Rarebit Recipes

TRADITIONAL WELSH RAREBIT

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.

WELSH RAREBIT

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

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

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.

RAREBIT SAVORIES

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.

WELSH RAREBIT

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.

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.

WELSH RAREBIT

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

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.

CHEESE RAREBIT

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.

RAREBIT

Steps:

• Toast the bread on one side.
• Combine all other ingredients.
• Spread on untoasted side of bread.
• Brown under a hot broiler.

WELSH RAREBIT

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

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.