Welsh Rarebit

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10 Ingredients

Number of servings

6

2tablespoons plain flour
2tablespoons unsalted butter
1/2 cup guinness (or dark ale)
1/3 cup milk (or cooking cream)
1teaspoons dijon mustard
1/2teaspoons sweet paprika
1/4teaspoons cayenne pepper (optional)
1 1/2 cups grated cheese (gruyere, jarlsberg or sharp cheddar)
1 egg yolk
4 thick slices sour dough bread

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This is one of those ancestral recipes, passed down the generations, only changing with the availability to more than cheddar cheese.

Method

Step 1 of 6

Gather your ingredients. Mix the spices together. Toast one side of your bread slices and set aside on a baking tray.

Step 2 of 6

Add the flour to the melted butter, whisk the mixture over low heat until it is smooth and golden brown, don't let it burn.

Step 3 of 6

Over medium heat, slowly add the milk and whisk through the butter and flour. When the mixture is smooth add in the Guinness. Continue to stir the liquid through until the roux becomes a smooth caramel coloured mixture.

Step 4 of 6

Add the grated cheese, mustard, spice mix and Worcestershire sauce. Whisk to combine all ingredients. Continue to stir until the mixture thickens up and develops a deep caramel colour. Take the mixture off the heat and quickly whisk the egg yolk through.

Step 5 of 6

Pour the cheesy mixture over your bread slices and grill until the cheese bubbles and browns. Delish served with a bowl of vegetable soup

Step 6 of 6

Using Guinness will give you not only a fabulous rich flavour but it adds a deep caramel colour to the Rarebit. If you don't want to add the stout, use more milk or light cream in it's place. I have found it best to use a good quality sour dough or firm doughy bread to avoid the toast getting soggy beneath the sauce. Enjoy.