WELSH RAREBIT
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In the top of a double boiler, heat the butter until it begins to brown. Add the milk and heat until very hot. Add the cheese slowly and allow it to melt completely. Add the mustard and combine. Season with pepper.
- In a small bowl beat the eggs. Add several tablespoons of the hot cheese mixture to the eggs. Add the warmed eggs to the pot of melted cheese and stir. Add the stout, stir to combine and heat for 2 minutes more.
- Pour the cheese over the toast. Serve with fruit and nuts.
REAL WELSH RAREBIT
A classic version of this dish was shared with me years ago. This is is my adaptation to more local ingredients. If you don't like beer, you can replace it with milk and it will still taste great. Serve over toasted bread or English muffins.
Provided by MOMFISH
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan over low heat; blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce; continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. Remove from heat; gradually stir in the milk; return to heat and stir continually until the mixture comes to a boil. Slowly pour in the beer; cook 1 minute more while still stirring. Melt the Cheddar cheese into the mixture in small portions until completely incorporated. Remove from heat.
Nutrition Facts : Calories 269.7 calories, Carbohydrate 7.2 g, Cholesterol 63.3 mg, Fat 21.1 g, Fiber 0.2 g, Protein 11.5 g, SaturatedFat 13.4 g, Sodium 505.2 mg, Sugar 2.1 g
WELSH RAREBIT MUFFINS
This is from Nigella's recipes, you must have a very good strong cheddar for this to get the full flavour. Very nice warm or cold but at there best with some good sausages and scramble eggs first thing in the morning. Yummy.
Provided by Tea Jenny
Categories Breakfast
Time 40m
Yield 12 , 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 200c. Mix the flours, baking powder, bicarb, salt,mustard powder and cheese in a large bowl mix well. In a large measuring jug, beat together the remaining ingredients. Pour into the dry ingredients, mixing lightly with a fork, remembering that good muffins are made from lumpy batter. Pour into muffintinsand cook for 20 minutes, then quickly take them out of the ovenand put a little cheese and a sprinkling of worcestershire sauce on each one. Put them back in the oven for another 5 minutes, then put the muffins on a baking tray to cool. Eat them while they arestill warmbut not hot.
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