WELSH RAREBIT
This extremely easy recipe is almost as good as it's more time consuming orginal version. It was found in The Really Useful Vegetarian Student Cook Book. If you top each slice with a poached egg you'll have a Buck Rarebit.
Provided by Dreamer in Ontario
Categories Lunch/Snacks
Time 8m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Beat together cheese, mustard, Worcestershire sauce and butter to make a paste.
- Spread on toast and place under broiler for 3 minutes until bubbling and golden.
- Top with poached egg if desired.
Nutrition Facts : Calories 485.4, Fat 24.4, SaturatedFat 13.2, Cholesterol 101.1, Sodium 919.2, Carbohydrate 43.5, Fiber 2.1, Sugar 3.6, Protein 22.4
WELSH RAREBIT
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 11
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.
RAREBIT
Nummy! Very easy recipe. From Britain Express. (I just love this stuff. Great mid-afternoon snack.)
Provided by Queen Dragon Mom
Categories Welsh
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Toast the bread on one side.
- Combine all other ingredients.
- Spread on untoasted side of bread.
- Brown under a hot broiler.
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 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.
PERFECT WELSH RAREBIT
Hugh Fearnley-Whittingstall shows you how to make Welsh rarebit - it's like cheese on toast but fancied up to make something really special. Simple and so satisfying!
Provided by Hugh Fearnley-Whittingstall
Categories Light meals & snacks
Yield 4
Number Of Ingredients 8
Steps:
- In a small saucepan melt the butter and make a roux with the flour. Cook for a couple of minutes, stirring to prevent the roux from burning. Stir in the warm beer by degrees, until you have a thick but smooth sauce. Add the grated cheese and stir until melted. You should now have a thick paste. Mix in the mustard and Worcestershire sauce and season well with black pepper.
- Lightly toast and butter the bread, then pile up the cheesy mixture on each slice. Cook under a hot grill for a few minutes, until browned and bubbling.
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 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.
More about "welsh rarebit i food"
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.
WHAT TO SERVE WITH WELSH RAREBIT? 8 BEST SIDE DISHES ...
From eatdelights.com
5/5 Published 2021-11-16Total Time 20 mins
- Garlic Bread. Garlic bread is a simple but tasty side dish. The buttery, garlicky mixture brings out the flavor of Welsh rarebit and makes for a delicious treat when used as a dip in addition to being eaten alongside the main course.
- Arugula Salad with Balsamic Vinaigrette. Arugula, also known as rocket salad, is a leafy green vegetable that can create salads or serve alongside main courses.
- Fried Green Tomatoes. Fried green tomatoes are an ideal accompaniment for Welsh rarebit and can even make a nice alternative to the toast or crackers used as a base for serving Welsh rarebit.
- Chili con Queso. Chili con queso is a simple yet delicious Mexican dish that works well with Welsh rarebit. Made by combining chili beans, tomatoes, and onions in a pool of melted cheese, this side dish adds spice and texture to the meal.
- Yummy Corn Chip Salad. This colorful side dish is a hit with party-goers of all ages. The combination of crunchy corn chips, fresh bell pepper, and creamy dressing make for a simple yet appealing dish popular at potlucks.
- Bread & Butter Pickles. Bread and butter pickles work great as a side dish for Welsh rarebit. These pickles are quick and easy to prepare, with most recipes requiring you to mix all the ingredients in a large bowl.
- Eggplant Parmesan. Eggplant parmesan is a rich Italian dish that works well with many different types of cheese, including cheddar, mozzarella, and Monterey Jack.
- Crispy Hashbrowns. Crispy hashbrowns are an ideal side dish for Welsh rarebit, adding a crunchy texture to the otherwise silky feel of Welsh rarebit.
THIS DELICIOUS WELSH RAREBIT IS THE PERFECT WORK FROM HOME ...
From greatbritishfoodawards.com
Servings 6Category Brunch
- Melt the butter in a saucepan and, once foaming, add the flour and stir well to form a paste. Cook for 30 seconds to 1 minute until bubbling. Gradually whisk in the ale until you have a smooth thickish sauce then let it bubble for 1 –2 minutes.
- Add the cheese, crème fraîche, mustard, Worcestershire sauce and some seasoning and stir until melted and combined. Set aside to cool and firm up a little.
- Heat the grill to medium. Lightly toast the bread then spread the cheese mixture thickly onto one side. Pop under the grill for a few minutes, or until golden and bubbling.
- Meanwhile heat a little oil in a frying pan. Once hot crack in three of the eggs and fry until the whites are set but the yolks are still runny. Remove from the pan and repeat with the remaining eggs.
TOP 10 FOODS TO TRY IN WALES - BBC GOOD FOOD
From bbcgoodfood.com
Author Cai RossPublished 2016-02-23Estimated Reading Time 9 mins
- Welsh rarebit. Providing etymologists with a headache for centuries – it was originally known as Welsh rabbit, though at no point was rabbit one of the ingredients.
- Glamorgan sausage. The search for the perfect vegetarian alternative to the great breakfast banger was called off at the southernmost tip of South Wales where these intensely flavoured cheese sausages were created.
- Bara brith. Take afternoon tea anywhere in Wales and the star of the show, usually to be found nestling on the highest tier, is the famous bara brith, a traditional fruit cake with a unique flavour.
- Lamb cawl. With its bright, decorous use of daffodils, St. David’s Day may well be one of the first augers of spring, but let’s face it, it’s still teeth-chatteringly cold out there in March.
- Conwy mussels. The Medieval walled fishing village of Conwy in North Wales was recently the only UK town to be named by the Japanese tourist board as one of the most beautiful places to visit in Europe.
- Leeks. There is much speculation as to how the leek became one of the emblems of Wales, worn in miniature form on the lapels of proud Welsh folk for centuries on St. David’s Day.
- Laverbread. Laverbread is known as either 'Welshman’s caviar', a luxurious seaweed dish that’s often mixed with cockles, or as that weird, slimy green stuff nudged grimly to the side of the plate when eating a full Welsh breakfast.
- Crempogs. Welsh cakes are all the rage during St. David’s Day celebrations, as are the slightly more obscure Welsh oatcakes, bara ceirch. However, at the risk of being controversial, I’m leaving them out in favour of these wonderful Welsh pancakes.
- Sewin and samphire. That seafood and shellfish provide much of Wales’s freshest ingredients shouldn’t come as a surprise given how much of the country is coastal.
- Salt marsh lamb. The often miserably rainy conditions that bedevil Wales in the winter are paid for in part by an expansive carpeting of lush green countryside that feeds some of the most prized livestock in the UK.
WELSH RAREBIT CROSTINI - THE WIMPY VEGETARIAN
From thewimpyvegetarian.com
5/5 (41)Category Appetizer or MainCuisine England, New EnglandTotal Time 20 mins
- Melt the butter in a heavy saucepan over medium-low heat. Whisk in the flour and cook until thickened and lightly toasted, about 2 minutes. Gradually whisk in the milk, and allow it to thicken for 1 - 2 minutes. Whisk in the ale, followed by the mustard, Worcestershire sauce, pepper, cheese, and hot sauce.
- Bring to a simmer over medium-low heat, while whisking until a luscious, smooth sauce develops, about 2 - 3 minutes.
- Slice the Roma tomatoes into 1/2" thick slices and arrange on the baguette toasts. Spoon a little Welsh Rarebit sauce over them. Finish with a dusting of parsley and paprika.
WELSH RAREBIT | RICARDO - RICARDO CUISINE
From ricardocuisine.com
Servings 4Total Time 25 minsCategory Main Dishes
- Meanwhile, in a bowl, combine all of the ingredients. Add a few drops of Worcestershire sauce, to taste.
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 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.
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.
9 TRADITIONAL WELSH FOODS AND RECIPES - WELSH FOOD AND DRINK
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Place of origin United KingdomAlternative names Welsh rabbitVariations Buck Rabbit, Blushing Bunny, Hot BrownMain ingredients Cheese, bread
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