The Cheese Society Welsh rarebit
Try this tasty cheesey recipe, courtesy of the Cheese society
Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Ready in 30 mins
- Heat the milk in a pan, whisk in the flour and bring to the boil. Allow to bubble until slightly thickened. Reduce the heat to low and add the grated cheese. Stir briefly until melted, then add the breadcrumbs, mustard powder, Worcestershire sauce and your choice of alcohol. Cook, stirring, until the mixture starts to leave the side of the saucepan. Remove from the heat and leave to cool slightly.
- Put the mixture in a food processor and, with the motor running, add the eggs. Keep it running for about a minute, then season with ground black pepper. Spread onto the toast and grill until browned and golden.
Know-how
This rarebit mixture can be stored in the fridge for up to five days (allow to cool first). It won't be runny and, if you're taking it out of the fridge, it'll be thick enough to slice. It's also delicious on big, flat, fried field mushrooms.
Per serving
465 kcalories, protein 32g, carbohydrate 27.1g, fat 15.4 g, saturated fat 14.6g, fibre 3g, salt 0.35 g
Recipe from olive magazine, May 2005.
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http://www.bbcgoodfood.com/recipes/3660/
http://www.bbcgoodfood.com/recipes/3660/
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Ingredients
- 125ml milk
- 1 tbsp flour
- 400g farmhouse cheddar , grated
- 175g fresh white breadcrumbs
- 1 heaped tsp English mustard powder
- 1 tbsp Worcestershire sauce (go for Lea & Perrins)
- 120ml ale , cider or Guinness (the last will give a stronger flavour)
- 1 egg , plus 1 yolk
- 6-8 slices, toasted crusty bread
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2
ratings
Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Ready in 30 mins
Ingredients
- 125ml milk
- 1 tbsp flour
- 400g farmhouse cheddar , grated
- 175g fresh white breadcrumbs
- 1 heaped tsp English mustard powder
- 1 tbsp Worcestershire sauce (go for Lea & Perrins)
- 120ml ale , cider or Guinness (the last will give a stronger flavour)
- 1 egg , plus 1 yolk
- 6-8 slices, toasted crusty bread
Per serving
465 kcalories, protein 32g, carbohydrate 27.1g, fat 15.4 g, saturated fat 14.6g, fibre 3g, salt 0.35 g
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30 January 2008
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