Welsh Rarebit
by Charlie McCarthy, Sr.
Welsh rarebit is so much more than just fancy cheese on toast. When it’s cold and wet outside it hits the spot in a way that few other comfort foods can. Maybe it’s the beer, maybe it’s the mustard and Worcestershire sauce, but either way, it’s a great hearty lunch, especially when it’s paired with the creamy tomato soup.
Ingredients
- 50 g butter
- 3 tbsp flour
- 150 ml beer or strong ale
- 1 tsp dijon mustard
- Worcestershire sauce
- 150 g cheddar cheese
- 4 slices rustic country bread
- cheese mixture
- 50 g cheddar cheese
Recipe
- Preheat the grill until hot.
- Melt the butter in a small saucepan. Add the flour and mix well to make a roux. Heat for 2-3 minutes, stirring constantly, until the rawness is cooked out.
- Slowly pour in the beer or strong ale, stirring well until combined. Remove from the heat, add the dijon mustard and Worcestershire sauce and mix again. Add cheddar cheese and beat until it has completely melted. Set aside to cool.
- Meanwhile, toast the slices of rustic country bread on either side until golden. Place them on a baking sheet and spoon the cheese mixture over each slice, so they are completely covered. Sprinkle with the remaining cheddar cheese, a few drops of Worcestershire sauce, and a little seasoning. Place the rarebits under the hot grill until dark golden and bubbling. Allow to cool slightly, then serve.