British & Irish

Welsh Rarebit

Name: Welsh Rarebit
Total time: 15 min
Yield: 4 servings
Cuisine: British & Irish
Ingredients: 225g strong mature Cheddar (grated); 1 tbsp butter; 2 tsp Worcestershire sauce; 1 tsp dry English mustard powder; 2 tsp plain flour; 4 tbsp stout or dark ale; 4 thick slices crusty bread

Velvety, sharp cheddar and ale sauce poured over toasted bread and grilled until bubbling and golden — Wales's sophisticated answer to cheese on toast.

15 minutes

Serves 4

Lunch

Contains common allergens

Fish Dairy mustard Seafood Wheat

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Instructions

6 steps

1
Make the roux base: Melt the butter in a small saucepan over low heat. Whisk in the flour and mustard powder, cooking for 1 minute to form a roux.

2
Add the liquids: Gradually whisk in the stout or dark ale, followed by the Worcestershire sauce, until smooth.
3
Melt the cheese: Remove the pan from the heat. Add the grated mature Cheddar a handful at a time, stirring continuously until the cheese has completely melted into a thick, smooth paste. Allow it to cool slightly so it sets up.
4
Toast the bread: Place the slices of crusty bread under a hot grill (broiler) and toast one side until golden brown.
5
Apply the topping: Turn the bread over. Spread the thick cheese mixture right to the edges of the untoasted side of the bread.
6
Grill to finish: Place back under the hot grill for 3-5 minutes until the cheese is bubbling, deeply golden brown, and slightly charred in places. Serve immediately.

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