Welsh Rarebit makes a pleasant change from cheese on toast, and is totally underestimated. Forgotten even. So I’m here to put it back on the map, and the addition of the tomatoes makes a refreshing ploy for the richness of the sauce.
Ingredients
50g flour
50g butter
250ml strong beer, warmed
250g strong cheddar, grated
2 teaspoons English mustard
2 tablespoons Worcestershire sauce
Black pepper
4 large slices sour dough bread
3 medium tomatoes thinly sliced
Method
In a small saucepan melt the butter and make a roux with the flour. Cook for a couple of minutes, stirring to prevent the roux from burning. Stir in the warm beer by degrees, until you have a thick but smooth sauce. Add the grated cheese and stir until melted. You should now have a thick paste. Mix in the mustard and Worcestershire sauce and season well with black pepper.
Lightly toast and butter the bread, then pile up the cheesy mixture on each slice. Add the sliced tomato. Place under the hot grill for a few minutes, until browned and bubbling.
Original recipe Hugh Fernley-Whittingstall
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