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
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.
CHEESY WELSH RAREBIT
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
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.
LOW FAT WELSH RAREBIT
A healthier, lower in fat version of Welsh Rarebit which I found on an English website and which I am posting here for the 2005 Zaar World Tour. This healthier C21st version of the traditional Welsh Rarebit uses less cheese and - something which will no doubt horrify culinary conservatives - includes some vegetables. Next step is hoping that your children like it. Perhaps the name could lure them? Not the Low Fat bit! Don't mention that! For children, you may also want to omit the cayenne pepper. Perhaps substituting it with a herb which you know is acceptable to them. I was glad to see that this recipe did not use low-fat cheese. Though I make every effort to reduce the content of fat in most of the things I cook, I've concluded that I'd rather omit cheese than use low-fat cheese. To me, it's completely tasteless.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, whisk the milk into the flour, and bring it to the boil over a medium heat and stir in the salt and cayenne pepper.
- Reduce the heat to a simmer and stir in the bell pepper and the broccoli, and simmer until the bell pepper is tender and the sauce is slightly thickened, about 4 minutes; add the Cheddar cheese and the mustard and stir just until the cheese is melted, about 1 minute.
- Place 1 slice of toast on each of 4 plates and spoon the vegetable and cheese mixture over the top.
Nutrition Facts : Calories 258.9, Fat 10.9, SaturatedFat 6.3, Cholesterol 32.1, Sodium 697.6, Carbohydrate 27.3, Fiber 2.6, Sugar 9.1, Protein 14.9
WELSH RAREBIT BURGERS
Got this recipe from www.campbellkitchen.com. It is something a little different and my family sure likes it.
Provided by ratherbeswimmin
Categories Meat
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Shape beef into 6 patties, 1/2 inch thick.
- Season patties with salt and pepper if desired.
- Cook patties in skillet until browned; drain off excess fat.
- Add to skillet, soup, water, Worcestershire sauce and mustard.
- Heat to a boil; cover and cook over low heat 5 minutes or until done.
- Serve on muffins with sauce.
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!
SOMERSET WELSH RAREBIT
Make and share this Somerset Welsh Rarebit recipe from Food.com.
Provided by DailyInspiration
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Toast each muffin half lightly. Heat your broiler. Grate the cheese; it doesn't have to be finely grated, but it makes a difference if it's not freshly grated - don't use the pre-shredded cheese.
- Melt the butter in a small non-stick saucepan, and add the flour to make a roux. Off the heat, whisk in the English mustard, and the milk and cider. Put the pan back on the heat and keep whisking or stirring until you have a thick white sauce (slightly yellow from the mustard). This is a paste more than a sauce and there will not be much of it.
- Add the grated cheese, stirring until it melts and then take it off the heat and divide the sauce between the four lightly toasted muffin halves, spreading each one to cover. Immediately place under the heated broiler until they blister on top and begin to brown in spots. Watch them carefully!
WELSH RAREBIT MUFFINS
Get the kids to help make these yummy muffins, perfect for lunchboxes
Provided by Good Food team
Categories Afternoon tea, Breakfast, Brunch, Lunch, Side dish, Snack, Supper, Treat
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 200C/fan 180C/gas 6.
- Mix together the self-raising and plain flour, baking powder, bicarbonate of soda, salt and mustard powder in a bowl.
- In a separate bowl, mix the cheese, oil, yogurt, milk, egg and Worcestershire sauce.
- Combine all the ingredients and divide between the muffin cases in the muffin tin.
- Place in the oven for 20-25 mins until golden. Remove and cool slightly on a rack.
- What you need: Ask the kids to help get everything ready, weighing scales, measuring jug, fork, 2 mixing bowls, 12 paper muffin cases, muffin tin, cheese grater, sharp knife, tablespoon, cooling rack.
Nutrition Facts : Calories 189 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.79 milligram of sodium
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
WELSH RAREBIT
A great tasting cheese dish, wonderful for snacks, can be made ahead or even frozen, great also as a sauce over Cauliflower or combined vegetables
Provided by JoyfulCook
Categories Lunch/Snacks
Time 30m
Yield 8-10 slices, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Grate cheese.
- Beat the egg.
- put milk and mustard in a small saucepan heat slowly stirring all the time.
- Mix the cornflour together with a small amount of extra milk and add to the hot, not boiling saucepan and stir.
- Add grated cheese continue stirring on low heat until it boils and thickens.
- Add beaten egg slowly while stirring.
- Allow to cool.
- For Welsh Rarebit, toast bread on one side, and spread liberal amount of the welsh rarebit in the untoasted side.
- Grill and serve immediately.
- Or over vegetables, pour the hot sauce over the vegetables and serve immediately.
Nutrition Facts : Calories 175.6, Fat 9.2, SaturatedFat 5.2, Cholesterol 47.8, Sodium 276.4, Carbohydrate 14.4, Fiber 0.7, Sugar 1.2, Protein 8.6
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- 1 Boil the stout in a small pan until reduced to 1 tablespoon. Mix in a bowl with the remaining ingredients, except the toast. Season with freshly ground black pepper.
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