RECIPE FOR WELSH RAREBIT RECIPES

Name: Welsh rarebit with attitude
Total time: 15 min
Yield: 4 slices
Cuisine: british
Ingredients: 2 large free-range egg yolks; 150 g crème fraîche; 1 level teaspoon English mustard powder; 100 g freshly grated Cheddar cheese; 4 tablespoons Cheeky chilli-pepper chutney or shop-bought chilli jam, to taste; 4 x 2 cm thick slices of good-quality bread (use sourdough or country style); Worcestershire sauce

OOZY, CHEESY WELSH RAREBIT RECIPE | JAMIE OLIVER RECIPES

Oozy, cheesy Welsh rarebit recipe | Jamie Oliver recipes image

Total Time 15 minutes

Yield 4 slices

Number Of Ingredients 7

Ingredients

2 large free-range egg yolks
150 g crème fraîche
1 level teaspoon English mustard powder
100 g freshly grated Cheddar cheese
4 tablespoons Cheeky chilli-pepper chutney or shop-bought chilli jam, to taste
4 x 2 cm thick slices of good-quality bread (use sourdough or country style)
Worcestershire sauce

Steps:

1. Preheat your grill and get it nice and hot.
2. Whisk the egg yolks with the crème fraîche and mustard powder. Stir in the cheese and season with sea salt and black pepper.
3. Now, I’m rather hoping you’ve had a go at making my Cheeky chilli-pepper chutney, but if you haven’t then you can cheat by using a good shop-bought version, or simply chop up a little fresh chilli, to your taste.
4. Lightly toast your slices of bread on both sides. Smear a good tablespoon of your chutney on to each slice, right to the edge, followed by a quarter of your rarebit mixture. By spreading it right to the edge, the crust won’t burn.
5. Grill until melted and bubbling. Divide on to plates. With a knife, criss-cross the topping and drizzle with Worcestershire sauce.

Nutrition Facts : Calories 431 calories, FatContent 29 g fat, SaturatedFatContent 16.7 g saturated fat, ProteinContent 14.6 g protein, CarbohydrateContent 26.4 g carbohydrate, SugarContent 10.6 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

WELSH RAREBIT RECIPE | ALTON BROWN - FOOD NETWORK

Welsh Rarebit Recipe | Alton Brown - Food Network image

Provided by Alton Brown

Categories side-dish

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 servings as a side dish

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup porter beer
3/4 cup heavy cream
6 ounces (approximately 1 1/2 cups) shredded Cheddar
2 drops hot sauce
4 slices toasted rye bread

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.

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