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Breakfast/brunch Love food Other

Welsh rarebit

For a cheesy supper or brunch snack not much beats welsh rarebit. I know you could simply grill some cheese on toast but this is really worth the additional 20 minutes or so to make. There are many variations of the basic welsh rarebit recipe, I particularly like this one made with Guinness (or any other stout).

As you can see from the pic above we had it here on toast. Although I didn’t do it this time, my favourite way of serving it is atop a portobello mushroom. If going with the mushroom option then brush them all over with oil and place in the oven for 15 minutes to cook before spooning the rarebit mix on top.

Whether topping toast or mushrooms, when ready to eat pop under the grill for a few minutes to heat through, until golden brown in spots and bubbling.

This quantity will make enough for 4/6 servings. If you have spare mixture left over it freezes well to be used another time.

The left over Guinness can be used to make soda bread or find yourself a Guinness chocolate cake recipe. Of course, if you are being really organised you can make the bread first to use as your toast base.

Ingredients

  • 25g butter
  • 1 medium onion, finely chopped
  • 1 tbsp flour
  • 75 ml Guinness
  • 140g mature cheddar, grated
  • 1 tsp English mustard
  • 2 eggs beaten

To make

  1. Melt the butter in a saucepan and fry onion for 10/15 mins until soft and translucent.
  2. Add the flour and cook for 1 minute.
  3. Gradually add the Guinness to make a smooth sauce; add the cheese and mustard.
  4. Finally add the eggs on a low heat until the mixture thickens. Do NOT overcook or have the heat too high otherwise your eggs will scramble.
  5. Your mix is now ready to top on your toast (toast both sides of the bread) or mushrooms and grill.

3 replies on “Welsh rarebit”

Maybe not a thing in Israel but you can easily find a recipe without stout. I expect though it is worth giving it a go and replacing the Guinness with any beer you can get your hands on.

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