The Cheese Society Welsh rarebit

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olive magazine

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1. 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.
2. 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

Latest comments and suggestions

• alfie

  30 January 2008

  alfie rated and commented on this recipe

  

  This tasted really fantastic - I love all the recipes olive magazine have contributed to this site

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• Frantic Flapjack

  26 August 2008

  Frantic Flapjack rated and commented on this recipe

  

  This had a very thick consistency. It was quite tasty but had a quite unpleasant gluey texture.

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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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Difficulty and servings

Serves 6 - 8

Preperation and cooking times

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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