Chicken Rarebits Food
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.
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
CHICKEN RAREBITS
Make and share this Chicken Rarebits recipe from Food.com.
Provided by MarieRynr
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 200*C.
- Slice the chicken 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 cheese, mustardand milk in a little bowl, then pile the mixture on top of each piece of chicken.
- There is no need to smooth it out.
- Throw the tomatoes, still on the vine, all around the chicken, then cook for 20 to 30 minutes until the chicken is golden and the tomatoes squashy.
- Serve with broccoli and steamed new potatoes if desired.
- It's delicious when you squash the tomatoes on your plate to blend it into the cheesy sauce.
Nutrition Facts : Calories 290, Fat 13.7, SaturatedFat 8.2, Cholesterol 107.2, Sodium 305.2, Carbohydrate 3.2, Fiber 0.7, Sugar 1.6, Protein 36.9
CHICKEN RAREBITS
Just five ingredients make up this simple, sophisticated chicken dish
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 316 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 44 grams protein, Sodium 1.09 milligram of sodium
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Preheat the oven to 200*C/400*F. Slice the chicken breasts through the middle almost all the way, leaving a bit of a hinge at one end. Fan them out and place them into a lightly oiled shallow baking dish. (Make sure it is large enough to hold all of the chicken breasts in a single layer.) Season them lightly with some salt and pepper.
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