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.
PERFECT WELSH RAREBIT
Hugh Fearnley-Whittingstall shows you how to make Welsh rarebit - it's like cheese on toast but fancied up to make something really special. Simple and so satisfying!
Provided by Hugh Fearnley-Whittingstall
Categories Light meals & snacks
Yield 4
Number Of Ingredients 8
Steps:
- 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 have a thick but smooth sauce. Add the grated cheese and stir until melted. You should now have a thick paste. Mix in the mustard and Worcestershire sauce and season well with black pepper.
- Lightly toast and butter the bread, then pile up the cheesy mixture on each slice. Cook under a hot grill for a few minutes, until browned and bubbling.
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
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
Anyone can lay a few slices of cheese on toast and melt them, but creating a thick sauce of cheese, beer and spices and then spreading it on toast creates one of the best late-night snacks I know. This is Welsh rarebit, or rabbit, a traditional British dish whose name has a long and complicated history, one we will not go into here.
Provided by Mark Bittman
Categories easy, appetizer
Time 20m
Yield 4 or more servings
Number Of Ingredients 8
Steps:
- Put butter in a saucepan over medium heat and, as it melts, stir in flour. Continue to cook, stirring occasionally, until golden brown and very fragrant, 3 to 5 minutes. Stir in mustard and cayenne, then whisk in beer and Worcestershire sauce.
- When mixture is uniform, turn heat to low and stir in cheese, again stirring until smooth. Remove from heat and pour into a broad container to set (you can refrigerate for up to a day at this point).
- Spread mixture thickly on toast and put under broiler until bubbly and edges of toast are crisp. Serve immediately.
Nutrition Facts : @context http, Calories 676, UnsaturatedFat 14 grams, Carbohydrate 29 grams, Fat 46 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 26 grams, Sodium 1037 milligrams, Sugar 4 grams, TransFat 2 grams
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
TRADITIONAL WELSH RAREBIT
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
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
EASY WELSH RAREBIT
Make and share this Easy Welsh Rarebit recipe from Food.com.
Provided by hectorthebat
Categories Lunch/Snacks
Time 12m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Heat the grill. Lightly grill the bacon, if used. Slice the tomatoes, if used. Slice the cheese, making enough slices to cover the pieces of bread. Toast the bread lightly on both sides and spread one side with the butter. Arrange the slices of cheese on the buttered side of the toast and put under the grill for 1-2 minutes, until the cheese begins to bubble. Top with the tomato slices, bacon, or pickle and return to the grill for another minute, to heat the topping and brown the cheese. Eat at once.
Nutrition Facts : Calories 380.9, Fat 19.4, SaturatedFat 10.3, Cholesterol 41.8, Sodium 955.2, Carbohydrate 35.1, Fiber 2.8, Sugar 5.5, Protein 17.1
WELSH RAREBIT
This is a delicious dish for a light supper with a salad and some bread, or just for a snack. It's quick and easy for nights when you're too tired to really cook:)
Provided by Midwest Maven
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all seasonings with worcestershire sauce to a smooth paste in skillet.
- Add beer and let stand over low heat until the beer is hot.
- Add cheese and stir until completely melted and smooth.
- Serve over crisp toast. Enjoy!
WELSH RAREBIT
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)
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