Welsh Rarebit / welsh rabbit- the quest for perfection.

Firstly have to say, my computer doesn't like me having two type pad accounts, and so doesn't let me log on grrrrrr, however, I am here now, and will post regular food festivities more often, appologies for lack of posting. lol

OK, so I have always wanted to make welsh rarebit, mainly because it looks so damned good.

And I found an old book of cut out recipes in an old note book, so I thought I would try it. I made it and it was good, but a bit bland for me I think, but needs a touch of adjusting, trick is though to leave the mixture in the fridge to set, then its thick and spreadable, so the recipe I used is here ( this version would be good for teenagers that need yummy hot snacks to fill them up, and seeing as its stored in the fridge its a perfect accesible snack:

350gms of cheddar (mature)
75ml milk
15gm of flour
25gms of breadcrumbs
15ml of English mustard
few shakes of Worcestershire sauce
salt and pepper
1 medium egg
1 egg yolk
4 slices of thick toast, nice white crusty bread.

1. Place cheese and milk in a saucepan over a low heat, stirring until cheese has melted, do not boil.
2. remove from heat add flower, breadcrumbs and mustard and w sauce, return to heat and cook for 2 more minutes.

3. place in food processor and add seasoning and eggs, blend until smooth, and put in a container and in fridge to set.

Really important, it needs to set first, to a nice thick paste

spread thickly on toast and place under hot grill until brown and bubbling.

I have to say, the way to make the sauce is odd, I would be tempted to make a proper bechemel, and then add the breadcrumbs cheese, make sure its melted in and and then cool a little and beat in the eggs and cool, but I need to practice this a few times.

So then I consulted a super duper book in my collection called British regional food (isbn 1-84400-234-9).

 And here is what it had to say about Welsh rarebit:

To start with in a  nutshell the correct spelling should be Welsh rabbit, and is described as 'cheese on toast with savoury additions'

And this recipe is very different from the recipe out above:

5 tablespoons of stout
5 tablespoons of double cream
250gms of caerphilly or cheddar cheese grated.
2 egg yolks beaten
2 teaspoons of worcestershire sauce (this quantity seems better to me)
1tsp mustard
salt and pepper
4 slices of nice thick white bread.

simmer stout in small pan until it has reduced by half. Add the cream and then reduce this again by half until it is really thick, leave to cool.

Mix this with all the other ingredients except bread and season to taste.
toast bread on both sides, and spread mixture  on toast and grill until nicely browned.

This sounds a million times better than the other one. Now where is the stout.......

xx

Comments

[Elly]

Nom! Think I'll be trying this one!