By Home cook Sharmini Jayawardena
23rd August 2024
This hors d’oeuvre is a most delicious appetizer.
Welsh Rarebit, or Welsh Rabbit as it was originally named. It’s the perfect pub food. Prepared using stout beer.
Annie of Ciao Chow Bambina says this: “…biting into this crostini immediately transported me to a moody booth in a bustling pub on Penny Lane.”
“And what a treat; to travel, if only in our minds, to a British pub for bites and brews. You with me?”
According to John Hadwin, a tour guide of North Wales who also is the owner of the Alice Court Guest House. : “This is a magical dish with no actual rabbit in this Welsh Rarebit recipe! It represents a real ‘Taste of Wales” and is a perfect snack or better still, served up as a starter for a meal. It is also considered a posh version of cheese on toast, but as you will see, there is a bit more to it than just cheese on toast. It’s easy to do, and you can adapt the recipe to suit your own tastes.
“In a society where most people could snare a rabbit for the cooking pot to celebrate our national day – St David’s Day, in Wales the poor man’s meat was considered as Cheese, while in England, rabbit was the poor man’s meat.”
You read about his account of The Welsh Rarebit Legend, over here.
Welsh Rarebit with glass of stout
So, here are the ingredients and method on how to make this bitty delectable:
INGREDIENTS
- 2 Tbsp. butter
- 2 Tbsp. flour
- 2 tsp. dry mustard
- 1 Tbsp. Worcestershire sauce
- 8 oz. shredded sharp cheddar (I used strong and bitty)
- 3/4 cup stout beer
- 3 – 4 drops hot sauce
- 16 crostini (you can be flexible with the bread – rye is great, English muffins are awesome, etc. … I used Wheat Germ Grande. (Slice bread diagonally into 1/4″ slices. Lightly brush both sides with olive oil, place on baking sheet and sprinkle with salt. Bake 5 -7 minutes on each side until golden.)
- salt & pepper
- olive oil
- chopped leeks (optional)
INSTRUCTIONS:
1.Wash and chop leeks, Use only the leafy part. Fry in butter until limp. Set aside.
2.Once you have your ingredients assembled, melt the butter in a medium saucepan over low heat.
3.Whisk in the flour for 2 – 3 minutes until a light golden color emerges.
4.Next, add the cheddar, beer, Worcestershire sauce, dry mustard, and hot sauce.
5.Stir until smooth and fully melted, about 4 – 5 minutes. Add some pepper powder and give it a stir.
6.When ready, spread the cheese sauce on your toasted crostini.
7.Have your broiler set to high. Pop your bread under the broiler for about 60 seconds and watch the magic happen.
8.You’ll begin to see the cheese start to brown and bubble. Remove from oven.
9.Plate it warm and enjoy with a glass of stout.
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