Welsh Rarebit
Yield: about 8 slices
Best hangover food or Sunday night snack in front of the fire, but best with a ice cold weiss.
I prefer using rye bread for this, but any left over stale bread will work.
Many recipes don’t have onions, I enjoy the sweetness that it brings to the bitter beer.
Use only real good mature cheese like a Healeys cheddar, if you only have Parmesan in the fridge it will do just fine. As far as the beer in concerned it is a matter of choice, I like using stout or IPA, hell even a weiss works for me. Remember if it is not good enough to drink do not use it in food! I like adding a little fresh chopped chili while cooking the onions. I always serve some home made pickles on the side.
INGREDIENTS
50g unsalted butter
½ onion chopped very fine
50g all-purpose flour
250 ml beer
250g mature cheddar
2 tsp mustard english
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 egg yolks
Tabasco as needed
8 slices toasted bread white/whole wheat/ rye
METHOD
In a small saucepan melt the butter and add onion saute until soft with no colour add the flour to make a roux. Stir for a couple to cook out flour for a minute don’t burn mix.
Stir in the beer a little at time, until the mix is thick paste like sauce, add in the mustard, Tabasco and Worcestershire sauce and season with black pepper
Add the grated cheese and combine.
Remove from heat and add egg yolk.
Don’t over work over put back on heat
Lightly butter and toast preferred bread, spread mixture on each slice.
Cook under a hot grill for a few minutes, until browned.
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