Welsh Rarebit

Welsh Rarebit

Often pronounced as Welsh “rabbit”, this simple recipe makes a meal out of cheese on toast.

Good with salad. You could also put cooked ham under the cheese sauce before grilling.

Leftovers can be cut into cubes and added to soups and salads in place of croûtons, or used as a topping for simple pasta dishes.

Line the baking tray with kitchen foil before baking, as the cheese sauce will be runny

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Instructions

  1. 1

    Preheat the grill to high and position the rack 10cm (4in) from the heat. Toast the bread until golden brown, then turn over and toast the other side. Leaving the grill on, remove the toast from the heat and place on to a baking tray.


  2. 2

    Meanwhile, melt the butter in a pan over a low heat. Add the cheese, mustard powder, and ale, and heat until creamy, stirring often.


  3. 3

    Spread the sauce over the toast and splash a few drops of Worcestershire sauce on each. Return the cheese-covered toast to the grill for just a few minutes, or until the cheese is bubbling and golden. Cut each slice in half and serve.


Ingredients

  • 4 slices White Bread
  • 25g Butter
  • 225g Strong Cheddar Cheese, grated
  • 1 tbsp English Mustard Powder
  • 3 tbsp Brown Ale
  • 3 dashes Worcestershire Sauce, to taste

Serves 4

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008

http://www.dorlingkindersley-uk.co.uk/

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