Welsh Rarebit for All Cheese on Toast Addicts | The Worktop April 27, 2015 Welsh Rarebit For All Cheese On Toast Addicts Cheese on toast is always a brunch favorite. It’s quick and easy to make, and so delicious. This Welsh Rarebit uses stout, mustard seeds and Worcestershire sauce to give the cheese a malty savory edge. We invited another couple over for brunch recently and when I asked them what we should have, one of them said, “How about Welsh Rarebit?” I actually thought he was saying a “Welsh rabbit” with a strange British accent! After some clarification and research, it turns out Welsh Rarebit is a specialty recipe for cheese and toast (originally named Welsh rabbit , but probably had a name change to make it a bit more fitting since there’s no rabbit in it!). Who doesn’t love cheese and toast for brunch? It is always a favorite among vegetarians and carnivores alike, and it has become my latest way of having it. Welsh Rarebit is super easy and is a real crowd favorite. Even among the Welsh, there are a variations on how to make it.

Some mix the cheese with butter or mustard, some use beer or wine, and some pour a melty cheese mixture over the toast instead of grilling it. I haven’t tried every combination because I love this simple recipe so much. Soon though, I’ll make some new variations and share them with you! Although it is still cheese on toast at the heart of this dish, the stout, Worcestershire sauce, and mustard seeds add a fuller and more savory flavor. Just a warning, if you weren’t addicted to cheese on toast already, you will be after having this Welsh Rarebit! Welsh Rarebit Classic Welsh rarebit - Amuse Your Bouche Amuse Your Bouche September 6, 2014 Classic Welsh rarebit I’ve talked about cheese on toast before when I made my cheesy tomato and avocado toasts, and Welsh rarebit is another variation – except this time, instead of plain old cheese, it has a gooey cheese sauce with (in this case) beer and mustard and butter and all sorts of yummy bits. Did you hear that? Beer in your cheese! Can’t get any better.

There are a million stories about how Welsh rarebit came about, where it got its bizarre name from (it’s also sometimes known as ‘Welsh rabbit’ – don’t worry, no rabbits were harmed in the making of this dish), and even whether it’s truly Welsh or not (but since I’m half Welsh and I’ll probably be told off if I say anything different, let’s just say it is). There are also about a million different recipes for Welsh rarebit – some use beer, some don’t; some use real mustard and others use mustard powder; some recipes use Welsh cheese and others just use cheddar, etc. So this is just my version! Welsh rarebit might just seem like a fussier way of making cheese on toast, but actually it only takes a couple of minutes to make the sauce – it doesn’t really take much longer than normal cheese on toast. Plus you get so much extra flavour from the beer and the mustard that it’s totally worth putting the extra few minutes in. If you find that your cheesy rarebit sauce oozes off the sides of your bread when you pour it on, don’t despair!

They usually end up being the best bits – they go slightly crispy on the edges, and we all know you can’t beat crispy cheese. (just make sure you have a token bit of salad on the side to make yourself feel slightly less guilty about slathering beer-infused cheese on white bread…) The origin of Welsh rarebit | OxfordWords blog Home > The origin of Welsh rarebit The origin of Welsh rarebit Now often known as Welsh rarebit , this dish of toasted cheese was originally known as Welsh rabbit… but why? There is no evidence that the Welsh actually originated Welsh rabbit, although they have always had a reputation for being passionately fond of it (a fourteenth-century text tells the tale that the Welsh people in heaven were being troublesome, and in order to get rid of them St Peter went outside the Pearly Gates and shouted ‘Caws pobi’ (Welsh for ‘toasted cheese’)—whereupon all the Welsh rushed out and the gates were shut on them).

A more likely derivation of the name is that Welsh in the seventeenth and eighteenth centuries was used as a patronizingly humorous epithet for any inferior grade or variety of article, or for a substitute for the real thing (thus a Welsh pearl was one of poor quality, possibly counterfeit, and to use a Welsh comb was to comb one’s hair with one’s fingers). Welsh rabbit may therefore have started life as a dish resorted to when meat was not available. The first record of the word comes in John Byron’s Literary Remains (1725): ‘I did not eat of cold beef, but of Welsh rabbit and stewed cheese.’ Regional Recipes Although the term is often used simply for a slice of bread topped with cheese and put under the grill, the fully-fledged Welsh rabbit is a more complicated affair, with several variations: the cheese (classically Cheddar or Double Gloucester, by the way) can be mixed with butter or mustard, beer or wine, and it can be pre-melted and poured over the toast rather than grilled.

And then of course there are all the other rabbits that have followed in the wake of the Welsh: buck rabbit is the best known (Welsh rabbit with a poached egg on top), but there are also American rabbit (with whisked egg whites), English rabbit (with red wine), Irish rabbit (with onions, gherkins, vinegar, and herbs), and Yorkshire rabbit (topped with bacon and a poached egg). Then there is Scotch rabbit, a term which in the past has been used virtually synonymously with Welsh rabbit: Hannah Glasse (1747) gives this simple recipe: ‘To make a Scotch Rabbit. Toast a Piece of Bread, butter it, cut a Slice of Cheese, toast it on both sides, and lay it on the Bread’, although later versions seek to distinguish it by the use of stout and the Scottish cheese Dunlop. ‘Le Welsh’ Welsh rabbit has of course produced one of the great linguistic causes célèbres of gastronomy with its genteel variant Welsh rarebit.

There is little doubt that rabbit is the original form, and that rarebit (first recorded in 1781) is an attempt to folk-etymologize it—that is, to reinterpret the odd and inappropriate-sounding rabbit as something more fitting to the dish. Precisely how this took place is not clear; it has been speculated that rarebit was originally rearbit, that is, something eaten at the end of a meal, but there is no actual evidence for this. However that may be, the spurious rarebit has continued to be preferred up to the present day by those who apparently find honest-to-goodness rabbit slightly vulgar. The French, incidentally, who admire the dish, get round the problem in their usual pragmatic way by calling it simply le Welsh. ‘Many’s the long night I’ve dreamed of cheese—toasted, mostly’: the castaway Ben Gunn in Robert Louis Stevenson’s Treasure Island (1883). This is an excerpt from The Diner’s Dictionary: Word Origins of Food & Drink by John Ayto. Read the original article and find further word origins on Oxford Reference . The opinions and other information contained in OxfordWords blog posts and comments do not necessarily reflect the opinions or positions of Oxford University Press.

Author Welsh Rarebit Recipe : Alton Brown : Food Network Easy Side Dish 4.5 57 Well it may be good to some readers below, but it is not authentic. If you wish a real Welsh taste, grate some strong [extra extra sharp] cheddar- Welsh if you can get it of course,, add pepper, flat beer and or milk, some mustard and or Worcestershire sauce is also good to add per personal taste,- mix, spread over bread toasted one side only,,, use the un-toasted side. Place under grill until bubbling. Being Welsh and having a long Welsh ancestry Welsh Rabbit was a non fussy meal to make. It often used up odds and ends in the kitchen such as flat beer, rinds of cheese and stale bread- it most certainly did not use cream or kosher salt- if the cheese is any good you will need no additional salt. I was told it was never made in a pan,, after all why dirty more dishes right? On the other side of things I notice people seem to think it will taste right using Kraft "cheese" or that stouffers is authentic and in that case they may not actually like the real thing.

Garry Taylor 2015-01-17T01:48:17Z item not reviewed by moderator and published Holy cow, this is good!! I like fondue but I was looking for a cheese sauce with a bit more depth (yes, I said it!!!) and this fit the bill!! Cheese+beer+W sauce+cream= Heaven! This was smooth and creamy and had just the right bite. I paired it with Alton's homemade soft pretzels and I must say...perfection!! emessel 2014-12-06T18:00:02Z item not reviewed by moderator and published I make it without the beer and with whole milk instead of cream. If you use Kraft cheese, it tastes exactly like Stouffers. slsl60514 2014-11-26T16:07:39Z item not reviewed by moderator and published This was delicious. Way better than Stauffers and it was very easy. I hated to see the beer go into the pot instead of me, but it got there eventually.

I had this on top of leftover Thanksgiving turkey with bacon and a tomato slice on top of a toasted English muffin. Richard P. 2013-12-02T00:25:55Z item not reviewed by moderator and published Very good base sauce... prefer mine with a little spice, but I will use this recipe again. lynniebinnie 2013-05-25T11:56:53Z item not reviewed by moderator and published Love it! I use it for Mac &amp; cheese.... daveinqueens 2013-05-09T08:15:59Z item not reviewed by moderator and published You can make a really great dinner by spooning this over a baked potato and some steamed broccoli. Add a salad of mixed citrus fruits or maybe a thin-sliced fennel and grapefruit vinaigrette to balance out the rich cheese. Oh, yum! L.A. McKay 2013-04-01T23:17:47Z item not reviewed by moderator and published This is the one I grew up on, minus the hot sauce.

Add some more flour for body, pour this over a hamburger patty and you'll have one of the best cheeseburgers in the world! Curtis Stotlar CURTIS STOTLAR 2013-03-15T13:22:49Z item not reviewed by moderator and published An amazingly tasty dish that I've made several times and have had a blast using different beers to lend different flavors. The two winners so far: Sam Smith Taddy Porter is my favorite "traditional" English beer for a true authentic rarebit. But if you want to go CA/UK fusion, the best rendition that I've ever made of this dish is with the Stone Smoked Porter. Seriously, go to your local gourmet beer or wine shop, pick up a 22oz bottle of this beer, make the recipe, then enjoy the rest with the rarebit. Amazing. Heather H. 2012-05-18T09:20:33Z item not reviewed by moderator and published OK - I've been making Welsh Rarebit (Rabbit for at least 20 years....I've never been able to make it easily or consistently.

Often, the sauce separates, so I have a runny portion and a thick portion. This recipe was SO simple, and no signs of separation. I liked the consistency - my husband would like it a little thinner - how do I do that? Reduce the flour? By the way, we fry up bacon and slice tomatoes and put that on the toast, then put the cheese sauce over it (or under it. This is a keeper. Guest 2012-04-07T21:02:27Z item not reviewed by moderator and published Reminds me of the Welsh Rarebit I learned to cook in my high school home economics class! Delicious! Guest 2012-03-16T11:15:00Z item not reviewed by moderator and published This was very good. The dish is rich, so not an everyday item, but good for an occasional nice dinner. pen01 2012-02-20T18:06:03Z item not reviewed by moderator and published This was delicious and easy. My mom would make this with very sharp cheddar, but I used mild.

Also, I added a little shredded pecorino at the end. NOT diet food for sure. dwapner 2012-02-05T19:41:39Z item not reviewed by moderator and published My husband and I first had welsh rarebit in Colonial Williamsburg on our honeymoon. I have been searching for a good recipe for it since then. When I saw it on Good Eats on Saturday, I knew I had to try it. It tastes exactly like the one we had at Chowning's Tavern. The seasonings are perfect and although I had never had it on rye bread it it now my new favorite. The sauce is very smooth and not at all grainy nor does it separate. Well done, Alton! peacechild48 2012-01-29T19:14:53Z item not reviewed by moderator and published We've made this recipe several times and thoroughly enjoy it. In fact, we keep extra bottles of stout handy for when we want a fast, easy, and inexpensive meal.

My husband bakes our bread from scratch and we don't eat rye, so we use whatever we have the most of (wheat or white bread. It is excellent on both. Welsh Rarebit is also divine over sweet Italian sausage (that's one of our favorite combinations! and some toasted bread. The one drawback is that this doesn't reheat all that well. It can be a little greasy, but once the grease is mopped up with a napkin it is more appetizing. I've put it over broccoli, used it as a dip for veggies, and served it on top of a veggie omelet. It's excellent, every time. ADLawrence 2011-12-29T20:38:02Z item not reviewed by moderator and published I enjoyed this very much. The sauce was flavourful and the preparation was easy. I had no rye bread, so I toasted a slice of ciabatta. Delicious! Thanks, A. sarahmuskoka 2011-11-30T16:12:43Z item not reviewed by moderator and published This was tasty. Good depth of flavor to the sauce.

I replaced the cream with 1% milk and added a little extra flour to thicken. I also used mostly 2% low-fat cheddar and just a handful of "regular" extra sharp cheddar. I used Red Stripe for the beer and served with raw veggies and baked bread sticks. Everyone enjoyed it. I think it would also be good over steamed broccoli or asparagus. I will try that next time! C S. 2011-10-29T16:54:46Z item not reviewed by moderator and published Very very good, if you want you can add a hamburger patty and some fries to the top of the bread and you would have what we in central Illinois call a horseshoe, messy but delicious. Bigtony05 2011-06-29T11:17:53Z item not reviewed by moderator and published We thinned out the sauce a bit and used it as a fondue with bread cubes. Yum! gdav13 2011-03-17T16:56:00Z item not reviewed by moderator and published Excellent.

My Scotch-Irish Mom must have made it when I was young, because it was very familiar. Neangie 2010-10-20T21:06:27Z item not reviewed by moderator and published This is an EXCELLENT recipe, as I'd say I'm quite the "rarebit afficionado" and tried a few. Use the sharpest cheddar you can get. If you can afford a premium cheddar that is even better--examples are Coastal (sold at Costco) or Tillamook. The beer is almost essential (even light beer works but dark/porter is better) as it gives a tangy bite. If you cannot use beer, substitute milk and/or cream and just judge the smoothness of the texture--should be a creamy sauce. Rather than hot sauce I added a large pinch of paprika and 1 tsp of cayenne. If you dont want it hot, this is optional--nice for grownups-- but a plainer version without heat is great for kids. Similarly, light rye is awesome, but a nice thick slice of toasted french would work for those wanting a more gentle dish. r g.

2010-08-27T17:02:00Z item not reviewed by moderator and published Easy and fun to make and serve. Delicious and unusual! I think I'm turning Welsh! Keith P. 2010-07-07T21:33:01Z item not reviewed by moderator and published I don't really understand the part about whisking the butter and flour at the beginning because with the equal amounts of flour and butter, you're not going to be whisking anything. It turns into an extremely thick roux right away. HOWEVER... the end result is heaven on a plate. I added a can of crushed tomatoes, drained, and it is so good that it will make you want to slap yer momma away from the table. LOL Jody S. 2010-01-29T16:10:31Z item not reviewed by moderator and published So good my teenagers called me maestro! This goes in the permanent file. Shelly V.

2010-01-17T14:22:01Z item not reviewed by moderator and published My great-grandmother made this and served it over toast with tomato and bacon.....wonderful! I never thought about using a porter, but it does add a wonderful flavor. lindy t. 2009-12-18T19:17:30Z item not reviewed by moderator and published Funny thing - I, too, used Guiness (I had a craving and Guiness is what I had) but I did use cheddar and it was exactly as it should taste. Outstanding and easy to make. Still I would recommend using the same beer as he suggests, and there's no point in making this if you don't use a cheese like cheddar. It's not a cheese sauce (though it could work as one) ... it's Rarebit. If you don't use the ingredients, you really can't rate the recipe because you didn't try it - you made something else up. :) Thanks again, Alton, for making some good eats easy. Nathalie R.

2009-11-13T01:11:17Z item not reviewed by moderator and published This was absolutely delicious. Welsh rarebit is a lenten tradition around our household, and this is the best we've ever had. We used half and half (instead of heavy cream) and Yuengling beer. Also, try Club crackers instead of toast, and pickles are always good on the side (kosher baby dills). We highly recommend this recipe to other welsh rarebit fans. Kira C. 2009-02-27T22:51:44Z item not reviewed by moderator and published This is a wonderfully simple and easy recipe that yields great flavor. Perfect after a long day at work when you want something good and filling and are too tired to really cook. I used white Australian cheddar and a Taddy Porter instead of beer. I also added a smidgen of cayenne pepper. As others noted, this does make more than 4 slices of bread can accommodate. But leftovers are always welcome. This would also make a great lunch time meal at the office.

Put the leftover cheese sauce in a glass jar, heat it up slowly in the microwave, and dip pieces of rye bread into it. For those reviewers that commented that this recipe is bland, I'd suggest using a quality sharp cheddar, not the pre-shredded pre-packaged generic brand, and use a good dark beer (dark = more flavor). cs_1701 2009-02-12T21:33:14Z item not reviewed by moderator and published Method, ingredients, consistency are all perfect. Tastes just like the dish I had in Wales. Angela C. 2008-12-27T08:18:46Z item not reviewed by moderator and published Why do people complain about recipes not being good when they didn't use the directed ingredients/methods? Randy W. 2008-10-05T15:47:51Z item not reviewed by moderator and published I used half and half instead of heavy cream and a pale ale for the beer. It came out amazing.

There was a lot of cheese left over (I made it for two people) and we saved it, but next time I think I'll halve the receipe. Also, you can use the cheese for french fries! Jessica T. 2008-09-30T22:51:49Z item not reviewed by moderator and published this really brought me back to my childhood. My Nana used to make us welsh rarebit all the time. This tasted excactly how she made it, but I did sprinkle a little paprika on the top like she did. Delicious. Clumsy cook 2008-06-03T14:16:06Z item not reviewed by moderator and published I prefer to use kettle chips to dip into this, but it is fantastic! Amazing flavor that only gets better if you eat it the next day (if it lasts that long). Sarah17 2008-05-06T02:03:26Z item not reviewed by moderator and published I could easily see using this recipe as a cheese sauce for other things. RENEE K.

2008-03-31T18:17:04Z item not reviewed by moderator and published This is like eating a plate of biscuits and gravy. Very heavy. This would be good on a cold morning. I used quite a bit more toast with mine than the recipe calls for. This dish is good with roast beef and green vegetables. Chris L. 2007-11-18T23:34:47Z item not reviewed by moderator and published I really enjoyed this, and wish Alton Brown would show a recipe for beer/cheese soup, because this reminded me lots of that great soup. jean c. 2007-11-15T12:35:59Z item not reviewed by moderator and published Just made this, and it is the second best cheese sauce I've ever had. (The best was the sauce with AB's stuffed flounder.) My husband LOVED it. I'll be making this in winter, by the fireplace with my trusty camp stove. Thanks for another great one, Alton! Kristine K.

2007-07-13T19:34:44Z item not reviewed by moderator and published Years ago, I used to eat in a local lunch restaurant that served Welsh Rarebit on toast points. I loved it. This recipe is much tastier than I ever remember and the spicy flavor was a flavoral addition to what I remember eating. Edward P. 2007-07-06T00:27:53Z item not reviewed by moderator and published We make this recipe in a fondue pot and enjoy it with sourdough bread and potatoes, both cubed and baked until crisp. We use vegetarian Worcestershire sauce with great results. We and add a little extra hot sauce for kick, and additional porter to loosen it when it becomes too thick. We never have any leftovers. Bravo, Alton! Heather D. 2007-06-24T19:47:37Z item not reviewed by moderator and published Alton's recipe will head you in the right direction, but be sure to use the sharpest cheddar you can find. Cabot's Extra Sharp Vermont white works wonderfully if you it's available in your area.

(You'll have to shred it yourself.) In addition to rye toast, you might also want to use toasted English muffins with a slice of tomato and some bacon strips for a special treat. Welsh Rarebit is also great over asparagus. Steven B. 2007-06-18T17:05:15Z item not reviewed by moderator and published easy and fast, just melt the cheese slow under med-lo high, otherwise it will get grainy and clumpy. jason b. 2007-02-17T18:30:05Z item not reviewed by moderator and published I am a big fan of Alton's, but this was the worst thing I have ever made by him. I used guiness extra stout. Perhaps that was where I went wrong but I don't think so. I think that it was the cheese. Mind you, I'm not the biggest cheddar fan, but this cheese seemed wrong. Maybe something like white american, I dunno. Alton has only let me down one other time, which is more than I can say for the rest of the food network. Patrick H.

2007-02-11T10:54:32Z item not reviewed by moderator and published I made this as suggested, with fresh toasted rye bread and it was tasty. There was a significant amount leftover so I put it in the fridge and it thickened into a paste. The next day I used it as a spread on my turkey sandwich and it was AWESOME! Letting it sit a day in the fridge really let the flavors meld together and balance out very nicely. I reheated it in the microwave in 30 second increments and it came out just as smooth and creamy as the night before. xchikaxchikax 2007-01-26T11:57:01Z item not reviewed by moderator and published This was simple, and tasty. It may have been better if I had had the richer beer called for. I only had Coors Light on hand. I'm sure that was like using water instead of broth! Melissa G. 2006-08-08T23:45:51Z item not reviewed by moderator and published It was good Sammantha C.

2006-06-16T19:17:05Z item not reviewed by moderator and published This is a classic that rarely anyone eats anymore. I think it's got a dark rich flavor and is easier than fondue. If you like cheese and beer - this is a MUST... M S. 2005-08-23T12:51:44Z item not reviewed by moderator and published I like to substitute a baked puffed pastry for the rye bread and serve the cheese sauce inside of the pastry. Hillary G. 2005-08-22T13:23:31Z item not reviewed by moderator and published I made this for my boyfriend, at his request after seeing the show, and I used Guinness instead of the Port because I learned that you can't find that type of beer in the summer :) We used a Peasant loaf, toasted it up, fried some bacon, and poured it on top. My boyfriend told me that I need to make it for his parents, that is how much he loved it! Alton is my kitchen God!(I'm starting to develop a little crush!) sarah m.

2005-08-07T10:24:26Z item not reviewed by moderator and published AB missed the mark with this one. Andrew P. 2005-08-04T20:49:45Z item not reviewed by moderator and published I was really looking forward to this dish and it really looked like I did a good job making it. I may have gone a little overboard with the mustard, but that wouldn't have been enought to save it. TOM B. 2005-03-12T17:29:56Z item not reviewed by moderator and published I've made this dish countless times, and I can tell you that rarebit is a a filling dish! You can tinker with the final product by adding more cheese, or adding less or more mustard, or thining the mix with more porter, etc. I've had fondues, dips, and numereous other treats that were meant to satisfy the "cheese" buds on ones tougue...

But I must admit that Welsh ratebit takes the "cheese wheel!" HomicideMD 2005-02-27T00:51:21Z item not reviewed by moderator and published I used Guiness for the beer, and I served with homemade potato chips at my New Year's Day party. Tons of compliments! I heart you Alton Brown! JULIE D. 2005-02-11T14:33:58Z item not reviewed by moderator and published This was very good, I would recommend trying it. It was however a little rich in taste. I reserve a five rating for something that blows me away. CATHERINE H. 2004-12-19T11:49:22Z item not reviewed by moderator and published The cheese sauce is wonderful! I've used over pasta, steak, fish, vegatables, rice and chili. But, our favorite is serving over home baked rye toast. WILLIAM M.

2004-12-18T11:01:42Z item not reviewed by moderator and published This makes a very tasty cheese sauce; I like to use it for fondue, in addition to simply putting it on bread. JENNIFER M. 2004-12-04T00:47:41Z item not reviewed by moderator and published Simple to make, Perfect over toast......Also, wonderful as a sauce with mac and cheese!!!!!!!!! CATHERINE Y. 2004-09-06T23:43:28Z item not reviewed by moderator and published simple and oh so good! JEAN H. 2004-08-09T16:56:25Z item not reviewed by moderator and published For a meal that is supposed to be "non fussy" meal, you sure are being mighty fussy. Have you even tried this recipe before you gave it only one star? My family is originally from Wales also. The reason people made it from stale bread, flat beer, milk and rind cheese is because that is all they had.

If they could have afforded it, they would have made it the way Alton Brown made it.<br /> pcs56 2015-06-27T21:14:18Z item not reviewed by moderator and published <p>No, looks like Garry Taylor is correct about authenticity. The BBCGoodFood page posts it just like he wrote. And, although it's fine to innovate and build on old, traditional recipes, they really should be available in their original form too. And the differences underlined.</p><p><br /></p><p>In the case of a dish like this though (and most other older Brithish/European dishes too, I imagine), it is entirely possible that the British aristocracy tried the original peasant dish, found it to be tasty, then brought it back into their own kitchens where their more Avant-garde, better stocked chef would have added touches of his own. Like the cream.

<br /></p><p><br /></p><p>It remains, of course, the individual's prerogative whether he wants to enjoy one of the newer, "posher" versions, or whether he wants to stick to a more of a "salt of the earth" experience. </p> luvemcats 2015-10-04T16:05:40Z item not reviewed by moderator and published So you want it to taste like Stouffers ?<div></div><div>Stouffers = Yuck!</div> Anonymous 2016-04-26T21:12:28Z item not reviewed by moderator and published On TV Rarebit - definition of rarebit by The Free Dictionary Rarebit - definition of rarebit by The Free Dictionary Also found in: Thesaurus , Wikipedia . rare·bit [Probably alteration of (Welsh) rabbit .] rarebit (Cookery) another term for Welsh rabbit [C18: by folk etymology from (Welsh) rabbit; see rare2, bit1] Welsh′ rab′bit a dish of melted cheese, usu.

mixed with ale or beer, served over toast. Also called Welsh′ rare′bit. ThesaurusAntonymsRelated WordsSynonymsLegend: dish - a particular item of prepared food; "she prepared a special dish for dinner" Translations [ˈrɛəbɪt] N Welsh rarebit → pan m con queso tostado rarebit [ˈrɛəbɪt] n Welsh rarebit → toast m inv al formaggio fuso Want to thank TFD for its existence? Tell a friend about us , add a link to this page, or visit the webmaster's page for free fun content . Link to this page: Welsh Rarebit There is one that is fit for a prince, complete with the Duke of Cambridge's favourite burger toppings, a burger with an eastern twist that throws apricots into the mix and a tasty combination of lamb and Welsh rarebit.

A right royal culinary treat; Barbecue season may be almost over but that doesn't mean you have to turn your back on burgers, writes GEORGIA MORGAN com WELSH RAREBIT WITH PAN-FRIED CHICKEN LIVERS IN WHOLEGRAIN MUSTARD AND CREAM Ingredients For the rarebit: 225g grated, strong cheddar cheese 1 tablespoon butter 2 teaspoons Worcestershire sauce 1 teaspoon of wholegrain mustard 2 teaspoons flour 4 tablespoons beer (welsh stout is recommended) 4 thick slices tiger bread For the livers: 250ml milk 300g chicken livers 1 shallot finely diced 1 garlic clove crushed Teaspoon wholegrain mustard 25ml brandy 50ml cream Method For the rarebit: Put the cheese, butter, Worcestershire sauce, mustard, flour, salt and pepper into a saucepan. Welsh Rarebit Boozy Cheese On Toast - YouTube Welsh Rarebit Boozy Cheese On Toast Want to watch this again later? Sign in to add this video to a playlist. Need to report the video? Sign in to report inappropriate content. Rating is available when the video has been rented.

This feature is not available right now. Please try again later. Published on Aug 6, 2016 Welsh Rarebit Boozy Cheese On Toast Here’s what you’ll need: 2 slices of thick white bread (per serving) 25g butter 250g mature cheddar (or a welsh farmhouse cheese if you want to be more traditional) 75ml strong beer Cheese mixture makes about 3-4 servings depending on how much you like cheese! Method: 1. Cut the centre out of a slice of bread, leaving only the thin crust in one piece - then cut that centre into smaller squares 2. Place all of the bread along with another regular full slice on a baking tray and lightly toast under a grill for a few minutes 3. Melt the butter in a pot on a medium-low heat, then add the cheese 4. Stir it all in until everything is melted 5. Gradually add the beer bit by bit, stirring until combined before adding the next bit of beer 6. Stir in the mustard and Worcestershire sauce and remove from the heat 7.

Stack the hollowed out crust of the bread onto the full slice and drop in half of the small squares 8. Fill this with the cheese mixture, then top with whatever squares you have left over 9. Put it under the grill for another 1 or 2 minutes until the bread has fully toasted and the cheese mixture is slightly brown 10. Serve and enjoy! Note - if you can’t be bothered to do the square thing then just serve it on top of regular toast! Category Welsh Rabbit Recipe - Allrecipes.com ADLEVINE 2/10/2002 My Welsh mother-in-law tells me you MUST make this with beer, not milk. Will try that next time baskerville_gal 9/3/2008 This was a delicious recipe! I live in a very dry climate, and had to add an additional 1/4 cup liquid, but except for that I followed the recipe exactly. I think this is one that we'll be makin... Jenny 6/11/2007 The trick to this recipe is using a combination of beer and milk (yes, both work well together!).

We have made this since I was a little kid with this recipe: 16 slices bread, 3 tablespoons unsa... chellebelle 7/7/2005 Good stuff! Try adding a couple of slices of tomato on the toast before topping with the sauce. MACLEOD26 1/29/2005 I substituted beer for milk. My daughter and I loved it; my husband didn't. Apparently he feels that cheese and bread don't make an adequate supper - even with a salad! ATC4me 1/20/2005 My great grandmother used to make this when I was a kid and it's been a long time since I've had it. Very good over white toast. Tastes best when made with an ale or strong beer. This is a ve... TRACY061601 8/14/2001 My husband amazed and extremly happy when I found this recipe. He had been looking for it for years. It is exactly like he remembered and very easy to make. Thank you!

How to cook perfect welsh rarebit | Life and style | The Guardian How to cook perfect welsh rarebit Is welsh rarebit the world's best cheese on toast – or do you have a better version? Felicity's perfect welsh rarebit. Photograph: Felicity Cloake Wednesday 26 October 2011 19.10 EDT First published on Wednesday 26 October 2011 19.10 EDT Share on Messenger Close About a year ago, I devoted some 1,500 words to the best way to cook a jacket potato . Among the many comments this important subject attracted was a demand that I devoted equal attention to perfect toast "because I can't wait to see what some of your more enlightened readers come up with". So finally, StrokerAce , this one's for you. It might not quite be what you requested (although I could certainly hold forth for a few hundred words on the best way to cook a crumpet), but after a week of cheese on toast, I am more convinced than ever that such simple recipes are well worth investigation. Now, let's get the name thing out of the way at the start.

Some suggest that the dish earned its rather peculiar title (and, once and for all, rabbit is the correct form regardless of what this newspaper's style guide says . Rarebit doesn't pop up until some 60 years after the recipe itself first surfaces, although given both have been in use for over two centuries, I think you're entitled to go with either. I prefer rabbit, but to fall in line with the official guidance will suffer rarebit here) from the poverty of that nation . The point was that a Welshman couldn't afford even that cheapest of meats. Whatever the truth of it, I think this does the heavenly combination of crisp toast and molten cheese a disservice; done right, it's certainly no poor relation. Indeed, according to a 16th-century joke, the Welsh were famous for their love of toasted cheese – St Peter was said to have got rid of a troublesome "company of Welchman" who were troubling the peace of heaven by going outside and shouting caws pobi – "that is as moche as to say 'Rosty'd ches!' Which thynge the Welchman herying ran out of heven a grete pace".

And who wouldn't be tempted from eternal bliss by such a prospect? In fact, according to Jane Grigson, rarebits were once common throughout southern and western England, but, with the only Welsh sort still on the menu, it seems they really do know how to do it best north of the Bristol Channel. The cheese Delia recipe welsh rarebit. Photograph: Felicity Cloake Almost all recipes call for cheddar, but I suspect that's simply because it's what most of us keep in the house – and rarebit is a very Sunday-evening, empty fridge type of dish. There are other options: Jane Grigson suggests Lancashire in English Food, as do Simon Hopkinson and Lindsay Bareham in The Prawn Cocktail Years, where they explain that, traditionally, a rarebit would have been made from "hard English cheeses – cheddar, double gloucester, cheshire and lancashire".

Mark Hix, perhaps anticipating a Welsh backlash, goes for caerphilly in his book British Regional Food, while Delia consigns any such concerns to the bottom of Lyn Tegid, and plumps for an equal mix of cheddar and parmesan for the Welsh Rarebit Soufflé in her Complete Cookery Course. Nigel Slater recipe welsh rarebit. Photograph: Felicity Cloake Nigel Slater reckons that caerphilly doesn't have enough of a "tang to be interesting", and I'm inclined to agree with him – the mild flavour is lost among the Worcestershire sauce, mustard and stout in Hix's recipe . However, at the risk of exposing myself as a cheese wimp, I find mature cheddar too aggressively flavoured – after half a slice, I start to feel a cheese overdose coming on (and this from someone weaned on Roquefort). Delia's parmesan obviously just makes the situation worse, but I'm on to something with lancashire; it has just enough bite to dominate the dish, without smothering every other ingredient in the process.

The toast Although I like my rarebit made with seedy wholemeal toast, which I think gives a more interesting texture and a pleasantly malty flavour, I respect your right to use any sort of bread you like (although no one will persuade me of the merits of the Welsh rarebit foccacia, seen on the menu at a pub I recently didn't eat at). That said, it must be robust enough to take the weight of the cheese; anything too pappy will just become soggy. You can help it along by toasting both sides of the bread before adding the topping, as Mark Hix suggests, rather than just one, as in the Prawn Cocktail Years recipe: the outer edges might char slightly on their second grilling, but, as they'll be covered in cheese, you're unlikely to regret this. The liquid Mrs Beeton recipe welsh rarebit. Photograph: Felicity Cloake Most rarebit recipes, with the exception of Nigel Slater's quick version , loosen the cheese with a liquid: milk or ale, in Jane Grigson's version; cider for Cheese Society; port for Mrs Beeton; or stout, which comes with the weighty recommendations of both Mark Hix and the Bareham / Hopkinson team.

The cider is too acidic for my taste, and the port, while surprisingly delicious, gives the dish a vinous tang that reminds me more of a Swiss fondue than something from the Black Mountains. (It also turns the cheese a rather scary colour.) The ale isn't bad – it adds a subtle nutty flavour – but once I try a rarebit made with stout, I'm sold. Simon Hopkinson recipe welsh rarebit. Photograph: Felicity Cloake It gives the dish a rich malty savouriness which works brilliantly with the salty tang of the cheese – and there are a number of great Welsh stouts available too, just to soften the blow of that English cheese. Nigel, meanwhile, mixes his cheese with solid butter, which gives a denser, more intensely cheddary topping which I'd hesitate to describe as anything grander than a simple cheese on toast. The rich bit Jane Grigson recipe welsh rarebit. Photograph: Felicity Cloake Such fat, however, is an important distinguishing feature in a proper rarebit.

It could be melted butter, as in Jane Grigson's recipe, double cream, as in Mark Hix's, or egg yolks, as used in the Prawn Cocktail Years, but without it, as Mrs Beeton's recipe proves, the cheese quickly reverts to a rubbery mess (which is no doubt why she advises keeping it bubbling over a rather nifty-looking "cheese toaster" filled with hot water, for people to spread on to toast at table). I think the butter makes things rather too liquid and greasy, and by the time I've reduced the double cream with the stout, I'm not sure I can taste it anyway. Egg yolks, however, work brilliantly to soften the cheese to a spreadable consistency, although I wouldn't wait until it's completely cool to stir them in, as Simon and Lindsay suggest, because by this point it has solidified to such an extent that it's difficult to beat back into smooth submission. Wildcards The Cheese Society's recipe welsh rarebit.

Photograph: Felicity Cloake Delia uses eggs yolks too, added to a white sauce, and then mixed with cheese and folded into some whipped up egg whites to make what is, essentially, a soufflé base, which is then piled on to toasts and grilled. The airy texture does nothing for me though – gooey should be the watchword with rarebit. The Cheese Society also has an unusual take on this classic dish. I start by whisking flour into milk, and heating until slightly thickened, then stirring in cheese, breadcrumbs and cider and continuing to cook until the mixture comes away from the side of the pan. The mixture is then whizzed in a food processor, along with an egg and an egg yolk, before it's ready to be spooned on to toast, and grilled. Seasonings I like English mustard in my rarebits, just to add a bit of a kick – wholegrain and Dijon are both too sharp here for my taste. Worcestershire sauce is a must, but I can do without Tabasco and cayenne pepper: the mustard adds all the subtle heat the dish needs. Perfect welsh rarebit Felicity's perfect welsh rarebit.

Photograph: Felicity Cloake Welsh rarebit may be a simple dish, but if even Nigel Slater admits to a few failures, then it's certainly worth getting the basics right. This is my perfect version, but, using the same formula, play around with different kinds of cheeses and beers until you find one that would tempt you out of paradise. Because if heaven isn't toasted cheese, then I don't know what is. Serves 2 1 tsp English mustard powder 3 tbsp stout 2 egg yolks 2 slices bread 1. Mix the mustard powder with a little stout in the bottom of a small pan to make a paste, then stir in the rest of the stout and add the butter and about 1 tsp Worcestershire sauce – you can always add more later if you like. Heat gently until the butter has melted. 2. Tip in the cheese and stir to melt, but do not let the mixture boil. Once smooth, taste for seasoning, then take off the heat and allow to cool until just slightly warm, being careful it doesn't solidify. 3. Pre-heat the grill to medium-high, and toast the bread on both sides.

Beat the yolks into the warm cheese until smooth, and then spoon on to the toast and cook until bubbling and golden. Serve immediately. Is welsh rarebit the world's best cheese on toast – or do you have a better version? Do you favour white or brown toast, cheddar or caerphilly? And what's your favourite store cupboard standby dish? Recipe: Welsh Rarebit Welsh Rarebit At Brooklyn's Tilda All Day, bubbling beer cheese sauce on toast is what's for breakfast 0 Reviews Print Save At Tilda All Day , chef Claire Welle turns this classic English pub snack into the cheesy ale toast of our cold winter dreams, topping it with a welcoming, clean celery-leaf and scallion (almost-salad) garnish. At the restaurant, nothing gets wasted, and Welle substitutes out half of the butter with rendered bacon fat, making the cheese sauce extra rich. A French roux is a simple way to thicken a sauce, as in this recipe, but it can be tricky. Because you aren't cooking the starch out completely, the cheese sauce gets a little grainy as it cools. Don't panic! This is normal.

When the chilled thick cheesy sauce is slabbed over toast and placed under the broiler, the starch dissolves and melts into a creamy and bubbling, perfect Welsh rarebit. To learn more, read " Silly Rarebit ." Welsh Rarebit Recipe adapted from Claire Welle, Tilda All Day, Brooklyn, NY Yield: 4 servings 1 cup dark ale (such as New Castle, nothing hoppy) 1¾ cups shredded 2-year-aged cheddar cheese (6 ounces cheese) 1 tablespoon Worcestershire sauce Kosher salt and freshly ground black pepper, to taste For the Welsh Rarebit: ⅓ cup celery leaves (from 1 bunch celery) 3 to 4 scallions, green parts only, finely sliced lengthwise and soaked in cold water Four ¾-inch-thick slices of good, crusty bread (such as a boule or levain), toasted 4 lemon wedges Directions 1. Make the cheese sauce: In a medium saucepan, heat the butter, garlic and bay leaf over medium heat. When the butter begins to foam, gradually add the flour, stirring constantly with a wooden spoon.

Cook until bubbling and thickened, creating a blond roux (no browning), 3 to 4 minutes. 2. Slowly add the beer to the roux and bring to a boil, constantly stirring until a thick sauce forms, 1 to 2 minutes. Remove from the heat and immediately stir in the shredded cheddar, Worcestershire and Tabasco. Return the saucepan to low heat, stirring often, until the cheese is just dissolved, 1½ minutes. Remove from the heat and adjust the seasoning with salt and pepper, then transfer to a small bowl. Cover the cheese sauce with plastic wrap, letting the wrap directly touch the sauce, and chill in the fridge until it sets, a minimum of 30 minutes and up to 3 days. Makes 1½ cups. 3. Make the Welsh rarebit: Ten minutes before serving, preheat the oven to broil and remove the cheese sauce from the fridge. While the oven is heating, in a small bowl, toss together the celery leaves and scallions; set aside. 4. Line a rimmed baking sheet with aluminum foil and arrange the toasted bread slices in a single layer.

Slather a generous amount of cheese sauce over each slice, then broil until the sauce begins to bubble and blister, 2 to 2½ minutes. To serve, top each Welsh rarebit with the celery-scallion garnish and plate the lemon wedges alongside. HELP OTHER COOKS BY RATING THIS RECIPE Rate this recipe: Would you make this recipe again? Tags:

Question: Welsh rarebit is another name for ‘what’ on toast?
Answer: Cheese