WELSH RAREBIT
2022-09-22
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 9
Ingredients:
- 3 tablespoons butter
- 1/4 cup milk
- 1 pound sharp English Cheshire cheese, aged preferred, grated
- 1/2 tablespoon dry English mustard
- Freshly ground black pepper
- 2 eggs
- 1/2 cup stout or ale
- Toasted country bread
- Several apples or pears and walnut halves as accompaniment
Steps:
- In the top of a double boiler, heat the butter until it begins to brown. Add the milk and heat until very hot. Add the cheese slowly and allow it to melt completely. Add the mustard and combine. Season with pepper.
- In a small bowl beat the eggs. Add several tablespoons of the hot cheese mixture to the eggs. Add the warmed eggs to the pot of melted cheese and stir. Add the stout, stir to combine and heat for 2 minutes more.
- Pour the cheese over the toast. Serve with fruit and nuts.
Top Asked Questions
What is Welsh rarebit made of?
This traditional Welsh rarebit recipe uses grated strong cheddar cheese, beer or ale, butter, Worcestershire sauce and English mustard. Quick and easy to make, it will be on your table in no more than 15 minutes! Blasus (that’s Welsh for delicious!) Lightly toast the bread under a preheated grill or in a toaster.What is the best way to serve Welsh rarebit?
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.What to eat in Wales?
This traditional Welsh Rarebit is total easy comfort food and just what you need on a cold day. It's cheese on toast that has been seriously upgraded. In a bowl combine the cheese, egg, milk, mustard and Worcestershire sauce. 1 egg, 200 g cheddar cheese, 1 teaspoon Dijon mustard, 2 tablespoon milk, 2 tablespoon Worcestershire sauceWhat is the best cheese for Rarebit?
A traditional Welsh rarebit is made using a sharp cheddar cheese, but Lancashire, Cheshire and Double Gloucester also work very well. Personally, however, I tend to opt for a mild, creamy Caerphilly or Hafod cheese to give a nod to the Welsh roots of the dish.
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