Welsh rarebit
Submitted by David on 14 November 2006 - 7:40pm.
Let’s clear something up straight away. Rarebit is pronounced rabbit. If you ask for a “Welsh Rarebit” in the UK, you will be met with, at best, a wry smile.
I grew up on the stuff. In fact, if memory serves, this was the first supper I cooked alone.
Ready
- Cheese (cheddar, perhaps), grated
- ½ tsp English mustard (ideally)
- 1 Tbsp of beer (or milk)
- Worcester sauce (optional)
- Cayenne pepper (optional)
- ½ oz soft butter
- Bread for toast (white, ideally)
Set
- Overhead grill to medium heat
- Baking tray
Go
- For a couple of slices, combine the butter with the mustard, a dash of Worcester sauce and the cayenne. Season with salt and pepper if you like. Mix well.
- Add the cheese and beer and mix to combine.
- Toast a couple of slices of bread.
- Cover one side of the toast with the cheese mixture.
- Grill until the cheese melts and there are specs of brown on top.
What you should know
You can add a whole range of toppings (tomatoes, bacon, ham). Go crazy. Nostalgia demands I have mine with a glass of milk (whole fat of course) and, following, two Digestive biscuits.
You omitted a useful topping. Create a depression in the cheese mix and drop in a whole raw egg. Perhaps you should remove the shell! Then grill as before. In the UK this dish is known as ‘Buck Rabbit’.