Oozy Welsh Rarebit. A perfect brunch
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Time to read 1 min
Welsh Rarebit, a traditional Welsh dish, made with cheddar cheese, beer, mustard, and spices, served hot over toasted bread. This rich and flavorful comfort food is perfect for breakfast, lunch, or dinner. Perfect for cheese lovers everywhere.
The first known reference to Welsh rarebit dates back to the 18th century. The dish was mentioned in literature as early as 1725. The term "Welsh rabbit" was used initially, likely as a humorous reference to the Welsh rural poor's reliance on cheese rather than meat.
The name "Welsh rarebit" began to replace "Welsh rabbit" in the 19th century. "Rarebit" is thought to be a corruption or Anglicization of the original term, possibly to avoid confusion, as the dish contains no rabbit.
5
15
2 pers
Brunch
United Kingdom
Ingredients
- 125ml of brown ale
- 25g unsalted butter
- 25g plain flour
- 1 egg yolk
- 1 teaspoon of Seasoned Greetings cheese-on-toast seasoning
- 125g mature Cheddar cheese
- 2 thick slices of sourdough
- Worcestershire sauce
Directions
Step 1
Warm brown ale though in a pan. In a second pan, melt butter over a low heat. When the butter is melted, slowly stir in flour to make a roux. Cook for a few minutes, stirring constantly. Slowly add the warmed ale to the roux whilst constantly mixing.
Step 2
Mix in a splash of Worcestershire sauce, and then stir in the Seasoned Greetings Cheese-on Toast seasoning.
Add the cheese and mix until fully melted.
Step 3
Remove from the heat and mix in the egg yolk
Step 4
Under a grill, toast both sides of your sourdough. Once toasted, split the cheese sauce across the bread and put back in the grill until the cheese is bubbling and golden brown.
Step 5
Finish the Welsh Rarebit with fresh chopped herbs and few more splashes of Worcestershire sauce.
You can eat by its self, but we like to serve with a small side salad.
