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An English pub classic dressed up with a garnish of green onion and coloured peppers.

Yield:
6-8 servings
Prep time:
15–20 minutes
Cook time:
10 minutes
Photo of Welsh Rarebit

Recipe by Lesley Neill

Equipment

  • Mixing bowl
  • Measuring cups and spoons
  • Cutting board and knife
  • Grater
  • Fork and spoon
  • Baking sheet

Ingredients

  • 4 cups (400 g) old cheddar, grated
  • 2 tsp (10 mL) dry mustard
  • 2 tsp (10 mL) Worcestershire Sauce
  • 1/4 cup (60 mL) beer
  • 2 pinches salt
  • 2 egg yolks
  • 2 Tbsp (30 mL) milk
  • 2 Tbsp (30 mL) flour
  • 8–10 thick slices of Italian, French or sourdough bread (1/2"–3/4" thick)
  • For garnish
  • green onion, sliced
  • sweet peppers, diced
  • freshly ground pepper
  • tomatoes, sliced
  • hot sauce

Lesley says, "I'm not Suzy Homemaker, but everyone seems to love this."

Instructions

  1. Set oven to broil and move rack to top level.
  2. Arrange slices of bread on the baking sheet and lightly toast each side under the broiler until golden brown. Watch carefully!
  3. Meanwhile, combine grated cheese, mustard, Worcestershire Sauce, beer, salt, egg yolks, milk and flour in mixing bowl. Mix together with a fork until well blended. You can add a bit more milk, if necessary, to moisten the mixture so it can spread easily.
  4. Remove bread from broiler and move the rack down to the middle level.
  5. Spread each slice thickly (about 3–4 Tbsp) with the cheese mixture. Make sure you spread the mixture to the edges of the bread.
  6. Sprinkle with green onions, diced sweet peppers and freshly ground black pepper.
  7. Return to oven and broil for 3–5 minutes until cheese is bubbling and golden.

Serve with sliced tomatoes and hot sauce if desired.

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