Scottish Or English Rarebit Recipes

WELSH RAREBIT

Welsh Rarebit image

Provided by Alton Brown

Time 25m

Yield 4 servings as a side dish

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup porter beer
3/4 cup heavy cream
6 ounces (approximately 1 1/2 cups) shredded Cheddar
2 drops hot sauce
4 slices toasted rye bread

Steps:

In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately.

SCOTTISH (OR ENGLISH) RAREBIT

Scottish (Or English) Rarebit image

We always eat this in the traditional Scottish style--over buttered toast--rather than the English or Welsh versions. Very yummy stuff. For the toast, use about 4 slices of a hearty, whole wheat bread.

Provided by Debbie R.

Categories Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

9 ounces grated cheese (Chesire, Lancashire or Smoked Applewood Cheddar, latter is really good)
6 tablespoons beer
1 tablespoon butter
1 tablespoon Dijon mustard
Worcestershire sauce

Steps:

Heat the cheese, beer and butter over low heat, stirring, until it melts.
Add mustard and a splash of Worcestershire sauce.
Meanwhile, be toasting bread.
Pour sauce over toast and serve.

Nutrition Facts : Calories 497.3, Fat 37.2, SaturatedFat 23.2, Cholesterol 96.9, Sodium 1359, Carbohydrate 12.8, Fiber 0.2, Sugar 0.2, Protein 25.6

SCOTTISH RAREBIT

SCOTTISH RAREBIT image

Categories Cheese

Yield 4

Number Of Ingredients 10

Ingredients

Butter - ¼ Cup
All-Purpose Flour - ⅓ Cup
Strong Scottish Beer (Stout or Porter) - 1 Cup
Whisky - 1 Tble (optional)
Mustard Powder - 1 tsp (see notes)
Aged Cheddar Cheese, grated - 8 oz (approx 2 Cups)
Worcestershire Sauce - 1 Tble
Salt & White Pepper
Bread - 4 slices or 1 baguette, sliced
Butter, for bread

Steps:

Preheat your oven's broiler or grill. Melt butter in a small saucepan. Whisk in flour to form a paste and cook, stirring for 2 minutes. Stir in beer and optional whisky gradually, to form a thick, smooth sauce. Add mustard powder and grated cheese. Stir until melted. Mix in Worcestershire sauce and season with salt and pepper. Toast and butter bread, then pile up cheesy mixture on each slice. Cook under broiler/grill for a few minutes, until browned and bubbling. Ith do leòr! (Eat Plenty)

TRADITIONAL SCOTTISH SHERRY TRIFLE

Traditional Scottish Sherry Trifle image

Make and share this Traditional Scottish Sherry Trifle recipe from Food.com.

Provided by Millereg

Categories Dessert

Time 55m

Yield 1 mouthwatering trifle, 6 serving(s)

Number Of Ingredients 16

Ingredients

1 Victoria sponge cake, sliced
3/4 lb raspberry jam
10 fluid ounces cream sherry
2 tablespoons drambuie (can substitute brandy)
1 (3 ounce) package egg custard or 1 (3 ounce) package vegetarian egg custard
3/4 lb raspberries
2 bananas, thinly sliced (optional)
8 fluid ounces double cream
1 tablespoon caster sugar
toasted almond, to garnish
fresh soft fruit slices, to garnish
8 fluid ounces milk
1/3 pint double cream
2 egg yolks
3 ounces caster sugar
3 drops vanilla essence

Steps:

Prepare custard according to package directions OR prepare homemade custard as follows: Whisk together the egg yolks, sugar and vanilla essence until pale and creamy.
Heat the milk and cream together in a saucepan until boiling point then stir into the egg mixture.
Once it is well blended, return to the pan and stir continuously over a low heat until the custard thickens.
Pour into a dish and set aside to cool.
Place the sponge in the base of a large glass bowl and spread with the raspberry jam.
Mix the sherry and the Drambuie and sprinkle evenly over the sponge allowing it to soak inches.
Next add a layer of raspberries and sliced bananas.
When quite cool, pour the custard over the layer of fruit, spreading evenly.
Next whip the double cream well, add sugar to sweeten and spoon on top of custard.
Decorate with toasted almonds and/or slices of fresh soft fruit.

Nutrition Facts : Calories 602, Fat 27.9, SaturatedFat 16.8, Cholesterol 160, Sodium 70.9, Carbohydrate 72.8, Fiber 4.3, Sugar 50.2, Protein 4.5

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