Welsh Rarebit (Wales)

You would think that something as simple as melted cheese on toast would be fairly straightforward, but there are billions of recipes out there for welsh rarebit. Well, maybe not billions, but quite a lot.  Fortunately, Felicity Cloake of the Guardian has gone through virtually all of them (https://www.theguardian.com/lifeandstyle/wordofmouth/2011/oct/27/how-to-cook-perfect-welsh-rarebit) and has found the perfect cheese and toast combo.  Read her whole article - it’s fantastic.  I’ve made it to serve four, and have switched the cheese to Cheddar, since getting Lancashire cheese can be dicey.  I also found a little extra Worcestershire and cayenne pepper added oomph. 

 

But seriously. Eat this. Cymru am byth!!!

 

INGREDIENTS

  • 2 tsp English mustard powder

  • 1/4 tsp cayenne pepper

  • 6 tbsp stout (3/8 cup)

  • 4 tbsp butter

  • Worcestershire sauce, to taste but at least 2 tsp

  • 12 oz cheddar cheese, grated

  • 4 egg yolks

  • 4 slices bread

 

STEPS

  1. Mix the mustard powder with a little stout in the bottom of a small pan to make a paste, then stir in the rest of the stout and add the butter and about 2 tsp Worcestershire sauce – you can always add more later if you like. Heat gently until the butter has melted.

  2. Tip in the cheese and stir to melt, but do not let the mixture boil. Once smooth, taste for seasoning, then take off the heat and allow to cool until just slightly warm, being careful it doesn't solidify.

  3. Set your oven to broil, and toast the bread on both sides. Beat the yolks into the warm cheese until smooth, and then spoon on to the toast and broil until bubbling and golden. Serve immediately.

 

NB: Eat this all at once - the sauce does not reheat well. Mine broke almost immediately when I tried to reheat it for Mrs. Wonders of the World. 

 

Recipe adapted from https://www.theguardian.com/lifeandstyle/wordofmouth/2011/oct/27/how-to-cook-perfect-welsh-rarebit

Photo by Drew Vahrenkamp

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