Welsh rarebit is a pub classic. Good cheese, beer, mustard and Worcestershire sauce combined and spread on toast make for a perfect hearty lunch or a rich starter.
INGREDIENTS Serves 2
50g butter
50g plain flour
250ml strong dark beer
250g grated cheddar
25g wholegrain mustard
15g Worcestershire sauce
1 egg yolk
4 slices of bread
Fresh chives, chopped, to serve
Red onion chutney, to serve
METHOD
To make a roux, gently melt the butter in a large pot, add the flour and whisk constantly for 5 min to cook the flour out.
Add the beer and whisk while still on the heat. Bring the mixture to the boil, and remove the pot from the heat.
Add the grated cheddar to the beer mixture and continue to whisk together as it gently cools. If the mixture gets too cold then you can put the pot back onto the heat to help the cheese fully incorporate. Be careful not to let the mixture get too hot as this will cause the cheese to split and the mixture to become oily.
Once the cheese and beer mixture is smooth and fully incorporated, add the mustard, Worcestershire sauce and egg yolk, whisk together once more and season with sea salt. Transfer the finished rarebit mixture to an airtight container and allow to cool fully in the fridge before using.
Grill the slices of bread on one side, then spread the rarebit onto the untoasted sides. Place the slices on a baking tray and heat under the grill until glazed and bubbling. Finish with the chives and serve with red onion chutney on the side.
Original Recipe The Times
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