WELSH RABBIT (RAREBIT)
This is my Gamommy's recipe and different enough from the other ones that I thought it should be represented. Serve over toast.
Provided by TARENELLA
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Melt the butter in a heavy saucepan over medium-low heat, and stir the Cheddar cheese and beer into the melted butter. Cook and stir until the cheese melts, about 5 minutes, and remove from the heat.
- Whisk together the egg, salt, dry mustard, cayenne pepper, and Worcestershire sauce in a bowl. Gradually whisk the egg mixture into the cheese mixture, stirring between additions, until the egg mixture is thoroughly combined. Return the saucepan to the stove, and stir over low heat until the Welsh rabbit is hot and smooth.
Nutrition Facts : Calories 536.5 calories, Carbohydrate 2.4 g, Cholesterol 180.4 mg, Fat 44.6 g, Protein 30 g, SaturatedFat 27.9 g, Sodium 1025.9 mg, Sugar 0.9 g
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
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.
TOMATO-BACON RAREBIT
I've had an interest in cooking and baking since I was a young girl and love to experiment with recipes. With bacon and tomatoes, this is a tasty takeoff on a classic Welsh dish.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, melt butter over medium heat. Stir in the flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat to low; add the Worcestershire sauce, mustard, salt, pepper, paprika and cheese. Cook and stir until cheese is melted. , Place toast on plates; top each piece with three bacon strips, two slices of tomato and cheese sauce.
Nutrition Facts :
WELSH RABBIT
From Celtic Cookery by Iris Price Jones. "Welsh Rabbit is probably a joke name that has become refined to Welsh Rarebit. Lady Llanover's Welsh rabbit consisted simply of toasted cheese on toast. It was the one recipe in her book, Good Cookery, which was written in Welsh." (Aristocratic landowners had rights to the meat from the rabbits in the fields, so the rest of the people had no meat from the rabbit, and probably little meat at all. Welsh migration to the States, Canada, Patagonia, Australia, and New Zealand was partly a result of poor living conditions where they came from.)
Provided by Mme M
Categories Cheese
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Make the toasts, butter lightly and take off the crusts.
- Melt the butter over low heat, add the cheese, and slowly pour in the beer, stirring till smooth. Add the mustard and pepper. Keep stirring till it is heated through, but never let it boil or bubble or it will become stringy. Pour over the toast and serve.
- Use cheddar cheese or something that melts nicely with a good flavour.
Nutrition Facts : Calories 737.5, Fat 44.2, SaturatedFat 25.9, Cholesterol 144.5, Sodium 1607.1, Carbohydrate 50.7, Fiber 1.9, Sugar 1.5, Protein 30.6
WELSH RABBIT ( RAREBIT ) AND TOMATO SANDWICHES
Sara Moulton's take on a classic baked cheese dish morphed into grilled sandwiches that are perked up with toasted walnuts and tomato slices.
Provided by SusieQusie
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Sprinkle the tomato slices lightly on both sides with salt; arrange them on a wire rack over a tray to drain for 10 minutes and then pat dry with paper towels.
- Meanwhile, spread the walnuts in a pie plate or baking pan and toast in the preheated oven for about 8 minutes or until fragrant.
- Toss the cheese with the Worcestershire sauce, mustard, cayenne, walnuts and salt to taste.
- Arrange one fourth of the tomato slices on half of the bread slices.
- Mound one fourth of the cheese mixture on top of the tomatoes and top with the remaining bread slices.
- In a large skillet heat the oil or butter over moderately high heat until hot.
- Add the sandwiches, turn the heat down to moderately low and cook the sandwiches until golden on both sides, about 3 minutes a side.
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)
WELSH RABBIT WITH TOMATO
Steps:
- In a saucepan combine the butter and the flour and cook the roux over low heat, stirring, for 3 minutes. Whisk in the beer and the tomatoes and boil the mixture, whisking, for 3 minutes. Reduce the heat to moderately low, stir in the Cheddar, the mustard, the Worcestershire sauce, and the Tabasco, and cook the mixture, stirring, until it is hot (but do not let it boil). Arrange 3 of the toasts or 2 of the muffin halves on each of 6 plates and spoon the Cheddar mixture on top. Garnish the Welsh rabbit with the parsley and serve it with the bacon.
WELSH RAREBIT (WELSH RABBIT)
Welsh rarebit or Welsh rabbit is a Welsh dish prepared with cheddar, mustard and beer, that is traditionally served on a slice of grilled toast.
Provided by Renards Gourmets
Categories Appetizer
Time 45m
Number Of Ingredients 8
Steps:
- In a small, non-stick saucepan, melt the butter and make a roux with the flour.
- Cook for a few minutes while beating to prevent the roux from burning.
- While whisking, stir in the hot beer gradually until you have a thick but smooth sauce.
- Add the grated cheese and stir until melted, until you get a thick sauce.
- Stir in the mustard and Worcestershire sauce and season with black pepper.
- Lightly toast the bread on both sides and spread butter.
- Place the bread slices in a large baking dish.
- Pour the cheese mixture on each slice.
- Bake under a moderately hot grill for a few minutes, until golden and bubbling.
- Serve immediately.
More about "welsh rabbit rarebit and tomato sandwiches food"
WELSH RAREBIT GRILLED CHEESE RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Total Time 25 minsCategory EntreesCalories 654 per serving
- In a small saucepan over low heat, combine the butter and flour and stir constantly until the butter is melted and the mixture forms a paste, which ought to take just a couple minutes. Continue to cook, still stirring constantly, for another minute to ensure the resulting sauce doesn’t have a floury taste.
- Gradually pour in the ale and continuously stir until the mixture thickens, anywhere from almost immediately to a few minutes later.
- Add the mustard, cheese, Worcestershire sauce, and cayenne pepper and stir until the cheese has completely melted, 2 to 5 minutes. The sauce will begin to pull away from the sides of the pan. Keep stirring until the cheese has completely melted. Remove the pan from the heat.
- Butter 1 side of each bread slice. Arrange 2 slices, butter side down, in a large heavy skillet, preferably cast-iron, off the heat. Top each slice with enough cheese sauce to cover the bread and then gently place the remaining 2 slices of bread on top, buttered-side up. (Some of the cheese sauce is probably going to squish out into the pan. That’s okay. It will crisp nicely.)
BEST EVER WELSH RAREBIT RECIPE - THE RARE WELSH BIT
From therarewelshbit.com
4.9/5 (13)Total Time 15 minsCategory Brunch, Dinner, Lunch, SnackCalories 600 per serving
- In a medium-sized bowl, mix together the grated cheese, beer or ale, butter, Worcestershire sauce and English mustard. Stir until thoroughly combined.
- Spread a generous layer of the mixture over each slice of toast, ensuring it covers the crusts too.
- Transfer each slice onto a baking tray and place directly underneath the grill for five minutes or so, until golden brown and bubbling.
WELSH RABBIT IS NOT RABBIT AND WELSH RAREBIT IS NOT RARE ...
From ancestorsinaprons.com
Reviews 5Cook Time 20 minutesServings 2-4Category Lunch, Main Dish
WELSH RAREBIT - WIKIPEDIA
From en.wikipedia.org
Place of origin United KingdomAlternative names Welsh rabbitVariations Buck Rabbit, Blushing Bunny, Hot BrownMain ingredients Cheese, bread
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WELSH RAREBIT | TRADITIONAL SANDWICH FROM WALES, UNITED ...
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WELSH RAREBIT | SANDWICH TRIBUNAL
From sandwichtribunal.com
Estimated Reading Time 7 mins
- Start by melting the butter, then add the flour and mustard powder and cook for a minute or two.
- Slowly add the milk and beer, an ounce or so at time, letting each addition of liquid fully and smoothly incorporate into the fatty flour and come up to temperature before adding the next
- Once all the liquid has been added, crack some black pepper into the resulting sauce, and mix in a couple of dashes of Worcestershire
- Slowly add the cheese, an ounce or so at a time, letting each addition melt fully, smoothly incorporate into the sauce, and come up to temperature before adding the next
WELSH RABBIT RECIPE - MARK HIX | FOOD & WINE
From foodandwine.com
1/5 Total Time 30 minsServings 8
- Preheat the broiler. In a small saucepan, boil the stout over high heat until reduced to 1/2 cup, about 4 minutes. Add the cream and boil until reduced to 3/4 cup, about 4 minutes. Scrape into a bowl and let cool to room temperature. Stir in the cheddar, egg yolks, Worcestershire sauce and dry mustard and season with salt and pepper.
- Arrange the toasts on a large rimmed baking sheet. Spread the toasts with a 1/4-inch-thick layer of the cheddar mixture. Broil 4 inches from the heat for about 2 minutes, until the topping is bubbling and browned around the edges. Serve right away.
WELSH RAREBIT WITH ROASTED TOMATOES - GYPSYPLATE
From gypsyplate.com
4.8/5 (10)Total Time 25 minsCategory Main CoursesCalories 421 per serving
WELSH RAREBIT - THE PIONEER WOMAN
From thepioneerwoman.com
5/5 (3)Category Main DishServings 4Total Time 15 mins
- Cook over low heat for 2 minutes.Pour in milk and beer, whisking constantly, and cook for an additional minute.
- Add mustard, paprika, and cayenne and whisk.Add cheese and whisk slowly, cooking for a couple of minutes or until smooth, melted, and very hot.Remove from heat and whisk in egg yolk,Serve immediately (while hot) over toast.
SUMMER WELSH RABBIT (A.K.A. WELSH RAREBIT)
From foodiewithfamily.com
Reviews 20Estimated Reading Time 5 mins
- Set your oven's broiler to HIGH. Arrange the bread, cut side up, on a cookie sheet. Drizzle twith olive oil and pop the pan under the broiler. Toast until the bread is uniformly golden brown. Remove the pan from the oven and set aside.
- Heat 1 tablespoon of olive oil in a heavy-bottomed skillet over medium-high heat. When it is shimmery, lay the onion slabs in the pan and let them fry 3-4 minutes on one side, undisturbed, or until you can ease a spatula underneath, lift it gently, and find it to be golden brown. Lay a flexible spatula over each slice, slide another one underneath, and gently turn each over to fry for another 3 to 4 minutes, or until golden brown on the second side. Transfer to a plate and tent gently with foil.
- Return the pan to the burner, adjust the heat to low, and melt the butter. Sprinkle the flour over the melted butter and whisk it in. Toast for 1 minute, or until fragrant, whisking the whole time. Whisk in the beer until smooth, then the milk. Whisk in the dry mustard powder, Worcestershire sauce, paprika, and Dijon mustard until perfectly smooth. Stir in the grated cheese until melted, then remove from the heat and whisk in the egg yolk. Serve immediately with the toast, fried onions, fresh tomatoes, and bacon. The Welsh Rabbit is best served hot or warm.
WELSH RAREBIT RECIPE - ANDREW ZIMMERN | FOOD & WINE
From foodandwine.com
4/5 (1)Category Bread + DoughServings 4Total Time 20 mins
- In a medium saucepan, melt the butter. Add the shallot and cook over moderate heat, stirring occasionally, until softened, 2 to 3 minutes. Whisk in the flour, dry mustard, and pepper, and cook, stirring occasionally, for 1 minute. Add the cheese, ale, and Worcestershire sauce, and cook over moderately low heat, whisking, until the cheese melts, 2 to 3 minutes.
- Preheat the broiler and position a rack 4 inches from the heat. Line a rimmed baking sheet with parchment paper, and arrange the toasts on top. Spoon the cheddar mixture over the toasts, and broil until bubbling and browned around the edges, about 2 minutes. Sprinkle with chives, and serve.
WELSH RAREBIT RECIPE, SO EASY AND DELICIOUS ... - PINCH ...
From pinchandswirl.com
5/5 (4)Calories 305 per servingCategory Main Course
- In a medium bowl, whisk together mustard, egg yolk, beer and Worcestershire sauce. Season lightly with salt and freshly ground black pepper. Stir in shredded cheddar until well blended (the cheese should be uniformly wet with no liquid remaining on the bottom of the bowl.).
- Arrange bread slices and tomato slices on a baking sheet. Drizzle tomato slices with olive oil and season with salt and pepper. Broil 3 minutes until bread is a light golden brown.
- Remove from broiler and spread cheese mixture evenly over each bread slice, all the way to the edges. Broil until melted and bubbly, 3 to 4 minutes more.
TOMATO BACON WELSH RAREBIT - FRAMED COOKS
From framedcooks.com
Reviews 4Category DinnerCuisine WelshTotal Time 22 mins
- Heat milk in a small saucepan. Melt 1/4 cup butter in another saucepan, stir in flour and cook for 2 minutes. Whisk hot milk into flour mixture, stirring constantly until thickened, about 5 minutes.
- Add cheese, beer, tomato paste, Worcestershire and mustard and stir constantly over low heat until cheese is melted, about 3-5 minutes.
- Spread remaining butter on bread and place on broiler-proof pan or cookie sheet. Top bread with bacon, then tomato. Pour 1/2 cup cheese sauce over each bread slice. Broil until lightly browned, about 2 minutes.
- Garnish each with chopped parsley and serve, assuring diners that there are no bunnies involved.
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