Rarebit Recipes

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TRADITIONAL WELSH RAREBIT



Traditional Welsh Rarebit image

Brings back childhood memories of staying home with Mum and making these delicious cheese on toasts. The cheese sauce is also wonderful for topping fish or roasted veggies. Do use a heavy British or European beer.

Provided by Allyson

Categories     Main Dish Recipes     Sandwich Recipes

Time 25m

Yield 8

Number Of Ingredients 11

2 tablespoons butter
¼ cup all-purpose flour
2 teaspoons Worcestershire sauce
½ teaspoon dry mustard
½ teaspoon salt
½ teaspoon ground black pepper
1 cup British beer
1 ½ cups heavy cream
4 cups shredded sharp Cheddar cheese
4 egg yolks
8 slices bread

Steps:

  • Melt butter in a saucepan oven low heat. Add flour and whisk for 2 to 3 minutes, being careful not to brown the flour. Whisk in Worcestershire sauce, mustard, salt, and pepper until very smooth. Whisk in beer. Pour in heavy cream and whisk until smooth. Add Cheddar cheese gradually, stirring constantly, until melted and smooth, about 5 minutes.
  • Remove cheese sauce from the heat and let cool, about 5 minutes. Whisk in egg yolks.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Toast bread slices on 1 side. Arrange on a baking sheet with the untoasted side facing up. Spoon cheese sauce over the untoasted side.
  • Place under the preheated broil until bubbling and golden, 2 to 3 minutes.

Nutrition Facts : Calories 530.1 calories, Carbohydrate 19.4 g, Cholesterol 230.5 mg, Fat 41.3 g, Fiber 0.7 g, Protein 18.9 g, SaturatedFat 25 g, Sodium 723.1 mg, Sugar 1.6 g

WELSH RAREBIT



Welsh Rarebit image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 11

4 tablespoons (1/2 stick) butter
2 thin slices crusty bread
2 tablespoons all-purpose flour
1/2 cup beer
1/3 cup whole milk
1 heaping teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon cayenne
2 dashes Worcestershire sauce
1 1/2 cups grated sharp Cheddar
1 large egg yolk

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 SAUCE



Rarebit Sauce image

Provided by Food Network

Categories     condiment

Time 30m

Yield 8 cups

Number Of Ingredients 13

16 ounces proper beer or any brand English golden ale
24 ounces whole milk
4 tablespoons unsalted butter, cut into cubes
1/4 cup bacon fat
1 medium yellow onion, small diced
1 cup all-purpose flour
2 tablespoons whole-grain mustard
1 teaspoon Worcestershire sauce
1 tablespoon white wine vinegar
2 tablespoons thyme leaves, roughly chopped
1 cup grated Irish Cheddar
1 1/2 cups crumbled blue cheese
1 teaspoon kosher salt

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 image

Provided by Alton Brown

Categories     side-dish

Time 25m

Yield 4 servings as a side dish

Number Of Ingredients 11

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup porter beer
3/4 cup heavy cream
6 ounces (approximately 1 1/2 cups) shredded Cheddar
2 drops hot sauce
4 slices toasted rye bread

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



Real Welsh Rarebit image

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

¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dry mustard
¼ teaspoon Worcestershire sauce
2 drops hot pepper sauce (such as Tabasco®)
1 cup whole milk
½ cup beer
½ pound Cheddar cheese, shredded

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

RAREBIT SAVORIES



Rarebit Savories image

My mother's version of the classic - perfect for canapes at a cocktail party, and children love them! Fast, easy and absolutely delicious.

Provided by KerriJ

Categories     Appetizers and Snacks     Pastries

Time 2h30m

Yield 12

Number Of Ingredients 6

8 slices bacon
½ pound aged Cheddar cheese, cubed
1 onion, cut into chunks
2 teaspoons mayonnaise
1 teaspoon dry mustard powder
60 slices sandwich bread, cut into rounds

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Place the bacon, Cheddar cheese, onion, mayonnaise, and mustard into the bowl of a food processor; process until well blended. Scoop into a container, cover, and refrigerate several hours to overnight to allow the flavors to blend.
  • Adjust oven rack to the topmost position, and set oven to Broil.
  • Spread the bread rounds evenly with cheese mixture and place onto a cookie sheet. Toast under the broiler until browned and puffed, 5 to 8 minutes. Serve immediately.

Nutrition Facts : Calories 504.8 calories, Carbohydrate 64.6 g, Cholesterol 32.8 mg, Fat 19.5 g, Fiber 3.2 g, Protein 16.6 g, SaturatedFat 7.8 g, Sodium 1128.9 mg, Sugar 5.9 g

WELSH RAREBIT



Welsh Rarebit image

Anyone can lay a few slices of cheese on toast and melt them, but creating a thick sauce of cheese, beer and spices and then spreading it on toast creates one of the best late-night snacks I know. This is Welsh rarebit, or rabbit, a traditional British dish whose name has a long and complicated history, one we will not go into here.

Provided by Mark Bittman

Categories     easy, appetizer

Time 20m

Yield 4 or more servings

Number Of Ingredients 8

2 tablespoons butter
2 tablespoons flour
1 tablespoon mustard powder, or to taste
1/2 teaspoon cayenne, or to taste
3/4 cup strong dark beer, like Guinness
2 tablespoons Worcestershire sauce, or to taste
1 pound Cheddar, Double Gloucester or other English cheese (or other good semi-hard cheese, like Comté or Gruyère, or a mixture), grated
4 to 8 pieces lightly toasted bread

Steps:

  • Put butter in a saucepan over medium heat and, as it melts, stir in flour. Continue to cook, stirring occasionally, until golden brown and very fragrant, 3 to 5 minutes. Stir in mustard and cayenne, then whisk in beer and Worcestershire sauce.
  • When mixture is uniform, turn heat to low and stir in cheese, again stirring until smooth. Remove from heat and pour into a broad container to set (you can refrigerate for up to a day at this point).
  • Spread mixture thickly on toast and put under broiler until bubbly and edges of toast are crisp. Serve immediately.

Nutrition Facts : @context http, Calories 676, UnsaturatedFat 14 grams, Carbohydrate 29 grams, Fat 46 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 26 grams, Sodium 1037 milligrams, Sugar 4 grams, TransFat 2 grams

WELSH RAREBIT



Welsh rarebit image

Indulge in a slice of bubbling, golden-brown, cheesy Welsh rarebit for a satisfying lunch. Serve piping hot from the grill with plenty of chopped chives

Provided by Good Food team

Categories     Lunch, Snack, Supper

Time 30m

Number Of Ingredients 8

120ml brown ale
25g unsalted butter
25g plain flour
140g mature cheddar , coarsely grated
1 heaped tsp English mustard powder
1 tbsp Worcestershire sauce
1 tbsp chopped chives
2 large slices sourdough bread

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.

Nutrition Facts : Calories 651 calories, Fat 37 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 2.68 milligram of sodium

WELSH RAREBIT



Welsh Rarebit image

This is a delicious dish for a light supper with a salad and some bread, or just for a snack. It's quick and easy for nights when you're too tired to really cook:)

Provided by Midwest Maven

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 teaspoon Worcestershire sauce
1/8 teaspoon paprika
1/2 teaspoon dry mustard
1 pinch cayenne
1 pinch salt
1/2 cup beer
1 lb sharp cheddar cheese, shredded
6 -8 pieces toast

Steps:

  • Mix all seasonings with worcestershire sauce to a smooth paste in skillet.
  • Add beer and let stand over low heat until the beer is hot.
  • Add cheese and stir until completely melted and smooth.
  • Serve over crisp toast. Enjoy!

SCOTTISH (OR ENGLISH) RAREBIT



Scottish (Or English) Rarebit image

We always eat this in the traditional Scottish style--over buttered toast--rather than the English or Welsh versions. Very yummy stuff. For the toast, use about 4 slices of a hearty, whole wheat bread.

Provided by Debbie R.

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 5

9 ounces grated cheese (Chesire, Lancashire or Smoked Applewood Cheddar, latter is really good)
6 tablespoons beer
1 tablespoon butter
1 tablespoon Dijon mustard
Worcestershire sauce

Steps:

  • Heat the cheese, beer and butter over low heat, stirring, until it melts.
  • Add mustard and a splash of Worcestershire sauce.
  • Meanwhile, be toasting bread.
  • Pour sauce over toast and serve.

Nutrition Facts : Calories 497.3, Fat 37.2, SaturatedFat 23.2, Cholesterol 96.9, Sodium 1359, Carbohydrate 12.8, Fiber 0.2, Sugar 0.2, Protein 25.6

CHEESE RAREBIT



Cheese Rarebit image

Make and share this Cheese Rarebit recipe from Food.com.

Provided by ratherbeswimmin

Categories     Cheese

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/4 cup butter or 1/4 cup margarine
1/4 cup all-purpose flour
2 cups milk
3 cups shredded cheddar cheese
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon paprika
1 egg, beaten
toast points

Steps:

  • Melt butter in a heavy saucepan over low heat.
  • Add flour, stirring until smooth.
  • Cook 1 minute, stirring constantly.
  • Gradually add milk; cook over medium heat, stirring constantly until mixture is thickened and bubbly.
  • Stir in Cheddar cheese, salt, dry mustard, and paprika.
  • Gradually stir approx one-fourth of hot mixture into beaten egg; add to remaining hot mixture.
  • Cook mixture over low heat 1 minute.
  • Serve over toast points.

Nutrition Facts : Calories 379.5, Fat 30.3, SaturatedFat 18.9, Cholesterol 126.3, Sodium 553.9, Carbohydrate 8.6, Fiber 0.2, Sugar 0.4, Protein 18.4

RAREBIT



Rarebit image

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

2 slices bread
1/2 teaspoon mustard
1 dash salt
1/4 teaspoon cayenne pepper
1/4 teaspoon Worcestershire sauce
1/2 ounce butter
3 ounces grated cheddar cheese
1 tablespoon beer or 1 tablespoon milk

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 image

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)

RAREBIT TOASTS



Rarebit toasts image

This comforting snack is super-quick and easy, perfect for suppertime snacking.

Provided by Good Food team

Categories     Dinner, Starter

Time 10m

Number Of Ingredients 5

1 sourdough bread loaf, sliced
200g cheddar , grated
1 tsp Dijon mustard
2 spring onions , thinly sliced
1 egg , beaten

Steps:

  • Place the bread slices under the grill and toast for 2-3 mins until golden on one side. Mix together the cheese, mustard, spring onions and egg. Spread a little over the untoasted side of each slice, then pop back under the grill. Cook for 3 mins more until the cheese is melted and golden. Serve straight away.

Nutrition Facts : Calories 229 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 1.04 milligram of sodium

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