A Welsh savoury dish which dates to the 18th century and is still made today. There are many variants of this dish but I think this Welsh Rarebit Recipe is one of the most classic versions.
Prep Time: 10 mins
Cooking Time: 10 mins
Total Time: 20 mins
25g butter, plus extra for buttering the toast
10g plain flour
100g cheddar cheese, grated
1 egg yolk
4 tbsp beer or Guinness
1 tsp Worcester sauce
1/2 tsp dried mustard powder
Salt, to taste
A pinch of cayenne pepper
2 slices of sourdough or other country style bread
Start by melting the butter gently in a pan. Once the butter has melted add the flour and mix in well with a wooden spoon and cook gently for a few minutes without colouring to make a roux.
Next gradually add the milk and mix to a smooth sauce and allow to simmer for a few minutes. Now you can add the grated cheese and allow to melt over a gentle heat until a smooth mixture is obtained. Add the yolk to the hot sauce and stir in and immediately remove from the heat.
In a separate pan boil the beer and allow it to reduce to about 1/2 tablespoon and then add to the mixture along with seasoning, mix well and then allow to cool.
When you are ready to serve preheat the grill and then toast the bread on both sides. Next butter the toast on one side and then spread the mixture on the buttered toast. Place them on a baking sheet and brown gently under the grill and then serve straight away.
Enjoy this Welsh Rarebit Recipe with some salad on the side.