Spammish Rarebit Food

WELSH RAREBIT

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

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.

SPAMMISH RAREBIT

Steps:

• Blend all ingredients together in a food processor until all ingredients are smooth.
• Spread on a piece of toast.
• Broil until golden brown and bubbly.

SPAM SANDWICH

Steps:

• In a saute pan, heat oil and saute onions until caramelized, 5 to 10 minutes.
• Toast bread, either on the grill top or toaster.
• In a pan with butter, cook SPAM until browned, about 5 minutes per side.
• Spread your favorite sandwich spread (mustard or mayo) on your toast; I prefer a nice spicy brown mustard. Add SPAM, grilled onions and pickle slices. Add lettuce and tomato or pickled jalapenos if it floats your boat. Sometimes you can switch it up and use RAW ONION, instead of grilled. Go crazy! It's your SPAM; do what you want.
• Serve with American fries and a cold PBR. YES! AMERICA!

SPAMWICH

Steps:

• On a griddle or frying pan, fry the cut sides of the buns until they are nice and crispy brown.
• Spread mustard on buns, put onion on the bottom bun.
• Fry the spam until done on one side.
• Then flip them over and arrange them in two sets of two slices with one side in each pair touching each other.
• Put two slices of cheese on each pair and leave it until the cheese melts.
• Put each pair of spam slices on one of the bottom buns, scatter pickle slices over the top of the spam, put the top slice of bun on the sandwich and plate it up.

SMOKED FISH & CHERRY TOMATO RAREBIT

Steps:

• Preheat the oven to fan 170C/ conventional 190C/gas 5. To make the rarebit sauce, melt the butter in a heavybased saucepan and stir in the flour and Worcestershire sauce. Cook, stirring, for 1 minute. Remove the pan from the heat and slowly whisk in the milk until combined. Return to the heat and slowly bring to the boil, stirring or whisking constantly. Simmer for 2 minutes then mix in the grated cheese and mustard, season well with salt and pepper and set aside.
• For the fish, melt a third of the butter in a large non-stick frying pan, add the garlic and cook until just coloured. Immediately add the tomatoes and toss them with the garlic butter, cooking just enough to heat through. Tip the mixture into the base of a shallow baking dish (a rectangular 28 x 22cm dish is ideal), and spread in an even layer. Melt half the remaining butter in the frying pan and add some of the spinach, cook over a high heat until wilted then tip into a colander. Repeat with the remaining butter and spinach, then press the spinach to drain off any excess liquid, season with salt, pepper and the nutmeg and arrange to cover the tomato layer. Then cover with the fish fillets.
• Heat the rarebit sauce and spoon evenly over the fish, spreading it with the back of a spoon so the fish is completely covered, then sprinkle over the grated cheese. (The dish may now be frozen for up to 1 month. To cook, defrost in the microwave or overnight in the fridge and continue as stated adding an extra 10 minutes to the cooking time.) Bake in the oven for about 30 minutes or until brown and bubbling and the fish is cooked through (check by pushing a knife into the fish - the flesh should flake easily). You may like to finish off the rarebit under the grill to brown the top more. Serve straight from the dish.

RAREBIT

Steps:

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

WELSH RAREBIT

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.

SCOTTISH (OR ENGLISH) RAREBIT

Steps:

• Heat the cheese, beer and butter over low heat, stirring, until it melts.
• Add mustard and a splash of Worcestershire sauce.
• Meanwhile, be toasting bread.
• Pour sauce over toast and serve.

TRADITIONAL WELSH RAREBIT

Steps:

• Preheat the oven grill.
• Combine cheese, ale, mustard, thyme, salt and pepper in a pot over very low heat or in a double boiler.
• Melt, stirring occasionally, until smooth and well mixed.
• Spread mixture on bread, and heat under the grill for about 1 minute and serve, or spread on toasted bread and eat immediately.

MUSHROOM RAREBIT

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.