Summer Rarebit Food

SUMMER RAREBIT

Steps:

• Heat grill to medium. In a large bowl, beat together the cheese, mustard, cider, spring onions and egg until combined, and set aside.
• Place the slices of bread on a large baking tray and pop under the grill for a few moments to toast on one side. Turn over and spoon the goat's cheese mixture onto the untoasted side. Put back under the grill for 8-10 mins or until golden.
• Chop the beetroot into large chunks and coarsely grate or blitz in a small food processor. Add half the chopped dill and the lemon juice, and stir to combine.
• Serve the rarebits topped with a spoonful of the beetroot and the remaining chopped dill scattered over and watercress on the side.

WELSH RAREBIT

Steps:

• Melt the butter in a medium saucepan over medium-high heat, then whisk in the flour. Whisk in the Dijon and season with some salt and pepper. Cook for 3 minutes, whisking continually.
• Whisk in the Worcestershire, then the cream and beer; whisk out any lumps. Bring the mixture to a boil and cook out the alcohol, about 1 minute. Stir in the Cheddar and let melt. Keep stirring over medium-high heat until thickened, 4 to 5 minutes. Serve over the pumpernickel toast.

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.

WELSH RAREBIT

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.

TRADITIONAL WELSH RAREBIT

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.

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.

WELSH RAREBIT

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.

WELSH RAREBIT

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!

RAREBIT

Steps:

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

RAREBIT SAVORIES

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Place the bacon, Cheddar cheese, onion, mayonnaise, and mustard into the bowl of a food processor; process until well blended. Scoop into a container, cover, and refrigerate several hours to overnight to allow the flavors to blend.
• Adjust oven rack to the topmost position, and set oven to Broil.
• Spread the bread rounds evenly with cheese mixture and place onto a cookie sheet. Toast under the broiler until browned and puffed, 5 to 8 minutes. Serve immediately.