TRADITIONAL WELSH RAREBIT
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
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
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.
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 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.
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)
TRADITIONAL WELSH RAREBIT
Real Welsh rarebit has a real bite to it, which means you need a strong cheddar, sharp cheddar or mature cheddar. You can serve it by itself on white toast or add toppings to it. My personal favourite is poached egg or fresh ripe summer tomato slices. Yum!
Provided by Tea Girl
Categories Welsh
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 376.8, Fat 20.6, SaturatedFat 12.1, Cholesterol 59.1, Sodium 483.8, Carbohydrate 19.9, Fiber 1.1, Sugar 1.6, Protein 17.5
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