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 SOUFFLE
This, if you've got the time, is a Welsh rarebit with a difference. It's rich golden brown, light and puffy.
Categories Lunch and Snacks Vegetarian recipes Souffles Cheese recipes
Yield Serves 3
Number Of Ingredients 11
Steps:
- First melt the butter in a small saucepan, blend in the flour and cook for a minute or two before adding the milk very gradually, stirring all the time. Let the mixture bubble for 2 minutes, take the saucepan off the heat and stir in the mustard, Worcestershire sauce, a little cayenne, some salt and freshly milled pepper. Next beat the egg yolks, stir them into the sauce and leave it on one side to cool for a minute. Now toast the bread on one side. Then beat the grated cheeses into the sauce mixture. Whisk the egg whites until stiff and, using a metal spoon, carefully fold them into the cheese mixture. Watch how to Separate Eggs in our Cookery School Video on this page. Cover each slice (on the untoasted side) liberally with the cheese mixture. Pop the slices under a medium grill and when the tops are golden brown, light and puffy, serve at once.
WELSH RAREBIT SOUFFLES
PONY CLUB
Provided by Food Network
Time 25m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Put the cheese in a bowl, beat in 3 egg yolks (use the fourth one in something else), a level teaspoon of mustard, a good shake of Worcestershire sauce and hot pepper sauce, and season to taste. Toast the bread.
- Preheat the oven to 450 degrees F.
- Whip the 4 egg whites until they stand in stiff peaks. Add a spoonful or so to the cheese mixture then gently fold the rest of them into the bowl. Put the toasts into an ovenproof dish and pour the mixture over them.
- Bake in the oven for 10 minutes until browned and risen. Serve at once with a salad or spinach on the side.
WELSH RAREBIT MUFFINS
Get the kids to help make these yummy muffins, perfect for lunchboxes
Provided by Good Food team
Categories Afternoon tea, Breakfast, Brunch, Lunch, Side dish, Snack, Supper, Treat
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 200C/fan 180C/gas 6.
- Mix together the self-raising and plain flour, baking powder, bicarbonate of soda, salt and mustard powder in a bowl.
- In a separate bowl, mix the cheese, oil, yogurt, milk, egg and Worcestershire sauce.
- Combine all the ingredients and divide between the muffin cases in the muffin tin.
- Place in the oven for 20-25 mins until golden. Remove and cool slightly on a rack.
- What you need: Ask the kids to help get everything ready, weighing scales, measuring jug, fork, 2 mixing bowls, 12 paper muffin cases, muffin tin, cheese grater, sharp knife, tablespoon, cooling rack.
Nutrition Facts : Calories 189 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.79 milligram of sodium
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