CLASSIC WELSH RAREBIT | BEST CHEESE ON TOAST RECIPE
The ultimate recipe for a classic Welsh Rarebit and the best cheese on toast you've ever had, from the team behind London's prestigious St John restaurant.
Provided by Trevor Gulliver
Yield To serve at least 4, depending on the dimensions of your toast
Number Of Ingredients 1
Steps:
Melt the butter in a pan, stir in the flour, and let this cook together until it smells biscuity but is not browning. Add the mustard powder and cayenne pepper, stir in the Worcestershire sauce and the Guinness, then gently melt in the cheese. When it’s all of one consistency, remove from the heat, pour out into a shallow container, and allow to set. It will keep happily in the fridge for a couple of weeks in this state.
Take each piece of bread and toast on both sides. Allow to cool just a little, then cover one side with the rarebit mixture to about 1cm thick – if you find that it doesn’t spread with ease, press it on with your fingers. Put on a baking sheet and place under the grill until golden and bubbling – grilling to just beyond your comfort threshold, to allow the flour to cook out.
When it comes to eating, irrigation channels are essential: make a gentle criss-cross pattern on your hot rarebit with a knife, creating the perfect flood plain for the Worcestershire sauce.
WELSH RAREBIT - THE PIONEER WOMAN – RECIPES, COUNTRY ...
Helen Corbitt would be so proud.
Provided by Ree Drummond
Categories main dish
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt butter in a saucepan over low heat.Sprinkle in flour and whisk together until combined. Cook over low heat for 2 minutes.Pour in milk and beer, whisking constantly, and cook for an additional minute. Add mustard, paprika, and cayenne and whisk.Add cheese and whisk slowly, cooking for a couple of minutes or until smooth, melted, and very hot.Remove from heat and whisk in egg yolk,Serve immediately (while hot) over toast. Sprinkle with chopped chives before serving.
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