasonings are all you need to make this delicious Classic Cheese Rarebit.

Provided by My Food and Family

Categories     Dairy

Time 25m

Yield 6 servings, 2 topped toast triangles each

Number Of Ingredients 7

2 cups shredded CRACKER BARREL Sharp Cheddar Cheese
1/2 cup beer
2 tsp. butter or margarine
1/2 tsp. paprika
1/4 tsp. dry mustard
1 egg
6 slices white bread, toasted, halved diagonally

Steps:

  • Place cheese, beer, butter and seasonings in saucepan; cook on low heat until cheese is completely melted, stirring occasionally.
  • Beat egg lightly with fork in small bowl. Remove small amount of cheese sauce from saucepan. Add to egg; mix until well blended. Add to remaining cheese sauce in saucepan; stir until well blended. Cook until thickened, stirring frequently.
  • Place 2 toast triangles on each serving plate. Top evenly with cheese sauce just before serving.

Nutrition Facts : Calories 250, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 75 mg, Sodium 390 mg, Carbohydrate 14 g, Fiber 1 g, Sugar 1 g, Protein 12 g

WELSH RAREBIT



Welsh Rarebit image

Provided by Alton Brown

Categories     side-dish

Time 25m

Yield 4 servings as a side dish

Number Of Ingredients 11

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup porter beer
3/4 cup heavy cream
6 ounces (approximately 1 1/2 cups) shredded Cheddar
2 drops hot sauce
4 slices toasted rye bread

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.

CHEESE RAREBIT



Cheese Rarebit image

Make and share this Cheese Rarebit recipe from Food.com.

Provided by ratherbeswimmin

Categories     Cheese

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/4 cup butter or 1/4 cup margarine
1/4 cup all-purpose flour
2 cups milk
3 cups shredded cheddar cheese
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon paprika
1 egg, beaten
toast points

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.

Nutrition Facts : Calories 379.5, Fat 30.3, SaturatedFat 18.9, Cholesterol 126.3, Sodium 553.9, Carbohydrate 8.6, Fiber 0.2, Sugar 0.4, Protein 18.4

CHEESY WELSH RAREBIT



Cheesy Welsh Rarebit image

An inexpensive but savoury dish. It may have originally been a French dish, as there are old French culinary references to "lapin gallois". When I was a child, our family had this as a bedtime snack a couple of times a week. Never tired of it.

Provided by Millereg

Categories     Breakfast

Time 12m

Yield 2 serving(s)

Number Of Ingredients 9

4 slices dense, hearty brown bread
1 cup shredded extra-sharp cheddar cheese
5 tablespoons dark ale (NOT beer)
2 tablespoons chilled unsalted butter
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly cracked pepper
1 pinch cayenne pepper
salt and pepper, to taste

Steps:

  • Preheat a broiler.
  • Place the bread slices on a baking sheet.
  • Place under the broiler and toast, turning once, until golden brown on both sides, 30-40 seconds on each side.
  • Remove from the broiler.
  • In a small saucepan over medium heat, combine the cheddar and the dark ale.
  • When the cheese melts, add the butter, Dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper and the cayenne, and whisk together until smoothly melted and combined, 1-2 minutes.
  • Cut each piece of toast in half, diagonally, and arrange around the edges on a flameproof platter.
  • Pour the cheese mixture over the toasts so they are covered completely.
  • Place the platter under the broiler and broil until the cheese bubbles and starts to scorch in places, about 2 minutes.
  • Remove from the broiler and serve piping hot.

RAREBIT SAUCE



Rarebit Sauce image

Provided by Food Network

Categories     condiment

Time 30m

Yield 8 cups

Number Of Ingredients 13

16 ounces proper beer or any brand English golden ale
24 ounces whole milk
4 tablespoons unsalted butter, cut into cubes
1/4 cup bacon fat
1 medium yellow onion, small diced
1 cup all-purpose flour
2 tablespoons whole-grain mustard
1 teaspoon Worcestershire sauce
1 tablespoon white wine vinegar
2 tablespoons thyme leaves, roughly chopped
1 cup grated Irish Cheddar
1 1/2 cups crumbled blue cheese
1 teaspoon kosher salt

Steps:

  • In a large sauce pot, bring the beer and milk to a simmer (180 degrees F).
  • While you are bringing the milk and beer to a simmer, in a separate sauce pot, melt the butter and bacon fat. Once melted, add the onions and sweat until translucent. Add the flour to make the roux, making sure you stir continually so it gets nice and toasty, but doesn't burn to the bottom of the pot. De-glaze the pan with the mustard, Worcestershire sauce, white wine vinegar and thyme. By this time, the milk and beer should be ready to add to the roux. Add slowly, continually stirring to break up chunks and emulsify the mixture. Bring the mixture up to 185 degrees F and remove from the heat. Add the Irish Cheddar, blue cheese and salt and blend with an immersion blender (if you don't have an immersion blender, add the cheese while the mixture is still hot and whisk vigorously with a whisk to fully incorporate).

WELSH RAREBIT



Welsh Rarebit image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 11

4 tablespoons (1/2 stick) butter
2 thin slices crusty bread
2 tablespoons all-purpose flour
1/2 cup beer
1/3 cup whole milk
1 heaping teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon cayenne
2 dashes Worcestershire sauce
1 1/2 cups grated sharp Cheddar
1 large egg yolk

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.

CHEESE RAREBIT FONDUE



Cheese Rarebit Fondue image

Make and share this Cheese Rarebit Fondue recipe from Food.com.

Provided by Charmie777

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

16 ounces processed cheese spread, cut into cubes (Velveeta)
1/2 teaspoon dry mustard
1/4 cup milk
1 teaspoon Worcestershire sauce
1 dash hot pepper sauce
2 slices bacon, cooked, crumbled
1 loaf French bread, cut into 1-inch cubes, toasted if desired

Steps:

  • In fondue pot or medium saucepan over low heat, combine cheese cubes, dry mustard, milk, Worcestershire sauce and hot pepper sauce.
  • Heat until cheese is completely melted, stirring frequently.
  • Stir in bacon.
  • Serve in fodue pot or ceramic bowl.
  • Use fondue forks or wooden skewers to dip bread cubes.
  • Also great with vegies!

Nutrition Facts : Calories 476.4, Fat 22.6, SaturatedFat 12.6, Cholesterol 66.3, Sodium 1658.1, Carbohydrate 47.4, Fiber 2.3, Sugar 6.3, Protein 20.1

WELSH RAREBIT



Welsh rarebit image

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

120ml brown ale
25g unsalted butter
25g plain flour
140g mature cheddar , coarsely grated
1 heaped tsp English mustard powder
1 tbsp Worcestershire sauce
1 tbsp chopped chives
2 large slices sourdough bread

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

WELSH RAREBIT (CHEDDAR BEER TOAST)



Welsh Rarebit (Cheddar Beer Toast) image

This take on Welsh Rarebit is a great last-minute party snack or part of a simple dinner. The cheese topping is like a fondue--just switch out the Gruyere cheese for Cheddar and white wine for beer. It takes about 10 minutes to put together and you can keep it warm in the oven if you don't want to dig in right away.

Provided by Claire Thomas : Food Network

Categories     main-dish

Time 10m

Yield 6 servings

Number Of Ingredients 10

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
8 ounces shredded Cheddar
1/2 teaspoon dry mustard
1/2 teaspoon paprika
Large pinch of cayenne pepper (or up to 1/4 teaspoon, for more heat)
Kosher salt and freshly ground black pepper
1/4 cup pale ale
1/2 baguette, cut into 1-inch-thick slices on the diagonal
Snipped chives, for garnish

Steps:

  • Preheat the broiler.
  • Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for 1 minute. Add the Cheddar, dry mustard, paprika and cayenne and a pinch each of salt and black pepper and whisk to combine. As the cheese melts, gradually add the pale ale, stirring to combine. Bring to a simmer, whisking until smooth. Remove from the heat.
  • Place the baguette slices on a baking sheet. Spoon on the cheese sauce and coat each slice in the middle. Broil until the cheese is bubbly and browned, about 2 minutes (watch closely, as broilers vary). Top with chives and enjoy!

REAL WELSH RAREBIT



Real Welsh Rarebit image

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

¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dry mustard
¼ teaspoon Worcestershire sauce
2 drops hot pepper sauce (such as Tabasco®)
1 cup whole milk
½ cup beer
½ pound Cheddar cheese, shredded

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

QUICK CHEESE & ONION RAREBIT



Quick cheese & onion rarebit image

Make a meal out of cheese on toast

Provided by Good Food team

Categories     Brunch, Lunch, Snack, Starter, Supper

Time 15m

Number Of Ingredients 5

4 slices thick white bread
350g tub four cheese sauce
3 spring onions , sliced
100g (or 4 slices) good quality ham , torn into large strips
50g cheddar , grated

Steps:

  • Toast the bread in a toaster. Meanwhile, mix the cheese sauce, onions and a grind of pepper together in a small bowl.
  • Transfer the toast to a non-stick grill rack and drape the ham over each slice. Next, spoon the cheese sauce onto the ham and spread it around with the back of the spoon. Scatter the grated cheese over the sauce, then pop the rarebit under a hot grill until the cheese turns bubbly and golden. Cut each slice in half and serve while still hot.

Nutrition Facts : Calories 367 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 2.14 milligram of sodium

RAREBIT



Rarebit image

Nummy! Very easy recipe. From Britain Express. (I just love this stuff. Great mid-afternoon snack.)

Provided by Queen Dragon Mom

Categories     Welsh

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

2 slices bread
1/2 teaspoon mustard
1 dash salt
1/4 teaspoon cayenne pepper
1/4 teaspoon Worcestershire sauce
1/2 ounce butter
3 ounces grated cheddar cheese
1 tablespoon beer or 1 tablespoon milk

Steps:

  • Toast the bread on one side.
  • Combine all other ingredients.
  • Spread on untoasted side of bread.
  • Brown under a hot broiler.

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

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)

TOMATO CHEDDAR RAREBIT



Tomato Cheddar Rarebit image

Make and share this Tomato Cheddar Rarebit recipe from Food.com.

Provided by JackieOhNo

Categories     Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon unsalted butter
1/3 cup finely chopped onion
1 cup canned plum tomatoes, drained
1 (12 ounce) bottle beer
1 lb sharp cheddar cheese, shredded
2 tablespoons mild grainy mustard
1/2 teaspoon Worcestershire sauce
2 -3 drops hot red pepper sauce
fresh ground pepper
2 tablespoons cornstarch
2 tablespoons cold water

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.

TRADITIONAL WELSH RAREBIT



Traditional Welsh Rarebit image

Brings back childhood memories of staying home with Mum and making these delicious cheese on toasts. The cheese sauce is also wonderful for topping fish or roasted veggies. Do use a heavy British or European beer.

Provided by Allyson

Categories     Main Dish Recipes     Sandwich Recipes

Time 25m

Yield 8

Number Of Ingredients 11

2 tablespoons butter
¼ cup all-purpose flour
2 teaspoons Worcestershire sauce
½ teaspoon dry mustard
½ teaspoon salt
½ teaspoon ground black pepper
1 cup British beer
1 ½ cups heavy cream
4 cups shredded sharp Cheddar cheese
4 egg yolks
8 slices bread

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.

Nutrition Facts : Calories 530.1 calories, Carbohydrate 19.4 g, Cholesterol 230.5 mg, Fat 41.3 g, Fiber 0.7 g, Protein 18.9 g, SaturatedFat 25 g, Sodium 723.1 mg, Sugar 1.6 g

More about "cheese rarebit food"

WELSH RAREBIT RECIPE: CHEESE CONCOCTION - FOOD NEWS
WELSH RAREBIT. 1 (11 oz.) can Campbell's cheddar cheese soup. 3/4 can milk or until desired thickness. 1 tbsp. Guldens mustard. 1 tbsp. butter. 1 tbsp. Worcestershire sauce. toast (up to 8 slices) Put cheddar cheese soup into a pan. Mix until all lumps are blended.
From foodnewsnews.com


CHEESE RAREBIT RECIPE RECIPES ALL YOU NEED IS FOOD
2 tablespoons butter: 2 tablespoons flour: 1 tablespoon mustard powder, or to taste: 1/2 teaspoon cayenne, or to taste: 3/4 cup strong dark beer, like Guinness
From stevehacks.com


HOW TO COOK PERFECT WELSH RAREBIT | CHEESE | THE GUARDIAN
Most rarebit recipes, with the exception of Nigel Slater's quick version, loosen the cheese with a liquid: milk or ale, in Jane Grigson's version; cider …
From theguardian.com


WELSH RAREBIT RECIPE - BBC FOOD
Method. In a small saucepan melt the butter and make a roux with the flour. Cook for a couple of minutes, stirring to prevent the roux from burning. Stir in the warm beer by degrees, until you ...
From bbc.co.uk


WELSH RAREBIT - THE KITCHEN MAGPIE
How To Make Welsh Rarebit. • Melt the butter in a saucepan over low heat. • Slowly add in the flour, salt, pepper, mustard, Worcestershire sauce, and hot sauce. • Keep cooking and stirring until smooth and free of bubbles, about 5 minutes. • remove from the heat, and slowly stir in milk and return to the heat, occasionally stirring ...
From thekitchenmagpie.com


RAREBIT RECIPES - BBC GOOD FOOD
Cheese & onion rarebit-topped pollock with potato wedges. A star rating of 4 out of 5. 5 ratings. Top sustainable white fish with a mustardy cheese mix and onion chutney, then serve with chunky chips. See more Rarebit recipes. Advertisement. Sponsored content.
From bbcgoodfood.com


RABBITS, RAREBITS, TOASTED CHEESE & AN ARTIFACT - BRITISH ...
It turns out that Welsh rarebit is not particularly Welsh and probably is not rarebit either. Recipes for “rabbits†made from cheese predate any use of the term ‘rarebit’ and appear without a national adjective at least as early as the beginning of the eighteenth century. We therefore can discount speculation by the historians of resentment who consider the term â ...
From britishfoodinamerica.com


WELSH RAREBIT - SORTED FOOD
Throw the butter into a medium saucepan over a medium-high heat. Let the butter melt and begin to bubble. Stir in the flour and combine to create a paste. Cook for a minute while stirring. Slowly add the beer, combining fully each time before adding more, until you have a smooth, thick sauce.
From sortedfood.com


CHEESE RAREBIT RECIPES ALL YOU NEED IS FOOD
2 large free-range egg yolks : 150 g crème fraîche : 1 level teaspoon English mustard powder : 100 g freshly grated Cheddar cheese : 4 tablespoons Cheeky chilli-pepper chutney or shop-bought chilli jam, to taste: 4 x 2 cm thick slices of good …
From stevehacks.com


BEST EVER WELSH RAREBIT RECIPE - THE RARE WELSH BIT
Lightly toast the bread under a preheated grill or in a toaster. In a medium-sized bowl, mix together the grated cheese, beer or ale, butter, Worcestershire sauce and English mustard. Stir until thoroughly combined. Spread a generous layer of the mixture over each slice of toast, ensuring it covers the crusts too.
From therarewelshbit.com


BEST SOUTHWEST RAREBIT RECIPES | FOOD NETWORK CANADA
Step 1. Toss the cheese with the cornstarch in a medium saucepan and add the butter, chili powder and Worcestershire sauce, melting over medium-low heat while stirring. Once half-melted, whisk in 3 Tbsp (45 mL) of milk, only adding the remaining 1 Tbsp (15 mL) if the sauce is too thick. Keep warm over low heat. Step 2.
From foodnetwork.ca


WELSH RAREBIT - SIMPLY DELICIOUS
Instructions. In a saucepan, melt the butter and fry the leeks and garlic until soft. Stir in the flour until a roux is formed and slowly whisk in the milk. I only add 2 cups milk at the beginning to ensure that the sauce isn’t too thin. You want the sauce to be thick enough to not ooze off the toast completely.
From simply-delicious-food.com


WELSH RAREBIT RECIPE - ALTON BROWN
Melt the butter over medium-low heat in a small saucepan. Whisk in the flour and 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 the beer and whisk to combine. Pour in the cream and whisk until well combined and smooth.
From altonbrown.com


CHEDDAR CHEESE RAREBIT RECIPE - FOOD NEWS
Cheddar Cheese Rarebit Recipe. The best-selling dish at the Courtyard Dairy Café, here is Kathy’s tried and tested recipe. Melt the butter and mix in the flour to form a paste. Cook on a low heat and slowly add the beer to make a thick sauce-like consistency. Add the mustard powder, cayenne and Worcestershire sauce. […]
From foodnewsnews.com


EASY WELSH RAREBIT RECIPE - BBC FOOD
Method. Preheat the grill to high. Melt the butter in a non-stick saucepan and stir in the flour. Cook over a low heat for 30 seconds, stirring constantly. Slowly add the beer. Simmer for 2-3 ...
From bbc.co.uk


THE HIRSHON ULTIMATE WELSH RAREBIT - THE FOOD DICTATOR
1/2 cup grated 2 year old Cheddar – Cabot Vermont or Neil Yard preferred; 1/4 cup Lancashire cheese (if unavailable, use cheddar); 1/4 cup Y Fenni cheese, a variety of Welsh cheese consisting of Cheddar cheese blended with mustard seed and ale. It takes its name from the Welsh language name of Abergavenny, a market town in Monmouthshire, South East …
From thefooddictator.com


CHARCOAL SALT RAREBIT – MIKEY AND THE KITCHEN.
Serves 1 – 2 . 20g unsalted butter. 1 teaspoon mustard. 1/2 teaspoon Worcestershire sauce. A pinch of salt. 100g mature cheddar cheese – grated. 2 tablespoons beer – preferably Welsh like Tiny Rebel. 2 slices of thick, fudgy bread – like a sourdough
From mikeyandthekitchen.com


WELSH RAREBIT | THE STREET FOOD GUY
Welsh rabbit, or as it is more commonly known is a dish whereby cheese combined with other ingredients are melted onto bread. Some have compared it to a fondue, but it is not fondue, these crazy bastards only went and invented the damned Cheese Toastie, kinda…. The dish first appeared in written language in 1725 as Welsh Rabbit.
From streetfoodguy.com


RABBITS, RAREBITS, TOASTED CHEESE & AN ARTIFACT - BRITISH ...
It turns out that Welsh rarebit is not particularly Welsh and probably is not rarebit either. Recipes for “rabbits†made from cheese predate any use of the term ‘rarebit’ and appear without a national adjective at least as early as the beginning of the eighteenth century. We therefore can discount speculation by the historians of resentment who consider the term â ...
From britishfoodinamerica.com


WHAT IS WELSH RAREBIT AND WHAT DOES IT TASTE LIKE?
All Recipes reviewers describe the taste as a delicious treat that is "pure comfort food." Welsh rarebit is a dressed-up version of another UK delicacy, cheese on toast. The Culture Trip explains that welsh rarebit, however, is a cheese sauce that is served over toast. The dish dates to 18th century Wales and was originally called caws pobi ...
From mashed.com


WELSH RAREBIT FOR ALL CHEESE ON TOAST ADDICTS | THE WORKTOP
Serves: 4 slices. Prep: 5 mins. Cook: 5 mins. Total: 10 mins. This Welsh rarebit recipe is always a brunch favorite. Cheese on toast is hard to beat for a quick and delicious meal that will feed the entire family. This recipe is easy to make, and it uses widely available ingredients. While this simple recipe calls for stout to make it more in ...
From theworktop.com


WELSH RAREBIT RECIPE : SBS FOOD
200 g good-quality cheddar, grated; 2 tbsp pale beer; 2–3 tsp Dijon mustard; 1 tbsp butter; 1 pinch of cayenne pepper; 1 tsp Worcestershire sauce; 4 fat slabs of bread
From sbs.com.au


NETTLE & BLUE CHEESE RAREBIT RECIPE - BBC GOOD FOOD
Heat the olive oil in a frying pan. Add the nettles and cook for 1 min until wilted. Allow to cool for 1 min, then roughly chop. Add to a bowl with the crème fraÎche, mustard and half the blue cheese. Stir in seasoning and set aside. STEP 2. Heat the grill and lightly toast the bread on both sides. Divide the nettle and cheese mix between the ...
From bbcgoodfood.com


WHAT IS WELSH RAREBIT? - ALLRECIPES
Welsh rarebit sauce typically includes butter, milk, beer, Worcestershire sauce, dry mustard, ground black pepper, all-purpose flour, salt, and Cheddar cheese. Some recipes may substitute hot sauce for Worcestershire, while others incorporate heavy cream or even egg yolks to give the cheese sauce an even more luscious texture.
From allrecipes.com


EASY TRADITIONAL WELSH RAREBIT | TOAST WITH CHEESE SAUCE ...
Welsh Rarebit is a robust cheese sauce made with a nutty roux, beer, sharp cheddar, mustard, worcestershire and a pinch of cayenne. This cheesy goodness is drizzled over toasted bread and is traditional pub fare dating back to the 1700’s. The original cheese toast. If you don’t want beer, just substitute wine or apple cider, easy!
From fusioncraftiness.com


CHEESE RAREBIT RECIPE - FOOD NEWS
Like fondue, it all starts with a cheese sauce. Whereas fondue tends to lean into an Alpine cheese and white wine flavor profile, for Welsh rarebit, shredded Cheddar cheese gets whisked into a pot of simmering beer or ale. Sometimes milk is also used. (For my version, I add a splash of milk to soften the beer’s bitter notes.)
From foodnewsnews.com


TRADITIONAL IRISH RAREBIT - CHRISTINA'S CUCINA
Instructions. Melt the butter in a medium saucepan over low heat, then add the milk and grated cheese, stirring until the cheese melts and becomes smooth. Add the vinegar, mustard, black pepper and gherkins; stir to combine and remove from heat. Allow to cool slightly, stirring occasionally.
From christinascucina.com


SAVOURY CHEDDAR WELSH RAREBIT MUFFINS RECIPE ...
Preheat oven to 375 F. Mix the flours, baking powder, baking soda, salt, and cheese in a large mixing bowl with a wooden spoon. In medium sized bowl, beat together the remaining ingredients. Pour into dry ingredients, mixing lightly with your spoon, remembering that good muffins are made from lumpy batter.
From dobbernationloves.com


WELSH LEEK AND CHEESE RAREBIT RECIPE - FOOD NEWS
Add the oil to a pan, then add the chopped leek and cook over a low to medium heat, stirring frequently, for 4 minutes Remove the leek from the heat and allow it to cool. Leek Welsh rarebit: Slice and then more finally chop the leeks. Melt the butter in a pan over a gentle […]
From foodnewsnews.com


WELSH RAREBIT RECIPES - BBC FOOD
Welsh rarebit is cheese on toast at its best. It's made with a white sauce, mustard and plenty of cheese. We'll show you how to make the perfect rarebit, and a …
From bbc.co.uk


WELSH RAREBIT VS CHEESE ON TOAST – WHAT’S THE DIFFERENCE ...
Well, cheese on toast is simply slices of cheese placed onto toasted bread which is then grilled (broiled) until melted and golden. Whereas, Welsh Rarebit is a cheese-based mixture added as a topping to bread that’s toasted, before also being grilled.
From britishgrubhub.com


WELSH RAREBIT CHEESE SAUCE ON TOAST - CHOWHOUND
Colman's Original English Mustard, $4.99 on Amazon. The correct sharpness and spiciness for your homemade rarebit. In keeping with the laid-back, “whatever is on hand” idea, Spiller makes no demands about specific styles or brands, save a few guiding principles: “A bold porter really gives it a bottom.
From chowhound.com


BLUE CHEESE RAREBIT RECIPE - FOOD NEWS
Ingredients 4 tablespoons of olive oil 1 clove of garlic crushed 2 cups of beer (perhaps a malty German lager or a light English fruity ale) Gather the ingredients. Grate the mature cheddar into a large bowl. Add to this the Guinness, egg yolk, mustard, Worcestershire sauce, and salt and pepper. Cut 4 thick slices […]
From foodnewsnews.com


Related Search