Welsh Rarebit
An English pub classic dressed up with a garnish of green onion and coloured peppers.
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
- Set oven to broil and move rack to top level.
- Arrange slices of bread on the baking sheet and lightly toast each side under the broiler until golden brown. Watch carefully!
- 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.
- Remove bread from broiler and move the rack down to the middle level.
- Spread each slice thickly (about 3–4 Tbsp) with the cheese mixture. Make sure you spread the mixture to the edges of the bread.
- Sprinkle with green onions, diced sweet peppers and freshly ground black pepper.
- 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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