Welsh Rarebit is wonderfully simple to prepare and is the perfect comfort food for chillier days. We are delighted that our local artisan cheesemonger, Paxton & Whitfield, remains open at this time as their cheeses are absolutely superb for this dish.
Ingredients
- 1 tsp English mustard powder
- 175g Lancashire cheese
- 3 tbsp stout
- 30g butter
- Worcestershire Sauce to taste
- 2 egg yolks
- 2 slices of bread
Method
- Mix the mustard powder with a little stout in the bottom of a small pan to make a paste, then stir in the rest of the stout and add the butter and about 1 tsp Worcestershire sauce – you can always add more later if you like. Heat gently until the butter has melted.
- Tip in the cheese and stir to melt, but do not let the mixture boil. Once smooth, taste for seasoning, then take off the heat and allow to cool until just slightly warm, being careful it doesn’t solidify.
- Pre-heat the grill to medium-high and toast the bread on both sides. Beat the yolks into the warm cheese until smooth, and then spoon on to the toast and cook until bubbling and golden. Serve immediately.