Growing up, I was never really a fan of cheese (shock horror to most people, I know) but as I’ve gotten older and my tastes have changed (hello olives and red wine) I now enjoy strong cheese flavours and I’m delighted if someone presents me with a cheese board. It’s also why I’ve become so fond of Welsh rarebit, too. It has a deep flavour that makes it so much more than just cheese on toast.
When I worked for a food website some years ago, the editor of the sister print magazine asked me how I made rarebit. They were featuring recipes for the Six Nations rugby from around the UK and I was the only Welsh person in the office. I had to admit that I’d never made it and the closest I’d got to Welsh rarebit was possibly my grandad making cheese on toast under the grill, but it did get me thinking. I went home and gave it a go and loved it.
Since then, if I see it on a menu, I’ll usually order it. Incredibly, it’s not just in Wales that it appears either. One of the best I’ve eaten was at the Matakana Market Kitchen, a small bistro in the village of Matakana on New Zealand’s North Island. My friend’s mum – my host – and I sat next to the river and drank local sparkling wine and dined on fabulous Welsh Rarebit served with bacon and piccalilli.
I’ve tried lots of recipes since, some using cider instead of ale, Caerphilly instead of Cheddar, but I think this is my ultimate version. I hope you enjoy.
INGREDIENTS
25g butter
25g plain flour (although self raising if fine if it’s all you’ve got in the cupboard)
2 tsp English mustard powder
175g Cheddar cheese, grated
100ml stout (although any beer will do – or milk if you don’t want to use the alcohol)
2 tbsp Worcestershire sauce
2-4 rounds crusty bread (I like sourdough as it’s a bit more robust)
Makes plenty enough for two (plus extra topping)
METHOD
1. In a small saucepan, melt the butter on a high to medium heat until fizzing, then tip in the flour and mustard powder. whisk together to form a paste.
2. Turn down the heat to medium/low and bit by bit, add the stout and Worcestershire sauce to form a thick mixture.
3. Tip in the grated Cheddar and mix until melted in. Leave to cool a little and thicken slightly.
4. Lightly toast the bread and place on a baking sheet. Dollop generous helpings of the rarebit topping on the toast.
5. Place under a hot grill until bubbling. Serve with a good strong cuppa or the rest of the stout!
The rarebit sauce is so versatile and suits lots of flavours. Try topping your toast with thinly sliced apple or pear before adding the mix and grilling, or use instead of ketchup or brown sauce on a bacon sarnie. It’s great melted as a dip with crudités (although does form a skin so keep giving it a stir or cover with cling). It’s gorgeous instead of hollandaise on poached eggs, or use it to make mini rarebit canapés with French stick rounds.
Let me know how you get on by dropping me a line or using #RecipesByRoss.
