Welsh Rarebit - Two Ways
Adding a splash of ale and some mustard makes this classic work-from-home lunch even more tasty, and its easy to your taste. Use a darker ale or stout for a really deep rich taste, or keep it light and mild with a lager.
Time to complete
15 minutes
Serving size
2 as a light lunch with a side salad
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What You Need
Ingredients
Preparation
- Warm the beer in a Hexclad 1 Litre Hybrid Saucepan over a medium heat, then pour into a mug or jug whilst you turn the heat down to low and melt the butter in the same pan.
- When the butter becomes liquid, add in the flour and whisk together, before adding the warmed beer back in, a few splashes at a time - mixing each time to make sure there are no lumps.
- Once combined, stir in the mustard, chives or cornichons, and worcestershire sauce then remove from the heat.
- Heat the grill to its hottest setting, then place the un-topped slices of bread onto a baking sheet and grill for a few minutes until they turn golden brown. Remove from the oven, turn the bread over and top with the cheese mixture.
- Place back under the grill and cook for another minute or two until the cheese turns golden and bubbly.
- Serve with a salad, if desired.
For a pilsner, gruyere and cornichon rarebit variation:
Swap the porter stout with pilsner, the wholegrain mustard with Dijon, the chives for chopped cornichons and the cheddar for gruyere. Use white sourdough instead of seeded.
