Welsh Rarebit

Welsh Rarebit
Welsh Rarebit

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tablespoon butter

  • 1

    tablespoon flour

  • 1/2

    cup porter beer

  • 1

    teaspoon English mustard powder

  • 2 or 3

    dashes hot sauce, such as Tabasco

  • 2 or 3

    dashes Worcestershire sauce

  • 5

    ounces sharpest Cheddar available, grated (about 2 cups)

  • 5

    ounces Stilton, crumbled (about 2 cups depending on how finely it's crumbled)

  • Salt and freshly grated black pepper

  • Long thin slices of French baguette cut on a bias

  • Extra-virgin olive oil, for brushing

  • Cloves of garlic, halved

  • Thin slices tomato and diced tomatoes, for garnish

  • Crumbled bacon

  • Chopped fresh chives

Directions

Melt the butter in a small saucepan over medium heat. Add the flour and cook, whisking constantly, until lightly browned, about 1 minute. Slowly whisk in the beer until smooth. Whisk in the mustard, hot sauce and Worcestershire until smooth. Gradually add the cheese, alternating between the Cheddar and the Stilton, a handful at a time, whisking until smooth and creamy before adding more, 3 or 4 minutes. Season with salt and pepper. Set aside. Preheat the broiler. Arrange the bread in a single layer, brush with oil and lightly toast. Rub the oiled side of the toasts with the cut side of the garlic. Arrange tomato slices on the toasts, top with a layer of the cheese mixture and broil until the cheese is bubbly and just starting to brown, 2 or 3 minutes. Garnish with bacon, diced tomatoes and chives before serving.

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