WELSH RAREBIT
Provided by Alton Brown
Categories side-dish
Time 25m
Yield 4 servings as a side dish
Number Of Ingredients 11
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 RAREBIT
Provided by Judy Joo
Categories main-dish
Time 20m
Yield About 1 1/2 cups sauce
Number Of Ingredients 15
Steps:
- Melt the butter in a small saucepan over medium heat. Add the flour and cook, whisking constantly, until lightly browned, about 1 minute. Slowly whisk in the beer until smooth. Whisk in the mustard, hot sauce and Worcestershire until smooth. Gradually add the cheese, alternating between the Cheddar and the Stilton, a handful at a time, whisking until smooth and creamy before adding more, 3 or 4 minutes. Season with salt and pepper. Set aside.
- Preheat the broiler. Arrange the bread in a single layer, brush with oil and lightly toast. Rub the oiled side of the toasts with the cut side of the garlic. Arrange tomato slices on the toasts, top with a layer of the cheese mixture and broil until the cheese is bubbly and just starting to brown, 2 or 3 minutes. Garnish with bacon, diced tomatoes and chives before serving.
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 BURGERS
Make and share this Welsh Rarebit Burgers recipe from Food.com.
Provided by dicentra
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°. Bake the bacon on a broiler pan until crisp, 15 minutes. Preheat the broiler.
- In a bowl, combine the beef, shallot and parsley; season with salt and pepper. Form into 4 patties.
- In a nonstick skillet, heat a drizzle of EVOO over high heat. Add the patties and cook for 3 minutes on each side for medium-rare.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook until light brown, 3 minutes. Stir in the Worcestershire sauce, mustard and hot sauce.
- Whisk in the stout and cook until thickened, 1 to 2 minutes. Lower the heat and stir in the cheese until smooth.
- Arrange the pumpernickel slices on a baking sheet and toast both sides.
- Pour the sauce over the toasts; broil until the cheese is bubbly, about 2 minutes.
- Place a patty on each of 4 slices, cover each with a handful of watercress, crisscross with 2 bacon slices and top with a slice of tomato; season with salt and pepper.
- Cover with the remaining toasts, cheesy side down. Serve with a pile of potato chips.
WELSH RAREBIT BURGERS
Got this recipe from www.campbellkitchen.com. It is something a little different and my family sure likes it.
Provided by ratherbeswimmin
Categories Meat
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Shape beef into 6 patties, 1/2 inch thick.
- Season patties with salt and pepper if desired.
- Cook patties in skillet until browned; drain off excess fat.
- Add to skillet, soup, water, Worcestershire sauce and mustard.
- Heat to a boil; cover and cook over low heat 5 minutes or until done.
- Serve on muffins with sauce.
RAREBIT SMASH BURGERS WITH PUB POTATOES AND HORSERADISH SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Peel the potatoes, then slice into thin wedges or cut into 3/4-inch dice. Heat a skillet over medium-high heat and add a drizzle of EVOO. Add the bacon and cook until crisp, then drain on a paper-towel-lined plate. Add the potatoes to the fat in the skillet and season with a little salt and lots of pepper. Cook until browned, 5 to 6 minutes. Cover with foil and cook for 5 minutes. Remove the foil and cook until crisp, 7 to 8 more minutes.
- Mix the sour cream, chives, dill, garlic, horseradish, 2 tablespoons parsley and half-and-half or milk in a small bowl. Season with salt and pepper.
- Mix the beef, Worcestershire sauce, dry mustard cayenne or hot sauce and the remaining 2 tablespoons parsley in a large bowl. Sprinkle with salt and lots of pepper.
- Heat a cast-iron skillet or griddle over medium-high heat. Brush with oil, then add the beef mixture in 4 loose balls of equal size (do not shape them with your hands). Flatten with a spatula into 3/4-inch-thick patties. Scatter the onion slices over the top and press in with the spatula. Cook for 3 minutes, then flip and press the onion into the patties. Cook for 2 more minutes. Douse the pan with the beer and lay the cheese over the patties. Cover and cook until the cheese melts, about 1 minute.
- Serve the burgers on the rolls with pickles and watercress. Drizzle the horseradish sauce over the potatoes and serve on the side.
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