How To make Welsh Rarebit Iii
3 Eggs, at room temperature
12 oz Bottle beer or ale
3 c Cheddar cheese, cubed
(approximately 1 pound) 3 T Butter or margarine
1 1/2 t Dry mustard
1 1/2 t Worcestershire sauce
1/8 t Tabasco sauce
12 Toast triangles (made from
6 sl Of bread)
6 sl Of ham cut into triangles
-the size of bread triangles 1. In a deep, 1 1/2-quart, heat-resistant, non-metallic casserole beat eggs
until well blended. Stir in remaining ingredients except toast and ham. 2. Heat, uncovered, in Microwave Oven 6 to 7 minutes or until cheese has
melted and mixture has thickened. Stir mixture about once every minute. 3. Beat mixture with rotary beater or electric mixer until very smooth.
4. Spoon rarebit over 2 toast triangles that have been topped with ham
triangles.
How To make Welsh Rarebit Iii's Videos
Welsh Rarebit Recipe
Welsh Rarebit makes a wonderful cheesy supper. That's RAREBIT, not RABBIT! Recipe at FACEBOOK:
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Welsh Rarebit Recipe | Sarah Sharratt
Ever heard of a Welsh rarebit? It's a tastier and little more complex version of cheese on toast. But let me tell you, the effort is totally warranted! The addition of dry mustard, ale and Worcestershire sauce to some aged cheddar make this recipe really big on flavor. You almost need to taste it to believe it. So why not try making this next time you are looking for something different?
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How to Make Rarebit
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As chef Lee Tiernan puts it here, rarebit is essentially cheese on toast, but there's so much more to this classic dish than just melting some cheese on bread. Watch as Lee teaches us the proper procedure for making a rarebit so good that it'll make you re-evaluate your next grilled cheese.
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Welsh Rarebit - More Than Just Cheese On Toast!
I like to think of Welsh Rarebit as 'what cheese on toast wants to be when it grows up' - there are many variations on this simple hearty dish, but this is how I like to make it.
To learn more about Welsh Rarebit, here's a very interesting website:
Ingredients and method for my version:
35g butter
35g plain flour
150ml beer (a sweeter, malty beer is better, I think)
1 heaped teaspoonful of mustard
2 teaspoons Worcestershire sauce
1 red chilli
a small bunch of chives (or green onions)
100g mature cheddar or other well-flavoured cheese
1 egg
3 thick slices of bread
optional:
Marmite
capers to garnish
Method:
Melt the butter over a gentle heat. Add the flour and mix thoroughly together - fry this in the pan for a minute or two to cook the flour.
Add about 100ml of the beer and whisk over a medium heat until it starts to thicken. Add more beer in small amounts until a thick sauce texture is achieved.
Add the mustard and Worsectershire sauce, whisk together and set the sauce aside to cool. Chop and add the chilli and chives.
When the sauce is cooled to room temperature or just above, grate the cheese and add about 75g of it to the sauce - reserve about 25g of cheese
add the egg to the sauce and beat it all together.
Preheat the oven to 180C
(Optionally) spread some Marmite on the bread and place the slices on an ovenproof tray.
Share out the sauce on top of the bread slices, spreading it near to the edges.
Sprinkle the remaining grated cheese over the top.
Place in the oven for 15 minutes, or until the top is browned and bubbling.
(Optionally) scatter a few capers over the top (or anything else you fancy - halved cherry tomatoes for example)
Serve while still warm, but be careful as the topping can be both hot and sticky and can easily burn your mouth.
Welsh Rabbit: Frontier Comfort Food - 18th Century Cooking
The is the first official cooking episode in the cabin! It's so exciting to finally be able to use this new location. Hope you enjoy this delicious comfort food. Perfect for the cold weather.
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Welsh Rarebit (not ????) #shorts
Ingredients
- 2 pieces thick-cut sourdough
- 25g unsalted butter
- 25g flour
- 120ml brown ale
- 150g mature cheddar cheese, grated
- 1 tbsp Dijon mustard
- Worcestershire sauce to finish
Method
1. Melt the unsalted butter in a saucepan over medium heat. Then add the flour and whisk to combine.
2. Gradually pour the brown ale into the mixture while whisking constantly. Add the grated mature cheddar cheese and Dijon mustard, and stir until the cheese has melted and the mixture is smooth. Check for salt and add if needed.
3. Toast your thick-cut sourdough on one side under a grill and top with the cheese mixture on the untoasted side.
4. Place under the grill until golden brown and bubbly.
5. Then finish with Worcestershire and enjoy!