REAL WELSH RAREBIT
A classic version of this dish was shared with me years ago. This is is my adaptation to more local ingredients. If you don't like beer, you can replace it with milk and it will still taste great. Serve over toasted bread or English muffins.
Provided by MOMFISH
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 269.7 calories, Carbohydrate 7.2 g, Cholesterol 63.3 mg, Fat 21.1 g, Fiber 0.2 g, Protein 11.5 g, SaturatedFat 13.4 g, Sodium 505.2 mg, Sugar 2.1 g
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.
WELSH RAREBIT BURGERS
Make and share this Welsh Rarebit Burgers recipe from Food.com.
Provided by dicentra
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°. Bake the bacon on a broiler pan until crisp, 15 minutes. Preheat the broiler.
- In a bowl, combine the beef, shallot and parsley; season with salt and pepper. Form into 4 patties.
- In a nonstick skillet, heat a drizzle of EVOO over high heat. Add the patties and cook for 3 minutes on each side for medium-rare.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook until light brown, 3 minutes. Stir in the Worcestershire sauce, mustard and hot sauce.
- Whisk in the stout and cook until thickened, 1 to 2 minutes. Lower the heat and stir in the cheese until smooth.
- Arrange the pumpernickel slices on a baking sheet and toast both sides.
- Pour the sauce over the toasts; broil until the cheese is bubbly, about 2 minutes.
- Place a patty on each of 4 slices, cover each with a handful of watercress, crisscross with 2 bacon slices and top with a slice of tomato; season with salt and pepper.
- Cover with the remaining toasts, cheesy side down. Serve with a pile of potato chips.
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.
RAREBIT SAUCE
Steps:
- In a large sauce pot, bring the beer and milk to a simmer (180 degrees F).
- While you are bringing the milk and beer to a simmer, in a separate sauce pot, melt the butter and bacon fat. Once melted, add the onions and sweat until translucent. Add the flour to make the roux, making sure you stir continually so it gets nice and toasty, but doesn't burn to the bottom of the pot. De-glaze the pan with the mustard, Worcestershire sauce, white wine vinegar and thyme. By this time, the milk and beer should be ready to add to the roux. Add slowly, continually stirring to break up chunks and emulsify the mixture. Bring the mixture up to 185 degrees F and remove from the heat. Add the Irish Cheddar, blue cheese and salt and blend with an immersion blender (if you don't have an immersion blender, add the cheese while the mixture is still hot and whisk vigorously with a whisk to fully incorporate).
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)
More about "welsh rarebit burgers food"
WELSH RAREBIT BURGERS RECIPE - RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 1 hr
- Preheat the broiler. In a bowl, combine the beef, shallot and parsley; season with salt and pepper.
RUN RAREBIT RUN BURGER RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Category Burger RecipesCuisine British RecipesCalories 1211 per serving
- For the Welsh rarebits, put the pale ale, Worcestershire sauce, mustard, cream and hot sauce in a medium saucepan over a medium heat and bring to a gentle simmer. Meanwhile, mix the cornflour and milk together to form a thin paste. When the ale mixture is simmering, whisk in the paste and grated parmesan. Keep whisking over a medium-low heat until smooth and thickened (about 4-5 minutes). Set aside to cool.
- Stir the cheddar into the cooled mixture, then shape into 4 balls, each weighing around 30g. Place them, one by one, between 2 pieces of baking paper and flatten out with your palm to about 10cm wide. Chill until ready to use.
- To make the burgers, divide the mince into 4 x 180g portions and roll by hand into balls. To shape, take one portion between your palms. Cup the edges of the mince with one hand and push with the other. Turn your hands as you press and shape the mince into an even patty about 12cm wide and 1.5cm thick. Repeat to make 4 patties in total.
WELSH RAREBIT - SIMPLY DELICIOUS
From simply-delicious-food.com
4.5/5 (2)Total Time 20 minsCategory Brunch, LunchCalories 325 per serving
- Stir in the flour until a roux is formed and slowly whisk in the milk. I only add 2 cups milk at the beginning to ensure that the sauce isn’t too thin. You want the sauce to be thick enough to not ooze off the toast completely.
- Lower the heat and allow the sauce to cook gently until the ‘floury’ taste has disappeared. Add the seasonings and the cheddar and take off the heat. Stir until the cheese has melted and adjust the seasoning if necessary.
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.
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Estimated Reading Time 2 mins
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From greatbritishfoodawards.com
Servings 4Category Main
- Divide the mixture into four and shape into burgers. Line the grill pan with foil and place the burgers under a pre-heated grill and cook for about 12 minutes until golden and cooked through.
- During the last 1-2 minutes of cooking place the rarebit in a mound on top of the burgers and allow to melt and ooze over the burger. Collect any juices in the bottom of the grill pan and spoon over the burgers. Serve with chunky fries and seasonal salad or slaw.
CHEESY RAREBIT TOPPED GLAMORGAN BURGERS – EASY CHEESY ...
From easycheesyvegetarian.com
5/5 (4)Category Main MealsCuisine WelshTotal Time 50 mins
- Heat 1 tbsp oil in a frying pan, and add the sliced leeks and garlic. Cook for 5 minutes over a medium heat, until soft and fragrant. Set aside to cool.
- Transfer the chickpea mixture to a bowl, and add the cooked leeks, grated cheese, egg, and a good pinch of salt and pepper. Mix thoroughly.
- Form the mixture into thick burger shapes - I ended up with 5 Glamorgan burgers, but you could make 4 or 6 if you adjust their size.
WELSH RAREBIT BURGERS - MOB KITCHEN
From mobkitchen.co.uk
Cuisine BritishTotal Time 1 hrCategory Fakeaway, Munchies, Comfort, Summer
- Melt 10g of your butter in a saucepan and add your flour. Cook out for a couple of minutes until it starts to smell biscuity.
- Gradually pour in 120ml of your Guinness, whisking all the while until you have a smooth sauce. Add your Worcestershire sauce, 1 tbsp of English mustard and your cheddar, then gently stir together until your cheese has melted and you have a thick mixture. Season with salt and pepper.
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From jamieoliver.com
Servings 1Total Time 12 minsCategory Meals For OneCalories 517 per serving
- Trim the stalk and base off each mushroom, giving you a beautiful cross-section (saving the offcuts for another day). Place the mushrooms cut side down on one side of a large dry non-stick frying pan on a high heat. Cook for 5 minutes while you scrunch and work the mince with your hands. Divide into two equal balls, flatten each to just under ½cm thick, then pat and push a rasher of bacon on to each one.
- Turn the mushrooms, put the burgers into the pan, bacon side down, sprinkle with a pinch of sea salt and black pepper, and fry hard and fast for 2 minutes, pressing down with a fish slice to crisp up the bacon, then flip to fry for just 1 minute on the other side. Move the mushrooms on top of the burgers, then halve the bun and quickly toast alongside. Remove the bun to a serving board, spread with the soured cream, stack in your burgers and mushrooms, then slice and add the gherkin.
- Off the heat, coarsely grate the cheese in a pile at the cleanest side of the pan, pour the Worcestershire sauce on top, then tilt the pan and stir vigorously for 30 seconds until it combines into an oozy consistency. Pour the rarebit mixture over the burger stack and put the bun lid on. Devour.
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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.
RAREBIT CHEESEBURGER | KITA ROBERTS | GIRL CARNIVORE
From girlcarnivore.com
5/5 (1)Category Main CourseCuisine American, United Kingdom, WelshCalories 913 per serving
- Form the burger patties by combining the ground angus, salt and pepper, Worcestershire sauce, and favorite burger seasonings in a bowl. Divide and press into 4 large patties. Cover and refrigerate until ready to cook.
- Meanwhile, combine the mustard, flour and cayenne in a small pot over the side burner of the grill or on the stove over medium heat. Melt in the butter and cook for 1 minute. Slowly whisk in the beer a little at a time to prevent clumps and make your roux. Add in the Worcestershire sauce and add the shredded cheese a little at a time. Stir until melted and smooth. Remove from heat and stir in the egg yolks until smooth.
- Set out a small iron skillet on the grill. Create the burger by stacking the buttom bun, covering in lettuce, and then the burger patty. Slather a scoop of the rarebit sauce over the burger and cover the lid to toast for a minute or two. The cheese will thicken and run a bit. Carefully remove from heat, add bacon, tomato, pickles and the top bun.
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.
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