Pear And Mustard Welsh Rarebit Recipes

PEAR AND MUSTARD WELSH RAREBIT

Steps:

• Melt the butter in a medium size saucepan; add the flour, mix to make a roux. Continue to cook for a couple of minutes, stirring all the time to avoid burning
• Gradually add the beer into the roux, continue to stir to make a thick sauce
• Add the grated cheese, mustard and Worcestershire sauce and stir till the cheese has melted and is smooth. Season with pepper to taste
• Toast the bread, place on a baking tray lined with baking paper then generously spread with the cheese sauce. Lay the pear slices on top
• Sprinkle with a little parmesan cheese and cook under a pre-heated grill till browned and bubbling
• To serve, top with chards of grilled prosciutto and a fresh sage leaf

REAL WELSH RAREBIT

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.

WELSH RAREBIT

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.