Welsh Rabbit Rarebit Recipes

WELSH RAREBIT

Steps:

• In a small saucepan gently warm the ale, set aside. Take another small saucepan and over a medium heat melt the butter until it begins to foam, tip in the flour and stir everything together, cooking for 1 min. Whisk in the warm ale in several additions to create a thick sauce then whisk through the cheese to create a thick paste. Stir the mustard, Worcestershire and chives through the sauce.
• Heat a grill to its highest setting. Place the slices of bread on a flat baking sheet and grill on one side until golden brown. Flip the bread over and spread each one with the cheese mixture. Place back under the grill and cook for a further 1-2 mins or until golden brown and bubbling, serve immediately.

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 RABBIT

Steps:

• Preheat broiler.
• Spread one side of bread slices with 2 tablespoons butter (total), then arrange slices, buttered sides up, on a baking sheet. Broil 4 to 6 inches from heat until golden brown, 1 to 4 minutes.
• Melt remaining tablespoon butter in a 1-quart heavy saucepan over low heat, then add flour and cook, whisking constantly, 1 minute. Add beer and milk in a stream, whisking, then whisk in mustard, pepper, and cheese. Bring to a simmer over moderately low heat, whisking, then simmer, whisking, until smooth, about 2 minutes.
• Remove from heat and immediately whisk in yolk. Serve cheese sauce on toast.

WELSH RAREBIT

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.

WELSH RABBIT (RAREBIT)

Steps:

• Melt the butter in a heavy saucepan over medium-low heat, and stir the Cheddar cheese and beer into the melted butter. Cook and stir until the cheese melts, about 5 minutes, and remove from the heat.
• Whisk together the egg, salt, dry mustard, cayenne pepper, and Worcestershire sauce in a bowl. Gradually whisk the egg mixture into the cheese mixture, stirring between additions, until the egg mixture is thoroughly combined. Return the saucepan to the stove, and stir over low heat until the Welsh rabbit is hot and smooth.

WELSH RAREBIT (WELSH RABBIT)

Steps:

• In a small, non-stick saucepan, melt the butter and make a roux with the flour.
• Cook for a few minutes while beating to prevent the roux from burning.
• While whisking, stir in the hot beer gradually until you have a thick but smooth sauce.
• Add the grated cheese and stir until melted, until you get a thick sauce.
• Stir in the mustard and Worcestershire sauce and season with black pepper.
• Lightly toast the bread on both sides and spread butter.
• Place the bread slices in a large baking dish.
• Pour the cheese mixture on each slice.
• Bake under a moderately hot grill for a few minutes, until golden and bubbling.
• Serve immediately.

WELSH RAREBIT

Steps:

• Melt the butter over medium-low heat in a small saucepan. Whisk in the flour and 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 the beer and whisk to combine. Pour in the cream and whisk until well combined and smooth. Gradually add the cheese, stirring constantly, until the cheese melts and sauce is smooth, 4 to 5 minutes. Add the hot sauce. Pour over toast and serve immediately.

WELSH RAREBIT WITH RABBIT

Steps:

• Melt butter in large saucepan; add cheese, mustard and hot sauce; heat until cheese melts--stirring all the while.
• Gradually add the beer, stirring continuously; then add meat if using.
• Stir in beaten egg, until egg sets; remove from heat.
• Cut toast into "points" and lay two points on each plate.
• Pour one-sixth of the sauce over each plate; garnish with one tomato wedge.
• NOTE: try Monterey Jack, Swiss, mild Cheddar for different flavors!

WELSH RABBIT (RAREBIT) - SORT OF TOASTED CHEESE

Steps:

• Melt the butter or margarine in the top of a double boiler over boiling water. Add the milk or beer; when this is warm, add the grated cheese.
• With a fork, stir lightly but constantly until the cheese is melted. Season with Worcestershire sauce, mustard, salt and cayenne.
• Remove the saucepan from the heat, and stir in the lightly beaten egg, which will cook in a few seconds.
• Pour the mixture over the hot toast.
• Sprinkle with a little paprika if liked, and serve immediately.

WELSH RAREBIT

Steps:

• Put the cheese, butter, Worcestershire sauce, mustard, flour and pepper into a saucepan.
• Mix well and then add the beer, Guiness or milk to moisten. Do not make it too wet!!
• Stir over a gentle heat until all is melted, and when it is a thickish paste, stop stirring, and swivel it around the saucepan, which it will do quite easily.
• Leave to cool a little, and meanwhile toast the bread on one side only.
• Spread the rarebit over the untoasted side and brown under a hot grill.
• This mixture can be made and kept in the refrigerator for several days if required. Sweet white wine can be used instead of beer and gives a good flavour.
• (From www.welshholidaycottages.com)