Welsh rarebit

Cheese on toast is about my favourite comfort food, and today I had the urge to make Welsh rarebit [i.e. Welsh rabbit]. I couldn’t remember exactly what was in it, except that it’s a tarted-up version of cheese on toast. When I found a recipe for it I wasn’t terribly excited, though: it didn’t seem like the extra fuss would be justified by the result. But I made it anyway, and it was nice. The version I made was like this:

Toast four slices of bread on one side under the grill.

In a saucepan, melt together 8oz (220g) of grated cheddar, 1oz of butter, 1 tbsp of English mustard, 4 tbsp of brown ale, a dash of Tabasco and some black pepper.

Put the cheese mixture on the untoasted side of the bread and grill until brown and bubbling.

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