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 RABBIT
Categories Beer Milk/Cream Egg Broil Vegetarian Quick & Easy Lunch Cheddar Winter Simmer Gourmet Sugar Conscious Kidney Friendly
Yield Makes 8 savory-course servings
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Spread one side of bread slices with 2 tablespoons butter (total), then arrange slices, buttered sides up, on a baking sheet. Broil 4 to 6 inches from heat until golden brown, 1 to 4 minutes.
- Melt remaining tablespoon butter in a 1-quart heavy saucepan over low heat, then add flour and cook, whisking constantly, 1 minute. Add beer and milk in a stream, whisking, then whisk in mustard, pepper, and cheese. Bring to a simmer over moderately low heat, whisking, then simmer, whisking, until smooth, about 2 minutes.
- Remove from heat and immediately whisk in yolk. Serve cheese sauce on toast.
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)
MUSHROOM RAREBIT
Comfort food at its best! I have adapted this scrumptious recipe - yet another great variant on the classic Welsh Rarebit - from one I found on Huey's website, and which he had got from London's Cheese Society. Huey suggests it as an entrée serving for 4, but it would also make a great side dish, lunch or brunch dish.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 190°C/375°F.
- Place the mushrooms on an oven tray (stem sides up) and sprinkle them with oil and seasonings. Put the garlic cloves on the tray. Cook them in the oven until they are tender.
- Whisk the milk and flour together then bring them to the boil in a saucepan, continually whisking.
- Peel the garlic, crush and add to the milk and flour mixture, together with the mustard powder, Worcestershire sauce (to make a vegetarian version of this recipe, be sure to use Worcestershire sauce that does not contain anchovies), cheese, breadcrumbs, Guinness and ground pepper. Mix with a wooden spoon until all the ingredients are well combined and the the cheese has melted.
- Turn the heat off and add the egg and the egg yolk. Beat vigorously and then spoon a generous amount of the mixture onto the mushrooms.
- Grill until the mushrooms are golden and bubbling.
- Serve as an entrée to a main course, or as a side dish.
Nutrition Facts : Calories 752, Fat 30.7, SaturatedFat 17.4, Cholesterol 168.3, Sodium 1401.9, Carbohydrate 61.7, Fiber 2.8, Sugar 4.3, Protein 32.8
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