Cheesy Welsh Rarebit Recipes
CHEESY WELSH RAREBIT
An inexpensive but savoury dish. It may have originally been a French dish, as there are old French culinary references to "lapin gallois". When I was a child, our family had this as a bedtime snack a couple of times a week. Never tired of it.
Provided by Millereg
Categories Breakfast
Time 12m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat a broiler.
- Place the bread slices on a baking sheet.
- Place under the broiler and toast, turning once, until golden brown on both sides, 30-40 seconds on each side.
- Remove from the broiler.
- In a small saucepan over medium heat, combine the cheddar and the dark ale.
- When the cheese melts, add the butter, Dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper and the cayenne, and whisk together until smoothly melted and combined, 1-2 minutes.
- Cut each piece of toast in half, diagonally, and arrange around the edges on a flameproof platter.
- Pour the cheese mixture over the toasts so they are covered completely.
- Place the platter under the broiler and broil until the cheese bubbles and starts to scorch in places, about 2 minutes.
- Remove from the broiler and serve piping hot.
WELSH RABBIT (RAREBIT) - SORT OF TOASTED CHEESE
Nothing is more delicious that a well-made Welsh Rabbit, or 'rarebit'. It is easy to make but you do need to keep your eye on it! Have the toast made, and keep it warm, before you start cooking the cheese - which is best coarsely grated because it melts easily. From 'The Country Kitchen - Cheese And Biscuits' - Jean Hatfield.
Provided by Karen Elizabeth
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter or margarine in the top of a double boiler over boiling water. Add the milk or beer; when this is warm, add the grated cheese.
- With a fork, stir lightly but constantly until the cheese is melted. Season with Worcestershire sauce, mustard, salt and cayenne.
- Remove the saucepan from the heat, and stir in the lightly beaten egg, which will cook in a few seconds.
- Pour the mixture over the hot toast.
- Sprinkle with a little paprika if liked, and serve immediately.
WELSH RAREBIT MUFFINS
Get the kids to help make these yummy muffins, perfect for lunchboxes
Provided by Good Food team
Categories Afternoon tea, Breakfast, Brunch, Lunch, Side dish, Snack, Supper, Treat
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 200C/fan 180C/gas 6.
- Mix together the self-raising and plain flour, baking powder, bicarbonate of soda, salt and mustard powder in a bowl.
- In a separate bowl, mix the cheese, oil, yogurt, milk, egg and Worcestershire sauce.
- Combine all the ingredients and divide between the muffin cases in the muffin tin.
- Place in the oven for 20-25 mins until golden. Remove and cool slightly on a rack.
- What you need: Ask the kids to help get everything ready, weighing scales, measuring jug, fork, 2 mixing bowls, 12 paper muffin cases, muffin tin, cheese grater, sharp knife, tablespoon, cooling rack.
Nutrition Facts : Calories 189 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.79 milligram of sodium
WELSH RAREBIT
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
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
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- In a medium-sized bowl, mix together the grated cheese, beer or ale, butter, Worcestershire sauce and English mustard. Stir until thoroughly combined.
- Spread a generous layer of the mixture over each slice of toast, ensuring it covers the crusts too.
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- Preheat your grill and get it nice and hot.Whisk the egg yolks with the crème fraîche and mustard powder.
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- Melt the butter over medium-low heat in a small saucepan. Whisk in the flour and cook, whisking constantly, for 2 to 3 minutes, being careful not to brown the flour.
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WELSH RAREBIT - WIKIPEDIA
Welsh rarebit or Welsh rabbit (/ ˈ r ɛər b ɪ t / or / ˈ r æ b ɪ t /) is a Welsh dish consisting of a hot cheese-based sauce served over slices of toasted bread. The original 18th-century name of the dish was the jocular "Welsh rabbit", which was later reinterpreted as "rarebit", as the dish contains no rabbit.Variants include English rabbit, Scotch rabbit, buck rabbit, golden buck, and ...
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