Author Topic: Welsh Rarebit  (Read 10347 times)

Offline achookwoman

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Welsh Rarebit
« on: September 26, 2011, 03:38:56 am »

This is based on Matthew Evans recipe as published in the Feast Magazine. We ate it on home made sour dough bread, but any home made, TMX, bread would be suitable. Just toast one side and spread the mixture on the un toasted side , then grill. If you top it with a poached egg, it is called Welsh Buck. Dobs on a Pizza with char grilled egg plant, olives and capsicum would be great. Also spread over bread dough with sun dried toms and olives, then rolled up and cut into rolls would make a very nice savory roll to have with soup. No more buying Kraft Cheese Spread.!!!

200g of tasty cheese
50 g. of Parmesan cheese
2 Tablespoons of Pale Ale, ( could use milk or cream)
2/3 teaspoons of Dijon mustard, ( or any that you have)
1 Tablespoon of butter
1 pinch of cayenne pepper
1 teaspoon of Worcestershire sauce
4 slabs of bread

Grate cheeses in TMX.
Add all ingredients, except bread, cook 5 mins/ 90 o /speed 2.
Pour into a container, and it will set up into a soft paste as it cools.
Spread on bread that has been toasted on one side, then grill.

You can fiddle with the ingredients to get the taste you like.
It did leave a slight residue on the base of the TMX, but was easily removed.

Offline cookie1

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Re: Welsh Rarebit
« Reply #1 on: September 29, 2011, 08:08:04 am »
Thanks Chookie. I'm enjoying the Feast magazine and have marked heaps of things to make from them.
May all dairy items in your fridge be of questionable vintage.

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Offline achookwoman

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Re: Welsh Rarebit
« Reply #2 on: September 29, 2011, 10:18:30 am »
Cookie, liked all of Matthew Evens recipes in this Magazine.   I have his book,  and although I like to read it,  I haven't made anything from it.  He is a nice man,  I spoke with him last year while we were in Tassie for the end of the Sydney to Hobart Boat race.  They have a special Subscription deal,  works out at less than $4 a month.

Offline judydawn

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Re: Welsh Rarebit
« Reply #3 on: July 08, 2014, 04:02:30 am »
Nice recipe Chookie.  Made 1/2 quantity which was enough for 3 slices of bread for me.  Mine thickened up in the TMX so I just spread it straight onto semi frozen wholemeal bread and cooked in the air fryer, preheated 200 o/4 minutes without toasting the underside.

Quick, easy recipe and very tasty.

Update Tested a different time in the a/f tonight - Frozen bread placed in the a/f before preheating to 180o.  Then set the time for 3.5 minutes/180o. Colour much better and bottom still crisped up.


« Last Edit: July 09, 2014, 09:36:31 am by judydawn »
Judy from North Haven, South Australia

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Offline BeezeeBee

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Re: Welsh Rarebit
« Reply #4 on: July 08, 2014, 06:17:24 am »
Hehehe. I looked for rabbit in the ingredients.....just out of curiosity. And there's none...phew! 😁😁😁

Offline judydawn

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Re: Welsh Rarebit
« Reply #5 on: July 08, 2014, 09:50:37 am »
  :D :D :D
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline cookie1

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Re: Welsh Rarebit
« Reply #6 on: July 08, 2014, 12:35:28 pm »
I had a chuckle there BZB. As a kid I always thought it said Welsh Rabbit, I obviously never looked very carefully.
May all dairy items in your fridge be of questionable vintage.

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Offline meganjane

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Re: Welsh Rarebit
« Reply #7 on: July 13, 2014, 05:31:20 am »
This looks like an easy snack to have with soup. Thanks for trying it, Judy and bringing it to my attention again.
A great cook is one who can rustle up a fabulous family meal with some freezer burnt chops, wilted carrots, sprouting potatoes and cabbage that's gone brown on the cut edges.
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Offline Mama Fergie

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Re: Welsh Rarebit
« Reply #8 on: July 13, 2014, 07:17:40 am »
Oh I love Welsh rarebit.
My grandparents used to make it for us when we were growing up.
Thanks for the recipe Chookie  :D