Welsh Rarebit Ii 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.

WELSH RAREBIT

Steps:

• Preheat oven to 325 degrees F.
• Slice bread into 1/2-inch thick slices, butter each slice, sprinkle with Parmesan and place on a baking sheet. Bake until golden brown.
• Whisk cream, dry mustard, Worcestershire sauce, and cayenne pepper together in a saucepan. Heat over medium-low heat, stirring constantly and gradually adding Cheddar. Heat until flavors are integrated, cheese is melted, and mixture is thickened. Serve as a fondue in which to dip bread crisps.

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.

CHEESY WELSH RAREBIT

Steps:

• Preheat a broiler.
• Place the bread slices on a baking sheet.
• Place under the broiler and toast, turning once, until golden brown on both sides, 30-40 seconds on each side.
• Remove from the broiler.
• In a small saucepan over medium heat, combine the cheddar and the dark ale.
• When the cheese melts, add the butter, Dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper and the cayenne, and whisk together until smoothly melted and combined, 1-2 minutes.
• Cut each piece of toast in half, diagonally, and arrange around the edges on a flameproof platter.
• Pour the cheese mixture over the toasts so they are covered completely.
• Place the platter under the broiler and broil until the cheese bubbles and starts to scorch in places, about 2 minutes.
• Remove from the broiler and serve piping hot.

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:

• 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.