Welsh Rarebit or Rabbit? How to do it properly whatever it’s called!
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I had lunch at Carol’s house the other day – Welsh Rarebit. She was concerned that I might think it was going to be just cheese on toast but I am a wise old bird and know different.
I didn’t watch Carol cook my rarebit (although I did grate the cheese which probably helped a lot) but this was much more than cheese on toast, it was a thick savoury cheese sauce grilled till bubbling and golden and served with a glass of wine and a good old chat.
I have seen recipes for Rarebit varying from, as I say, plain cheese on toast to a souffléd version à la Delia here.
Although it seems polite to me to use Caerphilly, if this is indeed a Welsh recipe, a mature Cheddar is best I think. Anyhoo, here are some ideas on the two and a half basic methods I am aware of …
Welsh Rarebit Method 1
Roux based, egg yolk enriched and probably the most traditional, although I think the original dish was yolk-less – serves 2
15g butter
15g plain flour
50ml ale, dry cider or milk
80g grated mature Cheddar
1 egg yolk
½ tsp English mustard powder
dash of Worcestershire sauce
s & p and cayenne to taste
2 thick slices of great bread
~ Melt the butter and stir in the flour to form a paste (called a roux).
~ Slowly stir in the ale or cider to form a thick sauce and stir over low heat for a couple of minutes
~ With your other hand turn on the grill to hot.
~ Add the cheese and egg yolk tothe sauce till the cheese has melted, taste and season with all the other bits (except the bread!)
~ Toast the bread under the hot grill and put into a shallow heatproof dish.
~ Pour over the sauce and pop back under the grill till hot, bubbly, golden, and enticing.
Welsh Rarebit Method 2
Similar to above but quicker as without a roux or an egg yolk.
20g butter
100g grated Cheddar
½ tsp English mustard powder
dash of Worcestershire sauce
60ml ale
seasonings as above
2 thick slices lovely bread
~ Melt the butter and then mix in the rest of the ingredients down to but not including the bread.
~ Toast the bread, spread with the cheese mixture and pop back under the grill till bubbling.
Welsh Rarebit Method 2½ ish
Just Cheese on Toast! Not rarebit at all really but seemingly some people confuse the two.
See here for 12 Delicious Cheese on Toast Ideas.
Rabbit or Rarebit?
I got this from The Old Foodie, a really interesting site which is well worth a visit.
“The OED traces Welsh Rabbit to 1725, sixty years before ‘rarebit’, and the eminent lexicographer H.W.Fowler stated in no uncertain terms …
“Welsh Rabbit is amusing and right. Welsh Rarebit is
stupid and wrong.”
So there we have it.
Suzy Bowler
Having been a somewhat itinerant chef for over 30 years I was amazed, on my return to the UK, at the blatant food waste that now seems to be rife in the country; amazed and irritated. So much so that I decided to start a blog about spontaneous cooking from leftovers to show people that there are great alternatives to throwing food away.
One Comment
Sarah
A few years ago I tried out Welsh rarebit as a topping for grilled fish. That was so tasty! Yum, yum, your lunch looked delicious.