Welsh Rarebit
Hot, crispy toast topped with a thick cheese sauce made with dark ale, mustard and Worcestershire sauce — a classic Welsh dish for a hearty breakfast or light supper.
Ingredients
- bread2 slices
- mature cheddar140 g
- dark ale120 ml
- butter25 g
- wheat flour25 g
- mustard powder1 tsp
- worcestershire sauce1 tbsp
- chives1 tbsp
- cayenne pepper0.25 tsp
- ground black pepper0.25 tsp
Instructions
Preheat the grill (broiler) to its highest setting. Place 2 slices of bread on a baking tray and toast on one side until golden brown.
In a small saucepan over medium heat, melt 25 g butter. Stir in 25 g plain flour and cook, stirring, for 1 minute.
Warm 120 ml dark ale in a separate pan. Gradually whisk it into the butter-flour mixture in small amounts, whisking each time until you get a smooth, thick sauce.
Remove the pan from the heat or reduce to the lowest setting. Add 140 g grated mature cheddar, 1 tsp mustard powder, 1 tbsp Worcestershire sauce, 1 tbsp chopped chives, 1/4 tsp cayenne pepper and 1/4 tsp ground black pepper. Stir until you have a smooth, thick cheese paste.
Turn the toasted bread slices over and spread the cheese paste evenly on the untoasted sides.
Place the tray under the hot grill for 1–2 minutes, until the cheese topping turns golden, starts to bubble and is heated through.
Serve the Welsh rarebit immediately, while the cheese sauce is hot and gooey.
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