- Great cooking & kitchen tips
- New recipes & ideas
- Articles from top chef's and bloggers
- Interact with other foodies
Latest From Facebook
Unable to fetch the feed Error :
A feed could not be found at http://www.facebook.com/feeds/page.php?id=174136985982169&format=rss20. A feed with an invalid mime type may fall victim to this error, or SimplePie was unable to auto-discover it.. Use force_feed() if you are certain this URL is a real feed.
RSS Feed currently unavailable.
Welsh Rarebit Recipe
Serves: 2 Calories: loads!!!
Welsh rarebit, what a recipe! Ever since I experienced by first proper welsh rarebit recipe (a couple of years ago), I have yearned to master this exquisite recipe.
The welsh rarebit recipe has an interesting history dating back to 1785, read more here. It takes a little bit of messing about, combines a couple of basic skills but the resulting meal is amazing! Here I sort of followed a recipe by Ross Whitmill, head chef at The James Fig pub. I say sort of because he doesn’t actually give the measurements of anything he used, but all’s well that ends well!! He also adds a couple of mushrooms into the mix which really compliments the rarebit.
I would like to emphasis that my recipe below used the ingredients available to me and the quantities that worked for me, so aren’t exactly what you may see in the video.
Welsh Rarebit Recipe Ingredients
50g Cheddar Cheese (grated)
1 tbsp butter
1/2 tbsp plain flour
100 – 150ml whole milk
1/2 tsp dijon mustard
A good splash of worcestershire sauce
Pinch of salt & pepper
2 fat chunks of fresh bread!
Ingredients for the mushrooms
1/2 tbsp chopped parsley (and a couple of leaves for garnish)
2 large, or 4 small mushrooms
Dash of olive oil & a bit of butter for the mushrooms
Salt and pepper
1 clove of garlic finely chopped
How to make Welsh Rarebit Recipe
Start by warming the mushrooms. I removed the stalks, placed them upside down on a baking tray and inserted garlic, oil, chopped parsley and butter into the stalk holes and sprinkled over a good dose of salt. The baked in a pre-heated oven on 200°C for 5 minutes – while I focussed my efforts on the sauce. when the timer went off after 5 minutes I just turned the oven off and left the mushrooms where they were to stay warm.
Melt the butter in a pan on a medium head and vigorously stir in the flour – you will find that it goes solid quite quickly. Slowly add the milk a little at a time and whisk until you have a thick sauce.
Add the mustard, salt and worcestershire sauce and cheese and stir until all of the cheese has melted in. Ross says something really important in his video – you can always add, but you can’t take away – for many of us who have over-seasoned food this is a hard-learned lesson!
Once your sauce is the right consistency and tasting great, set aside – the heat from the pan will keep it warm.
Lightly toast the bread. Place the toast in the baking tray used for the mushrooms, arrange the mushrooms on top and pour over your sauce.