Drunk Welsh Rarebit (posh cheese on toast)

This ones for all the Welshies out there, Saturday was St. David’s day, the patron saint of their motherland. If you’re not a Welsh man/woman then just revel in the fact that everyone loves cheese on toast… surely?! Theres not much in cooking that can compare to watching that melty, bubbly, gooey, cheesey mess under the grill and hoping the cheese on the edges doesn’t fall off the bread. You watch it knowing that you’ll have to wait till its not molten dairy lava or you’ll get greedy burn… and who are we kidding, we’re all guilty of giving ourselves greedy burn every once in a while. Greedy burn is the name I’ve given to the burn you get on your tongue (and sometimes roof of the mouth, ouch, that one really hurts) when you can’t possibly be expected to wait until your delicious food has cooled enough to be considered safe to go near your delicate mouth. Its when your stomach dictates and pain levels don’t really enter your mind, that is until the food enters your mouth and you end up doing the hippy hoppy dance of food going around in your mouth huffing in and out in a desperate attempt to cool whatever it is down enough so it doesn’t burn you more than is necessary, usually failing.

My Welsh Rarebit is drunk because its made with a dark ale, it doesnt make for the nicest of colours but it tastes like a more delicious version of marmite on toast (without the marmite).

You will need:

  • Good bread, the seedier the better and nice thick slices if possible- my bread is gluten free so I had to take it as it comes, make the most of your ability to eat gluten and do yourself a favour, buy a big ol’ loaf and cut big chunky slices.
  • 1.5 tbsp butter
  • 100g strong cheddar
  • 1.5 tbsp worstershire sauce
  • 200ml strong ale
  • 2 tbsp flour (gluten free if necessary)
  • Black Pepper
  • 1 tsp mustard

Make a roux from the butter and flour by melting the butter in a hot saucepan and then removing from the heat and adding the flour stirring it into a thick paste.

Start to add the ale a little at a time making sure there are no lumps and put the saucepan back on a medium heat until the sauce begins to thicken.

Add in the cheese, worstershire sauce, a good pinch of black pepper and the mustard and continue to stir until the sauce is thick.

Toast your bread lightly and butter it, remember its about to be drowned in this delicious cheese sauce so it will need to be toasted enought to hold its crunch.

Put some tin foil/ aluminum foil down on your grill because things are about to get messy… Put the toast butter side up and fire up the grill, slather the toast in a nice layer of the sauce and grill until its bubbly and brown… take out and try to resist the lure of the greedy burn.

Eat with a knife and fork or just with your hands, doesnt matter its going to be scrumptious either way.

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