How do you make welsh rarebit?!
Answers: Non alcholic?
ntroduction
There are many versions of this dish. Traditionally it is served on toast, sometimes with a poached egg on top. However many chefs have taken to using the rarebit mixture for more adventurous dishes such as a topping for fillet of Welsh beef, or for fillet of roasted cod. Of course it is ideal as a vegetarian dish and is exceptionally good poured over a dish of roasted vegetables, then baked in the oven until golden. The following recipe is a basic rarebit mix, but the application is definitely a contemporary version of the toasted sandwich. You can add various flavourings to the rarebit base such as herbs, fresh chilli, garlic, cooked leeks, chopped ham, crispy bacon or chopped sun-dried tomatoes.
Serves 6
Ingredients
For the rarebit -
25g/1oz butter
375g/12oz Mature Welsh Farmhouse cheese
100ml/4floz ale or milk
1/2 tsp mild mustard
Salt and pepper
For the sandwich -
18 medium size circles of bread
6 large, ripe tomatoes sliced thin
Fresh flat leaf parsley or basil
Salt and pepper
Method
To make the rarebit- Melt the butter in a pan, add the grated cheese and stir over a low heat until melted. Pour in the ale or milk, add the mustard and any other flavouring you wish. Season to taste. Bring the mixture up to near boiling point, then remove from the heat.
To prepare the sandwich- either toast of fry the bread (use a little light olive oil, and drain off any excess after cooking on some kitchen paper). Assemble a three tier sandwich with the sliced tomatoes, herbs and seasoning between the layers. Place on a baking sheet, pour over a good helping of rarebit mixture and brown either under a hot grill, or in a hot oven (preheated at the highest setting). Serve immediately.
Dont put any alcohol in it? Its only glorified cheese on toast after all
make a basic white sauce ten add grated cheese, and dont forget the most important bit,a little mustard, yummy
Like this:
http://www.bbc.co.uk/food/recipes/databa...
toast bread on one side under the grill
butter the bread side and cover with grated cheese and anything else you fancy
put it back under the grill until the cheese melts then take out and eat
Nigella has a nice recipe for a variation.
Welsh Rarebit Muffins
For the muffins:
1 1/2 cups self-rising flour
1/3 cup rye flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon English mustard powder
Generous 1/2 cup grated sharp Cheddar
6 tablespoons vegetable oil
1/2 cup plus 2 tablespoons plain whole-milk yogurt
1/2 cup whole milk
1 egg
2 tablespoons Worcestershire sauce
For the topping:
2 tablespoons grated sharp Cheddar
Worcestershire sauce, for garnish
Special equipment: 12-cup muffin pan lined with 12 paper baking cups
For the muffins:
Preheat the oven to 400 degrees F.
Mix the flours, baking powder, baking soda, salt, mustard powder and cheese in a large bowl with a fork. In a large measuring cup, beat together the remaining ingredients. Pour into dry ingredients, mixing lightly with your fork, remember that good muffins are made from lumpy batter.
Pour into muffin cups and cook for 20 minutes, then quickly take them out of the oven and put a little cheese and sprinkling of Worcestershire sauce on each one. Put them back in the oven for another 5 minutes, and then put the muffins on a baking sheet to cool. Eat them while they are still warm but not hot.
Ingredients
25g/1oz butter
25g/1oz flour
150ml/5fl oz milk
175g/6oz cheddar cheese, grated
150ml/5fl oz brown ale
1 tsp English mustard
2 tsp Worcestershire sauce
salt and pepper
2 egg yolks
4 slices of toast
Method
1. Make a roux with the butter and flour, and leave to cool.
2. Bring the milk to the boil, then whisk it into the roux. Bring to the boil once again, whisking to ensure that it does not burn and also that the sauce is free of lumps.
3. Add the cheese, beat in and remove from the heat.
4. Reduce the ale, English mustard and Worcestershire sauce. When thick, add this mixture to the cheese sauce. Season well with salt and pepper and beat in the egg yolks.
5. Spoon on to the slices of toast and grill until bubbling. Serve with extra Worcestershire sauce handed separately.
cheese on toast
with a drop of Worcester's sauce...:-)
its just fancy cheese on toast
Welsh Rabbit
1 serving
I like this sauce over English muffins with crisp bacon, not a diet breakfast. It's also good over a ham omelet or a baked potato. It can be made with beer or ale and either may be substituted for the milk.
1/2 Tbsp butter
1/2 Tbsp all-purpose flour
1/4 cup milk
1/8 lb. cheddar cheese, grated
pinch of salt,opt
Cayenne and black pepper to taste
1/8 tsp dry mustard
1/4 tsp Worcestershire sauce,opt
Paprika
1 English muffin, halved and toasted or 2 slices of toast
Melt butter over low heat. Stir in flour, salt, and pepper. Stir in milk and when sauce begins to thicken add the cheese. When cheese is melted and blended in, pour over muffin or toast. Sprinkle with paprika for color.
Flat beer or ale can be substituted for the milk.
Boil sliced onion in milk.season with salt and pepper,boil until onions are soft,add a tsb of mustard,grate a small block of red cheese,turn milk and onions off boil to simmer .add the grated cheese stirring ,and makjng sure it dosent curddle.mix a little milk and cornflour in a jug and add to saucepan stirring on a low heat untill its thickens and lump free ,then put on toast.mmmmm.deicious,....Welsh Girls know best. add worcester sauce to taste if you like.
toast your bread, grate your cheese and mix together with milk,spread it on your toast and put under the grill untill starts to go brown then slice fresh tomato on top and back under the grill. absolutely delicious.